Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 02/25/2016 | Risk Factor | |
Teachers are assigned to prepare the meals for the children each day. There is not a permanent employee assigned to the kitchen.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed carton of milk that was out of date. Expiration date was 11/11/2015. PIC discarded voluntarily.
Correction: Ensure food is safe and unadulterated.
- Equipment - Good Repair and Proper Adjustment
Observation: The kitchen cabinets were observed in a state of disrepair and damaged. Several of the doors are off of their hinges and the door on the corner cabinet is completely off.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) interior and exterior of the stove 2) the hood above the stove 3) interior and exterior of all cabinets 4) plastic drainer used for drying dishes
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation:
Flooring and walls in the kitchen are in need of a thorough cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/19/2015 | Routine | |
Discussed with PIC:
Have person in kitchen take a ServSafe class online.
Kitchen is very clean! Good job.
No violation noted during this evaluation. | 06/10/2015 | Risk Factor | |
Thank you.Facility is very clean. Good job!
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed plastic bowls, plates and cups that were stacked while wet after cleaning and chemical sanitization. PIC removed to rewash, rinse and sanitize.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor tiles in the kitchen have separated making the floor not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Observed chemical spray bottle without identifying label. PIC corrected.
Correction: Label spray bottles with contents or discard.
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12/12/2014 | Routine | |
Staff has done a great job in correcting items. Please continue.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed kitchen floor tiles cracked and separated, a large hole in the cabinet door, and missing formica edging on cabinets and countertop.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/28/2014 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands before handling clean food containers and equipment.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled container of flour.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed the handles of the dispensing utensils in the flour and sugar containers below the top of the foods.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk (52'F) was being held on the food delivery cart leftover from breakfast. PIC voluntarily discarded the milk.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Canned green beans and corn opened and served on a prior date in the refrigeration unit were not properly dated for disposition.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the reach-in freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Cutting Surfaces
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: Observed lids on oatmeal and sugar conatiners in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometers not calibrated to ensure accuracy.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces were observed with accumulations of grime and debris: 1) trash can 2) interior and exterior of oven 3) interior and exterior of RIC and RIF 4) the handsink and 3-compartment sink in the kitchen 5) drying rack for the dishes 6) mop sink 7) the shelving in the cabinets 8) dry storage shelving
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups, plates, and bowls were found in the overhead cabinets were stacked while wet.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware
Observation: Observed serving spoons, spatulas, and laddles stored with the food-contact surface facing upward, out of the dispensing container.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. Observed the hot water valve to be non-functioning.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen was blocked by canned goods and container of dirty dishes, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Plumbing System Maintained in Good Repair
Observation: The following sinks are not functioning properly: 1) broken garbage disposal in kitchen resulting in back-up of the rinse and sanitizing sinks 2) basin in the K-4 room was observed slow to drain. PIC stated that this is the designated sink for handwashing due to inoperable handwashing equipment in the main restroom. 3) main restroom hand washing faucet was inoperable due to broken faucet system.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed kitchen floor tiles cracked and separated, a large hole in the cabinet door, and missing formica edging on cabinets and countertop.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls, and ceiling in the kitchen and the restrooms noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing stations and toilets throughout the facility are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed two containers of toxic chemicals without identifying labeling.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Observed prescription medication stored on top of peanut butter container in the dry storage cabinet.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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07/11/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the RIC's and RIF.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: handle missing to the reach in freezer, doors are coming off of the kitchen cabinets, the laminate on the side of the kitchen counter is coming off.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cabinets and shelving in the kitchen and dry stroage area have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed plastic plates, bowls and glasses stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Observed dirty rag in sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Removal Frequency
Observation: Excessive abount of recyclable boxes are being stored on the floors of the storage rooms causing a pest harborage.
Correction: Remove recyclable items from the facility at a frequency that prevent pest harborage.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Holes found in the wall and flooring inside kitchen cabinets, hole in wall beside door in the back play room, screen in window of back play room is torn.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Walls and Roofs - Exterior Walls and Roofs - Protective Barrier
Observation: Exterior roof of the food establishment is not protecting the establishment from the weather. Water damaged ceiling tiles found througout the facility.
Correction: Repair roof of the food establishment so as to protect against weather. Walls and roofs provide a barrier to protect the interior and foods from the weather, windblown dirt and debris, and flying insects.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Hole in wall over 3 compartment sink also holes on floor and wall inside of kitchen cabinet.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All floors, walls and ceiling in kitchen area are in need of a detailed cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Several of the toilets throughout the facility are not being used therefore they are not being cleaned. Some had feces sitting in the toilets and some were black in the toilet bowls, handwashing sinks are dirty.
Correction: Keep restroom facilities clean and maintained.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Observed mouse dropping throughout facility including on the shelving for the dry storage in the kitchen.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed trash and cardboard containers being stored on the floors of both storage rooms.
Correction: Maintain the premise free of litter.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Unused or broken equipment is being stored on the floors of the storage rooms.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Hand written instructions on bottles of chlorine sanitizer states 1/4 cup bleach to 32 ounce bottle of water.
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/20/2013 | Routine | |
Facility is not clean, mouse droppings are not being cleaned up on a daily basis. Recommend having pest control come in weekly until mice are under control. Inspect daily for droppings and clean daily. Clean storage rooms and all bathrooms.
Complaint was founded.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Entire facility is in need of a deep thorough cleaning. Mouse droppings on shelves and in cabinets of kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/20/2013 | Other | |
Discussed with the person in charge: the facility is well maintained - thank you
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the air vent cover has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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01/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Aquia Christian Academy, 56 Foreston Woods Drive, Stafford, VA 22554 »