Texie Camp Marks Children's Center, 700 Campbell Avenue, Franklin, VA 23851 - Child Care Food Service inspection findings and violations
Business Info
Restaurant: Texie Camp Marks Children's Center
Address: 700 Campbell Avenue, Franklin, VA 23851
Type: Child Care Food Service
Phone: 757 562-6806
Total inspections: 8
Last inspection: 01/20/2016
Address: 700 Campbell Avenue, Franklin, VA 23851
Type: Child Care Food Service
Phone: 757 562-6806
Total inspections: 8
Last inspection: 01/20/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
Overall excellent. Clean well organized facility with sanitizer in place - initially with no residual, had been used, new solution made at 200 ppm Quats. Good food temperatures, storage and labeling. Excellent handwashing, glove use and employee health knowledge - reviewed return times for reportable diseases and close contact with reportable diseases - ensure all staff understand entire policy. Noted most dented cans identified and segregated to avoid use - two dented cans that are not usable with other cans for use - discussed with manager review cans with all staff. Reviewed taking food temperatures - suggest beginning a
|
01/20/2016 | Routine | |
| Overall excellent. Good handwasing, glove use, sanitizing, food storage and labeling, and employee health knowledge. No violation noted during this evaluation. | 07/16/2015 | Routine | |
| Overall excellent sanitation. Observed excellent handwashing, good glove use, sanitizer in place initially at < 200 ppm quats, and changed to 200 ppm quats, good food temperatures, storage and labeling. Noted one item kept past leftover date and voluntarily. Ensure all leftovers are used or discarded within 7 days, especially items such as soft cheese. New kitchen assistant with excellent employee health knowledge, and handwashing. Discussed eight major allergens, flyer left. Policies already in place to address allergen issues. Discussed upcoming requirements to have certified food manager/s, and to post a statement that sanitation inspection reports can be viewed on Virginia Department of Health website. Suggest posting statement next to the Health Permit. Observed one class preparation for meal, with children washing hands, and gloves used by staff to hand out fruit. No violation noted during this evaluation. | 03/11/2015 | Risk Factor | |
| Overall excellent. Excellent handwashing, good glove use, good cleanliness, sanitizer in place at 200 ppm Quats, good food temperatures and storage. Noted, exhaust fan for stove very loud, and dish machine with squalling noise - suggest maintenance for both. Discussed employee health, good symptoms, and return time, uncertain of diseases, but checked flyer for information. Ensure review done for all staff, especially to include discussion of close contact to reportable diseases. Noted lunch with turkey in gravy, made with lunch meat placed in heated gravy, then briefly heated on the stovetop. Temperatures in the low 100's - 110's. Process from getting turkey from the refrigerator until the last meal will be served does not exceed two hours so is safe. Heating food to 135 or above until transported for service or taken to rooms for service is a better process, but original process is safe as long as food is served right away. No violation noted during this evaluation. | 11/13/2014 | Risk Factor | |
| Overall excellent. Good handwashing, no bare hand contact, food temperatures, storage and labeling. Noted sanitizing solution in place and used, but tested low. New solution made at 200 ppm Quats. Suggest testing each batch of solution when made. Some dust present on ceiling and around vents. Clean when kitchen is closed. *Instant read thin tipped thermometer that reads at the tip needed for accurate temperature checks of small or thin foods. No violation noted during this evaluation. | 06/05/2014 | Risk Factor | |
Overall excellent sanitation, good handwashing, good glove use, good food temperatures and handling, good storage, and labeling. Food prep surfaces clean and sanitized with 200 ppm quats. Also good handwashing and glove use by teacher.
|
01/24/2014 | Routine | |
| Overall excellent sanitation. Noted good handwashing, good no bare hand contact, clean well organized facility, good food temperatures, sanitizer in place and used, initially just below 200 ppm quats, and changed to 200 ppm. Followed cook to deliver food to children's room. Observed good have children wash hands, per teacher washed hands just before cook and EHS arrived. Noted good dish handling and good glove use. No violation noted during this evaluation. | 08/20/2013 | Risk Factor | |
Overall excellent sanitation noted. Good handwashing, good utensil and glove use, clean well organized facility with sanitizer in place and used. Good food temperatures, labeling and storage. Sanitizer in place quats checked at about 150 ppm. Level required on label 200-400 ppm. Suggest call chemical company to check premix system today. Staff drink and food noted in reach in refrigerator stored with facility food. Discussed with manager and supervisor, if staff food is stored in the refrigerator for facility food, store below and separate from facility food normally on a labeled tray or in a staff refrigerator. Noted, dust on ceiling around vents and coming down wall. Vents cleaned since last inspection. Discussed with supervisor, suggest having vent ducts cleaned on a routine basis, consult with maintenance for time frame. AC&R on site to change filters, supervisor will discuss issue.
|
03/21/2013 | Risk Factor |
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