Watkins Elementary, 501 Coalfield Rd, Midlothian, VA 23113 - Public Elementary School Food Service inspection findings and violations

Business Info

Restaurant: Watkins Elementary
Address: 501 Coalfield Rd, Midlothian, VA 23113
Type: Public Elementary School Food Service
Phone: 804 378-2530
Total inspections: 10
Last inspection: 10/16/2015

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Inspection findings	Inspection date	Type
Notes: 1. More efforts need to be made to keep the sandwiches and salads on the serving line cold. Different suggestions discussed with the PIC. Product left in the RICs seems to be cooling down prior to lunch service starting. 2. Make sure to date mark even the unsliced portions of the deli meat once the original packaging is opened. 3. Close doors on the dumpster whenever kitchen staff takes trash out. 4. Facility needs LARGER dumpsters. The current receptacles are overflowing and are NOT adequate. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Salads with chicken out on the serving lines cold holding at improper temperatures. Measured at 51-53 F. Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: an entire storage rack of metal pan lids was found with old food residues and dirt/dust adhering to them. They were stored on a low shelf of a prep table that has heavy traffic pass by. Correction: Clean and sanitize these surfaces for food contact. Reccomend relocating the storage of the pan lids. Make sure staff look over dishes to ensure they have come clean after being run through the dish machine.	10/16/2015	Routine
Adequate thermometer, quaternary ammonia sanitizer, test kit, and hi-temperature dish machine. Two sanitizer buckets on the line tested low at 100 ppm. Make sure to check mixing instructions to ensure 200 ppm. Notes: 1. Manager said salads were prepped late today, and so they were not able to cool properly prior to being put out for service. When time is limited, suggest placing the prepped sandwiches and salads in the WIF for a few minutes to 'blast chill' them. Strongly discourage placing recently prepped sandwiches and salad in the line coolers because they are subject to heavy in/out traffic, therefore making it unlikely that product can be propelry cooled in them. 2. All wet wiping cloths should be stored in sanitizer when not in use. 3. Staff must cover the serving line food items in the steam wells between waves of kids. Uncovered line items and a fan creating a draft over the line adversely effects the temperature of hot held food items. 4. Encourage facility to limit the access of other/ non-kitchen school employees in the kitchen area. Unauthorized staff should not be allowed to pass by food handling/prep areas and go into refrigeration units to pick up stored product. No one that passed through the kitchen area washed their hands before getting ice, drinks, using the microwave, or retrieving popsicles in the WIF. 5. Suggest drilling a couple of holes in the bottom of the ice scoop holder to allow it to drain. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Wet cloths observed sitting out on both serving lines. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Critical: Food - Potentially Hazardous Food - Hot Holding* Observation: Green beans on both serving lines 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. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Sandwiches and salads out on the serving line and milk cold holding at improper temperatures Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.	05/28/2015	Routine
Tiles by the dish machine are in need of being cleaned. Vent should be repainted where painting is chipping. If trash receptacles outside are not large enough to hold trash, large receptacles must be ordered. Trash receptacle in the women's rest-room needs a cover. No violation noted during this evaluation.	02/13/2015	Routine
NOTES: * No violations observed during inspection. No violation noted during this evaluation.	11/17/2014	Routine
Not in current operation. Meets all current requirements. No violation noted during this evaluation.	07/09/2014	Routine
Physical Facilities - Cleaning Frequency and Restrictions Observation: Dust accumulation on ceiling tiles and wall vents in the kitchen noted in need of cleaning. 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.	04/08/2014	Routine
NOTES: * Violation corrected. * Verified employee health, thermometers, sanitizers, and test kit. Toilet Rooms - Enclosed (corrected on site) Observation: Toilet room is not completely enclosed Correction: Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.	10/31/2013	Routine
NOTES: * RIF is in need of work order for condensation accumulation. * Outdoor trash container in need of new handle prior to next routine inspection. * No violations observed during inspection. * Verified employee health policy, food stem thermometer, sanitizer concentrations, and sanitizer test kit. No violation noted during this evaluation.	06/11/2013	Routine
NOTES: * Verified employee health policy, calibrated food thermometer, sanitizer test kit, and sanitizer concentrations. * No violations observed. No violation noted during this evaluation.	03/08/2013	Routine
Non-critical violations must be corrected within 30 (thirty) days. Cooling, Heating, and Holding Capacities Observation: Hot holding box was observed hot holding at improper temperature. Correction: Provide additional hot holding box necessary to maintain food items at 135 F and above. Improper food storage temperatures are a major contributing factor to foodborne illness. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.	10/04/2010	Routine

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