Minnieland Private Day School, 4713 Southpoint Parkway, Fredericksburg, VA 22407 - Child Care Food Service inspection findings and violations



Business Info

Restaurant: Minnieland Private Day School
Address: 4713 Southpoint Parkway, Fredericksburg, VA 22407
Type: Child Care Food Service
Phone: 540 898-3213
Total inspections: 5
Last inspection: 01/28/2016

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Inspection findings

Inspection date

Type

Discussed with the Person-in Charge:
1. Foods are reheated to an internal temperature of 165*F then plated and hot held in the oven till lunch.
2. Facility is very clean.
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler

  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel pan and strainer. PIC removed equipment to the warewashing area.
    Correction: Clean and sanitize these surfaces for food contact.
01/28/2016Risk Factor
Kitchen is clean and in good repair. Facility does not cook any animal foods from a raw state. All animal foods are pre-cooked.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Infant room reach in freezer compartment is observed with a significant amount of frost/ice build-up.
    Correction: Defrost freezer to restore a state of cleanability.
07/13/2015Routine
  • Equipment - Cooking and Baking Equipment (corrected on site)
    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.
  • Plumbing System Maintained in Good Repair
    Observation: The sink basin at the mop sink is slow to drain and may be clogged. Observed small amount of standing water in the mop sink in the utility closet.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Physical Facilities in Good Repair
    Observation: Floor near the prep sink is buckling. Observed a small area of the floor to be raised and the tile above it was cracked.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor under shelving unit in utility sink noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
07/07/2014Routine
Facility is very clean and appears to be in good repair.
Quaternary ammonium sanitizer measured at 200 parts per million. Thank you!

No violation noted during this evaluation.
01/23/2014Risk Factor
3- compartment sink - 200 ppm quaternary ammonium
WCB - 200 ppm quaternary ammonium
Facility is clean and well maintained. Observed good handwashing during inspection. Facility has food borne illness information and allergen information posted.
Abbreviations: WIC - walk in cooler

  • Hair Restraints - Effectiveness (corrected on site) (repeated violation)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure 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
07/23/2013Routine

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