The Hanover Center For Trades And Technology, 10002 Learning Lane, Mechanicsville, VA 23116 - Public Middle or High School Food Service inspection findings and violations
Business Info
Restaurant: The Hanover Center for Trades and Technology
Address: 10002 Learning Lane, Mechanicsville, VA 23116
Type: Public Middle or High School Food Service
Phone: 804 723-2029
Total inspections: 7
Last inspection: 12/15/2015
Address: 10002 Learning Lane, Mechanicsville, VA 23116
Type: Public Middle or High School Food Service
Phone: 804 723-2029
Total inspections: 7
Last inspection: 12/15/2015
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No classes were in session at the time of the inspection. Supplier is Richmond Restaurant, Kroger. Raw proteins include ground beef, chicken, fish pork, eggs. Soups are made infrequently. Students will cater events with 6 events completed this year. Food preparation varies depending on lessons being taught. Students learn about employee health as part of culinary training and take the Serv Safe certification class/test as part of their curriculum. Discussed cooling methods and frequency. Cooling will be done if any foods are left over, however, the intent is not to have to hold over any foods. For catered events, most foods are given to the customers or the kids will eat the food. Foods will be hot held for events for no longer than 20 minutes according to PIC. EHSS has been asked to participate in classroom training in March 2016. PIC will notify EHSS of the student cafe schedule after the first of the year so an inspection can be done when food is being prepared. Recommend hanging mops to dry. No violation noted during this evaluation. | 12/15/2015 | Routine | |
| At the time of inspection, students were no preparing any food. Discussed overall operation of facility. Students involved in catering meals for school functions and preparing foods for Cafe Days. Discussed general menu and food sources (Richmond Restaurant/Kroger). Discussed Consumer Advisory, employee health, partial cooking, seafood (only fish is prepared, transport of foods to catering location, HACCP training, cooling methods and allergens. Raw shell eggs are used. Foods transported to catering locations in cambros. No violation noted during this evaluation. | 06/03/2015 | Risk Factor | |
| Abbreviations: WIC-walk-in cooler, WIF-walk-in freezer, RIC-reach-in cooler, RIF-reach-in freezer, PIC-person in charge No food preparation observed during the inspection. 1. Ensure that all spray bottles that are used for the storage of chemicals are labeled. Observed one spray bottle unlabeled. 2. Clean the silverware storage bins on regular basis. Observed accumulation of food debris underneath the silverware in the bins. Upon the PIC's request, reviewed the findings of the report with the students in her culinary arts class.
|
11/03/2014 | Routine | |
| Training presentation given to the culinary arts students at the school. No violation noted during this evaluation. | 09/22/2014 | Training | |
| Observed thermometers in some cooling units appear to be breaking down on the reading line. Observed glove use and handwashing. Hot foods not being prepared at time of inspection. Culinary students were making ready to eat sandwiches. At request of PIC/Instructor Mrs. Griffis EHSS conducted brief food handling and protection training and reviewed the inspection report results for 3/31/2014. (approximately 25 students were in the class). No violation noted during this evaluation. | 03/31/2014 | Risk Factor | |
| Some hand sinks in kitchen not reaching 100 degrees for proper hand washing. Recommend increasing temperature. Very clean well organized facility. Food not being prepared or served at time of inspection. Thermometer needs replacing in WIC. Foods prepared by culinary students and discarded. Test strip for dish machine indicates temperature above 160 degrees. No violation noted during this evaluation. | 10/15/2013 | Routine | |
Observed counters being sanitized. Food only prepared and consumed by students of program. Minimal outside catering. Utensils properly stored- handles upright. Dishmachine: wash 150 degrees, rinse 180 degrees, pressure 20 ppi. Foods not being prepared at time of inspection. Clean, well organized food areas.
|
04/25/2013 | Risk Factor |
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