Big Blue Marble Academy, 13711 Village Mill Dr., Midlothian, VA 23114 - Child Care Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
The main food handler (director) was not onsite during the inspection. The employee questioned answered questions to the best of her ability, but all staff need to be properly trained in food safety/handling if there is a potential they may be required to assist.
If no employees are ServSafe certified someone must take an approved food safety class in the coming months. As of 7/1/16 there is a new regulation coming into effect that requires at least one individual at each licensed food facility get certified.
Suggest posting employee health policy in the kitchen area for easy reference. Staff wasn't very strong when questioned on signs/symptoms/communicable diseases that they are required to report to the person in charge.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Hands - Where to Wash
Observation: Hand soap and paper towels are only located along the right side of the 3-vat sink. Staff are washing their hands there. The 3-vat sink is also set up improperly, with the third compartment left empty. This is thought to be due in part to staff washing hands in the third compartment.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Cloths - Wiping Cloths - Use Limitation
Observation: Sanitizer water in the 3-vat sink tested at only 100 ppm.
Correction: Sanitizer must test at 200 ppm for an effective sanitization with quaternary ammonia to take place.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed pizza andcheese sauce in the refrigeration unit was not properly dated for disposition after opening.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) yogurt cups in the refrigerator, the food should have been discarded three days ago. Open marinara sauce should have been discarded almost one month ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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
Observation: There was no temperature measuring device located in the Frigidaire fridge/freezer unit.
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. A thermometer must be provided in BOTH compartments of the unit.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonia (steramine tablets) chemical sanitizing solutions. Only chlorine test kits on hand.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. Soapy water was in the first compartment and sanitizer in the second compartment.
Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C. All three compartments must be utilized for proper warewashing. Use sinks in the order labeled -- wash, rinse, sanitize. No handwashing is allowed at any compartment at any time.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used as a dump station. Food debris noted down in the drain trap.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The hand sink in the kitchen is slow to drain because it is clogged with food. It took a few minutes for the water to drain out when run to test the hot water in the sink.
Correction: Plumbing systems and components shall be maintained in good repair.
|
03/15/2016 | Routine | |
Notes:
1. Staining noted from an old leak under the hand sink. This is a good reminder to check for leaks and not store anything under plumbing connections.
2. Discussed proper cooling methods and provided a hand out. Food observed in the fridge that had heavy condensation build-up on the lid, but temperature was fine when checked.
3. Provided ServSafe flyer.
4. Discussed employee health and signed FDA forms 1-B are kept on file for all staff.
5. Purchase a new food thermometer that reads from 0-220 F in 2 degree increments. Digital is also fine.
6. The 3-vat sink was not set up for use during the inspection, but based on PIC description it sounds as if chlorine water is being mixed up properly.
7. Bleach water mixed for food contact surfaces should be mixed at 50-100 ppm. Kit is provided in the kitchen.
- Temperature Measuring Devices
Observation: The temperature measuring device in the refrigerator was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
|
09/10/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place.
No violation noted during this evaluation. | 02/10/2015 | Routine | |
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