Alliance Christian School, 5809 Portsmouth Boulevard., Portsmouth, VA 23701 - Private Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Alliance Christian School
Address: 5809 Portsmouth Boulevard., Portsmouth, VA 23701
Type: Private Middle or High School Food Service
Total inspections: 6
Last inspection: 10/06/2015
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Inspection findings

Inspection date

Type
Discussed cooling of leftovers and methods used to reheat TCS foods for hot holding..CFM to sign up for October CFM class. Discussed temperature control of the salad bar. Reviewed food handler cards. Discussed sanitizer strength for food contact surfaces.
  • Critical: Date Marking - Ready-to-Eat; (TCS) Potentially Hazardous Food* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) cooked chicken in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
10/06/2015Routine
Discussed cooling and reheating methods. Discussed contact time of Quat sanitizer. Left information with CFM on re-cert class. Reviewed food handler cards and discussed employee health policy.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Nacho cheese, BBQ and marinara sauce (that was cooled from the previous day) was not reheated to 165F before being placed back in the crock pot. Using the crock-pots to reheat,
    Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
05/04/2015Routine
Kitchen maintained clean and organized. Reviewed food handler cards. Observed safe food practices - no bare hand contact with ready to eat food. Discussed monitoring of raw meats. Discussed strength of sanitizer at 3 compartment sink. Milk box will be thawed out due to ice build up. Issued permit.
  • Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
    Observation: Sausage biscuits were observed hot holding at improper temperatures. CFM will discard biscuits after 4 hours and adjust setting on hot hold unit to maintain TCS food safely at > 135 F.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Hot holding unit was unable to maintain food at safe temperature of > 135F. Discussed repair or replacement of this unit.
    Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in the main kitchen. CFM will have burnt out bulbs replaced.
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
09/29/2014Routine
The hot box thermostat was adjusted to a higher setting during this inspection. Good kitchen employee food safety practices demonstrated during this inspection The kitchen is kept clean and well-organized.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The Tappan freezer door handle is in disrepair.
    Correction: Remove the broken door handle or replace it with one in good repair.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Supplies were found stored on the dry goods storeroom floor.
    Correction: Store supplies and food in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
05/08/2014Routine
A clean and well-organized kitchen. Good kitchen employee food safety practices demonstrated during this inspection. Permit renewal issued.
No violation noted during this evaluation.		09/23/2013Routine
Discussed with the person-in-charge the proper date labeling for soft cheeses such as mozzarella and American cheese and storage space for supplies. A clean and well-organized kitchen. Good employee food safety practices demonstrated during this inspection.
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Missing door latch for the Carter Hoffmann hot box.
    Correction: Provide a suitable latch for the hot box door.
04/29/2013Routine

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