Sage @ St. Christopher's School, 711 St. Christopher's Road, Richmond, VA 23226 - Private Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Sage @ St. Christopher's School
Address: 711 St. Christopher's Road, Richmond, VA 23226
Type: Private Middle or High School Food Service
Phone: 804 832-3185
Total inspections: 12
Last inspection: 10/21/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.10/21/2015Routine
  • Non-Food Contact Surfaces (corrected on site)
    Observation: The nonfood contact surface of the can opener bracket has an accumulation of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
07/24/2015Routine
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
    - Bottom shelf of clean pan storage shelving unit
    - Attachment area of floor mixer
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
04/27/2015Routine
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use: wiping cloth observed stored on a food prep table.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
01/28/2015Routine
Food Temperatures, Continued: (Degrees F.) Cold Holding: Buffet: Diced Chicken: 40, Sliced Cheese: 40. Soft Serve Machine: Soft Serve Mix: 35. Milk Box 1: Chocolate Milk: 39, Milk Box 2: White Milk: 36, Victory Reach in Refrig. #2: Cream Cheese Dip: 39, Cut Melon: 41
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the kitchen (coffee area).
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
10/28/2014Routine
No violation noted during this evaluation.07/28/2014Routine
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
05/02/2014Routine
Food Temperatures, Continued: (Degrees F.) Cold Holding: Buffet #3: Macaroni Salad: 41, Cous Cous: 41, Walk in Refrig. #1: Butter: 38, Walk in Refrig #2: Milk: 36, Ham, Whole: 36, Hot Holding: Soup Urn: Chicken Vegetable Soup: 152.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
02/10/2014Routine
Food Temperatures, Continued: (Degrees F.) Cold Holding: Buffet Table #2: Bean Salad: 41, Buffet Table #3: Tuna Salad: 41, Lentils: 41.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Sweet and sour pork observed hot holding at improper temperature in hot box #2. .
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Two lights observed burned out in light fixtures in the exhaust hood.
    Correction: Replace the burned out light bulbs to ensure adequate lighting. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
10/31/2013Routine
  • Physical Facilities in Good Repair (corrected on site) (repeated violation)
    Observation: Light observed burned out in exhaust hood.
    Correction: Replace burned out light bulb. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
09/06/2013Routine
  • Non-Food Contact Surfaces (corrected on site)
    Observation: The nonfood contact surface of the table mounter can opener has an accumulation of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities in Good Repair
    Observation: Two light bulbs were burned out in the exhaust hood in the kitchen.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. A work request for replacement of the light bulbs has been submitted.
06/05/2013Routine
Food Temperatures, Continued: (Degrees F.) Cold Holding Buffet #2: Tuna Salad: 40, Roast Beef, Sliced: 39. Salad Bar: Sliced Ham: 41,
No violation noted during this evaluation.		02/28/2013Risk Factor

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