Jacobs Road Elementary, 8800 Jacobs Road, Chesterfield, VA 23832 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Jacobs Road Elementary
Address: 8800 Jacobs Road, Chesterfield, VA 23832
Type: Public Elementary School Food Service
Phone: 804 674-1320
Total inspections: 9
Last inspection: 10/21/2015
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Inspection findings

Inspection date

Type
VPI menu includes: pasteurized juice (orange, apple, fruit punch), cheese sticks, cereal, milk, carrots and bread. No violations noted.
No violation noted during this evaluation.		10/21/2015Routine
There are no violations noted during inspection.
No violation noted during this evaluation.		06/05/2015Routine
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
02/11/2015Routine
Non-critical violation must be corrected within 30 days.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Observations: the crack in the wall near ice machine and broken/missing wall tiles near hand sink (dish wash area).
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
10/14/2014Routine
Non-critical violations must be corrected within 30 days.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The hand sinks are not sealed to walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Physical Facilities in Good Repair
    Observation: Observations: crack in the wall near ice machine.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
06/11/2014Routine
Sanitizing solution tested at 200 ppm.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Corn dog nuggets hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Unused or non-functioning equipment not removed from the premises. Mashed potato kettle and broken tray holder stored near ice machine.
    Correction: Remove any unused or non-functioning equipment from the premises.
02/04/2014Routine
Maintenance call was placed during inspection to get RIC repaired.
Sanitizing solution tested correctly at 200 ppm.
Reviewed employee health policy with PIC.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Tuna sandwiches cold holding at improper temperatures inside reach-in cooler.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Reach-in cooler is not supporting cold holding temperature of 41 F or less, found at 56 F internal temperature.
    Correction: Repair/adjust reach-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
09/17/2013Routine
Non-critical violation must be corrected within 30 days.
  • Indoor Areas - Surface Characteristics
    Observation: A hole in the ceiling tile along with a few water damaged ceiling tiles observed above dish wash machine.
    Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
03/14/2013Routine
No violations noted at time of inspection.
Notes:
1. Quaternary sanitizer in use tested within the manufactures acceptable range. Dish machine wash - 158 F., Final Rinse* 191 F.
* Have the Dish Machine checked for proper final rinse temperature and pressure. It took several racks run through the machine before it reached 180 degree or higher during the final rinse.
2.Calibrated food thermometers in use.
3.Observed: proper thawing procedure in use to thaw foods.Good handwashing practice and use of single use gloves.
4.New ice machine installed
No violation noted during this evaluation.		10/04/2010Routine

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