Galax Early Head Start Center, 103 Hospital Dr., Galax, VA 24333 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: Galax Early Head Start Center
Address: 103 Hospital Dr., Galax, VA 24333
Type: Child Care Food Service
Total inspections: 5
Last inspection: 10/15/2015
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Inspection findings

Inspection date

Type
Clean, orderly kitchen.
Note to staff: Ensure that chlorine spray sanitizer used is tested for strength, to be at 50-100 ppm. Do not use dishmachine to achieve dish sanitizing until unit has been repaired.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
    Observation: Dishmachine failed to reach minimum hot water sanitizing temperature. Max temp reached (plate temp), as indicated by maximum-registering thermometer, was 131F after the machine had been run three times. At each wash the temperature would climb a little. Temperature indicating strip used by staff failed to turn black, but these strips are rated for 180F rather than 160F.
    Correction: Cease use of dishmachine for sanitizing. Machine may be used to achieve wash and rinse, which must be followed by immersion by hand in approved sanitizer. Have machine repaired if intent is to use for sanitizing. Operator will hand-sanitize the dishes until machine can be serviced.
10/15/2015Routine
Kitchen manager was knowledgeable and responsive. Kitchen facility was clean and neatly organized. Staff have procedures in place to prevent the spread of disease should a child become ill. Food production is limited and simple, with no cooling, reheating, or hot holding. Foods are cooked to serve for the specific number of children present.
  • Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
    Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. The test kit is present, but a spray bottle of chlorine sanitizer was too strong, at >200ppm (bleached the blackened test strip white).
    Correction: Use a chlorine test kit to ensure the sanitizing solution is maintained at the proper solution. Use chlorine solutions at 50-100ppm to sanitize food contact surfaces.
04/28/2015Routine
No violation noted during this evaluation.09/10/2014Follow-up
Kitchen staff were not present at the time of inspection.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
    Observation: Food-contact surfaces of the dishes are not immersed in hot water at 171ºF or above for at least 30 seconds,therefore surfaces are not effectively sanitized. Warewashing machine guage indicated it reached a tempature of 118F during the cycle. Captured water from the full cycle was 121F (contains wash and rinse water).
    Correction: Use chlorine sanitizer on all dishes until function of warewasher is verified to be able to heat-sanitize. Adjust thermostat on single-tank recirculating booster heater to provide hot water at 171ºF or convert to an approved chemical sanitization method. Have unit serviced and function verified.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Spray bottle of "bleach water" was at a concentration that exceeds testing kit (>200ppm).
    Correction: Utilize only sanitizers that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Chlorine sanitizers should be 50-100ppm, to be tested with a chlorine test kit.
04/14/2014Routine
NO VIOLATIONS, KEEP UP THE GOOD WORK.
No violation noted during this evaluation.		05/30/2013Risk Factor

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