Antioch Christian Day Care, 4201 Crowdy Blvd., Suffolk, VA 23435 - Child Care Food Service inspection findings and violations

Business Info

Restaurant: Antioch Christian Day Care
Address: 4201 Crowdy Blvd., Suffolk, VA 23435
Type: Child Care Food Service
Phone: 757 686-0026
Total inspections: 5
Last inspection: 08/04/2015

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Inspection findings	Inspection date	Type
Facility is doing a great job of keeping facility clean. Good job of answering questions concerning employee health. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. EHS observed raw eggs stored above milk. Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Educated employee about proper food storage. Person in charge corrected by placing eggs on bottom shelf. Food Storage Containers - Identified with Common Name of Food (corrected on site) Observation: Unlabeled food containers. EHs observed sugar and other soices stored in containers not labeled with common name. Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Educated PIC about labeling of food containers. Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site) Observation: EHS observed raw shell eggs that did not state that they were pasteurized. Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire. Educated PIC as to importance of using pasteurized eggs for susceptible population. Manager discarded.	08/04/2015	Routine
Facility has began to use leftovers. EHS discussed the proper methods to cool foods in preventing foodborne illnesses (135-70F within 2 hours and down to 41F total of 6 hours). Date marking in place and food handler cards are current. Overall facility is clean to sight and no visible signs of pest/rodents. 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Mops - Drying Mops Observation: Mops not hung up to air dry. Observed mops stored in mop bucket restricting proper air flow and allowing moisture build-up for pathogen growth. Hang mops with head down to allow proper air flow. Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.	04/29/2015	Routine
Facility was clean to sight. Good handwashing was observed. Temperature logs for units was available. Foods are normally cooked to serve and held no more than 24 hours. Discussed the importance of the cooling process with PIC (135 to 70F within 2 hrs and 41F no more than 6 hrs). PIC couldnt remember the signs and symptom so form 1B was provided for use. Also, watch dents in can goods. If the dent is on the seems then discard (one can found in dry storage). no visible signs of pest/rodent infestation. Critical: Demonstration of Knowledge* Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Form 1B was provided for facility and discussed with PIC the signs and symptoms and illness that require reporting. Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed wiping bucket with sanitizing concentration at 300ppm. Manufacture recommend 200ppm. Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Too weak of a solution is not effective in killing pathogens and too strong of a concentration can be toxic. Test the solution each time it is made and make the solution at room temperature.	01/28/2015	Routine
Breakfast-lunch-snacks served daily. Ground beef for spaghetti thawed inside RI 24-48 hrs in advance. No leftovers/no cooling required. Apple juice container observed re-used for milk. PIC advised that container could have been provided by a parent. If so, advise parent to remove label and write child's name, the date, and contents on the exterior of container. Good thawing inside of reach in observed. Temp logs maintained daily. No violation noted during this evaluation.	04/30/2014	Risk Factor
No food prep at time of inspection. Employees possess current Suffolk health cards. Employee health policy reviewed and in place. Reportable illnesses also reviewed. Quats used as sanitizer. Test kit provided. Menu items are RTE, frozen, or prepackaged. Thawing transpires during cooking process or under refrigeration. Long stem thermometer provided. Hand lotion observed in dry storage area. Remove. Cold holding equipment monitored 2x daily. All information reviewed with PIC. No violation noted during this evaluation.	07/05/2013	Risk Factor

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