Liberty Middle School, 13496 Liberty School Road, Ashland, VA 23005 - Public Middle or High School Food Service inspection findings and violations



Business Info

Restaurant: Liberty Middle School
Address: 13496 Liberty School Road, Ashland, VA 23005
Type: Public Middle or High School Food Service
Phone: 804 752-6020
Total inspections: 7
Last inspection: 10/16/2015

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Inspection findings

Inspection date

Type

Observed all deficiencies noted on the previous inspection corrected. The ambient air temperature inside the milk box was observed at 34°F. Observed the exterior of the wall fans cleaned. Recommend cleaning the fan blades as soon as possible.
No violation noted during this evaluation.
10/16/2015Follow-up
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Milk cold holding at improper temperatures in the milk box on serving line #3. Observed the chocolate milk at at temperature of 44°F. The person in charge (PIC) stated that the milk was placed into the milk box from the walk-in cooler prior to breakfast service.
    Correction: Maintain TCS foods at or below 41°F during cold holding.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The milk box was observed in a state of disrepair. Observed the ambient air temperature of the unit at 44°F.
    Correction: Repair or replace the milk box to restore a state of condition that allows for proper operation (maintains milk at or below 41°F), accuracy, functioning, maintenance, and cleanability.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of all wall fans has accumulations of dust.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Plumbing System Maintained in Good Repair
    Observation: The sink basin at the mop sink is not draining properly and several inches of standing water was observed in the sink.
    Correction: Plumbing systems and components shall be maintained in good repair.
10/13/2015Routine
Discussed the following with the person in charge (PIC):
1. Recommend reheating the chicken parmesan prior to placing it into the warmer or on the serving line once the sauce is added to the cooked chicken.
2. Observed employee health policy (FDA Form 1-B) signed by all staff and kept on file in the office and the policy is posted in the kitchen.
Observed good food handling practices (handwashing and glove usage) by all staff and the overall facility very clean.

  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: The chicken parmesan hot holding at improper temperatures on the serving line and in the warming cabinets. The tempertures of the chicken were observed between 114°F and 130°F. The PIC immediately reheated the chicken parmesan in the oven.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
03/24/2015Risk Factor
No violations. No hot food to temp. Discussed employee Health. Signed 1B Forms observed. Training monthly. Temp logs for equipment and food observed. All within range. SFSPAC Food Service Sanitation & Safety program used.
No violation noted during this evaluation.
11/13/2014Routine
No critical violations. Good use of glove use and handwashing,
No violation noted during this evaluation.
04/25/2014Critical Procedures
No critical violations. Reviewed menu: all proteins received frozen and/or pre cooked. Reviewed temperature logs for food and equipment. All temps within proper range. Items reheated, cooled and reheated are chili, spaghetti sauce and taco meat. No raw fresh meats used.
No violation noted during this evaluation.
10/15/2013Routine
No hot food to temp as in between breakfast and lunch service. no leftovers so no cooling temps available. Good use of gloves and handwashing. No pests observed. Temperature logs observed for equipment and food. Discussed menu: items cooked, cooled and reheated are minimal: taco meat, chili and soup. Recommend adding cooling logs as temperatures are already being taken.
No violation noted during this evaluation.
05/09/2013Risk Factor

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