Lee-Davis High School, 7052 Mechanicsville Turnpike, Mechanicsville, VA 23111 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Lee-Davis High School
Address: 7052 Mechanicsville Turnpike, Mechanicsville, VA 23111
Type: Public Middle or High School Food Service
Phone: 804 746-5261
Total inspections: 7
Last inspection: 03/15/2016
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Inspection findings

Inspection date

Type
Observed good datemarking, holding temperatures, and overall clean facility. Reviewed Employee Health Policy, Form 1B is used as policy verification. Food suppliers are Richmond Restaurant, Hershey, Pet Dairy, and Lovings.
No violation noted during this evaluation.		03/15/2016Risk Factor
Food suppliers are Richmond Restaurant, Lovings, Pet Dairy, and Hershey. Facility receives deliveries from chickfila on Tuesdays. Observed good handwashing/glove use, good holding temperatures and overall clean facility. Bug Busters is LPCO. EHSS discussed the following with the person in charge (PIC):
1. Employee Health, Form 1B is used and reviewed with employees.
2. Cooling procedures and parameters. EHSS recommends keeping a cooling log similar to facility cooking logs to ensure items are cooled in the required parameters.
3. EHSS recommends ensuring in house shredded American cheese is datemarked and labeled for 7 day discard time.
4. EHSS will follow up with the PIC on wiping cloth storage.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Sanitizer dispenser was observed in a state of disrepair. The dispenser was observed not providing the adequate concentration of quaternary ammonium sanitizer.
    Correction: Repair /adjust the sanitizer dispenser to provide sanitizer at the appropriate concetration.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Quaternary Ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed at a concetration >500ppm.
    Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (150-400ppm).
11/16/2015Routine
Food suppliers are Richmond Restaurant and PET Dairy. All proteins are received precooked. Overall clean facility was observed.
EHS discussed the following with the Person in Charge (PIC):
1. Employee Health, observed information posted which is reviewed by employees. EHS provided PIC with Form 1B and recommends reviewing with food employees.
2. Quaternary Ammonium sanitizer concentration shall remain between 150-400ppm, or manufacturers specification.
3. Hot holding temperatures to remain at 135° or above.
4. Infrequent leftovers are cooled.Cooling procedures and parameters were discussed.
5. Recommend storing sink nozzle at dishmachine sink above the rim to prevent potential backflow.
No violation noted during this evaluation.		05/26/2015Risk Factor
Discussed menu, employee health. No changes in menu items or processes. Minimal amount of food cooled and reheated. Only raw meat is chicken bites, all other meats commercially pre-cooked. Fish, shrimp and clams are commercially pre-cooked. Discussed allergens. Soups are canned. If any food is left over, it is placed on try and put in walk in freezer. Richmond Restaurant, Loving Produce and Pet are suppliers.
No violation noted during this evaluation.		12/04/2014Routine
Foods from approved sources. Employee Health information readily available. WCB - 200 ppm, Dishmachine wash - 160, final rinse - 184.
Discussed:
Cooling methods, calibration of thermometers, employee drinks, and inverting take out containers on the serving line.
Recommend facility obtain small tip diameter probes from taking the temperatures of thin foods.
Abbreviations: CH - Cold Holding
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The employee is drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed employee dinking from an uncovered container without a straw near the fryers. Employee discarded drink.
    Correction: Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Milk - 51'F cold holding at improper temperatures in Pepsi display case. PIC placed a work order for unit and removed milk from cooler.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
05/05/2014Risk Factor
Additional equipment temps
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Observed cheese sauce hot holding at improper temperatures (126°F).
    Correction: Recommend rapidly reheating the food to 165°F and maintain at 135°F or above through the hot holding period. Cheese sauce was reheated to 205°F.
10/23/2013Routine
Employee health info present and in compliance. Gloves used. Quat 250 - 300 ppm. Dish machine Wash - 165 degrees, Rinse - 198 degrees, Pressure ~ 20 psi. Recommend adjusting dish machine to provide rinse temperature between 180 and 194 degrees. Temperature tape changed colors indicating sanitization of equipment. Recommend cleaning ice machine. No risk factor violations cited.
No violation noted during this evaluation.		03/26/2013Risk Factor

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