Rainbow Station, 8218 Atlee Road, Mechanicsville, VA 23116 - Child Care Food Service inspection findings and violations
Business Info
Restaurant: Rainbow Station
Address: 8218 Atlee Road, Mechanicsville, VA 23116
Type: Child Care Food Service
Phone: 804 730-1010
Total inspections: 6
Last inspection: 09/28/2015
Address: 8218 Atlee Road, Mechanicsville, VA 23116
Type: Child Care Food Service
Phone: 804 730-1010
Total inspections: 6
Last inspection: 09/28/2015
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| US Foods is only supplier. Employee health information posted, Form 1B signed by PIC. Reviewed menu for September. No raw proteins are cooked. No raw eggs used. Food is reheated, hot held, served and any leftovers are discarded. Single service items are used for food service. Dishmachine should be run 4 times prior to use to ensure required hot water rinse temperature of 180 degrees. Ensure teachers are washing hands prior to dispensing snacks. Children help with passing out cups, plates, bowls and utensil and wash their hands prior to entering lunch room. Recommend closely monitoring food temperatures in reach in cooler (RIC) to ensure foods are held at 41 degrees or below. RIC is closely stocked which can prevent air flow which helps cool foods. Shipment of foods had been received just prior to inspection. Foods served at The Village are prepared in the preschool kitchen, dispensed at The Village and all equipment returned to the preschool kitchen. Milk and snacks are stored at The Village. EHSS spoke with PIC at The Village about possible permitting of dispensing kitchen. Discussed washing fruits and raw vegetables prior to service. No violation noted during this evaluation. | 09/28/2015 | Routine | |
Food supplier is US Foods. All proteins come in precooked besides raw ground beef. Discussed cooking, reheating, & cleaning/sanitizing procedures. Per PIC, no foods for children are cooled and reused. All food is cooked to order for lunch. Dishmachine is used only after utensils are washed & sanitized in 3 basin sink. Recommend not storing food near hand sink during food preparation.
|
12/03/2014 | Routine | |
High temp sanitizer was tested during inspection. Temperature tape changed color indicating effective sanitizing of equipment.
|
12/06/2013 | Follow-up | |
Good hand washing observed. No bare hand contact with food observed. Discussed layering food in refrigerator to prevent restriction of airflow to cooler. Equipment is sanitized in 3 compartment sink and then in high temp sanitizer. Dish machine sanitizer rinse 172 degrees F. Establishment must use 3 compartment sink to sanitize equipment prior to using high temp sanitizer if dish machine is not repaired to meet 180 degrees.
|
11/15/2013 | Routine | |
| Chlorine sanitizer ~ 100 ppm. Wash basin 110 degrees. Equipment is washed and sanitized in 3 compartment sink and then sanitized a second time in high temperature sanitizing machine. Employee health policy reviewed and in compliance. Form 1-B signed. Only 1 employee working in kitchen. No raw meats or eggs cooked in kitchen. No violation noted during this evaluation. | 08/29/2013 | Risk Factor | |
Chlorine sanitizer 50 ppm. Good hand washing and glove use with proper technique observed (employee turned off faucet with paper towel after washing hands). Employee health policy posted and in compliance.
|
12/06/2012 | Routine |
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