Thomas Dale High School, 3626 West Hundred Rd, Chester, VA 23831 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Thomas Dale High School
Address: 3626 West Hundred Rd, Chester, VA 23831
Type: Public Middle or High School Food Service
Phone: 804 768-6245
Total inspections: 11
Last inspection: 03/17/2016
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Inspection findings

Inspection date

Type
The operator provided metal probe thermometers, quat. test strips and a posted Employee Health policy during today's inspection.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: cheeseburger patties and chicken poppers on the serving line and in the hot boxes were holding at improper temperatures. (cheeseburger patties-130F, 125F & chicken poppers- 118F, 124F). The foodservice manager discards the TCS food products at the end of the serving time.
    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.
03/17/2016Routine
The operator provided digital metal probe thermometers, quat test strips and an Employee Health policy during today's inspection.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate ( prepared sandwiches, cut tomatoes, and chicken strips/pieces on the prepared Asian salads, on the serving lines were observed with elevated products temperatures (>41 degrees F)
    Correction: the products were not adequately cooled prior to being placed on the serving lines ). The TCS products were noted with lower product temperatures (<= 41F as service progressed).
09/28/2015Routine
No violation noted during this evaluation.05/22/2015Routine
No violation noted during this evaluation.02/03/2015Routine
Additional food temperature: Boscoe stick (reheat) - 175.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Fruit and yogurt parfaits cold holding at improper temperatures. Parfaits were moved from the display coolers to the true reach-ins on the serving line to better maintain temperature.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
09/18/2014Routine
Not sure if display coolers were up due to recently stocked. Food storage basically consists of drinks. Keep an eye on coolers.
No violation noted during this evaluation.		05/22/2014Routine
No potentially hazardous foods are being stored in the air curtain display coolers.
Ranch dressings must be kept at 41 F or below.
No violation noted during this evaluation.		02/05/2014Routine
Additional food temperatures: Chicken wrap (prepped 1.5 hours prior) - 51, Fritters (delivered) - 32.
Air curtain display on the serving line on the far left was observed at 52 F. Sliced tomatoes, that had recently been sliced, were moved to another cooler. Not sure if this was because cooler was recently stocked. Check the cooler upon arriving tomorrow. If temperature is elevated, have cooler repaired.
  • Temperature Measuring Devices
    Observation: With the exception of one of the air curtain display coolers, coolers are in need of thermometers. Recommended to manager having them mounted, at the top (in the front) of the cooler. Make sure thermometers are in the front of all coolers.
    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.
09/16/2013Routine
Recommended placing all employee drinks on employee food table to prevent the possibility of any contamination to food.
  • Critical: Food Contact with Equipment and Utensils*
    Observation: Observed dish washer wearing the same gloves to load dirty dishes then remove clean dishes from the dish machine. Operator addressed issue with dish washer immediately.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
05/30/2013Routine
Non-critical violations must be corrected within 30 days.
Sanitizing solution tested at 200 ppm in wiping cloth buckets.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Mozzarella cheese sticks and pasta soup 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 - Good Repair and Proper Adjustment
    Observation: Display coolers found at 60 F, 53 F
    Correction: display hot holding units (two out of three) not supporting hot holding temperature of 135 F and above.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Unused or non-functioning equipment not removed from the premises. Hobart unit is broken and not in use.
    Correction: Remove any unused or non-functioning equipment from the premises.
01/11/2013Routine
Dish machine rinse is at 160+.
Quaternary ammonium sanitizer at proper concentration. Test strips on site.
Temperature measuring devices in the kitchen area and on serving line. Temperatures are taken of all food items and written in a temperature log.
Clean and well maintained facility.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring devices located in several of the refrigeration units.
    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.
10/08/2010Routine

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