Stonewall Jackson Middle School, 8021 Lee Davis Road, Mechanicsville, VA 23111 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Stonewall Jackson Middle School
Address: 8021 Lee Davis Road, Mechanicsville, VA 23111
Type: Public Middle or High School Food Service
Phone: 804 730-3307
Total inspections: 7
Last inspection: 03/03/2016
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Inspection findings

Inspection date

Type
Observed overall clean facility. Discussed the following with the person in charge:
1. Food suppliers are Richmond Restaurant, Keany, Lovings, and Dory.
2. Reviewed employee health policy, Form 1B is used as employee verification. PIC knowledgeable on policy and reporting to the health department.
3. Recommend adding cooling logs to HACCP plan records to ensure items like chicken for salads are cooled in the appropriate parameters.
4. Recommend adding dishmachine rinse pressure to dishmachine logs.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods including sandwiches, cole slaw, and salads.
    Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. EHSS assisted in developing time control plan.
03/03/2016Risk Factor
EHSS discussed the following with the Person In Charge (PIC):
1. Employee Health, Form 1B is reviewed by all food employees.
2. Ensuring sanitizer spray bottles are maintained at the appropriate concentration - between 150-400ppm.
3. All protein is recieved pre-cooked besides ground beef which is used for tacos and spaghetti.
4. Reviewed cooling procedures and parameters.
5. Dishmachine is not in use today. Disposable trays are used and 3 compartment sink used to clean pots and pans.
6. LPCO is Bug Busters.
Observed overall clean facility. Observed good handwashing and glove use.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) marinara sauce in the refrigerator, the food should have been discarded 3 ago.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
11/02/2015Routine
Discussed Employee Health, Form 1B is used. Discussed cleaning and sanitizing methods. Discussed Cooling procedures. Discussed monitoring student self service of fruit. Recommend keeping lids to Milk Coolers closed during lunch to keep milk at 41° or below.Observed great temperature logs and overall clean facility.
No violation noted during this evaluation.		04/29/2015Risk Factor
Abbreviations: RIC-reach-in cooler, RIF-reach-in freezer, WIC-walk-in cooler, PIC-person in charge
Discussed the following with the PIC:
1. Cooling of the chicken used to prepare the garden salad with chicken. The PIC stated that the chicken is heated in the oven between 7:30-8:00 in the morning. It is removed from the oven and cooled for a short time at room temperature before it is cut into pieces. The pieces are then placed into a clam shell container with the salad mix and then stored in the reach-in cooler located on the serving line. The PIC stated that any remaining salads left over at the end of the day are discarded. Observed the temperature of the chicken between 49°F-50°F in the reach-in cooler approximately 2.5 hours after it was removed from the oven. Recommend cooking the chicken (used to prepare the salads) one day prior to service and then place
it into the walk-in cooler to allow it to cool overnight. This will ensure that the chicken is being cooled adequately.
2. The dishwashing machine was not operating at the time of inspection. The PIC stated that the dishwashing machine is being replaced over winter break. Observed disposable serving trays and utensils being used. All pots, pans, and serving utensils are being cleaned and sanitized in the 3 compartment sink. Quaternary ammonium sanitizing solution was observed at a concentration of 200 ppm.
Observed the overall facility very clean and good food handling practices by all food handlers.
No violation noted during this evaluation.		10/27/2014Routine
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Veggie burger on Line 3 - 120'F hot holding at improper temperatures. PIC reheated veggie burgers
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Toxics - Identifying Toxic Containers* (corrected on site)
    Observation: Chemical spray bottle observed without a label. PIC voluntarily discarded spray bottles.
    Correction: Label spray bottles with contents or discard.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Quaternary ammonium sanitizer in 3-compartment sink measured above 200 ppm. PIC refilled sink so that sanitizer would measure 200 ppm.
    Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
05/01/2014Risk Factor
3 compartment wash temperature 118 degrees. Quat 200 ppm. Employee health info present and posted.
  • Non-Food Contact Surfaces
    Observation: Observed nonfood contact surface of ice machine with mold like slime build up.
    Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
10/23/2013Routine
Quat 300 ppm. 3 compartment sink 112 degrees. Employee health info posted. Discussed option for time control plan since items on line are discarded at end of service.
No violation noted during this evaluation.		03/15/2013Risk Factor

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