Restaurant: Pearson's Corner Elementary School
Address: 8290 New Ashcake Road, Mechanicsville, VA 23116
Type: Public Elementary School Food Service
Phone: 804 730-3302
Total inspections: 6
Last inspection: 11/09/2015
Employee health available and posted. Form 1 B signed by employees. Suppliers include Richmond Restaurant, Dorey, Pet, Hershey, Keany and Loving. All meats received precooked. Food are cooled and held over infrequently including vegetable soup approximately once every 3 weeks. Vegetables are canned or frozen, fruits are served whole and washing prior to service. Dishmachine not in use at time of inspection due to staffing. 3 basin sink was set up and in use. Reviewed HACCP records for November to date. Discussed reheating versus cooking and cooling methods for soup if cooling is required. Recommend placing wiping cloth buckets on bottom shelf of prep table.
Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Observed pizza and hamburgers in both hot holding cabinets hot holding at improper temperatures. Foods had been in units for about 45 minutes according to person in charge. HACCP records indicate that initial reheat temperatures were above 135 degrees. Units were turned up and items were rechecked and had reached 135 degrees or above and were immediately pulled out for service.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Recommend checking hot hold temperatures prior to service.
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed cheese and yogurt cold holding at improper temperatures in Raetone reach in cooler. Both foods had been pulled from the walk in cooler around 9:30 and placed immediately into reach in cooler. External thermometer read 40 degrees. Internal thermometer read 44 - 50 degrees. HACCP records indicated unit at 38 degrees this morning. Several items in reach in cooler that had been in there overnight were also reading 44/45 degrees and were to be discarded today (BBQ, chicken/noodles,vegetables).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Person in charge called school maintenance to check reach in cooler. Recommend checking cold holding temperatures.
Food suppliers are Richmond Restaurant and PET Dairy. All protein is received pre-cooked besides ground beef is received raw frozen for tacos. Observed overall clean facility. Discussed the following with the person in charge (PIC): 1. Employee Health, OEHS guidelines are used. EHS provided PIC with FDA Form 1B to review with employees. 2. Ensuring wiping cloth bucket sanitizer concentration remains between 150-400ppm. 3. Recommend turning Raetone reach in cooler temperature down to ensure foods remain at 41° or below. Foods were observed between 42°-43°. 4. Recommend storing foods in walk in cooler at least 6 inches off the floor.
Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory in the employee restroom.
Correction: 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
Abbreviation: WIC-walk-in cooler, WIF-walk-in freezer, RIC-reach-in cooler, RIF-reach-in freezer Observed excellent holding temperatures of food and the overall facility very clean and well organized.
Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: The food-contact surfaces of the equipment being washed in the 3 compartment sink were not observed sanitized. The quaternary ammonium sanitizer was at a concentration less than 200 ppm. The PIC increased the concentration of the sanitizing solution.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Container of insect spray stored with cleaners on the shelf in the mop closet. The PIC stated that she does not use the insect spray and therefore discarded it.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Observed glove usage and hand washing. Clean, well organized food service operation. NO Violations. Dishmachine not in operation due to school schedule at time of inspection, 3 basin sink unit being use to wash, rinse, and sanitize. No violation noted during this evaluation.
Dishmachine not in use. 3 basin sinks being used--Quat level 200 ppm. 175 pupils served. Very clean, well organized kitchen and cafeteria. No violation noted during this evaluation.
Reach-in freezer being repaired, additional food stored in WIF.Hobart Dish machine wash 154 degrees, sanitizing rinse 192 degrees Pressure 20 ppsi. Very clean and well organized kitchen. Observed glove use, headcovers worn and hand washing.
Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) Observation: Observed 3 basin sanitizer unit at less than 200 ppm Quat for pots and pans for sanitizing.
Correction: Recommend sanitizer level be adjusted to maintain level of 200 ppm or higher Quat concentration. CORRECTED.