Robious Elementary School, 2801 Robious Crossing Dr, Midlothian, VA 23113 - Public Elementary School Food Service inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No violation noted during this evaluation. | 03/21/2016 | Routine | |
| Clean and organized kitchen. Recommended wrapping whole apples on the serving line. No violation noted during this evaluation. | 09/16/2015 | Routine | |
| Adequate thermometer, quaternary ammonia sanitizer, hi-temperature dish machine, and test kit. Employee health policy is in place. Notes: 1. Efforts are being made to properly cool product that is prepped in the mornings for same day lunch service, but they are not working quickly enough. Today, chicken popper salads were prepped by 9:45 am and the salads were placed in the line RIC to cool. The unit is subject to heavy in/out traffic during pre-lunch preparations, and so after 1.5 hours in the cooler the chicken poppers were still measuring at 44-46 F. If product is not 41 F or less before going on the serving line to be held on a cold plate, there is no way the temperature will ever drop below 41 F. Suggest bumping TCS prepped product into the WIC or even WIF prior to bringing it up to the serving line or even for storage in the serving line RICs.
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05/13/2015 | Routine | |
| Salads on the serving line need to be rotated more frequently. The manager stated that the chicken smacker salads found in the left Hobart RIC cooling back down had been on the service line under a hour. Temperatures had risen 10-15 degrees in that time period. Sandwiches and salads should be rotated more frequently -- ideally with each wave of students coming in (approximately every 20-30 minutes). If there is only one of an item, that item (today an Asian chicken salad) is not rotated at all. That item MUST be discarded at the end of the last lunch service period. The Asian chicken salad was measured at 51-53 F. Per the manager, the chicken smackers were cooked and cooled the previous day. She says they are preparing sandwiches and salad daily at 9:30 - 9:45.am, which allowed for 3.5 hours of cooling prior to the inspector taking product temperatures today.
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03/04/2015 | Routine | |
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10/01/2014 | Routine | |
| Meal service was concluding when the inspector arrived. Adequate thermometer, quaternary ammonia sanitizer, test kit, and hi-temperature dish machine. Employee health policy is signed by all staff and clearly posted. Only maintenance concern was getting some oven recalibrated over the summer break. Work orders have already been placed for this. No violation noted during this evaluation. | 06/03/2014 | Routine | |
| Adequate thermometer, quaternary ammonia spray sanitizer, hi-temperature dish machine, and test kit. Reviewed employee health. No violations observed. No violation noted during this evaluation. | 02/10/2014 | Routine | |
| Ensure exterior door to rest-rooms is kept closed. Recommended placing foods that are placed on buns back in the oven after prep. No violation noted during this evaluation. | 10/09/2013 | Routine | |
| Adequate thermometer, quaternary ammonia sanitizer, hi-temp dish machine, and test kit. Reviewed employee health. Make sure salads and sandwiches are bumped back under refrigeration during prolonged breaks between lunch periods. Hand sinks are for hand washing only -- no dumping of any kind, even ice. No violation noted during this evaluation. | 05/30/2013 | Routine | |
| Adequate thermometer, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health. Staff are cooking any meat used on salads the previous day so it is cold when going on salads. Salads are made daily at 9:15-9:30 and sandwiches at 9:45. Product then cools under refrigeration until meal service begins at 11:25. Salads and sandwiches are kept for a maximum of one day after they are made. Taco meat, spaghetti and soups are typically cooled down for later use. Any potentially hazardous food items kept on the serving line or under refrigeration must be maintained at 41 F or less at all times, or held for 4 hours and then discarded. Even product held on ice is not maintaining proper temperatures on the serving line.
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01/31/2013 | Routine | |
| Adequate thermometer, hi-temp dish machine, quat sanitizer buckets, and test kit. Reviewed employee health. No violation noted during this evaluation. | 02/08/2012 | Routine | |
| There are no violations noted during todays inspection. No violation noted during this evaluation. | 09/28/2010 | Routine |
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