Holston View Daycare & Pre-School, 174 Church St., Weber City, VA 24290 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: Holston View Daycare & Pre-School
Address: 174 Church St., Weber City, VA 24290
Type: Child Care Food Service
Phone: 276 386-3149
Total inspections: 8
Last inspection: 12/08/2015
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Inspection findings

Inspection date

Type
Hazard 0240 from the June 3, 2015 inspection has been corrected
No violation noted during this evaluation.		12/08/2015Risk Factor
There were no previous open hazards to follow-up on. Hot dogs for immediate service were being warmed on the grill. They ranged in temperatures from 140°-195°F. French fries in the oven were between 164°-199°F. A second Beverage-Air freezer is not working and not in use. If this equipment will not be repaired or used, it should be removed from the facility. Facility very clean and organized. Open non-critical hazards to be corrected immediately. Thank you.
  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employee observed working in the food service area without proper hair restraint.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical (bleach) sanitizing solutions.
    Correction: Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at the kitchen hand sink.
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
06/03/2015Routine
Hot dogs and mac &cheese being prepared for lunch. Facility very clean. Thank you.
No violation noted during this evaluation.		12/03/2014Risk Factor
Menu today was pizza pockets and corn. Opened deli meats that were not dated for disposition were discarded. Facility very clean. Thank you.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed sliced ham and bologna 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.
06/19/2014Routine
There were no previous open hazards to follow-up on. This inspection focused on employee health and proper sanitization of equipment and utensils. Pre-cooked fish sticks and mashed potatoes were served for lunch. There are no sanitizer (bleach) test strips in the kitchen. There was an empty container on the shelf but no actual strips. Please procure these strips immediately. Kitchen is shared with the church so not all items in the kitchen are used by this program. Facility is clean. No hazards observed during this inspection. Thank you.
No violation noted during this evaluation.		12/11/2013Risk Factor
There were no previous open hazards to follow-up on. This inspection focused on cold holding temperatures. The refrigerator and freezer are used to store foods for both the day-care and pre-school as well as for church activities. No foods were being heated as the children had brought their lunches today. No hazards observed during this inspection.
No violation noted during this evaluation.		07/31/2013Risk Factor
There were no previous open hazards to follow-up on. Pre-cooked corn dogs were being reheated for immediate service for lunch. EHS and person-in-charge discussed hair restraint and jewelry policy. Disposable plates, bowls and eating utensils are used by the children. Gloves are used appropriately and consistently. No hazards observed during this inspection.
No violation noted during this evaluation.		04/04/2013Routine
Discussed employee health policy with person in charge. Menu today pre cooked chicken nuggets to be reheated for immediate service. Nuggets observed at 140 degrees in oven. Facility very clean.
  • 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) milk in the refrigerator, the food should have been discarded 4 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.
12/12/2012Risk Factor

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