Benedictine College Preparatory, 12829 River Road, Richmond, VA 23238 - Private Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Benedictine College Preparatory
Address: 12829 River Road, Richmond, VA 23238
Type: Private Middle or High School Food Service
Phone: 804 708-9500
Total inspections: 8
Last inspection: 03/08/2016
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Inspection findings

Inspection date

Type
PFG and Hershey (ice cream) are the food suppliers. Proteins are received precooked except for hamburgers, which are received raw, frozen and go directly to cook. Most food stored frozen
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed drink cup stored on prep table next to food.
    Correction: Recommend that employees drink from a closed beverage container with a straw if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
03/08/2016Risk Factor
PFG is the food supplier. Most proteins are received precooked except hamburgers are received raw, frozen and go straight to cook. Discussed cooking temperature for hamburgers
  • Physical Facilities in Good Repair
    Observation: Observed the ceiling over the dishmachine not maintained in good repair. Observed the ceiling chipping and no longer smooth and easily cleanable.
    Correction: Recommend repairing the ceiling to be smooth and easily cleanable. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
09/17/2015Routine
Food suppliers are PFG and Blue Bell Ice Cream. All Blue Bell product has been removed from the facility due to the recall
No violation noted during this evaluation.		04/28/2015Risk Factor
All items received frozen . Hamburger are frozen raw so discussed minimum cooking temperatures. Hamburgers holding in Warming cabinet still not able to hold at 135 degrees or greater. Discussed the use of time as control (4 hours and then discard) or cooking hamburgers right before service. PIC indicates that items are discarded at end of service as usually very little left over. Discussed sanitizer levels.
No violation noted during this evaluation.		09/24/2014Routine
Recommend purchasing pre cookeed meat items.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Sauusage biscuits and hamburgers not hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Use time as control if needed based on items hot holding.
05/12/2014Risk Factor
Discussed cooling methods and temperatures. Cooling handouts given. Discussed Employee Health. New Handouts given. 1B form given. Employee Health Notice observed. Recommend starting to keep temperatures of equipment and food. Log sheets given.
  • 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.
  • Critical: Cooling* (corrected on site)
    Observation: Pasta noodles for macaroni & cheese noted not being adequately cooled to prevent the growth of harmful bacteria.
    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. (PIC decided to discard)
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Cheeseburgers 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.
  • Temperature Measuring Devices (corrected on site)
    Observation: There was no temperature measuring device located in the Warming Unit.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
11/07/2013Routine
Pre opening inspection. Fire suppression and CO2 system observed with July 2013 tags. Sneeze guard observed. 15 inches uncovered. Steam table observed heating up. All corrections made from walk thru. Separate Monk storage observed. All sign off completed with county. Ok to permit.
No violation noted during this evaluation.		08/16/2013Pre-Opening
Walk thru inspection. corrections needed discussed. pre opening scheduled for 8/16/13.
No violation noted during this evaluation.		07/16/2013Pre-Opening

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