Providence Elementary, 11001 W. Providence Rd, Richmond, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Providence Elementary
Address: 11001 W. Providence Rd, Richmond, Virginia
Total inspections: 14
Last inspection: Sep 17, 2009
money

You can win $500 if you submit a qualified review to our sweepstakes!

Restaurant representatives - add corrected or new information about Providence Elementary, 11001 W. Providence Rd, Richmond, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 17, 2009Routine00Details / Comments
  • 0820 A 1 - Critical Hamburgers for hot holding were found at 95F in the hot holding units at the time of service. The unit temperature was 130F at the time of food service
  • 1700 - Critical The quaternary ammonium sanitizing solution dispensed at the 3 compartment sink was not at an acceptable concentration. The product was dispensed at >400 ppm
April 14, 2009Routine20Details / Comments
0820 A 2 - Corrected During Inspection Critical Chicken sandwich(44F),corn dog(43F) are held in a cold holding Hobart unit(47F) at improper temperaturesSeptember 16, 2008Routine10Details / Comments
No violation noted during this evaluation. May 22, 2008Routine00Details / Comments
No violation noted during this evaluation. December 13, 2007Routine00-
No violation noted during this evaluation. May 04, 2007Routine00Details / Comments
1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.October 23, 2006Routine01Details / Comments
  • 1800 - Repeat The nonfood contact surface of the lockers has accumulations of grime and debris.
  • 3080 - Less than 10 foot candles of light was noted in the mop closet.
April 18, 2006Routine02Details / Comments
1800 - The nonfood contact surface of the lockers has accumulations of grime and debris.October 04, 2005Routine01Details / Comments
2810 - Ceiling in kitchen is not smooth and easily cleanable.March 24, 2005Routine01Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0570 - Wiping cloths improperly stored between use.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:
  • 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
October 28, 2004Routine22Details / Comments
2000 - Repeat Single service items observed unprotected from contamination.February 17, 2004Routine01Details / Comments
  • 1570 - Area under dishmachine was observed in a state of disrepair and damaged.
  • 2000 - Single service items observed unprotected from contamination.
September 03, 2003Routine02Details / Comments
  • 1510 - The certified food manager could not provide a food temperature measuring device.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
January 16, 2003Routine02Details / Comments

September 17, 2009 (Routine)

Comments:
No violations noted at time of inspection. Discussed date marking with operator. Any potentially hazardous foods prepared and then held in the facility for more than 24 hours must be marked with a consume by date which is 7 days from the point at which the product was first.

April 14, 2009 (Routine)



Violations:
  • 0820 A 1 - Critical Hamburgers for hot holding were found at 95F in the hot holding units at the time of service. The unit temperature was 130F at the time of food service
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 1700 - Critical The quaternary ammonium sanitizing solution dispensed at the 3 compartment sink was not at an acceptable concentration. The product was dispensed at >400 ppm
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Until dispensing unit is repaired manually adjust the sanitizer concentration and used test kits to confirm.
Comments:
Discussed employee health policy with operator and provided FDA form 1B.
Both issues noted on inspection are primarily due to failure of kitchen equipment to provided the necessary conditions for the establishment to adhere to proper food safety practices. Discussed use of time as a public health control for hot foods.

September 16, 2008 (Routine)



Violation: 0820 A 2 - Corrected During Inspection Critical Chicken sandwich(44F),corn dog(43F) are held in a cold holding Hobart unit(47F) at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Ensure dish machine has reached proper sanitization temperature before each dish run. Repair or replace the Hobart refrigeration unit.Ensure spray hose at Groen kettle is backflow protected.
Discussed 2007 changes to the Food Regulations, menu, employee health policy,and time control policy.
No raw animal foods served.

May 22, 2008 (Routine)

Comments:
no violations noted

May 04, 2007 (Routine)

Comments:
No violations noted.

October 23, 2006 (Routine)



Violation: 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
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.

April 18, 2006 (Routine)



Violations:
  • 1800 - Repeat The nonfood contact surface of the lockers has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3080 - Less than 10 foot candles of light was noted in the mop closet.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

October 04, 2005 (Routine)



Violation: 1800 - The nonfood contact surface of the lockers has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

March 24, 2005 (Routine)



Violation: 2810 - Ceiling in kitchen is not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable.

October 28, 2004 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:
    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.
  • 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
    Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.

February 17, 2004 (Routine)



Violation: 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser.

September 03, 2003 (Routine)



Violations:
  • 1570 - Area under dishmachine was observed in a state of disrepair and damaged.
    Repair the area under dishmachine 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. If unable to repair the area under dishmachine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.

January 16, 2003 (Routine)



Violations:
  • 1510 - The certified food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
Comments:
Complaint received re. moldy yogurt. Mgr. said that yogurt and other items were overordered and that they were discarded on 1-8-03. Exp. date for yogurt on hand was 1-30-03.

Providence Elementary respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:

Your Review


Would you recommend Providence Elementary to others? (optional)
  
Add photo (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.