Grafton School, 4100 Price Club Blvd., Midlothian, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Grafton School
Address: 4100 Price Club Blvd., Midlothian, Virginia
Total inspections: 15
Last inspection: Sep 22, 2009

Restaurant representatives - add corrected or new information about Grafton School, 4100 Price Club Blvd., Midlothian, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 22, 2009Routine00Details / Comments
No violation noted during this evaluation. March 17, 2009Routine00Details / Comments
No violation noted during this evaluation. September 10, 2008Routine00Details / Comments
No violation noted during this evaluation. March 19, 2008Routine00Details / Comments
No violation noted during this evaluation. October 04, 2007Follow-up00Details / Comments
1680 - Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine.September 19, 2007Routine10Details / Comments
No violation noted during this evaluation. March 22, 2007Follow-up00Details / Comments
1680 - Critical The dish machine did not reach an adequate hot sanitizing temperature.March 19, 2007Routine10Details / Comments
No violation noted during this evaluation. September 19, 2006Routine00Details / Comments
No violation noted during this evaluation. April 24, 2006Routine00Details / Comments
3660 - The old Health permit is posted.September 29, 2005Routine01Details / Comments
1770 A - Critical Repeat Debris build-up in the microwave oven.March 29, 2005Routine10Details / Comments
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 3030 - No paper towels were provided at the kitchen hand-sink.
September 29, 2004Routine02Details / Comments
  • 1770 A - Critical Food debris build-up in the upright refrigerator.
  • 2000 - Single service items were observed stored with the food-contact surface facing upward.
April 06, 2004Routine11Details / Comments
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: three vat sink.
  • 1800 - The wooden storage rack is not smooth and easily cleanable.
  • 2720 - Outside refuse container was uncovered.
October 03, 2003Routine06Details / Comments

September 22, 2009 (Routine)

Comments:
Establishment with an adequate metal food stem thermometer and quaternary test kit. The dish machine reached an adequate hot sanitizing temperature.

March 17, 2009 (Routine)

Comments:
Establishment with an adequate metal food stem thermometer and quaternary test kit. The dish machine reached an adequate hot sanitizing temperature. No violations were noted.

September 10, 2008 (Routine)

Comments:
Establishment with an adequate metal food stem thermometer and quaternary test kit. The dish machine reached an adequate hot sanitizing temperature. Very clean and sanitary!

March 19, 2008 (Routine)

Comments:
Establishment with an adequate metal food stem thermometer and quaternary test kit. The dish machine reached an adequate hot sanitizing temperature.

October 04, 2007 (Follow-up)

Comments:
The dish machine is now reaching an adequate hot sanitizing temperature.

September 19, 2007 (Routine)



Violation: 1680 - Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
Comments:
Establishment with an adequate metal food stem thermometer and quaternary test kit.

March 22, 2007 (Follow-up)

Comments:
The dish machine is now reaching an adequate hot sanitizing temperature.

March 19, 2007 (Routine)



Violation: 1680 - Critical The dish machine did not reach an adequate hot sanitizing temperature.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
Comments:
Establishment with an adequate metal food stem thermometer and quaternary test kit.

September 19, 2006 (Routine)

Comments:
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine reached an adequate hot sanitizing temperature.

April 24, 2006 (Routine)

Comments:
Establishment not in current operation. Adequate metal food stem thermometer in establishment.

September 29, 2005 (Routine)



Violation: 3660 - The old Health permit is posted.
Post the current Health permit.
Comments:
Establishment with an adequate metal food stem thermometer and quaternary test kit.

March 29, 2005 (Routine)



Violation: 1770 A - Critical Repeat Debris build-up in the microwave oven.
Clean and sanitize the microwave oven interior.
Comments:
Establishment with an adequate metal food stem thermometer.

September 29, 2004 (Routine)



Violations:
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 3030 - No paper towels were provided at the kitchen hand-sink.
    Must provide paper towels at the kitchen hand-sink at all times.
Comments:
Establishment with an adequate chemical test kit. The dish machine reached an adequate hot sanitizing temperature. (Food is catered by The Steele Grille)

April 06, 2004 (Routine)



Violations:
  • 1770 A - Critical Food debris build-up in the upright refrigerator.
    Clean and sanitize the refrigerator interior.
  • 2000 - Single service items were observed stored with the food-contact surface facing upward.
    Store single service items inverted to prevent contamination while in storage.
Comments:
Establishment had an adequate metal food stem thermometer.

October 03, 2003 (Routine)



Violations:
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
    Must provide paper towels at all handsinks at all times.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: three vat sink.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The wooden storage rack is not smooth and easily cleanable.
    Paint the storage rack so it is smooth and easily cleanable.
  • 2720 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
Comments:
Establishment had an adequate metal stem thermometer.

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