Conducted routine inspection, however noon meal was provided by parents and local pizza delivery for Easter party. No violation noted during this evaluation. | 03/24/2016 | Routine | |
Monitor function of refrigerator(s) following lowering of thermostat. Recommend cleaning out fan/under units to ensure they are operating at their best. If units can not maintain temp of 41 or below, for both ambient and food temps, then unit(s) must be repaired or replaced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @TCS Foods@ cold holding at improper temperatures
Correction: Discard the TCS foods and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the @plastic containers@ is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the @pitted plastic containers@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
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12/11/2015 | Routine | |
Monitor temperature of left side refrigerator after having adjusted thermostat. Only Non-TCS (temperature controlled for safety) foods are to continue to be stored in this unit, if not holding at 41 degrees or less. If thermostat adjustment does not result in 41 degree or less operating temperature, repair, or remove/replace unit. Fix light(s) that are not functioning. Obtain necessary repair to door (to outside) in kitchen,
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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09/30/2015 | Routine | |
No violation noted during this evaluation. | 02/09/2015 | Routine | |
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site)
Observation: Establishment is serving a highly susceptible population but is not complying with requirements of 12 VAC 5-421-950. Establishment has unpasteurized eggs in RIC for Easter Egg Dying.
Correction: A food establishment that serves a highly susceptible population must comply with the requirements of 12 VAC 5-421-950. Ensure only Pasteurized Eggs are used in establishment.
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04/07/2014 | Routine | |
No violation noted during this evaluation. | 06/17/2013 | Risk Factor | |
God Job! No violation noted during this evaluation. | 12/17/2012 | Risk Factor | |
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