Loving Arms Academy, Llc, 8 Dorothy Lane, Stafford, VA 22554 - Child Care Food Service inspection findings and violations

Business Info

Restaurant: Loving Arms Academy, LLC
Address: 8 Dorothy Lane, Stafford, VA 22554
Type: Child Care Food Service
Phone: 540 602-2647
Total inspections: 4
Last inspection: 02/23/2016

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Inspection findings	Inspection date	Type
Discussed with the person in charge: 1. test strips 2. allergens EHS also investigated the complaint received on 12/16/15. No violation noted during this evaluation.	02/23/2016	Risk Factor
Discussed with the person in charge: 1. attendance at a food safety class - information given 2. demonstration of knowledge Upon arrival, EHS was informed that the lunch meal was previously prepared by the director before she left for training approximately 10:30. EHS observed that the hot food was left on top of the small refrigerator where the babies milk is stored holding at 109'F. EHS was also informed that the foods would be reheated to an unknown temperature - the thermometer was not available during this inspection. Critical: Demonstration of Knowledge* Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through 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. Person in Charge Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Critical: Employee Health* Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Food Storage Containers - Identified with Common Name of Food Observation: Observed a container of food stored near the cooking pans that was unlabeled. Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Critical: Food - Potentially Hazardous Food - Hot Holding* Observation: Observed Mac & Cheese holding at 109'F - hot holding at improper temperatures. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Temperature Measuring Devices Observation: There was no temperature measuring device located in the small refrigerator where the children's milk is stored. 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. Temperature - Food Temperature Measuring Devices - Provided Observation: The person in charge could not provide a food temperature measuring device. Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Equipment - Cooking and Baking Equipment Observation: The cavity of the microwave oven is observed soiled. Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. Rinsing Procedures Observation: Observed that the 3-compartment sink was set up as rinse, wash, then sanitize. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. Correction: Properly set up the 3-compartment sink as wash, rinse, then sanitize as signs are posted on the sink. Handwashing - Using a Handwashing Lavatory (corrected on site) Observation: The only handwashing facility 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 linen towels preventing its use.	10/22/2015	Routine
Discussed with the person in charge: 1. carpet 2. lighting The items noted on August 28, 2014 have been corrected. No food prep was observed during this inspection. This facility is in substantial compliance with the Virginia State rules and regulations regarding restaurants. Therefore your permit is issued. Post your permit in an area where the public can see it. No violation noted during this evaluation.	11/24/2014	Routine
The following items must be addressed prior to receiving your health permit: 1. Replace blown light bulb 2. Ensure lights are covered 3. Ensure chemicals are stored separate from food and equipment - corrected. 4. Discontinue storing towels on hand sink. 5. Seal handsink to the wall. 6. Replace or seal coving under the 3-compartment sink. 7. Provide air gap for pipes under the 3-compartment sink Menu was received. Person in charge is scheduled for ServSafe class on Sept. 22 and Sept. 29. Provide certified copy of certificate when class is completed and certificated is received. Handouts given: Allergies, date marking, employee health policy, and Big 5 foodborne illnesses. No violation noted during this evaluation.	08/28/2014	Pre-Opening

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