Robious Middle School, 2701 Robious Crossing, Midlothian, VA 23113 - Public Middle or High School Food Service inspection findings and violations

Business Info

Restaurant: Robious Middle School
Address: 2701 Robious Crossing, Midlothian, VA 23113
Type: Public Middle or High School Food Service
Phone: 804 378-2510
Total inspections: 12
Last inspection: 03/21/2016

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Inspection findings	Inspection date	Type
No violation noted during this evaluation.	03/21/2016	Routine
Do not put to many rags in the sanitizer bucket, depleting the concentration of the sanitizer. Change buckets every four hours. Operators thermolabel and inspectors thermolabel run through the dish machine. Inspectors reading at the proper temperature, however operators were not. Thermometer for the rinse cycle did not move past 115 F. Manager already has a work order in for the machine. Maintenance arrived during todays inspection. Back bathroom used for male employees, that is shared with custodian staff must be kept clean. A hand washing sign is also needed in this bathroom. No violation noted during this evaluation.	09/16/2015	Routine
Adequate thermometer, hi-temp dish machine, sanitizer, and test kit. Employee health policy is posted and in place. Notes: 1. May need to have the front Hobart thermostat recalibrated. The inspector noted a 30 degree difference between the digital readout and actual temperature measured in the box. 2. The front display case (closest to the dining area) was noted as running warmer than the other two display cases. Suggest having it serviced. 3. Few flies noted by a floor drain in the dish machine area. Area was completely dry. Keep an eye on things and if activity increases have maintenance treat the kitchen area. 4. Drill holes in the extra ice scoop holder so it drains. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Chicken wraps cold holding at improper temperatures in two of the display cases (even with the plexiglass panels still in place). Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	05/13/2015	Routine
Adequate thermometer, quaternary ammonia sanitizer, test kit, and hi-temperature dish machine. Employee health policy is posted and in place. Prepared sandwiches (with deli meats, cheese, and sliced tomato) and salads (with sliced chicken, cheeses, and sliced tomatoes) are not able to cool below 41 F before being stocked in the open display cases prior to service. Product should be cooled/chilled to 41 F or less before placing it in a refrigeration unit that is known not to hold product under 41 F. Even when the open display cases have the curtain down they still struggle to hold good product temperatures. Wiping cloth buckets need to mixed to at least 200 ppm when out for use on the serving lines. One pan of chicken nuggets held past 7 day shelf life and was discarded during the inspection. It was accidentally overlooked with the snow closure and staff shortages. All other items were within the proper dates. Prepared salads and sandwiches are on the serving line a max of two days (with day one being the prep date). Cloths - Wiping Cloths - Use Limitation Observation: Four sanitizer buckets were checked and found at the following concentration: 0,100,100, and 200 ppm. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. The goal is 200 ppm. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Salads with sliced chicken and turkey/cheese sandwiches in the display cases are cold holding at improper temperatures. Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.	02/24/2015	Routine
Training inspection conducted with district standardization officer. No violation noted during this evaluation.	10/09/2014	Training
Adequate thermometer, quaternary ammonia spray sanitizer, test kit, and hi-temperature dish machine. Employee health policy is clearly posted with all staff having signed. Notes: 1. The dumpsters are way to small in size, or too few in number to handle the capacity of waste being generated by this facility. 2. The open display cases do not maintain proper cold holding temperatures. Using time as a public health control would eliminate this problem. 3. Two oven thermometers found in refrigeration units. Make sure proper equipment is in place for monitoring temperatures. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Deli meat sandwiches and salads with sliced chicken cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Refuse - Maintaining Refuse Areas and Enclosures Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Two small dumpsters are overflowing, and lids cannot be shut. Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Larger waste containers or increased frequency of trash removal are needed.	06/03/2014	Routine
Adequate thermometer, quaternary ammonia sanitizer, hi-temperature dish machine, and test kit. Reviewed employee health. Notes: 1. The cheeseburgers that were on the left serving line are thought to have accidentally been placed in the hot box that had not yet been turned on. All product was pulled and reheated while the inspector was present. 2. Suggest prepping and then storing salads (w/ meat) and deli sandwiches in the WIC for as long as possible before stocking them in the open display cases. Product needs to be as cold as possible before being placed in the open cases. Salads and sandwiches that are not sold are held for next day use, therefore items are potentially kept for over 4 hours in the temperature danger zone. 3. There is one small dumpster for trash and another for cardboard. Both are at capacity/overflowing prior to lunch service beginning. These containers do not provide adequate storage capacity and the lids/doors of the containers cannot be closed. In warm weather this will serve as an attractant for pests. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Cheese burgers hot holding on two serving lines at improper temperatures. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Turkey+cheese sandwiches in the display case coolers cold holding at improper temperatures. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Refuse - Removal Frequency Observation: Trash and cardboard dumpsters are overflowing (lids cannot be closed) prior to lunch service even starting. Adequate holding capacity is not present. Correction: Remove cardboard and trash at a frequency that prevent pest harborage.	02/10/2014	Routine
No violation noted during this evaluation.	10/09/2013	Routine
Adequate thermometer, hi-temp dish machine, quaternary ammonia spray sanitizer bottles, and test kits. Reviewed employee health. Policy is clearly posted. Reviewed proper hand washing/glove changing procedures and when they are warranted. Some form of hair restraint is required whenever staff are in the food preparation area or on the serving lines. Single service items that are not wrapped/protected should be discarded if they come in contact with the floor. The large kettle has a leak in the fittings leading to the spray nozzle/hose when the water is left on/under pressure. Leak needs to be repaired over the summer. Critical: Hands - When to Wash* (corrected on site) Observation: Employee observed touching her face with gloved hands and resuming with food handling without first washing hands and changing gloves. Same employee dropped single service bowls on the floor, picked them up, put them back in a cabinet, and resumed working without changing gloves or washing hands. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Hair Restraints - Effectiveness (corrected on site) Observation: Two employees observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food	05/30/2013	Routine
Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health. Sliced chicken for salads cooked this morning since Monday was a holiday. Standard procedure is to cook and cool the chicken on the day before it is needed. No violation noted during this evaluation.	01/22/2013	Routine
Adequate thermometer, quat sanitizer spray, test kit, and hi-temp dish machine. Reviewed employee health. Lunch preparation taking place. All menu items thought to be precooked. 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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