Crestwood Elementary School, 7600 Whittington Dr, North Chesterfield, VA 23236 - Public Elementary School Food Service inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No violation noted during this evaluation. | 03/24/2016 | Routine | |
| If temporary staff is filling in, have them review employee health information prior to handling food. No violation noted during this evaluation. | 09/23/2015 | Routine | |
| Adequate thermometer, sanitizer, kit, hi-temperature dish machine, and employee health policy. Notes: 1. Unbunned burgers were measured at 143-144 F in the hot box. Two trays of burgers with buns and cheese were measured at 109-114 F. The buns were not warmed up ahead of time, and the temperatures reflect that. Warming the buns and tempering the cheese will greatly increase the odds of successfully maintaining the burgers above 135 F. The bunned cheeseburgers did start to recover during the inspection, and are expected to reach 135 F+ prior to meal service starting. All product has an additional 30+ minutes to stay in the hot boxes. 2. Any TCS items that are out for breakfast need to be put away as soon as possible once service concludes. Suggest not keeping any TCS items in the two line RICs during the morning prep period. TCS product that is prepped every day should also be stored in the WIC or WIF to be 'blast chilled' prior to being brought on the line. The line RICs will NOT effectively cool warm product in a quick fashion.
|
05/20/2015 | Routine | |
| Discussed with manager ways to help keep the temperatures up of bunned menu items. She suggested preheating her buns, and that sounds like an excellent idea. The right hot box was holding a good ambient air temperature consistently and was able to bring up a few cheeseburgers that were measured at 126-131 F. When rechecked, it had returned to 135 F while in the warming/hot holding unit. Nice recovery. Make sure if sanitizer is heavily used that it is changed out more frequently than every 4 hours. Also ensure staff are mixing the buckets to the proper concentration to start. One bucket tested low at 100 ppm and a second at 200 ppm. The chemical company requires 150-400 ppm. No violation noted during this evaluation. | 02/25/2015 | Routine | |
| Adequate thermometer, quaternary ammonia sanitizer, hi-temp dish machine, and test kit. Reviewed employee health and policy is clearly posted. Notes: 1. No measures were being taken to cold hold the shredded cheese or diced tomatoes out for service today. 2. Temperatures of the chicken on the salads is not being kept under 41 F. The county policy is temperature control, and so more effective methods for cold holding need to be implemented.
|
09/25/2014 | Routine | |
Adequate thermometer, quaternary ammonia spray, test kit, and hi-temperature dish machine. Reviewed employee health, which is clearly posted and signed by all staff.
|
06/02/2014 | Routine | |
| Adequate thermometer, quaternary ammonia sanitizer buckets, hi-temperature dish machine, and test kit. Reviewed employee health. Still having issues with maintaining cold holding temperatures on salads and sandwiches set on on sheet trays of ice during meal periods. Staff is also rotating sandwiches and salads in/out of refrigeration between lunch periods. Minimize quantities out and discard any leftovers after a 4 hour maximum hold period. Reminded staff to not prop outer door to rest room area. Otherwise, a self-closing device will be needed on the actual rest-room door.
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02/19/2014 | Routine | |
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy during today's inspection.
|
10/11/2013 | Routine | |
| Adequate thermometer, quaternary ammonia sanitizer, hi-temp dish machine, and test kit. Reviewed employee health and policy is clearly posted. Have the right Traulsen fridge serviced as soon as possible. The unit is not maintaining air temperatures of 41 F or less, and the internal thermometer doesn't seem to be accurate. No potentially hazardous foods in the unit today so it's okay to continue with normal use today. DO NOT stock any potentially hazardous food items in the unit until it has been serviced. Replace the thermometer kept in the unit. The readings don't appear to be accurate.
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06/03/2013 | Routine | |
| Adequate thermometer, quaternary ammonia sanitizer, hi-temp dish machine, and test kit. Reviewed employee health. The two reach-in coolers on the serving line were going through defrost cycles while the inspector was present. All temperatures in the boxes were elevated. Defrost cycles should be adjusted so they do not take place during peak use periods. Reviewed with staff that chicken used for salads should be cooked and cooled down the previous day for current day use. Suggest making/prepping deli salads and returning them to the WIC for better cooling in the mornings, before being placed in the reach-in coolers on the line. A maintenance request was placed while the inspector was present to have the reach-in coolers checked for proper functioning. Items potentially cooled down and saved for re-use: taco chili meat, soup, breaded chicken patties. This list does not agree with the list put forth in the county's standard operating procedures that were shared with the Health Dept.
|
01/30/2013 | Routine | |
| Adequate thermometer, hi-temp dish machine, quat sanitizer, and test kit. Reviewed employee health. No violation noted during this evaluation. | 02/09/2012 | Routine |
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