Minnieland Academy, 9201 Rutlandshire Drive, Mechanicsville, VA 23116 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: Minnieland Academy
Address: 9201 Rutlandshire Drive, Mechanicsville, VA 23116
Type: Child Care Food Service
Phone: 804 277-8952
Total inspections: 6
Last inspection: 12/17/2015
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Inspection findings

Inspection date

Type
Supplier is Richmond Restaurant. No raw meats prepared, no shell eggs used, no juice served. Liquid pasteurized eggs used. Test strips and thermometer are available. Excellent datemarking. Discussed cooling methods. Cooling of foods is done infrequently. Discussed employee health. Information posted in the kitchen. Canned and fresh fruit is prepared. Vegetables are frozen. Precooked meats include: chicken nuggets, beef crumbles, sliced turkey, turkey sausage, hamburgers.
No violation noted during this evaluation.		12/17/2015Routine
No raw animal foods are cooked. All meats are received frozen and precooked. Liquid pasteurized eggs used. Suppliers: Richmond Restaurant. Small amounts of foods left over after service may be held over
  • Person in Charge (corrected on site)
    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. EHSS provided and reviewed a copy of Form 1B for PIC to review and sign.
08/04/2015Risk Factor
Food supplier is Richmond Restaurant. Proteins are received precooked and most are frozen. Egg patties are received precooked, frozen. Most leftovers are discarded
  • Hair Restraints - Effectiveness
    Observation: Observed employee working in the food service area without proper hair restraints.
    Correction: Recommend ensuring that all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
10/02/2014Routine
Richmond Restaurant is the supplier. Most proteins are received pre-cooked and frozen. No hot holding, but some food maybe cooled for carry over. No juice served. No food prep observed during inspection and minimal cold holding foods on-site due to volume of students and facility just opening. Facility serves breakfast, lunch and afternoon snack. Main chef is ServSafe certified
  • Person in Charge
    Observation: Observed no means to verify that employees are trained on the employee health policy and informed of their responsibility to report to the PIC certain symptoms, diagnosed illnesses and exposures associated with food borne illness.
    Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
02/03/2014Routine
Observed all recommendations from previous inspection corrected: 1) Hand washing sink observed properly stocked 2) Quaternary ammonium sanitizer and test kit present 3) Air drying racks installed 4) Food thermometers present 5) Hot water available 6) Tongs present and gloves to arrive with first food order. Richmond Restaurant is the food supplier. Waste management to deliver dumpster 12/20/13. EHS provided and discussed Form 1B and OEHS Guidelines. EHS provided food safety handouts on date marking, cold holding, reheating, no bare hand contact, allergens and CDC risk factors. Permit to be issued when all county inspections are complete. Facility scheduled to open 1/6/14. First routine inspection in ~ 30 days.
No violation noted during this evaluation.		12/20/2013Follow-up
Pre-opening inspection. The following need to be corrected prior to the next pre-opening inspection: 1) Handsink(s) needs to be stocked with soap, drying device, signage reminding employees to wash their hands, and a waste receptacle. 2) Sanitizer and test strips needed. 3) Racks/ storage area for air drying dishes and utensils needs to be installed. 4) Food thermometers needed. 5) Gloves, tongs, etc. to be used to prevent bare hand contact with ready to eat foods are needed. 6) Trash dumpster to be delivered and in place. 7) Hot water turned on
No violation noted during this evaluation.		12/11/2013Pre-Opening

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