Beantree Learning @ Westfields, 5003 Westone Pz, Chantilly, VA 20151 - Child Care Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
The purpose of today's visit was to conduct a routine inspection. Observed very good hand washing by food employees. Facility was clean and organized. Recommend more than one person be a certified food manager. Also recommend that food temperatures be written down on a receiving log each day.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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02/01/2016 | Routine | |
The purpose of this visit is to conduct a routine inspection.
There are no violations observed during this visit.
No violation noted during this evaluation. | 02/13/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS discussed with manager taking temperatures of cold potentially hazardous foods. The CFM on duty today agreed to fax or email confirmation of successfully passing the exam with 30 calendar days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cut watermelon at 45-46 F in True 2DR upright cooler received this morning from approved caterer
2) Cut honeydew at 44-45F in True 2DR upright cooler received this morning from approval caterer.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCARDED.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) possesses the CFM card issued by ORS Interactive, Inc that expired 2.5 months prior.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
|
07/18/2014 | Routine | |
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed facility thermometers 6 degrees above 32F when immersed in ice and cold water - CALIBRATED ONE THERMOMETER, UNABLE TO CALIBRATE THE SECOND THERMOMETER
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees - employees restroom, kitchen
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured above 200ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-200ppm. Verify concentration using the appropriate test kit.
|
10/30/2013 | Routine | |
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