Precious Gems Christian Childcare Center, 8095 Kings Highway, King George, VA 22485 - Child Care Food Service inspection findings and violations

Business Info

Restaurant: Precious Gems Christian Childcare Center
Address: 8095 Kings Highway, King George, VA 22485
Type: Child Care Food Service
Phone: 540 775-4081
Total inspections: 5
Last inspection: 11/02/2015

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Inspection findings	Inspection date	Type
Observed/Discussed with Person in Charge: 1) Kitchen facility/equipment is shared with Church functions, dedicated food storage (cold holding, dry) for Day Care. 2) No food prep during time of inspection, 3 compartment sink not set up. 3) Facility has 2 compartment food prep sink w/ plumbing air gaps. 4) Hand wash provisions. 5) 3 compartment plumbing. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat Hand Drying Provision (corrected on site) (repeated violation) Observation: No disposable towels were provided at the kitchen hand sink. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	11/02/2015	Risk Factor
Observed/Discussed with Person in Charge: 1) Kitchen facility/equipment is shared with Church functions, dedicated food storage (cold holding, dry) for Day Care. 2) No food prep during time of inspection, 3 compartment sink not set up. 3) Facility has 2 compartment sink available for food prep, air gaps for waste drains present. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat Critical: Backflow Prevention* (repeated violation) Observation: A direct connection exists between the drain line of the 3 compartment sink and the sewer line. The 3 wash, rinse and sanitizing basins appear to be plumbed separately into wall cavity. Wash basin IS equipped with an air gap. Rinse basin plumbed directly into wall cavity, no air gap visible. Sanitizing basin plumbed into grease trap with vent stack prior to grease trap. Correction: Eliminate the direct connection between the sewer line and the cited equipment. Hand Drying Provision (corrected on site) (repeated violation) Observation: No disposable towels were provided at the kitchen hand sink. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	05/11/2015	Routine
Observed/Discussed with Person in Charge: 1) Kitchen facility is shared with Church functions, food storage (dry, holding) is separated. 2) Chlorine bleach sanitizer used, test kit available. 3) 3 compartment sink plumbing. 4) Performed Department of Social Services Environmental Sanitation Inspection as part of this inspection. 5) No food preparation or kitchen activities during time of inspection. Abbreviations: RIC = Reach in Cooler, RIF = Reach in Freezer Critical: Backflow Prevention* Observation: A direct connection appears to exist between the drain line of the 3 compartment sink rinse basin and the sewer system. Wash basis is equipped with an air gap followed by plumbing terminating into wall cavity. Sanitizing basin plumbed directly through grease trap to plumbing terminating into wall cavity. Sanitizer basin plumbing equipped with vent stack (prior to grease trap) terminating adjacent to hand sink. Unable to determine if discharge plumbing for 3 basins is reconnected within wall cavity. Correction: Eliminate the direct connection between the sewer line and the cited equipment. Place a screen-type vent cap at distall end of grease trap vent stack. Hand Drying Provision (corrected on site) (repeated violation) Observation: No disposable towels were provided at the hand washing lavatory in the kitchen Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	10/20/2014	Routine
Observations with Person in Charge: 1) 3 compartment sink chlorine sanitizer solution @ 50 ppm. 2) New Traulsen 2 door Reach in Cooler. 3) No food preparation/service during time of inspection. 4) Facility kitchen is shared with Church, Day Care food product/storage is separate. Abbreviations: RIC = Reach in Cooler, RIF = Reach in Freezer Critical: Package Integrity* (corrected on site) Observation: Dented can of Apple Sauce in dry storage area. Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. 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.	05/06/2014	Risk Factor
Discussed with Person in Charge: 1) Provided Employee Health sample policy. 2) Kitchen facility equipment is shared with Church, food storage (dry, holding) is separated. 3) Facility/equipment maintenance is provided by Church. 4) Facility is on Public Water. 5) Bleach sanitizer used. Abbreviations: PIC = Person in Charge, RIC = Reach in Cooler, RIF = Reach in Freezer Equipment - Good Repair and Proper Adjustment Observation: Observed ice buildup on interior wall of Reach in Freezer. Correction: Repair/adjust the Reach in Freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair/adjust the Reach in Freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Non-Food Contact Surfaces Observation: The nonfood contact surface of the grill vent hood filters have accumulation of dust and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory in the kitchen. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials Physical Facilities - Cleaning Frequency and Restrictions Observation: The floor area behind the grease trap is 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.	10/28/2013	Routine

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