Primrose School At Ironbridge Corner, 11351 Iron Creek Rd., Chester, VA 23831 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: Primrose School at Ironbridge Corner
Address: 11351 Iron Creek Rd., Chester, VA 23831
Type: Child Care Food Service
Phone: 804 751-0233
Total inspections: 8
Last inspection: 03/10/2016
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Inspection findings

Inspection date

Type
The operator provided a metal probe thermometer and quat test strips at this time.
No violation noted during this evaluation.		03/10/2016Routine
The operator provided a metal probe thermometer, quat. test strips and a posted Employee Health policy , at this time.
Note: Discussed with the food worker cold holding temperatures, thermometer calibration and sanitizing concentration
(s).
  • Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
    Observation: Water from the handwashing sink at the unisex restrooms were was measured at a temperature less than 100°F ( 87F - 90F, during today's inspection).
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Dressing Rooms - Using Dressing Rooms and Lockers
    Observation: Employees are not using the designated area or lockers provided ( employee handbag was observed stored with dry food items, in the kitchen's pantry cabinet ).
    Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
09/16/2015Routine
Post employee health information in the kitchen for easy referencing.
Provided operator with flyer for upcoming basic food safety training.
  • 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
  • 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.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Bowl were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
03/05/2015Routine
Upon re-entering the kitchen, hands should be washed prior to handling any food and/or food contact surfaces.
Sanitizer was observed right around 150 ppm. Test strips had been dropped in the water. Test strips have been ordered through food supplier.
FDA form 1-B was discussed with operator. All staff, including teachers, should also be familiar with the information on this form since food is served by teachers. A form will be emailed to the director.
Please call once water has been adjusted.
  • 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.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink at in the employee rest-room was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
08/13/2014Routine
No violations were observed during today's inspection.
Note: The operator provided a metal probe thermometer and quaternary ammonium test strips at this time.
No violation noted during this evaluation.		02/11/2014Routine
No violations noted during inspection.
Discussed proper sanitation methods and proper concentration for different sanitizers.
Clean and organized facility.
No violation noted during this evaluation.		07/10/2013Routine
Non-critical violation must be corrected within 30 days.
Notes:
Sanitizing solution must be changed every 4 hours, use 1 tablet per gallon of water.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    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.
01/08/2013Routine
No violations noted at time of inspection today.
Adequate food testing thermometers, quaternary and chlorine sanitizer test kits, and 3 compartment sink set-up on hand.
Quaternary sanitizer concentration in use in the 3 compartment sink tested at 200 ppm.
No violation noted during this evaluation.		12/29/2010Routine

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