James River High School, 3700 James River Road, Midlothian, VA 23113 - Public Middle or High School Food Service inspection findings and violations

Business Info

Restaurant: James River High School
Address: 3700 James River Road, Midlothian, VA 23113
Type: Public Middle or High School Food Service
Phone: 804 378-2420
Total inspections: 11
Last inspection: 09/21/2015

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Inspection findings	Inspection date	Type
Notes: 1. County is using a new supplier of heat sensitive tape and staff state they are not turning color. Will check with central office and see if it is a trend. 2. Salads and sandwiches must be prepped early enough to allow the product to cool to 41 F or less before being placed on the serving lines. Sandwiches and salads prepped today after 10 am and out for service at 11:35 am. This does NOT allow adequate cooling time in the WIC. Prep items earlier and/or blast chill them in the WIF for ~15 minutes. 3. Much better hot holding temperatures in the hot boxes and on the serving lines today (compared to May 2015 inspection). 4. Suggest installing a dual check valve on the mop sink if the facility wants to leave it on. An AVB does not adequately protect the water supply with a hose and sprayer attached, that are left under constant pressure. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Salads with chicken and meat sandwiches with sliced tomato cold holding at improper temperatures in the clear display cases on the serving line. Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.	09/21/2015	Routine
Adequate thermometer, sanitizer buckets, test kit, and employee health policy (signed and posted). Notes: 1. Salads and sandwiches with meats, sliced tomatoes, and cheeses need to be more effectively cooled prior to bringing the product out for service. Chicken popper salads that had been prepped 2 hours and 15 minutes earlier were still measured at 57-60 F in the WIC and in one of the display cases. Suggest placing prepped product in the WIF for a short time to 'blast chill' the product under 41 F. 2. Chicken sandwiches were being wrapped when the inspector first arrived. Fans were on in the kitchen since the AC is broken and were blowing over the wrapping area. Unwrapped chicken sandwiches were measured at 118-138 F. Wrapped chicken sandwiches in all hot boxes were also identified. The sandwiches were reheated during the inspection. 3. The buffalo chicken bites are weighed after being heated, and this resulted in product in all hot boxes being found under 135 F. The product was reheated during the inspection. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation) Observation: Buffalo chicken bites and chicken sandwiches hot holding at improper temperatures in the pass-thru hot boxes. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Salads and sandwiches prepped the previous day are cold holding at improper temperatures in the WIC (measures at 42-43 F). Chicken popper salads (prepped today) in one of the display cases and in the WIC measured at 58-60 F. Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.	05/19/2015	Routine
The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Recently prepared and wrapped cheeseburgers in the service line pass-thru hot boxes were hot holding at improper temperatures. The operator rapidly reheated and hot held The TCS food products prior to service. Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Cut tomatoes and prepared sandwiches in the refrigeration units on the service lines were cold holding at improper temperatures. The operator rapidly cooled and cold held the TCS food products. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.	03/16/2015	Routine
NOTES: * Violation corrected at the time of inspection. Good Repair and Calibration of Thermometers (corrected on site) Observation: Observed food thermometer is not calibrated to ensure accuracy Correction: CALIBRATED AT THE TIME OF INSPECTION. Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy	10/16/2014	Routine
Not in current operation at this time. Meets all current requirements. No violation noted during this evaluation.	07/09/2014	Routine
Establishment with an adequate metal food stem thermometer & quaternary test kit. The dish machine reached an adequate hot sanitizing temperature. Health permit posted & visible. Adequate employee health policy in place. Additional food temperatures (degree Fahrenheit) orange juice 35, 35, fruit cups 35, 36, 35, apple juice 38, 39, fruit juice 40, 41, 38, 39, sweet pickles 40, hummus 35, 35, dill pickles 38, diced onion 39, coleslaw 39, 40, 40, 39, yogurt 38, 38, 39, string cheese 35, 35, shredded cheese 35, mayonnaise 35. No violation noted during this evaluation.	02/10/2014	Routine
NOTES: * No violations observed. * Verified employee health policy, calibrated food thermometers, sanitizer test kit, and sanitizer concentrations. No violation noted during this evaluation.	09/06/2013	Routine
NOTES: * No violations observed during inspection. * Verified employee health policy, calibrated food thermometer, sanitizer test kit, & sanitizer concentrations. * Mop sink has minor leak and shall be corrected prior to next routine inspection. * Mop rack not working as designed and shall be corrected prior to next routine inspection. No violation noted during this evaluation.	05/02/2013	Routine
NOTES: * No violations observed during today's inspection. * Verified employee health policy with employee, food stem thermometer, sanitizer test kit, and sanitizer concentrations. No violation noted during this evaluation.	01/17/2013	Routine
* Training inspection conducted with district standardization officer and facility manager * No violation noted during this evaluation.	02/08/2012	Routine
Please continue to monitor refrigeration and hot holding temperatures. Equipment and Utensils, Air-Drying Required Observation: Clean pots and pans were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	09/30/2010	Routine

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