- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explainhot and cold holding temperatures and the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, food splashes on side of oven, food cart, cabinets, door handles and floor drain noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/24/2015 | Routine | |
Facility is out of working space. Please evaluate use of space and reconfigure as needed for kitchen demands.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes of fruit preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls, floor, side of oven and outside refrigerator in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Easy Off oven cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (stored in cabinet with blender, strainer, baking soda and baking powder).
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/30/2015 | Routine | |
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes stored in front preventing its use. Also remove all food containers from inside splash guard.
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09/18/2014 | Risk Factor | |
no violaitons noted
info on CFM provided
www.loudoun.gov/food
No violation noted during this evaluation. | 02/26/2014 | Risk Factor | |
Follow up visit to verify hot water availability
No violations noted-thank you for correction
No violation noted during this evaluation. | 08/07/2013 | Follow-up | |
Hot water was observed less than required (facility DOES have hot water-please adjust). Need 100F at handsink and 110F at 3 basins
Observed lunch delivered to classrooms-glove use noted.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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07/31/2013 | Risk Factor | |
no violations noted
health policy posted. signed copy (form 1B English/Spanish) provided for use
No violation noted during this evaluation. | 12/18/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Kindercare Learning Center, 43323 Railstop Terrace, Ashburn, VA 20147 »