Happy Hearts Children Center, 2730 Centreville Road, Herndon, VA 20171 - Child Care Food Service inspection findings and violations

Business Info

Restaurant: Happy Hearts Children Center
Address: 2730 Centreville Road, Herndon, VA 20171
Type: Child Care Food Service
Phone: 703 793-3880
Total inspections: 5
Last inspection: 01/29/2016

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Inspection findings	Inspection date	Type
The purpose of this visit was to conduct a routine inspection. Food is currently received by Schoolhouse Grill Monday through Thursday. Logs for the month of January were reviewed and discussed with person in charge during today's visit. Ensure test strips are being used to verify proper sanitizer concentration for chlorine sanitizer solution. Thank you for your time today. If you have any questions, please call (703) 246-2444. No violation noted during this evaluation.	01/29/2016	Routine
The purpose of this visit was to conduct a routine inspection. Food received from School House Grill in Ashburn. Temperatures are being logged and were reviewed during today's visit. Discussed sanitizing methods and concentrations during today's visit. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today. No violation noted during this evaluation.	01/16/2015	Routine
The purpose of today's visit is to conduct a routine inspection. The employee that takes food temperatures of food when received was not available so they did not have receiving temperatures for today. The facility saves leftover food sometimes to serve next day. Continue monitoring receiving temperatures for hot and cold foods. Note: The far right sink is used for handwashing at 3-vat sink. See Note to file dated 12/19/12. Jewelry Prohibition Observation: Employees observed wearing jewelry on their arms and hands while preparing food. Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing. Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken nuggets 101. Note: Reheated to 165F. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.	02/12/2014	Routine
The purpose of today's visit is to conduct a routine inspection. Facility Data: Water Heater: A O Smith PEC 52910 Pest Control: Every other week. Note: 1) Please fax a copy of picture and invoice for fixing the ceiling in the kitchen within 30 days. 2) There was no receiving log. The manager/owner will start taking receiving temperatures for potentially hazardous foods (PHFs) and make sure it is delivered at proper hot holding (135F or above) and cold holding (41F or below) temperatures. Maintain a log for the receiving temperatures. Food is delivered by Schoolhouse Grill 3) Discussed with the manager how to wash, rinse and sanitize the thermometer probe. Trained them on how to take receiving temperatures and discussed how to calibrate thermometer. 4) Wash, rinse and sanitize all food contact surfaces and cabinets. Discard all the dry snacks in cabinet that is affected by water leak. Critical: PHF(TCS) Received Hot at 135°F or above (corrected on site) Observation: Hot food is received at inadequate temperatures. Observed turkey meatballs at 119F and sweet peas at 120F when delivered. Note: These items were reheated to 165F. Correction: Potentially hazardous food (time/temperature control for safe food) that is cooked to a temperature and for a time specified under 3-401.11, 3-401.12, and 3-401.13 and received hot (for example, catered meals to a serving kitchen or satellite operation) shall be at a temperature of 135°F or above. Physical Facilities Good Repair Observation: Observed that the ceiling above the refrigerator and countertop in the kitchen leaked and came down this morning. The facility managment was onsite cleaning and fixing the leak. Note: Please fax a picture and invoice for fixing the ceiling within 30 days. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.	02/28/2013	Routine
The purpose of this inspection was to observe the physical facilities and note items which need to be brought up to current code standards. The plumbing underneath the 3 vat sink no longer meets current plumbing code. There must be an air break at the wash and rinse sinks of the 3 vat sink. The wash sink does meet the requirement through the installation of the garbage disposal. The sanitize sink must have an air break on the line leading to the public sewer. The change to the plumbing must be made within 30 days. If there are any questions about the installation of the air break or air gap, please call the health department at 703-246-8427. The Health Department has been notified that settlement on a change of ownership will occur on January 17, 2013. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection There is no hood or grease trap. All food is catered and soiled serving pans are picked up by the vendor for cleaning. Note the following recommendations: It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service. It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review. Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment Observation: The rinse and sanitize sinks are directly connected to the main sewer line. Correction: Provide and AIR BREAK at the rinse sink and an AIR GAP at the sanitize sink. Hand Drying Provision / Individual, Disposable Towels Observation: There are not paper towels in close proximity to the sink being used for handwashing. Correction: Install a paper towel dispenser in the area of the sink being used for handwashing. Handwashing Signage at Handwashing Facilities Required (corrected on site) Observation: There is not handwashing signage at the sink being used for handwashing. Correction: Provide a handwashing sign at the sink being used for handwashing.	12/17/2012	Pre-Opening

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