Virginia Episcopal School, 400 V.E.S. Road, Lynchburg, VA 24503 - Private Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Virginia Episcopal School
Address: 400 V.E.S. Road, Lynchburg, VA 24503
Type: Private Middle or High School Food Service
Phone: 434 385-3670
Total inspections: 8
Last inspection: 03/17/2016
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Inspection findings

Inspection date

Type
No violations observed at time of inspection.
Dish machine out of order at time of inspection.
No violation noted during this evaluation.		03/17/2016Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Walk-in cooler is operating above 41°F. (PIC has place a work order on the unit. They will monitor the food and move if necessary.) (Maitenance on scene, working on the problem.)
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
09/18/2015Routine
No violation noted during this evaluation.04/17/2015Routine
Observed no violations. Good Job. Discussed employee health policy.
No violation noted during this evaluation.		10/08/2014Routine
  • Critical: Cooling* (corrected on site)
    Observation: Observed improper cooling of hot foods. (Green chicken chili in the walk-in cooler at 127°F covered with plastic wrap.)
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
05/02/2014Routine
No violations observed. Good Job.
No violation noted during this evaluation.		10/31/2013Routine
Kitchen is complete. Permit issued.
No violation noted during this evaluation.		06/06/2013Pre-Opening
  • Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
    Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specificationsof 160F wash, and 180F rinse.
    Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
    Observation: Water from the handwashing sink in the dishroom was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Refuse - Areas, Enclosures, and Receptacles, Good Repair
    Observation: Dumpster is leaking. (Operator has called the company to report.)
    Correction: Repair or replace.
04/24/2013Routine

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