Inspection findings | Inspection date | Type | |
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Foods prepared at Oak Knoll Middle School and transported to facility around 11:10 each day. Service from 11:50 to 12:50. Food transported in cambros and temperatures are taken prior to leaving Oak Knoll and after set up at Georgetown. Upon arrival cold food is transferred to reach in cooler. Hot foods to warmer and then steam table. No prepared foods are held over for next day service. Juice and milk will be returned to Oak Knoll for storage. PIC also prepares food at Oak Knoll. Only one employee serves food at Georgetown. Employee health information is posted at Oak Knoll. Discussed recording receiving temperatures and/or using time control for Chick-fil-A sandwiches. Sandwiches are delivered to Oak Knoll and used within 3 hours. Single service items are used for food service. No equipment is cleaned or sanitized on site. There is no 3 basin sink in facility. Temperatures for all foods reheated, hot holding and cold holding at Oak Knoll prior to transport are recorded in the Oak Knoll inspection of 12/8/15 and met regulatory requirement. No violation noted during this evaluation. | 12/08/2015 | Routine | |
Food prepared at Oak Knoll Middle School which is adjacent to this facility and transported daily in cambros for dispensing. Hot food is held in warmer and cold food stored in open front cooler during service. Food is delivered between 11 - 11:15 daily. Lunch service is between 11:45 - 1:15. Temperature logs are kept at Oak Knoll. Temperature of food is taken prior to food being transported and again around 12:30 - 1 p.m. No food is cooked or reheated at the facility. Recommend transporting cold foods in cambro with ice pack or dry ice. No TCS foods delivered each day are held over for next day service. Employee health information is available at Oak Knoll. EHSS inspected at Oak Knoll on 6/2/15 and checked reheating temperatures of foods to be delivered to Georgetown on 6/2/15 and checked HACCP records. Those temperatures are included in this report to indicate proper hold/reheat temperatures to be delivered that day. PIC works at Oak Knoll and is involved with the food preparation at that facility. Equipment is returned to Oak Knoll for cleaning and sanitizing. Single service trays are used daily. There is no 3 basin sink in the facility. No violation noted during this evaluation. | 06/04/2015 | Risk Factor | |
No food is prepared on site. All food is prepared at Oak Knoll Middle School and transported to this school using commercial grade insulated "Cambro" units. All equipment and utensils are brought back to Oak Knoll M.S. to be cleaned and sanitized. All serving trays and utensils are disposable. The person in charge stated that any food left over at the end of the lunch period is discarded. Observed good holding temperatures of foods and the overall facility clean.
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10/14/2014 | Routine | |
Food leftover from lunch discarded. Dishes, pot/pans, other food service items cleaned and sanitized at Oak Knoll School. Food prepared at Oak Knoll and delivered to Georgetown. Other outside food establishments may deliver food for students such as Chick-fil-a. Observed good hand washing and glove usage. Recommend thermometer in milk cooler be replaced, appears to be broken. No Violations. Very clean, well organized food service. No violation noted during this evaluation. | 03/31/2014 | Risk Factor | |
40 pupils served daily. Food prepared at Oak Knoll Elementary School and transported to Georgetown School by cafeteria manager. Observed fruit at 46 degrees from storage. Discarded left overs from prior week, not to be served. Foods not prepared or held over for facility. Foods discarded after noon meal. Recommend cold holding milk cooler be checked for temperature control. Thermometer built into unit not functioning. No washing/sanitizing of utensils done in facility, single use utensils, plates, cups used. No violation noted during this evaluation. | 10/15/2013 | Routine | |
All foods discarded after meal time if not served. Observed sanitizer strips not available to measure sanitizer strength levels. Recommend sanitizer test strips be available to insure sanitizer levels are within limits. Note: sanitizer spray should be used to sanitize probe thermometers. Observed hand washing and glove use. Service kitchen only, food prepared at Oak Knoll School. No violation noted during this evaluation. | 04/25/2013 | Risk Factor |
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