The Children's Center, 300 Executive Ct., Suffolk, VA 23434 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: The Children's Center
Address: 300 Executive Ct., Suffolk, VA 23434
Type: Child Care Food Service
Phone: 757 538-2523
Total inspections: 8
Last inspection: 02/09/2016
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Inspection findings

Inspection date

Type
Kitchen very neat and clean. Well organized.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the two cold holding units or the hot holding unit.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Hood filters were dusty and in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
02/09/2016Routine
NOTES:
- No food preparation observed during inspection.
- Proper air drying observed.
- Proper cooling and thawing methods observed.
- Good date-labeling also observed.
- All staff current with Food Handler cards.
No violation noted during this evaluation.		09/08/2015Routine
Addressed anonymous complaint regarding pipe leak and possible mold-like growth in the water damage areas. Upon arrival, EHS was escorted through the permitted kitchen, two classrooms, an activity center and the check in lobby where the water damage occurred. The permitted kitchen was observed with minimal water damage to the floor only (roughly five feet from the door). The entire water damaged areas are not in use. The facility is operating only on one side where no water damage occurred. Operator stated that only thirty (30) students are currently attending the school at this time and only using the operational side of the facility. Food preparation is occurring the staff kitchen. A thermometer is needed in the RIR and a three compartment sink must be set up to ensure proper chemical sanitization of unclean dishes and utensils. Informed kitchen staff to NOT use over the counter Clorox wipes to sanitize food contact surfaces
No violation noted during this evaluation.		08/11/2015Complaint
NOTES:
- No shelled eggs used. No raw animal product used.
- No leftovers at facility.
- Proper hair restraints and glove use observed during meal preparation (ready-to-eat deli wraps).
- All employees have current Food Handler cards.
- Reviewed Employee Health and Allergen awareness information with kitchen manager.
- No violations observed during inspection.
No violation noted during this evaluation.		06/11/2015Routine
HSP population. Facility cooks hamburger from raw and conduct cooling for food used another day. No cooking was being done during inspection. Utilizes 4 hour rule for hot holding. (ensure written policy in place) Discussed two step cooling process and ensuring food are kept cold before preparation when required in order to keep cold food cold. Date marking system in place. Observed one item that had expired still in reach in refrigeration. Monitor date marking system to ensure food safety.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.Observed kitchen worker with no hair restraints
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry. Mop observed stored in mop bucket. Ensure hanging with head downward to prevent containation of handle
    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.
03/12/2015Routine
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: When timed, the automatic shut off faucet at the handwashing sink located near entrance to kitchen did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
    Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
02/02/2015Risk Factor
NOTES:
- No violations at time of inspection.
- No food prep observed during inspection.
- Ensure that all hand sinks have hand towels. Hand sink sensor near entrance door is not working properly. Ensure that all hand sinks are in proper working order to encourage frequent hand washing during food service. Second hand sink available in kitchen.
- Proper thawing observed and proper food storage in reach in refrigerator.
- Quats used at sanitizer.
- Ensure that all trash cans have lids to prevent the harborage of pests.
- Daily temperature logs on-site and available for view during inspection.
- Discussed Food Handler's card with PIC. All employees are up-to-date.
- Good job!
No violation noted during this evaluation.		08/05/2014Routine
Facility is maintained in a sanitary condition during inspection.
  • Equipment - Cutting Surfaces
    Observation: The cutting boards scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
04/16/2013Routine

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