Restaurant: Providence Elementary
Address: 11001 W. Providence Rd, North Chesterfield, VA 23236
Type: Public Elementary School Food Service
Phone: 804 674-1345
Total inspections: 9
Last inspection: 10/07/2015
Efforts are being made to cool and keep prepped salads and sandwiches cold. Product is being cooled in the WIC prior to service, and staff are rotating the product on the line frequently to help eliminate temperature spikes. Suggest trying to lower the thermostat in the left Hobart RIC. This same unit was running a little high the past two visits, with product above 41 F. No violation noted during this evaluation.
Suggest not keeping any temperature control for safety items that are prepped in the morning in the reach-in-coolers on the serving line prior to meal service. These units are opened/closed continuously, and will not allow for prepped sandwiches or salads to cool to 41 F or less prior to meal service beginning. Suggest storing these items in the WIC (as long as possible) or WIF (10-15 minutes) until the line coolers must be ready for service.
Critical: Food - Potentially Hazardous Food - Hot Holding* Observation: Broccoli and steak nuggets hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Salads with chicken and sliced tomato and small salads with sliced tomato on top cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
No violations noted during inspection. No violation noted during this evaluation.
NOTES: * No observed violations at the time of inspection. No violation noted during this evaluation.
No violation noted No violation noted during this evaluation.
NOTES: * Violation corrected at the time of inspection. * Verified employee health policy, food stem thermometers, sanitizer test kit, and sanitizer concentrations.
Cooling Methods (corrected on site) Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
NOTES: * Last day of service. * No violations. * Verified employee health policy, food stem thermometers, sanitizer concentrations, and test kit. No violation noted during this evaluation.
NOTES: * No violations observed during inspection process. * Verified employee health policy, food stem thermometers, sanitizer concentrations, and sanitizer test kit. No violation noted during this evaluation.
All non-critical violations must be corrected within 30 (thirty) days.
Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine.
Correction: 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.
Equipment and Utensils, Air-Drying Required Observation: Clean 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.