Rosemont Middle School, 1401 Auburn Ave., Norfolk, VA 23513 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Rosemont Middle School
Address: 1401 Auburn Ave., Norfolk, VA 23513
Type: Public Middle or High School Food Service
Phone: 757 852-4614
Total inspections: 6
Last inspection: 10/20/2015
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Inspection findings

Inspection date

Type
CFM present during inspection and all food handlers had valid service cards. Facility was clean and organized. Temperature charts are being maintained. Observed good hand washing practices. Recommended for permit renewal.
No violation noted during this evaluation.		10/20/2015Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Unwrapped or uncovered food in the Reach-in.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site) (repeated violation)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
04/02/2015Routine
Rec for permit renewal
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
    Observation: Chicken on green salad and tomatoes, diced Cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Temperature Measuring Devices; Ambient Air and Water (corrected on site)
    Observation: The ambient (air/water) temperature measuring device (degrees F) located in the @EQUIPMENT@ is not accurate.
    Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
09/18/2014Routine
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
    Observation: The ready-to-eat commercially processed cheese in the freezer was not properly dated for disposition after opening.
    Correction: Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
  • Outer Openings; Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
    Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
03/14/2014Routine
School has pest control program. One live roach found. Management is aware of this. Chicken corrected to 140 F and fish sticks corrected to 135 F. One Food Handler card will expire on 9/21/13. Recommended for permit renewal.
  • Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
    Observation: Chicken and Fish sticks are hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Pests - Controlling Pests*
    Observation: Harborage conditions exist for cockroaches.
    Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
09/06/2013Routine
Internal temperature of steamed chicken sandwich in hot hold was 120. Steamed hamburger 90. Items were placed in hot hold 10 mins prior to inspection. Internal temp logs stated that they were cooked to 165. Items were left out to prep in between hot holding. Ensure items reach 135 or above within 4 hours. CDI. Good thawing methods. Good cooling and reheating logs. Organize the internal temp logs so they are easily readable.
No violation noted during this evaluation.		02/08/2013Routine

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