Salem Headstart, 1031 South College Avenue, Salem, VA 24153 - Child Care Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Temperature* (corrected on site)
Observation: Refrigerated milk received at inadequate temperatures. Milk just received from the central kitchen is 60 F. All hot food was received at the proper temperature : broccoli 154 F, macaroni 138 F, fish shapes 144 F.
Correction: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect PHF upon receipt for evidence of current or previous temperature abuse. Talked to Rick at the central kitchen. He will replace milk. Milk discarded during inspection.
|
05/12/2015 | Routine | |
Tomorrow is the last day of food service until the fall. All TCS food will be discarded after food service tomorrow.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION)Hot holding at improper temperatures: macaroni and cheese hot holding at124 F and
126 F. Macaroni and cheese was received at 130 F and was not reheated before being placed in hot box..
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Macaroni and cheese will be served within 4 hours of being made at the central kitchen.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: tuna salad is 66 F. It was made at the central kithen this morning from room temperature ingredients. Milk received today is 52 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Tuna salad and milk received today will be served within 4 hours of its preparation and any leftover will be discarded.
|
05/27/2014 | Risk Factor | |
Suggest placing a roll of paper towels close to the hand sink instead of having to cross the room to reach them. Suggest providing a tip sensitive thermometer . The thermometer being used has a large sensing area which makes it hard to take accurate food temperatures.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: tater tots in hot holding boxes are 112 F. They had been received from central kitchen at 120 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Tater tots placed in oven during inspection to reheat before service.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing. Tray of clean dishes over top of hand sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the tray of dishes preventing its use. Tray removed during inspection.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine in wiping cloth bucket is >200 ppm. Wiping cloths being used to clean food counters.
Correction: Utilize only clorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Wiping cloth bucket reset up with proper strength of chlorine sanitizer.
|
11/15/2013 | Risk Factor | |
Need a food thermometer that is tip sensitive. Sensing region on provided thermometer (at dimple) in too deep making it difficult to get an accurate temperature.--
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station is being used for purposes other than washing hands. Washed buckets draining in hand sink.
Correction: The handwash facility identified above is to be used for washing hands only Buckets removed from the hand sink during inspection.
|
05/08/2013 | Risk Factor | |
| No violation noted during this evaluation. | 10/17/2011 | Risk Factor Assessment | |
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