Monacan High School, 11501 Smoketree Drive, North Chesterfield, VA 23235 - Public Middle or High School Food Service inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Notes: 1. Sandwiches and salads are currently being 'blast chilled' in the WIF for a short time and stored in the WIC until needed. Only a couple are being taken out at a time and stored in the line cold wells, or the display cases. Temperatures are being maintained at 41 F or less! Suggested also trying to leave lids off salads when cooling on speed racks, with spaces between the sheet trays to allow for maximum air flow. 2. Make sure to wipe down the interior ledge of the ice machine every week to help prevent any mold build-ups. No violation noted during this evaluation. | 10/15/2015 | Routine | |
| Adequate thermometer, sanitizer, test kit, and hi-temperature dish machine. Suggest drilling a couple of holes in the bottom of the ice scoop holder so it can drain. Repaint the low shelves of prep tables so the surfaces are smooth and easily cleanable. Discussed the facility's warming practices. All bunned items are put back in the oven for further heating after being assembled/wrapped to help bump temperatures back up. Procedure seems very effective. PIC stated salads and sandwiches are prepped early and returned to the WIC. If temperatures are still above 41 F prior to service time, the items are placed in the WIF for about 5 minutes to 'blast chill' them. No violation noted during this evaluation. | 05/28/2015 | Routine | |
The operator provided metal probe thermometers, quat. test strips and an Employee Health policy during today's inspection.
|
03/12/2015 | Routine | |
| NOTES: * Observed good cooling & hand-washing practices. * Violation corrected.
|
10/15/2014 | Routine | |
| A third full inspection of the facility could not be completed prior to the end of the school year. No violation noted during this evaluation. | 06/16/2014 | Routine | |
| Establishment with an adequate metal food stem thermometer & quaternary test kit. The dish machine reached an adequate hot sanitizing temperature. Permit posted & visible. Adequate employee health policy in place. Additional food temperatures (degree Fahrenheit) sliced tomatoes 37, 37, 38, 34, 35, 36, 34, 35, yogurt 40, 40, 36, 35, 36, shredded cheese 35, 36, 36, 37, produce 35, 35, 37, 36, 34, 35, hummus 35, bread & butter chips 35, sweet green relish 35, mayonnaise 35, steak nuggets 18, 21, 21, 19, lasagna rolls 147, 153, 152, 156, fruit cups 41, 41, 40, 38, 37, salads 38, 39, 41, 41, 37, chicken filet 189, 192, 193, 179, 178, 188, 201, 202, 178, 169, 173, 174, apple juice 41, 40, 41, orange juice 39, 38, 41. Note: Monitor cold boxes to ensure that a product temperature of 41 or below can be maintained at all times. No violation noted during this evaluation. | 02/04/2014 | Routine | |
| NOTES: * Verified employee health policy, calibrated food thermometers, and sanitizers.
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09/19/2013 | Routine | |
| NOTES: * Pest control service needed in dish area, and dry storage room behind dish-wash room. * Verified employee health policy, food stem thermometer, sanitizer concentrations, and sanitizing test kit.
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06/04/2013 | Routine | |
| NOTES: * No violations observed during inspection process. * Verified employee health, calibrated food thermometers, sanitizer concentrations, sanitizer test kit. No violation noted during this evaluation. | 02/25/2013 | Routine | |
| There are no violations noted during todays inspection. Excellent hot holding temperatures. No violation noted during this evaluation. | 10/01/2010 | Routine |
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