Hanover High School Cafeteria, 10307 Chamberlayne Road, Mechanicsville, VA 23116 - Public Middle or High School Food Service inspection findings and violations



Business Info

Restaurant: Hanover High School Cafeteria
Address: 10307 Chamberlayne Road, Mechanicsville, VA 23116
Type: Public Middle or High School Food Service
Phone: 804 365-4567
Total inspections: 6
Last inspection: 12/09/2015

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Inspection findings

Inspection date

Type

Discussed menu and employee health. Employee health information is posted and Form 1 B available and will be reviewed with employees. Suppliers include Richmond Restaurant, Loving, Pet and Hershey. Reviewed HACCP records for the past 2 days. Raw eggs are used for baking. Only raw meats cooked are ground beef and chicken breast. Discussed cooling methods for foods prepared from ambient air or pre-chilled ingredients. Recommend not stacking wrapped sandwiches to facilitate quicker cooling. Hot foods will be cooled several times a week. Sandwiches and salads are made daily with few left over for next day service. With the exception of the turkey sandwiches held over from 12/8, all wraps, sandwiches and salad were made today around 9 a.m. and were in the cooling process. These items will be consumed within 4 hours. Soups are made in house and will be cooled. Recommend checking with chemical representative to determine proper mixing of sanitizer. Recommend filling 3 basin sink, checking sanitizer concentration and filling buckets and bottles from this solution. Recommend placing thermometers in beverage coolers should they be needed for milk storage in the future.
No violation noted during this evaluation.
12/09/2015Routine
Discussed the following with the person in charge (PIC):
1. Ensure that all employees are familiar with the employee health policy. Recommend reviewing the policy with all staff and having them sign a copy it ensuring that they are aware of the policy and understand it. The EHSS gave the PIC a copy of FDA Form 1-B.
2. Observed subs, salads, and wraps stored in the refrigerated display cases still in the cooling process. These items are made fresh each morning and then placed into the refrigerated display cases for service. Ensure that these foods are cooled from ambient temperature within 4 hours of preparation. Recommend storing these foods into the walk-in cooler after preparation to facilitate cooling prior to placing them into the display cases.
3. Observed the hot water at all handwashing sinks greater than 100°F.
Observed excellent hot and cold holding temperatures of foods and the overall facility very clean.

No violation noted during this evaluation.
05/29/2015Risk Factor
  • Equipment and Utensils, Air-Drying Required
    Observation: Clean food storage pans and baking pans were found stacked while wet after cleaning and chemical sanitization.
    Correction: 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.
  • Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
    Observation: Water from all of the handwashing sinks located in the kitchen was measured at temperatures less than 100°F. The temperatures ranged rom 73°F to 82°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Plumbing System Maintained in Good Repair
    Observation: The handwashing sink basin at the serving line located on the left hand side is slow to drain.
    Correction: Plumbing systems and components shall be maintained in good repair.
10/21/2014Routine
Delfield 2 162, Delfield 3 170, front cooler 2 . Dishmachine wash 160, rinse 188, pressure 25, test tape 160 degrees. Valerie Parker Serv Safe 6/25/2017, 9226054. Recommend thermometers be available inside units to monitor safe food temperatures. of 41 degrees or less. Clean, well organized establishment.
  • Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
    Observation: Observed hand sinks in kitchen not delivering hot water at 100 degrees or higher (4 sinks 90-95 degrees)
    Correction: Recommend water temperature for hand sinks be 100 degrees of higher, water temperature should be adjusted to proper level for optimal hand washing.
04/08/2014Risk Factor
potato salad 40, . Dishwasher wash 162 degrees, 195 rinse 25 psi pressure. Recommend Dishmachine be serviced, water temperature for final rinse should be between 180 degrees and 194 degrees. Employee health training completed annually.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Observed hand sinks in kitchen not at 100 degrees for proper hand washing, also bathroom sink at 90 degrees, water temperature.
    Correction: Recommend temperature of handwashing water be adjusted to 100 degrees or higher. Men's bath should be at 100 degrees.
  • Refuse - Covering Receptacles
    Observation: Observed dumpster lids and side doors open and insects observed.
    Correction: Recommend dumpster lids/side doors be closed when not in use to prevent insect infestation.
10/17/2013Routine
No violation noted during this evaluation.04/25/2013Risk Factor

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