Patrick Henry High School, 12449 West Patrick Henry Road, Ashland, VA 23005 - Public Middle or High School Food Service inspection findings and violations



Business Info

Restaurant: Patrick Henry High School
Address: 12449 West Patrick Henry Road, Ashland, VA 23005
Type: Public Middle or High School Food Service
Phone: 804 752-6023
Total inspections: 6
Last inspection: 10/16/2015

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Inspection findings

Inspection date

Type

Discussed the following with the person in charge (PIC):
1. The fire extinguishers and fire suppression system were inspected in August 2015.
2. Recommend employees sign a copy of the employee health policy and maintain on file in the office.
Observed the overall facility very clean and well maintained.

  • Equipment - Good Repair and Proper Adjustment
    Observation: The beverage cooler at line #4 was observed in a state of disrepair. Observed the ambient air temperature inside the unit at 47°F. Observed the temperture of the milk in the unit at 43°F.
    Correction: Repair or replace the beverage cooler to restore a state of condition that allows for proper operation (maintains milk at or below 41°F), accuracy, functioning, maintenance, and cleanability.
10/16/2015Routine
Discussed the following with the person in charge (PIC):
1. Cooling methods for leftover foods. The PIC stated that she separates the food into smaller portions and places it into the reach-in cooler. Recommend monitoring the cooling temperatures to ensure that the foods are cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours (6 total hours).
2. Observed the employee health policy posted in the kitchen and the PIC stated that it is reviewed with them (using a food safety film) once per year. Recommend that staff sign a copy of the employee health policy to verify that they received it and understand it. The EHSS gave a copy of FDA Form 1-B (employee health policy) to the PIC.
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: Meatballs (double panned) hot holding at improper temperatures in several warming cabinets. The temperatures ranged from 128°F to 131°F. The person in charge (PIC) reheated the three pans of meatballs in the steamer.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
03/31/2015Risk Factor
Hotdog and chicken sandwich were taken from cold holding and put in warmer as pre reheat. Items will be reheated to 165 degrees before service within 2 hours. Temperature logs observed for cooking, and hot holding. Monitor shelving in WIC for smooth, easily cleanable and non absorbant. Will need to resurface or replace soon. Discussed Employee Health. Employee Health notice observed. Discussed the need for training documentation.
No violation noted during this evaluation.
11/07/2014Routine
Temperature logs observed all within range.
  • Critical: Food - Potentially Hazardous Food - Hot Holding*
    Observation: @FOOD@ hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
04/24/2014Critical Procedures
Minimal items cooled, soup, spaghetti and bbq. Discussed cooling methods and temperatures. Recommend adding cooling lot to other temp logs. Reviewed temp logs for equipment and food. All temps appear in order. 1B form given for all to sign. Employee Health notice observed.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded 5 days ago.
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
11/14/2013Routine
No critical violations. No hot food to temp. Good use of gloves. No pests observed. Discussed items cooked, cooled and reheated: vegetables and taco meat. Discussed cooling and reheating methods and temperatures. Reminder to cool to < 70 degrees before covering and leaving. Recommend adding cooling temps to temperature log.
No violation noted during this evaluation.
05/07/2013Risk Factor

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