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



Business Info

Restaurant: New Kent High School
Address: 7365 Egypt Road, New Kent, VA 23124
Type: Public Middle or High School Food Service
Total inspections: 6
Last inspection: 10/19/2015

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Inspection findings

Inspection date

Type

Facility uses Time Control for all cold held or hot held items served from 10 - 2pm. Written plan as well as time plan observed. Employee Health information observed along with signed training agreement. Occasionally cooling may be done. Discussed parameters and methods for this. Monitor items put in display units for service. Temperature logs observed for cooking and holding.
No violation noted during this evaluation.
10/19/2015Routine
Reviewed HAACP logs for Production to include cooking, cooling, and reheating and Receiving logs. All observed within proper temprature. Discussed Employee Health. EH notice observed along with Training Agreement. No pests observed. Good use of handwashing and glove use. Facility uses a combination of Temperature for control and Time as control. Most items are discarded at end of service everyday but on Fridays all items are discarded at end of service. (3 hours) Time as Control written piece observed with 4 hour window of time used. (10-2pm) Advised to monitor Display box #2 as temperatures were fluctuating. Temp logs observed within range.
No violation noted during this evaluation.
05/29/2015Risk Factor
Reviewed Employee Health. Notice observed and signed Reporting Agreement. Time as Control used on all lunch items. Reviewed Production logs for food and Temperature logs for equipment. All temperatures in proper range. Good handwashing and glove use observed. Pizza Hut and Chick Fil A delivered once during the week perspectively.
No violation noted during this evaluation.
12/01/2014Routine
3-compartment sink - 200 ppm quaternary ammonium
Facility uses time as a public health control for all hot TCS foods. Foods are discarded at the end of lunch service.
Discussed:
1. WIF has ice accumulation on the ceiling and on the floor. This item should be corrected during the summer. No food is currently being stored where ice is dripping.
2. Obtain a new ice scoop because current one is broken.
In general, facility is clean and well maintained. Thank you for correcting identified hazards. Observed good handwashing and glove usage during inspection. Thank you! Have a great summer!
Abbreviations: CH - Cold Holding

  • 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: can opener blade, spatula, slicer. Equipment was cleaned.
    Correction: Clean and sanitize these surfaces for food contact.
05/19/2014Risk Factor
Dish machine ~ Wash 160 degrees/Rinse 199 degrees/Pressure 20 Psi, Quat Sanitizer ~ 200 ppm. Richmond Restaurant, Keni Foods, and USDA Foods are the approved food sources. PIC was very knowledgeable of Employee Health and there is an Employee Health Policy iin place for the school. Observed good handwashing practices during inspection by all Employees.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Observed hamburgers in the Hot Holding cabinets at improper hot holding temperatures. The temperatures were 114/121 degrees.
    Correction: Recommend: Discarding sandwiches that are lefover within 4 hours.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed milk in the RIC and spicy chicken patty sandwiches cold holding at improper temperatures. The milk was 44/45 degrees and had been out of temperature for 1 hour and the spicy chicken patty sandwiches had been held over 24 hours in the RIC.
    Correction: Recommended: Discard of the spicy chicken patty sandwiches and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC relocated the milk back to the refrigerator to cool and it was rechecked with a reading of 42 degrees at the end of the inspection.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
    Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 199 degrees.
    Correction: Recommend: Dish machine to be serviced to ensure proper temperature is being met to ensure sanitization.
11/13/2013Routine
Quat 200 ppm. 3 compartment wash basin 114 degrees. Dish machine: Wash 160 degrees, Rinse 189 degrees, pressure 20 psi. Gloves used, good use of date marking. No violations risk factor violations cited.
No violation noted during this evaluation.
04/30/2013Risk Factor

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