Life Spring Community Development Foundation, 6851 Courthouse Rd, Chesterfield, VA 23832 - Child Care Food Service inspection findings and violations

Business Info

Restaurant: Life Spring Community Development Foundation
Address: 6851 Courthouse Rd, Chesterfield, VA 23832
Type: Child Care Food Service
Phone: 804 715-3232
Total inspections: 8
Last inspection: 03/18/2016

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Inspection findings	Inspection date	Type
Notes: 1. Normal food service takes place Monday - Thursday 10 am - 1 pm. No food served on Fridays. 2. Nacho cheese is the only item that is regularly hot held and cooled down. Sometimes taco soup, cooked turkey burger, and chicken fried rice. Minimal amounts left over. Raw turkey burger is the only raw product brought in. 3. Discussed the chemicals being used to sanitize food contact surfaces in the cafe area. One employee was unaware of the quaternary ammonia sanitizer dispenser in the main cafeteria as being the primary source of sanitizer to be used in the cafe area. Showed the employee the proper way to mix up and test a bleach water solution. The chemical dispensed in the janitor's closet is a deep cleaning disinfectant (TQH Gabriel Fast-1-2-3 EFP. This is not to be used in the food preparation area at all. 4. Separate dry storage area seems adequate. 5. Suggest rearranging of product in the 2-door True RIC. Packages of buns stored on the top shelf of the RIC is effectively blocking air flow in the unit, as well as some cardboard boxes. Move bread low in the unit and store all TCS products on the higher shelves for safer cold holding. 6. Remind staff to be consistent with date marking. Found some employees are dating the preparation date and another the use by/discard date. 7. The two display cases have never been used according the PIC and are to be removed to storage per the Fire Marshall's authority. 8. No food handling taking place today so only equipment and building assessed. 9. Employee health policy clearly posted. 10. Two employees newly ServSafe certified. Please email the inspector the name on the certificate, certificate number, and expiration date. No violation noted during this evaluation.	03/18/2016	Routine
The operator provided a digital metal probe thermometer and quat. test strips at this time. An Employee Health policy (FDA Form 1B) was discussed and issued at this time. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Grilled chicken breasts and chicken patties, in the front display hot holding unit were hot holding at improper temperatures (grilled chicken breasts-127F -129F & chicken patties- 115F, 117F). The operator removed the chicken products and rapidly cooled the food products). Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Temperature Measuring Devices Observation: There was no temperature measuring device located in the satelite kitchen Southern reach-in freezer unit and front undercounter freezer. Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.	11/18/2015	Routine
Notes: Work around water heater have been done over the weekend, hot water was disconnected. Repair and restore hot water ASAP. Provide sanitizer for the facility. Have it available in the bucket at the time of food preparation. Cloths - Wiping Cloths - Use Limitation (repeated violation) Observation: Wiping cloths improperly stored between use. Sanitizing solution is not available at the time of inspection/food preparation. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Handwashing Lavatory, Water Temperature, and Flow Observation: Water from the handwashing sink 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.	06/22/2015	Routine
NOTES: * Violations corrected at the time of inspection. * Ensure date marking system in place is accurate and monitored. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Chlorine sanitizer concentration observed at 0 ppm at the time of inspection. Correction: Wiping cloths shall be stored in the chlorine sanitizer solution with a concentration of 100 ppm. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) beef & bean chilli in the refrigeration unit is not properly dated for disposition. Correction: ACCURATELY DATED WITH PREP DATE. 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.	12/08/2014	Routine
NOTES: * No observed violations at the time of inspection. * Form 1-B given to PIC. No violation noted during this evaluation.	07/17/2014	Routine
Non-critical violation must be corrected within 30 days. Temperature Measuring Devices - Ambient Air and Water Observation: The ambient (air) temperature measuring device located in the small make-up table and glass refrigerator is not easily readable. Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.	02/21/2014	Routine
Critical violation must be corrected within 10 days. Kitchen was not in operation at the time of inspection. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* Observation: The commercially processed ready-to-eat (RTE) barbecue and green beans in the refrigeration unit was inappropriately marked after opening/freezing with a date or time that exceeds the maximum holding time as allowed by law. Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sliced ham and turkey in the refrigerator, the food should have been discarded 4 days 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.	10/18/2013	Routine
Notes: All fruits and vegetables must be taken to the main kitchen facility and washed there. Existing sink (the only one) is for hand washing only. Suggested to use bleach solution or quaternary ammonium solution (both available at the main kitchen) for sanitizing purposes. Critical violation must be corrected within 10 days. Non-critical violation must be corrected within 30 days. Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) Observation: Observed sour cream, shredded cheese and butter on the counter for self service was not in packages, covered containers, or wrapped. Correction: Prevent contamination by storing food in packages, covered containers, or wrappings. Temperature - Food Temperature Measuring Devices - Provided Observation: The person in charge could not provide a food temperature measuring device(for cold holding temperatures). Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Critical: Sanitizer - Criteria/Chemicals for food contact* Observation: Hard surface sanitizing wipes being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Correction: Utilize only approved sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces	04/10/2013	Routine

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