New Kent High School Culinary Arts Kitchen, 7365 Egypt Road, New Kent, VA 23124 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: New Kent High School Culinary Arts Kitchen
Address: 7365 Egypt Road, New Kent, VA 23124
Type: Public Middle or High School Food Service
Total inspections: 6
Last inspection: 10/28/2015
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Inspection findings

Inspection date

Type
Discussed menu. Occasionally uses live molluscan shellfish. Reveiwed tag information. Tag from last shellstock observed. Discussed menu items. All proteins start raw. Items frozen if not used. Reminder on date marking at time of thaw. Discussed approved food source. 10 + catering events per year. No hot food to temp as no food prep being done at time of inspection.
No violation noted during this evaluation.		10/28/2015Routine
No hot food to temp. Most cold food non TCS. Items to be stored in food grade containers. No prep work being done at time of inspection.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Working containers of @HAZARDOUS PRODUCT@ are not properly labeled.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
05/29/2015Risk Factor
All proteins used start from raw state. Discussed proper temperatures and taking temperatures. Students use bimetallic thermometers. Discussed use of gloves and handwashing. Students observed with chef coats and chef hats being worn. Discussed sick policy. No food prepped as students just getting ready to start prep at end of inspection.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors and coving areas in Walk in Cooler and dry storage noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors and coving areas noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Correction:
12/01/2014Routine
No food prep observed.
Discussed:
1. Students should wear hair restraints when in the kitchen.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives, measuring cups. Items placed to be cleaned.
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment - Cooking and Baking Equipment
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Critical: Sanitizer - Criteria/Chemicals for food contact*
    Observation: Lysol being applied to food contact surfaces as a sanitizer does not meet the requirements of 40 CFR 180.940
    Correction: Utilize only an approved sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
05/19/2014Risk Factor
Hobart Dish machine 155 degrees Wash/ 185 degrees Rinse/ 20 Psi. Foods obtained from Food Lion. This facility is used as an instructional kitchen. No food prepped for public during inspection. Catered meals may be prepared occasionally. Please contact EHS when ready to start catering. Employee Health integrated in the lesson plan.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed floors in the kitchen and dry storage area in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
11/13/2013Routine
Nearly all PHFs frozen. Kitchen is used for classroom instruction. Dishmachine: Wash 140, Rinse 181, Pressure 20 psi. Recommend not using until at proper water temperature.
No violation noted during this evaluation.		04/30/2013Risk Factor

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