Greenbrier Enrichment Center, 825 Greenbrier Pkwy., Chesapeake, VA 23320 - Private Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Greenbrier Enrichment Center
Address: 825 Greenbrier Pkwy., Chesapeake, VA 23320
Type: Private Elementary School Food Service
Phone: 757 548-9280
Total inspections: 10
Last inspection: 02/01/2016
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Inspection findings

Inspection date

Type
Discussed the following with the Certified Food Manager (CFM) and the facility director: 1) Contact and immersion time for chlorine sanitizer 2) Cleaning crew to not use over the counter insecticide in establishment (can of "Raid" found in mop room) 3) Cleaning crew to label all cleaning chemicals 4) Parents not allowed to bring in home baked items to serve at the day care center.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
    Observation: When tested, no sanitizer or a low concentration of chemical sanitizer (chlorine) was found in the wiping cloth tray solution storing wiping cloths used on food contact surfaces..
    Correction: Provide chlorine sanitizer at the proper concentration of 50 - 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time (7 seconds).
02/01/2016Routine
Permit displayed. Certified food manager (CFM) present. Facility organized and clean. Spoke with CFM regarding the following: 1) Written employee health policy (FDA form 1B provided) 2) Using time as a control for potentially hazardous foods and documenting written procedures 3) Using 3 compartment sink for alternate ware washing including contact time for chlorine disinfection.
  • Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
    Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 180 F (for the rinse cycle) while the actual temperature was 170 F.
    Correction: Have mechanical dish machine serviced to achieve the appropriate temperatures as per the manufacturer's specifications.
10/14/2015Routine
Health Permit renewed.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
    Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Correction: Provide chlorine sanitizing solution at proper concentration of 50 - 100 ppm and store wiping cloths in the solution between uses.
06/16/2015Routine
No violation noted during this evaluation.09/11/2014Risk Factor
CFM expiring in 2 days. Arlene is registered for the May recertification class.
No violation noted during this evaluation.		05/15/2014Routine
Good job! Health Permit renewed. Post it and the Manager Certification in view. Sample Employee Health Policy and Foodsafety Class Schedule provided. Recommend hair net or other more effective hair restraint. Recommend installing hooks to hang mops on to dry overnight.
No violation noted during this evaluation.		02/05/2014Risk Factor
  • Warewash Machines, Temperature Measuring Devices
    Observation: The temperature measuring device for the dishwashing machine only reaches 120* for wash temp (although a temperature strip indicates temperature is reaching 180*)
    Correction: Provide a functioning temperature measuring device at the dishmachine compartment so employees can routinely monitor the water temperature.
10/02/2013Routine
No violation noted during this evaluation.06/11/2013Routine
Permit will be mailed
Wash temperature gauge on dish machine does not appear to be working although rinse temp reached 190*F and a temperature strip confirmed that the dishes are reaching => 165*
No violation noted during this evaluation.		02/04/2013Routine
  • Handwashing Signage/Handwashing Facilities
    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.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
02/07/2012Routine

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