Study: Half of area school cafeterias had no critical violations

Nearly 50 percent of public school and private school cafeterias in the Richmond area came out of unannounced Virginia Department of Health inspections with no critical violations during the past school year, a review of health inspections shows.

Inspections of 252 schools and related facilities in the cities of Richmond and Petersburg and Chesterfield, Hanover and Henrico counties show that 127 had no critical violations at all, while 97 had two or less for the school year. Inspectors made at least two unannounced visits throughout the 2008-09 school year.

Hanover had the highest percentage of facilities receiving no critical violations, with 22 of 26 facilities with no critical violations, while Richmond had the lowest with 22 out of 68. Richmond also had the highest number of critical violations with 92, while inspectors found 10 combined critical violations at a total of three facilities.

The good record, however, may stem in part from the fact that school cafeterias serve food in a short amount of time and with far fewer choices of entrees than restaurants. Inspectors use the same criteria when evaluating food safety practices at school cafeterias and restaurants.

The limited number of choices and serving hours helps schools "enhance their image quite a bit," said Gary Hagy, director of the state health department's division of food and environment services.

That short service window plays to the schools' advantage, said Timothy Mertz, director of school nutrition services for the Henrico school system.

"We have a lot of kids at one time. We prepare the food freshly in the school; it's hot, it's nutritious," he said. "We serve it, then we clean up. It's not sitting around all day, like in a regular restaurant."

Schools still have violations, however.

Hagy said some of the most common include food not being maintained at proper temperatures; direct hand contact with food, and misplaced or improperly stored chemicals. Some violations are rare, like inspectors finding sports equipment being stored in a kitchen.

Violations differ in their severity, from critical violations that can lead directly to a food-borne illness to those considered noncritical.

When a critical violation is noted, the health department prefers that it be taken care of immediately. If not, inspectors will return in 10 to 14 days to make sure the problem has been corrected.

"We do not like to walk away from a critical violation; we like to see that corrected," Hagy said.

Inspections extend beyond those conducted at least annually by the state health department. School systems also carry out their own inspections to ensure food is being handled properly.

"It is imperative that food-service workers are aware and know proper procedures to prevent food-borne illness," said Shawn M. Smith, a spokesman for the Chesterfield school system. Smith added that health permits are displayed in each cafeteria.

Hagy said there are no state codes that say cafeteria workers or managers need to be certified or licensed in handling or preparing food, but some school systems have their own regulations for cafeteria workers.

For example, in Chesterfield and Henrico, cafeteria managers, assistant managers and other key personnel are required to be certified in food safety; food-service employees also follow the U.S. Food and Drug Administration's management system called Hazard Analysis and Critical Control Points.

"All employees receive handbooks yearly that cover key areas of food safety and sanitation guidelines," Smith said. "Managers meet monthly to review critical areas, including food safety and current events."

Ensuring the cleanliness and sanitation of the cafeterias requires the combined effort of custodial, maintenance and cafeteria employees, Mertz said.

"We are proactive and doing everything we possibly can to ensure that nothing ever happens and to safeguard the children of Henrico County," he said. "We take that job very seriously."

Contact Jeremy Slayton at (804) 649-6861 or .