Liddle Adventures Learning Academy, 564 Industrial Park Dr., Hillsville, VA 24343 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: Liddle Adventures Learning Academy
Address: 564 Industrial Park Dr., Hillsville, VA 24343
Type: Child Care Food Service
Phone: 276 728-5793
Total inspections: 3
Last inspection: 09/29/2015
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Inspection findings

Inspection date

Type
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The only handwash station is being used for purposes other than washing hands. Observed at start of inspection multiple opened empty cans of fruit sitting on handwash sink. Counter top was full so sink being used as a countertop.
    Correction: The handwash facility identified above is to be used for washing hands only
09/29/2015Routine
Notes:
* VA has updated to the new FDA Food Code this year. A food safety certified manager will be required to be onsite during most hours of operation. Contact the health department or private contractor for training and exam availability. Left PIC information on upcoming area certified food safety manager classes.
* Facility uses pasteurized liquid eggs for breakfast menu items on occasion.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed shredded cheese and deli ham 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.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: bottom shelf of the reach-in cooler.
    Correction: Clean and sanitize these surfaces for food contact.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing sink in the kitchen. PIC provided handsoap.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
02/04/2015Routine
Operators would benefit from ServSafe training. Recommend all employees are thoroughly instructed on how to prepare and test sanitizer solutions, and proper methods of cleaning food prep surfaces. It was noted that in the children's area, one toilet was found to be non-functional, but the problem was corrected at inspection. Also, a water fountain in the pre-2 area had inadequate flow to prevent mouth contact.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Ground beef (raw) cold holding at improper temperatures (45F). Refrigeration unit was iced up.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. A spare 3-door refrigeration unit was turned on, and within 15 minutes was holding at 39F. All foods were moved to this cooler, and the other unit was scheduled for defrost and a thorough check.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Sanitizing solution in use for lunch dishes was at <10ppm, and chlorine sanitizer in spray bottle (for food prep surfaces) had no detectable chlorine.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F. Solution was drained and replaced with new sanitizer testing at 100ppm.
  • Warewashing Equipment, Determining Chemical Sanitizer Concentration
    Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
06/17/2014Routine

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