Herndon Children's Center, 530 Huntmar Park Dr 800b, Herndon, VA 20170 - Child Care Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation. | 09/16/2015 | Routine | |
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.OBSERVED NO BLEACH TEST STRIP KIT TO TEST BLEACH SANITIZING SOLUTION.
Correction: Obtain a BLEACH test kit. EHS PROVIDED STAFF WITH A FEW TEST STRIPS FOR IMMEDIATE USE.
- 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 BOTTLES AT ~10PPM WHEN TESTED USING A BLEACH TEST STRIP.
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. DIRECTOR PREPARED A NEW SOLUTION IN THE 3 VAT SINK THAT MEASURED AT ~50 PPM WHEN TESTED WITH THE BLEACH TEST STRIP.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the water was observed at less than 110°F: OBSERVED TEMPERATURE OF WATER IN THE 3 VAT SINK AT 88F
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F ASKED CFM TO ARRANGE TO INCREASE TEMPERATURE AT WARE WASH SINK TO 110 F
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at KITCHEN was measured at a temperature less than 100°F. OBSERVED TEMPERATURE OF WATER AT FAUCET WAS 92F IN THE HAND WASH SINK .
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.ASKED CFM TO ENSURE THAT WATER TEMPERATURE IS AT 100F .
|
08/19/2014 | Routine | |
- 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.
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)
|
08/12/2013 | Routine | |
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