Hanover High School Cafeteria, 10307 Chamberlayne Road, Mechanicsville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Hanover High School Cafeteria
Address: 10307 Chamberlayne Road, Mechanicsville, Virginia
Total inspections: 12
Last inspection: Apr 16, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. April 16, 2009Risk Factor Assessment00Details / Comments
0570 - Wiping cloths improperly stored between use.October 24, 2008Routine01Details / Comments
0820 A 2 - Corrected During Inspection Critical Cartons of milk and cole slaw cold holding at improper temperaturesMay 01, 2008Risk Factor Assessment10Details / Comments
  • 2000 - Single service items observed unprotected from contamination. Cups observed stored unprotected.
  • 2740 - Trash and litter were observed outside the kitchen back door.
October 02, 2007Routine02Details / Comments
No violation noted during this evaluation. May 07, 2007Critical Procedures00Details / Comments
  • 0570 - Wiping cloths improperly stored between use. Observed wiping cloths stored on counter tops.
  • 1700 - Corrected During Inspection Critical Observed no Quaternary Ammonium sanitizing solution buckets used to sanitize food contact surfaces.
  • 1960 - Containers were found stacked while wet after cleaning and chemical sanitization.
October 27, 2006Routine12Details / Comments
  • 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans observed in the dry storage area.)
  • 1570 - Observed conveyer belt in dish machine was not working properly on initial cycle. Dish temperature test strip did not reach 160 degrees. reached 152 degrees. Rinse cycle was 180 degrees.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: All Coke machine ice dispensers found to have pink mold.-Observed dust accumulation on stainless steel shelving in service line area.
  • 2830 - Observed 2.5 inh diameter hole in tile wall base not sealed in warewashing room next to 3-compartment sink.
  • 3180 - Floor under fryer observed with food debris and in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3380 - Corrected During Inspection Critical Repeat Quat sanitizer concentration at 300 ppm being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
October 20, 2005Routine34Details / Comments
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition. Observed dented cans of cranberry sauce in dry storage room.
  • 0820 - Corrected During Inspection Critical Repeat Food observed hot holding at improper temperatures. Fried chicken holding at 135*F and hamburger holding at 114*F.
April 13, 2005Critical Procedures20Details / Comments
  • 2260 - Critical Pressurized backflow or back-siphonage prevention device (BFP) not available as required by law. The supply line of the clothes washer is under constant pressure and requires a BFP device with intermediate atmospheric vent (double check valve) installed between the hose connectors and the water inlets.
  • 1570 - The following was observed in a state of disrepair:- heat lamps at service counter burned out (resulting in inadequate food hot holding temperatures - hamburgers)
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: - electric meat slicer (food grime)- metal hand whisks (adhesive labels/residue)
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 0820 - Critical Repeat Food hot holding at improper temperatures. Observed hamburgers at food service line holding below 140F.
  • 0840 - Critical Commercially processed ready-to-eat (RTE) foods not discarded by the ""consume by"" date. Observed seafood salad and boiled eggs dated "10/26/04" still held for service in walk-in cooler.
  • 1320 - There was no temperature measuring device observed in the ice cream freezer bins.
  • 2890 - Heat lamps at service counters not protected against breakage by a shield.
  • 0450 - Critical Food contamination through handling. Handle of dispensing utensil used for bulk sugar and flour containers in contact with product.
  • 0480 - Unlabeled food containers. Observed no labels on bulk dry goods containers under prep counter.
  • 3180 - Following areas noted in need of cleaning:- floor under soda pack shelves in dry storage room
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef and raw chicken products stored over RTE foods in the walk-in freezer.
  • 3380 - Critical Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Quaternary ammonia sanitizer concentration is not within required concentration level. Observed wiping cloth bucket concentration to be greater than 200 parts per million (ppm).
November 05, 2004Routine76Details / Comments
0470 - Critical Raw shell eggs found being stored over ready to serve milk in the walk in cooler. This may cause contamination of the milk.March 05, 2004Critical Procedures10Details / Comments
  • 0820 - Critical Rice found to be hot holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 2520 - Critical A direct connection exists between the drain line of the washer and the sewer system.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 2000 - Single service items were found stored on the floor in the dry storage room.
  • 0610 - Food found stored on the floor in the walk in cooler and freezer. Food stored less than 6" above the floor.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided at the handsink in the dishwashing area.
  • 0570 - Wiping cloths improperly stored between use.
  • 1960 - Equipment was observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
September 30, 2003Routine46Details / Comments
  • 3020 - Hand soap dispensers were not provided at the handsinks.
  • 3030 - No disposable towels were provided at the handsinks.
  • 1150 - The nonfood contact surface of the unfinished wood below the lockers are not designed or constructed to be easily cleanable.
  • 0550 - Ice scoop holders were found to not be self-draining.
  • 2930 - A gap was observed at the bottom of the rear exit door, and it was found to not be self-closing. Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3170 - Ceiling tiles were found to be missing in various areas.
  • 1570 - The door to the walk in cooler was observed not self-closing.
  • 2520 - Critical A direct connection exists between the drain line of the washer and the sewer system.
August 27, 2003Pre-Opening17Details / Comments

April 16, 2009 (Risk Factor Assessment)

Comments:
Trash observed around dumpster area that will cause a pest problem. Please keep dumpster area clean at all times.

October 24, 2008 (Routine)



Violation: 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Comments:
EHS observed roast beef reheated to 105 degrees. PIC reheated roast beef in steamer. PIC provided cooking/reheating temperature logs.

May 01, 2008 (Risk Factor Assessment)



Violation: 0820 A 2 - Corrected During Inspection Critical Cartons of milk and cole slaw cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

October 02, 2007 (Routine)



Violations:
  • 2000 - Single service items observed unprotected from contamination. Cups observed stored unprotected.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2740 - Trash and litter were observed outside the kitchen back door.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

May 07, 2007 (Critical Procedures)

Comments:
No critical violation

October 27, 2006 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use. Observed wiping cloths stored on counter tops.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1700 - Corrected During Inspection Critical Observed no Quaternary Ammonium sanitizing solution buckets used to sanitize food contact surfaces.
    Sanitizing solution should be made first thing every morning prior to food prep. Sanitizer concentration needs to be at 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1960 - Containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
Comments:
- Store all staff food in a seperate reach in cooler
- Date mark all tuna (even if only held 24 hours)
- Observed staff taking food temperatures and recording
- Observed facility very clean!!

October 20, 2005 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans observed in the dry storage area.)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 1570 - Observed conveyer belt in dish machine was not working properly on initial cycle. Dish temperature test strip did not reach 160 degrees. reached 152 degrees. Rinse cycle was 180 degrees.
    Repair dish machine to properly move items through each cycle, check water temperature coming into machine and check gauges for accuracy. Repair as needed to ensure proper sanitation temperatures.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: All Coke machine ice dispensers found to have pink mold.-Observed dust accumulation on stainless steel shelving in service line area.
    Clean and sanitize these surfaces for food contact.
  • 2830 - Observed 2.5 inh diameter hole in tile wall base not sealed in warewashing room next to 3-compartment sink.
    Seal or cover with easily cleanable cover at floor and wall juncture .
  • 3180 - Floor under fryer observed with food debris and in need of cleaning.
    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.
  • 3220 - Mops not hung up to air dry.
    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.
  • 3380 - Corrected During Inspection Critical Repeat Quat sanitizer concentration at 300 ppm being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010, i.e quat solution of 200ppm when applying to food contact surfaces

April 13, 2005 (Critical Procedures)



Violations:
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition. Observed dented cans of cranberry sauce in dry storage room.
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0820 - Corrected During Inspection Critical Repeat Food observed hot holding at improper temperatures. Fried chicken holding at 135*F and hamburger holding at 114*F.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
Comments:
Recommend increasing holding temperatures in Traulsen hot holding units. Temperature at time of inspection was set to 165*F. Recommend 180*F to ensure all foods are holding at least 140*F. The display cooler thermometers were observed mounted next to cold vent. Thermometer reading 38*F, however, sandwich in cooler observed holding at 44*F. Move thermometer to warmest section of cooler to ensure adequate colding holding temperatures in all parts of unit.

November 05, 2004 (Routine)



Violations:
  • 2260 - Critical Pressurized backflow or back-siphonage prevention device (BFP) not available as required by law. The supply line of the clothes washer is under constant pressure and requires a BFP device with intermediate atmospheric vent (double check valve) installed between the hose connectors and the water inlets.
    Install a BFP device between the hose connectors and each of the water inlets.
  • 1570 - The following was observed in a state of disrepair:- heat lamps at service counter burned out (resulting in inadequate food hot holding temperatures - hamburgers)
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: - electric meat slicer (food grime)- metal hand whisks (adhesive labels/residue)
    Clean and sanitize these surfaces for food contact. CORRECTED AT TIME OF INSPECTION.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 0820 - Critical Repeat Food hot holding at improper temperatures. Observed hamburgers at food service line holding below 140F.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. CORRECTED AT TIME OF INSPECTION.
  • 0840 - Critical Commercially processed ready-to-eat (RTE) foods not discarded by the ""consume by"" date. Observed seafood salad and boiled eggs dated "10/26/04" still held for service in walk-in cooler.
    Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. CORRECTED AT TIME OF INSPECTION.
  • 1320 - There was no temperature measuring device observed in the ice cream freezer bins.
    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.
  • 2890 - Heat lamps at service counters not protected against breakage by a shield.
    Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
  • 0450 - Critical Food contamination through handling. Handle of dispensing utensil used for bulk sugar and flour containers in contact with product.
    The dispensing utensil should be stored upright in the food so the handle is extended out and away from the food, or separately from the food, in a clean and dry location. CORRECTED AT TIME OF INSPECTION.
  • 0480 - Unlabeled food containers. Observed no labels on bulk dry goods containers under prep counter.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. Liquid foods and granular foods may resemble cleaning compounds.
  • 3180 - Following areas noted in need of cleaning:- floor under soda pack shelves in dry storage room
    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.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef and raw chicken products stored over RTE foods in the walk-in freezer.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3380 - Critical Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Quaternary ammonia sanitizer concentration is not within required concentration level. Observed wiping cloth bucket concentration to be greater than 200 parts per million (ppm).
    Ensure sanitizer concentration meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces. The appropriate level will kill micro-organisms, but not leave chemical residuals on cleaned surfaces. Quaternary ammonia sanitizer concentration should be no greater than 200 ppm. CORRECTED AT TIME OF INSPECTION.
Comments:
Information regarding safe food storage and required backflow prevention devices provided.

March 05, 2004 (Critical Procedures)



Violation: 0470 - Critical Raw shell eggs found being stored over ready to serve milk in the walk in cooler. This may cause contamination of the milk.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Item corrected at the time of the inspection.

September 30, 2003 (Routine)



Violations:
  • 0820 - Critical Rice found to be hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Item corrected at the time of the inspection.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 2520 - Critical A direct connection exists between the drain line of the washer and the sewer system.
    Eliminate the direct connection between the sewer line and the cited equipment. Install an approved backflow prevention device.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    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.
  • 2000 - Single service items were found stored on the floor in the dry storage room.
    Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 0610 - Food found stored on the floor in the walk in cooler and freezer. Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided at the handsink in the dishwashing area.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1960 - Equipment was observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
Comments:
Ensure maintenance items observed on August 27, 2003 are addressed.

August 27, 2003 (Pre-Opening)



Violations:
  • 3020 - Hand soap dispensers were not provided at the handsinks.
    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 handsinks.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 1150 - The nonfood contact surface of the unfinished wood below the lockers are not designed or constructed to be easily cleanable.
    Apply a finish to all unfinished wood to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 0550 - Ice scoop holders were found to not be self-draining.
    Store ice scoops or dispensing utensils either in the ice with their handles above the top of the food, or in a clean, protected location that is self-draining. Ensure ice scoop holders are made to be self-draining.
  • 2930 - A gap was observed at the bottom of the rear exit door, and it was found to not be self-closing. Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by ensuring doors are solid, self-closing, and tight-fitting. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3170 - Ceiling tiles were found to be missing in various areas.
    Ensure ceiling tiles are in place. The physical facilities shall be maintained in a state of good repair.
  • 1570 - The door to the walk in cooler was observed not self-closing.
    Ensure the door to the walk in cooler is self-closing. This will prevent the ambient air temperature in the cooler to rise above safe storage levels.
  • 2520 - Critical A direct connection exists between the drain line of the washer and the sewer system.
    Eliminate the direct connection between the sewer line and the cited equipment. Install a backflow prevention device.

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