Pole Green Elementary School, 8993 Pole Green Park Lane, Mechanicsville, VA 23111 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Pole Green Elementary School
Address: 8993 Pole Green Park Lane, Mechanicsville, VA 23111
Type: Public Elementary School Food Service
Phone: 804 365-4700
Total inspections: 10
Last inspection: 03/16/2016
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Inspection findings

Inspection date

Type
Observed good handwashing, datemarking, holding temperatures, and overall clean facility. EHSS discussed the following with the person in charge:
1. Food suppliers are Richmond Restaurant, Dori, Pet, Hershey, Schmidt, Lovings and Keany.
2. Reviewed Employee Health policy, Form 1B is used at policy verification.
3. Reviewed cooling procedures and cooling logs.
4. Recommend storing ice scoop in a covered container.
No violation noted during this evaluation.		03/16/2016Risk Factor
Dishmachine functioning properly.
No violation noted during this evaluation.		11/19/2015Follow-up
Food suppliers are Richmond Restaurant, Dori, Pet Dairy, Hershey, and Schmitt. Reviewed temperature logs and cooling procedures. Observed good handwashing/glove use, datemarking, and overall clean facility. LPCO is Bug Busters.
  • Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
    Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI. Observed at 28-30.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located in the dishwashing area is blocked, preventing access by employees for easy handwashing by shelving.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the shelving preventing the use of the handsink.
11/16/2015Routine
Follow up for inspection on 5/8/15.Observed handwashing sinks providing water greater than 100°.
No violation noted during this evaluation.		05/13/2015Follow-up
Food suppliers are Richmond Restaurant, Schmidt Bakery, Pet Dairy, Lovings Produce, and Keany Produce. All proteins are received precooked. Discussed Employee Health, Form 1B is used and signed by employees. Discussed Cooling and reheating procedures and parameters. Discussed ensuring handsink provides water at a temperature of at least 100°. Observed overall clean facility.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sinks in the kitchen were measured at a temperature less than 100°F. Observed at 84°.
    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.
05/08/2015Risk Factor
Observed dish machine corrected and operating per data plate.
No violation noted during this evaluation.		11/13/2014Follow-up
Food suppliers are Richmond Restaurant, Schmidt Baking, Pet Dairy, Blue Bell ice cream, Lovings/ Keany Produce. All proteins are received precooked. Some leftover hot vegetables will be cooled for carry over. Discussed cooling parameters and methods. Reviewed cooling logs
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
    Observation: Observed the water temperature in the manifold servicing the high temperature ware wash machine above the maximum allowable level of 194ºF. The thermometer read 198 F.
    Correction: Recommend immediately discontinuing the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method in the 3 basin sink to properly clean and sanitize equipment and utensils. PIC called technician for service and has planned to switch to single use paper products until dish machine is serviced.
  • Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
    Observation: Observed the pressure gauge for the high temperature warewash machine was below 15 PSI for the sanitizing rinse cycle.
    Correction: Recommend immediately discontinuing the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI or as specified by the manufacturer's data plate and is between 5-30 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. PIC called technician for service and will switch to single service paper products until machine is serviced.
10/29/2014Routine
Food suppliers include Richmond Restaurant, Keany and Lovings Produce, Pet Dairy, and Dori (USDA). All proteins, including ground beef, are received precooked and most are frozen. Some vegetables maybe cooled for carry over. Discussed cooling methods and reviewed cooling temp. logs. Pasteurized fruit juices used. Discussed employee health
No violation noted during this evaluation.		03/20/2014Risk Factor
Suppliers are Richmond Restaurant, Dori (USDA), Lovings and Keany Produce, PET Dairy and Bluebell Ice cream. All proteins, including ground beef, are received pre-cooked and frozen. Some cooling done for vegetables. Discussed cooling
No violation noted during this evaluation.		10/28/2013Routine
Suppliers include Richmond Restaurant, USDA, Lovings Produce, Partner Produce, and PET Dairy. Permatreat Pest used
No violation noted during this evaluation.		03/28/2013Risk Factor

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