Quality Time Child Care, 2008 Meade Pkwy., Suffolk, VA 23434 - Child Care Food Service inspection findings and violations

Business Info

Restaurant: Quality Time Child Care
Address: 2008 Meade Pkwy., Suffolk, VA 23434
Type: Child Care Food Service
Phone: 757 934-0187
Total inspections: 8
Last inspection: 03/08/2016

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Inspection findings	Inspection date	Type
Facility visibly clean and no signs of pest/rodent issues. PIC a little unsure on reportable diseases. EHS discussed diseases and reporting process and suggest always refer to the flyers posted in the kitchen. PIC cooks mostly from precooked items minus a few as ground beef from raw. No eggs served and milk is pasteurized.Gloves and hir restraints available. Food thermometer available. Ensure it is calibrated at least weekly. Temperature and employee health flyers provided earlier. EHS provided food allergy poster Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) liquid cheese exp 2/28, Reveoli exp 3/7/16 in the refrigeration unit is not properly dated for disposition. PIC discarded items. EHS discussed proper dating for different types of items and proper disposal dates Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.	03/08/2016	Routine
Inspection was completed right after lunch was served. Milk at 45F delivered today. Date marking in place as well as hair restraints. No additives used in foods and food items are all precooked items. Only left overs used are fruits. Critical: Demonstration of Knowledge* (corrected on site) Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. PIC could not state the signs and symptoms as well as the diseases. EHS educated PIC and provided posters for use in facility. Recommend reeducateion periodically. Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Person in Charge (corrected on site) Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food worker does not valid food handler card as required by city ordinance sec 49 that states all food workers and servers are required a food handler card. Violation is a class 1 misdemeanor. Update with in 2 weeks of inspection date. Correction: Train all employees in food safety as it relates to their assigned duties. PIC showed currnet food handler card as EHS was leaving facility. Temperature Measuring Devices Observation: The temperature measuring device in the reach in refrigeration was not properly located in the warmest part of the unit. Thermometer needs to be placed at the opening of the unit. Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. Good Repair and Calibration of Thermometers (corrected on site) Observation: Observed food thermometer is not calibrated to ensure accuracy. EHS educated and shown PIC how to calibrate the food thermometer and recommends it to be calibrated at least weekly. Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) Observation: Single serve items were found stored on the floor in dry storage. Correction: Store items in a clean, dry location where not exposed to splash, dust or other contamination and to deter pest/rodent harboring conditions at least 6 inches above the floor. Mops - Drying Mops Observation: Mops not hung up to air dry. Mop observed stored on floor. mops must be hung to allow proper air drying to prevent pathogen growth and mop heads facing downward to prevent handle from being contaminated. Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.	12/29/2015	Routine
NOTES: - Hair net worn during food service operation. - Proper glove use observed during food preparation. - All food handler cards are current. - No violations noted during inspection. Reviewed process of washing, rinsing and sanitizing dishes/utensils that have left the kitchen to be brought into the classrooms for serving only, especially during heightened flu and cold season. No violation noted during this evaluation.	09/14/2015	Routine
NOTES: - Proper hair restraint and glove use observed. - One part time worker is in need of an updated Food Handler card. - No raw animal product at facility. - No leftovers after meal time. - Reviewed Employee Health and Allergen awareness with kitchen operator. No violation noted during this evaluation.	06/17/2015	Routine
No violation noted during this evaluation.	12/17/2014	Risk Factor
No violation noted during this evaluation.	05/28/2014	Risk Factor
Kitchen staff possess current Suffolk health cards. Employee health policy reviewed and in place. Reportable illnesses also reviewed. PIC knowledgeable. Facility provides two snacks and lunch. Pre-packaged, frozen items only. Some fresh fruits. Chlorine used as sanitizer. Test kit provided. No leftovers ever. Tip sensitive thermometer provided. Good date marking. Good glove use (explained, not observed- no food prep or food handling at time of inspection). Cold holding temps monitored daily. All information reviewed with PIC. No violation noted during this evaluation.	09/20/2013	Risk Factor
Facility is maintained in a sanitary condition during inspection. Discussed proper employee food storage with operator. Good Repair and Calibration of Thermometers (corrected on site) Observation: Observed food thermometer is not calibrated to ensure accuracy Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy	02/25/2013	Routine

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