VIRGINIA - HIGHLAND ELEMENTARY

2 findings recorded on Aug 10, 2026. 2 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Observed milks in the cooler holding above 41F during student lunch, observed foods in the WIC holding above 41F at the time of the inspection. Observed ranch cups holding on a preptop cooler that were labeled keel refrigerated above 41F.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed milks in the cooler holding above 41F during student lunch, observed foods in the WIC holding above 41F at the time of the inspection. Observed ranch cups holding on a preptop cooler that were labeled keel refrigerated above 41F. COS- food was removed and WIC was getting looked at by maintenance at the time of the inspection. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   Observed cooked pizza holding on a steam table below 135F at the time of the inspection. COS- pizza was discarded and new pizza that was at 160F was placed on the steam table.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   Code 511-6-1.04(6)(f)

   Observed cooked pizza holding on a steam table below 135F at the time of the inspection. COS- pizza was discarded and new pizza that was at 160F was placed on the steam table. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.