The Growing Patch, 341 Sunnyside Plz., Winchester, VA 22602 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: The Growing Patch
Address: 341 Sunnyside Plz., Winchester, VA 22602
Type: Child Care Food Service
Total inspections: 4
Last inspection: 03/23/2016
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Inspection findings

Inspection date

Type
- sanitizer in the 3 compartment sink appeared a little to strong. Maintain chlorine bleach sanitizer between 50 to 100ppm.
- dedicate an area in the refrigerator for employee lunches that can not cross contaminate food for the facility or provide an employee refrigerator.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (eggs)
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) Cut Leafy Greens in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
  • Critical: Sanitizer - Criteria/Chemicals for food contact*
    Observation: Fresh scent bleach being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
    Correction: Utilize only unscented bleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
03/23/2016Routine
Be sure to check the concentration of the sanitizer being used at the 3 compartment sink. The chlorine (unscented bleach) used should be between 50 and 100 ppm.
Be sure to use powder free food service gloves to handle ready to eat food with your hands.
  • Food Storage Containers - Identified with Common Name of Food (corrected on site)
    Observation: Unlabeled food containers.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The ready-to-eat (RTE) commercially processed spaghetti O's in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
03/31/2015Routine
All items from the last inspection have been addressed. The facility is approved for the health permit. A follow up inspection will be done in 30 days +/-.
No violation noted during this evaluation.		02/24/2015Pre-Opening
- install the mop rack for mops to hang to dry
- sink drain leaking/broken and replace
- provide an "Employees must wash hands before returning to work" sign in the employee bathroom
- provide a covered trash can in the employee bathroom
- provide a thermometer for checking cold and cooking temperatures (should read from 0 degrees to 220)
- use only powder free gloves in the food service area
No violation noted during this evaluation.		02/19/2015Pre-Opening

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