L. C. Bird High School, 10301 Courthouse Road Ext, Chesterfield, VA 23832 - Public Middle or High School Food Service inspection findings and violations

Business Info

Restaurant: L. C. Bird High School
Address: 10301 Courthouse Road Ext, Chesterfield, VA 23832
Type: Public Middle or High School Food Service
Phone: 804 768-6110
Total inspections: 11
Last inspection: 03/21/2016

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Inspection findings	Inspection date	Type
Notes: 1. Prepared sandwiches and salads are being placed in the WIC to cool before placing them on the serving line, but temperatures are not dropping below 41 F in time. Product still in the WIC for cooling purposes was observed at the 2 hour mark still measuring above 41 F for most product. If product is not completely cooled before going out for service it is very unlikely that it will improve. 2. Discussed the portioned marinara. If marinara out of the can is heated and portioned up it will be discarded if not used during the lunch period. Unheated marinara may be cooled down and saved for service on a later date. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Prepared salads and sandwiches on the serving line cold holding at improper temperatures. Products did not drop below 41 F before going on the serving line, and temperatures in the open display cases stay elevated. 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.	03/21/2016	Routine
A second fly light was installed near the back door and this seems to have taken care of the fly problem. Milk delivery temperatures are being checked and the PIC says all product has been found under 45 F. Prepared sandwiches and salads are being made in the morning and placed back in the WIC for storage. When the lines run out of product they pull the back ups from the WIC. Currently, sandwiches and salads are being discarded daily, at the end of the lunch period. The outer door to the employee locker room is being left shut, which keeps the employee rest room contained/behind a closed door. All staff have signed the employee health form that is posted on the staff bulletin board. Staff are placing wrapped burgers and other sandwiches back in the oven to bump the temperatures back up from preparation, prior to placing them in the line hot boxes. No wet wiping cloths observed sitting out today. Lunch service had concluded when the inspector arrived. No sandwiches or salads that were being saved (stored in WIC and had not gone out for service) were remaining. Remind staff to not towel dry any dishes coming out of the dish machine. No violation noted during this evaluation.	10/13/2015	Follow-up
Notes: 1. Posted employee health form has NOT been signed by any staff. Make sure this is done ASAP. 2. Door to the locker room OR the toilet room must be shut at all times. You decide, but if left propped this allows for vector issues. 3. Measures need to be taken to help address flies. Present throughout the kitchen area. 4. Single-service utensils must be stored so they are dispensed all in the SAME direction. 5. Suggest placing prepped sandwiches and salads in the WIF for 15-20 minutes to help 'blast chill' them after being out for preparation. If product is not under 41 F before going on the serving line or pass thru coolers, chances are extremely slim that they will cool down. 6. The clear display cases on the 'small side' were significantly colder than those on the 'large side'. Aim to get the 'large side' ones colder (mid 20s) for better cold holding temperatures. 7. Cheese burger temperatures on the 'large side' were found under 135 F on the serving lines and in the hot boxes. Suggest placing the wrapped burgers back in the oven to help bring temperatures back up after wrapping. Tempering the cheese and preheating the buns are also other options for bringing temperatures back up. Critical: Temperature* Observation: Refrigerated cartons of milk received at inadequate temperatures. Cartons of milk measured at 47-49 F. Others found at 44 F. Staff did NOT check the temperature of the milk before the delivery driver left. Temperature issues found by the inspector. Correction: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect PHF upon receipt for evidence of current or previous temperature abuse. Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloths improperly stored between use. Several wet wiping cloths observed sitting out on prep tables. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Prepared salads with chicken, prepared sandwiches/wraps, sides of lettuce/sliced tomato, yogurt cups cold holding at improper temperatures 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. Kitchenware and Tableware Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. All single-service utensil need to be dispensed in the same direction to prevent hand contact with the lip surface of other utensil in the bins. Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination. Critical: Pests-Controlling Pests* Observation: Adequate methods are not being used to control pests (flies). Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.	09/29/2015	Routine
Provide containers with covers to store onions and pickles. Food - Condiments - Protection Observation: Sliced onions and pickles are not stored or dispensed in a manner to prevent contamination. Correction: Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded 4 days ago. Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.	05/22/2015	Routine
Clean and organized kitchen. No violation noted during this evaluation.	02/12/2015	Routine
NOTES: * Violation corrected at the time of inspection. * Observed good hand-washing practices, calibrated metal stem thermometers, quatnary sanitizer concentration, sanitizer test kit, and employee health policy. Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site) Observation: Dead or trapped mouse was found in the control device Correction: PEST REMOVED FROM TRAP BY MAINTENANCE AT TIME OF INSPECTION. Monitor traps and control devices for pests at a frequency that prevents their accumulation, decomposition, or the attraction of pests.	09/18/2014	Routine
Notes: The wall paint under kitchen hand sink is loose and peeled. Seal/paint over to provide smooth and easy cleanable wall. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.	05/19/2014	Routine
There are no violations noted during inspection. Sanitizing solution tested at 200 ppm. No violation noted during this evaluation.	01/15/2014	Routine
There are no violations noted during inspection. New items on the menu: Chicken fritters (cooked from raw, deep fry), onion rings, chicken barbecue bites. Discussed employee health policy for new employee. No violation noted during this evaluation.	09/13/2013	Routine
Non-critical violation must be corrected within 30 days. Reviewed temperature and time control for sandwiches, salads and wraps. Food Storage - Prohibited Areas Observation: Food stored under sources of contamination. Portioned nachos stored near floor fan which was blowing directly on the food. Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Tuna salad, ham&cheese wrap, ham& turkey subs cold holding at improper temperatures 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.	05/09/2013	Routine
Adequate sanitizing solution concentration. Excellent sanitation. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Unwrapped or uncovered food on the serving line (sliced pickles and onions). Corrected. Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.	01/09/2013	Routine

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