Precious Time, Llc, 1600 Early Settlers Road, North Chesterfield, VA 23235 - Child Care Food Service inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
|
02/08/2016 | Routine | |
| No violation noted during this evaluation. | 09/28/2015 | Routine | |
| Adequate thermometer, 3-vat setup, and test kit. Employee health policy is currently place. All foods had already gone out for service. No violations observed. No violation noted during this evaluation. | 05/14/2015 | Routine | |
| Adequate thermometer (checked calibration), chlorine in 3-vat sink, and test kit. Signed employee health forms on file for all staff. Notes: 1. Reviewed with staff that if a second portion is to be taken by a student that the teacher must serve it, or the student must be given a clean plate. It is important to make sure the serving spoon does not come in contact with a soiled plate. 2. All food that is taken to classrooms is discarded if not eaten. 3. All pre-cooked meats are used. 4. Facility is using 6% bleach rather than the standard 5.25%. Concentration of solution for food contact surfaces is still appropriate as mixed today. Make sure all staff are aware the bleach is stronger and checks the strength of sanitizer used in the kitchen. No violation noted during this evaluation. | 12/18/2014 | Routine | |
| Adequate thermometer, chlorine test kit, and 3-vat setup. Reviewed employee health and provided an additional copy of FDA form 1-B. All staff handle food to some degree (with food distribution in the classrooms), so signed copies should be kept on file for all staff. Lunch had already been sent to the classrooms when the inspector arrived. Make sure all thawing is done under cool running water or under refrigeration. No violation noted during this evaluation. | 07/08/2014 | Routine | |
| Adequate thermometer and chlorine test kit. Reviewed employee health. 3-vat sink not currently set up or in use. Reviewed proper concentration and reheating temperatures. Foods are cooled partially uncovered on the counter and cooled for at least 1 hour at room temperature, prior to being placed covered in the refrigerator. Extra portions of each day's lunch are prepared for next day dinner service. That food never leaves the kitchen. Food that isn't consumed in the classrooms is discarded. Relocate the drink concentrate bottles that are stored underneath the hand sink. Do not store any food items underneath plumbing connections to reduce the potential for contamination. No violation noted during this evaluation. | 02/03/2014 | Routine | |
| Adequate thermometer, 3-vat setup, chlorine sanitizer, and test kit. Reviewed employee health. Reviewed cooling methods for extra portions that are prepared for next day dinner service. Smaller/thinner portions always cool more rapidly and leaving the item uncovered in a protected area helps as well. No violation noted during this evaluation. | 06/19/2013 | Routine | |
| Adequate thermometer, chlorine test kit. 3-vat sink not currently setup or in use. Food had already been sent to the classrooms. Extra portions of casserole on hand and checked. Leftovers held for 7 days or less. No violation noted during this evaluation. | 12/11/2012 | Routine |
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