Saint Mary's Catholic School, 9501 Gayton Road, Richmond, VA 23229 - Private Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Saint Mary's Catholic School
Address: 9501 Gayton Road, Richmond, VA 23229
Type: Private Elementary School Food Service
Phone: 804 740-1048
Total inspections: 9
Last inspection: 03/09/2016
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Inspection findings

Inspection date

Type
Warming lamps have been installed at the food line to help keeps foods in temper
ature. Discussed using time as a public health control for hot sandwiches. Left sheet with PIC. Grease trap has been cleaned since previous inspection.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Roast beef sandwiches holding at 123 degrees F.
    Correction: Sandwiches are discarded after lunch. Discussed using time as a public health control for hot sandwiches in the future.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: Observed food residue on slicer blade/guard.
    Correction: Clean.
03/09/2016Risk Factor
Observations discussed with PIC. PIC states that mashed potatoes will be discarded after lunch. Also discussed using time as a public health control for foods that are prone to temperature violations. During inspection, PIC called repair company to come look at grease trap/dish machine. Permit issued.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Mashed potatoes hot holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
  • Equipment and Utensils - Multiuse, Characteristics
    Observation: The food contact surface of the wooden rolling pin is split.
    Correction: Repair or replace the rolling pin to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Hot holding cabinet was observed in a state of disrepair and damaged.
    Correction: Repair the hot holding cabinet 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Observed food containers being reused for other foods in the walk-in refrigerator.
    Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pans on shelf under slicer.
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service items observed stored under the 3-compartment sink.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Grease trap in the dishwashing area noted in need of cleaning (observed water back-up onto floor).
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Observed container of hand sanitizer stored over chocolate chips in pantry.
    Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
09/15/2015Routine
No risk factor violations observed. Gloves worn. Discussed cooing and date labeling.
No violation noted during this evaluation.		02/02/2015Risk Factor
No routine violations observed. Gloves worn. dishmachine - chlorine sanitizer - 100 ppm - test kit (ok).
No violation noted during this evaluation.		09/18/2014Routine
Gloves worn during prep/service. Note: facility had pulled "Marva Maid" 1/2 pints of milk dated 6/6 and 6/7.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Observed hands not washed after handling soiled dishes before putting on clean gloves.
    Correction: Correct by washing hands before putting on clean gloves.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Observed dishwasher eating while washing dishes.
    Correction: Correct by eating in approved areas - wash hands after eating.
06/02/2014Risk Factor
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: Observed foods in the walk-in vault (pans of spaghetti/cooked baked potatoes) with no date marking. Per chef, these foods have been in the unit 24-48 hours.
    Correction: Supply date marking on foods prepared/kept for 24 hours or more.
03/19/2014Risk Factor
Good glove use observed. Cold holding temperatures satisfactory. Hot holding unit temperature low and increased. 56-75 foot candles light. 50+ ppm chlorine at dishmachine. Some debris noted on can opener and slicer - cleaned. No violations observed. Annual permit issued.
No violation noted during this evaluation.		10/07/2013Routine
This is a reinspection for the proper chemical sanitizer dispersement into the dishmachine (chlorine). This violation has been abated. Thank you.
No violation noted during this evaluation.		02/08/2013Follow-up
Observation: teachers coming into the kitchen. No one is allowed in the kitchen except those associated with food preparation/operation!
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Observed 0 ppm of sanitizer being dispersed into the dishmachine (chlorine based - should be between 50-200 ppm).
    Correction: Do not use the dishmachine until serviced. Set up and use the 3 compartment sink until serviced (wash, rinse, sanitize).
02/04/2013Risk Factor

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