River's Bend Children's Center, 120 W. Hundred Road, Chester, VA 23831 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: River's Bend Children's Center
Address: 120 W. Hundred Road, Chester, VA 23831
Type: Child Care Food Service
Phone: 804 530-1256
Total inspections: 12
Last inspection: 01/04/2016
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Inspection findings

Inspection date

Type
No violations were noted during today's inspection.
Note:The operator provided a metal probe thermometer, quat. test strips and a posted Employee health policy, at this time.
No violation noted during this evaluation.		01/04/2016Routine
Once deli meats or ready-to-eat foods are opened, they are good for no longer than seven days.
No violation noted during this evaluation.		08/07/2015Routine
When working in the kitchen, hair should be restrained and jewelry should be removed.
Drinks in the kitchen must be stored in a designated area. Drinks must have a lid with a straw.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Upon entering the kitchen hands were not washed, prior to donning gloves, and handling food.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
04/08/2015Routine
No violation noted during this evaluation.12/08/2014Routine
No violation noted during this evaluation.08/04/2014Routine
No food preparation observed during todays inspection.
Clean and organized facility.
No violation noted during this evaluation.		04/04/2014Routine
No evidence of mice noted in the facility..
Seal all outer openings by the next routine inspection.
  • Outer Openings - Protected (repeated violation)
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Seal all doors to ensure no entry areas for pest (back door and classroom door)
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
12/20/2013Follow-up
Employee rest-room must have a self closing door.
Clean all mouse droppings noted by inspector.
Recommended storing dry goods in plastic containers.
Do a walk through of/around the perimeter to check building for holds for entry areas for pest.
Will return on/about 12/20/2013 for follow-up inspection.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Seal all doors to ensure no entry areas for pest (back door and classroom door)
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
    Observation: Dead or trapped mouse was found in the control device
    Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
11/21/2013Routine
Recommended storing tuna in the fridge to help cool down within four hours.
  • Critical: Cooling* (corrected on site)
    Observation: Beef-a-roni noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
07/15/2013Routine
No food preparation observed during todays inspection.
No violation noted during this evaluation.		03/01/2013Routine
Facility has adequate metal stem thermometers, quaternary ammonium test kit, and employee health policy in place.
Kitchen is clean and well maintained.
Date mark all ready-to-eat foods within 24 hours.
No violation noted during this evaluation.		02/08/2012Routine
At the beginning of each week make sure that food items that are more than seven days old are discarded.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) ravioli in the refrigerator, the food should have been discarded 5 days ago. Ready-to-eat cheese sauce in the ge refrigerator should have been discarded 6 days ago.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
02/02/2011Routine

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