Kindercare Learning Center, 9328 Braddock Rd, Burke, VA 22015 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: Kindercare Learning Center
Address: 9328 Braddock Rd, Burke, VA 22015
Type: Child Care Food Service
Phone: 703 425-8008
Total inspections: 5
Last inspection: 08/21/2015
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Inspection findings

Inspection date

Type
Observed very good examples of Active Managerial Control by CFM. Facility observed clean and organized and CFM keeps daily checklist of all items to be cleaned and organized. Thank you.
NOTE: Observed Quat Ammonia automatically dispensing pre-mixed Sanitizer solution at 3vat sink with levels >200ppm. Per manufacturer labels, solution is Pre-Mixed and no water is to be added. CFM is currently adding water to solution as concentrations are high >200 when tested alone. **PLEASE CONTACT ECOLAB TO ADJUST QUAT AMMONIA DISPENSING LEVELS TO PROPER PRE-MIXED LEVELS. PLEASE SEND COPY OF WORK ORDER TO HEALTH DEPARTMENT BY 9/1/15.
No violation noted during this evaluation.		08/21/2015Routine
The purpose of this visit is to conduct a risk factor assessment. There are no critical violations noted during today's inspection. Thank you.
No violation noted during this evaluation.		08/20/2014Risk Factor
The purpose of today’s visit was to conduct a routine inspection. Observed separate area in the dry storage area for the storage of dented cans. Chlorine sanitizer in three vat sink measured at 50ppm. Quaternary ammonium sanitizer on order. Facility has test kits for both types of sanitizers. Observed employee health policy in place. Observed facility clean and organized. Provided a brochure with information concerning Fats, Oils and Grease to the director. Thank you.
No violation noted during this evaluation.		03/13/2014Routine
The purpose of this visit was to conduct a routine inspection.
Facility Data Sheet
Hot water heater: Rheem G82-156 which uses 156,000 BTU's to produce 142 GPH of 120F water at an 80F rise.
Dishmachine: N/A
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Two open containers of american cheese in the upright reach in traulsen refrigerator.
    Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at each handwashing sink.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
08/30/2013Routine
The purpose of this visit was to conduct a routine inspection.
Facility Data Sheet
Hot water heater: Rheem G82-156 which uses 156,000 BTU's to produce 142 GPH of 120F water at an 80F rise.
Dishmachine: N/A
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: American cheese in the 1 door upright ref
    Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
04/29/2013Routine

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