Second kitchen is being renovated, will open in four weeks. Day care center has a highly susceptible population (HSP) but does not offer pre-package juice. No violation noted during this evaluation. | 10/16/2015 | Routine | |
Note: - Do not overload reach-in refrigerator in the secondary kitchen. Monitor temperature of the milk to ensure 41 F or less. - When mixing bleach and water for sanitizing purpose, use warm water (70 - 75 F) and test kit to ensure proper concentration.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed sandwich meats 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the kitchen hand sink used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/28/2014 | Routine | |
Notes: * Main kitchen just got renovated and not in use yet. Before start using the kitchen, make sure that hand sink is equipped with a soap, towels and hand washing sign. New refrigerator must have ambient air thermometer. * There are three thermometers in the freezer and each of them is showing different reading, ensure accuracy and calibration of the thermometers in the refrigeration unit. * Sanitizing solution in the spray bottle must be tested with test strip to ensure proper concentration of sanitizing solution. * The old refrigeration unit is stored in the main room and will be in use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer was found in the spray bottle used on food contact surfaces..
Correction: Provide chlorine sanitizer at proper concentration of 50 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/28/2014 | Routine | |
Notes: Hot water in the bathroom second building have been turned off due to center safety policy, middle sink in the 3 vat kitchen sink filled up with rinse water and can not be used as hand sink. Suggested to purchase container and use it for sanitizing solution or adjust hot water to 100 F in the kids bathroom near the kitchen. No violation noted during this evaluation. | 10/22/2013 | Routine | |
Notes: Refrigeration unit is not supporting cold holding temperature on the bottom shelf and inside drawers. Monitor food temperature and store all potentially hazardous foods on top shelves. A few cabinet doors are not smooth and no longer easy cleanable. According to facility director kitchen will be under renovation as soon as school year is over. While renovating kitchen in one building, the other kitchen(kitchen # 2) will be in use. At the time of inspection kitchen # 2 is not in operation. Kitchen # 2 and storage area must be cleaned before start operating.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk and shredded cheese cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted inside refrigeration unit.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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04/16/2013 | Routine | |
Adequate food testing thermometer, sanitizer test kit and 3 compartment sink set-up. Chlorine sanitizer tested at 100 ppm. Remind staff that all opened packages of sliced "deli meats" must be date marked.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans).
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Sliced Turkey in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Storeroom outside door still is not repaired. There is a large gap at the bottom right side of the door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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10/25/2010 | Routine | |
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