Primrose School Of Atlee Commons, 9650 Atlee Commons Drive, Ashland, VA 23005 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: Primrose School of Atlee Commons
Address: 9650 Atlee Commons Drive, Ashland, VA 23005
Type: Child Care Food Service
Phone: 804 550-3400
Total inspections: 6
Last inspection: 11/09/2015
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Inspection findings

Inspection date

Type
Discussed the following with the person in charge (PIC):
1. All protein foods are purchased precooked/ready to eat.
2. Eggs served at this facility are precooked (hard boiled eggs and scrambled egg patties). No juice is served at this facility.
3. Food sources are U.S. Foodservice.
4. Observed the employee health policy (FDA Form 1-B) signed by all staff (that prepare or serve food) and kept on file in the office. Recommend reviewing the policy with the staff annually.
5. The fire extinguishers and fire suppression system were inspected in November 2014. The PIC stated that she has already scheduled them to be inspected this month.
6. The ice machine is in disrepair and not in service. Recommend removing the ice machine if it will no longer be used.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surfaces of the oven drawers has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
11/09/2015Routine
Discussed the following with the person in charge (PIC):
1. The wash water temperature at the 3 compartment sink is less than 110°F. Observed the temperature at 101°F. Provide hot water (110°F or above) at the 3 compartment sink.
2. All protein foods are purchased precooked/ready to eat.
3. Eggs served at this facility are precooked (hard boiled eggs and scrambled egg patties). No juice is served at this facility.
4. Food sources are U.S. Foodservice and local grocery stores.
5. Observed the employee health policy (FDA Form 1-B) signed by all staff (that prepare or serve food) and kept on file in the office. The policy is also posted in the facility.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink in the employee restroom was measured at a temperature of 95°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.
05/06/2015Risk Factor
US Foods is the food supplier. Proteins are received precooked. Leftovers are given to staff or discarded
  • Critical: Employee Health*
    Observation: Observed employee health policy not include reporting of Norovirus or exposures. Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Recommend adding reporting by employees of Norovirus and exposures to the employee health policy. EHS provided Form 1B. Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or Norovirus
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed 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
11/04/2014Routine
US Foods is the supplier. Proteins are received precooked and most are frozen. Liquid pasteurized eggs used when needed (as ingredient). Leftovers are discarded
No violation noted during this evaluation.		05/08/2014Risk Factor
US Foods is the supplier. Proteins are received frozen, and most are pre-cooked. No cooling, leftovers are given to staff. Liquid pasteurized eggs used and no fruit juice served with new menu. Orkin is the LPCO. Facility observed clean and organized. Discussed employee health
No violation noted during this evaluation.		10/29/2013Routine
Supplier is US Foods. Lunch menu" turkey burgers (received raw and frozen), canned peaches, and broccoli (frozen). Proteins are received frozen and most are pre-cooked. Liquid pasteurized eggs are used. Leftovers are discarded, no cooling of hot foods. No juice available at time of inspection; discussed ensuring that 100 % fruit juices are pasteurized. Disposable utensils, plates and cups used. Observed good hand washing and glove use. Facility observed clean and organized. Discussed employee health; information was available.
No violation noted during this evaluation.		05/10/2013Risk Factor

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