Ca Montessori Children's Center, 2291 Wood Oak Dr, Herndon, VA 20171 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: CA Montessori Children's Center
Address: 2291 Wood Oak Dr, Herndon, VA 20171
Type: Child Care Food Service
Phone: 703 708-3699
Total inspections: 4
Last inspection: 12/10/2015
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a routine inspection. EHS and person-in-charge discussed reheating temperatures and requirements during today's visit.
Thank you for your time. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation.		12/10/2015Routine
The facility has a new dish machine, same make and model as previous machine. Thermolabel used by EHS does not turn black but thermolabel at the facility changes color per information on the package. Observed/confirmed final rinse temperature goes above 180F.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the spray bottle with a concentration of less than 10 ppm total chlorine.
    Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
  • Sanitizing Solution Test Kit Accurate & Used
    Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
    Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
11/06/2014Routine
The purpose of today's visit is to conduct a follow-up inspection. Observed that the rinse temperature was at 188F, however did not turn the thermolabel black. The director provided her thermolabel and it changed the color to orange (per manufacture instructions). It is okay to use the dish machine. Recommend yearly maintenance service for the dish machine.
No violation noted during this evaluation.		10/04/2013Other
The purpose of today's visit is to conduct a routine inspection.
THE DISHMACHINE IS NOT CAPABLE OF SANITIZING. MANUALLY SANITIZE THE FOOD CONTACT SURFACES USING BLEACH WATER after washing it in the machine. PROVIDED TEST STRIPS FOR BLEACH.
Please fax following items to my attention within 10 days:
1) INVOICE FOR FIXING THE DISHMACHINE, IT SHOULD TURN THE THERMOLABEL BLACK.
2) Signed agreement for all employees that work with food. IF you need the handouts again please contact me.
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." The employee was aware of policy but id not sure where the signed agreements are. The director is on leave.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Sanitizer Test Kit Required
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Note: Provided some by EHS during inspection until they purchase more.
    Correction: Obtain a BLEACH test kit.
  • Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
    Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. The thermolabel is not turning black. Observed final rinse temperature going all the way up to 210F. NOTE: Manually wash, rinse and sanitize the dish machine.
    Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
09/13/2013Routine

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