The Learning Center At Encounter, 12240 Five Mile Road, Fredericksburg, VA 22407 - Child Care Food Service inspection findings and violations

Business Info

Restaurant: The Learning Center at Encounter
Address: 12240 Five Mile Road, Fredericksburg, VA 22407
Type: Child Care Food Service
Phone: 540 548-4914
Total inspections: 7
Last inspection: 02/19/2016

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Inspection findings	Inspection date	Type
The above observations and the following were discussed with the person in charge: -No food prep was observed during this inspection. -Strongly recommend employees working in the kitchen attend a food safety class, handout provided. -Handouts provided on date marking and sanitizing concentrations. Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: The bleach sanitizer that is being applied to food contact surfaces does not meet the requirements. Bleach sanitizer in the 3 compartment sink measured at >200 ppm. The PIC added water to the sanitizer basin of the sink and brought the concentration down to <200 ppm. Correction: Utilize only bleach sanitizer that meets the requirements when applying to food contact surfaces. Ensure concentration of bleach is not greater than 200 ppm for food contact surfaces.	02/19/2016	Routine
The above observations and the following were discussed with the person in charge: -Food safety certification class information provided along with handouts for date marking procedures. Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation) Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit were not properly dated for disposition after opening. The facility was not date marking any foods. Discussed proper date marking procedures for foods such as deli meats during the inspection. 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.	08/18/2015	Risk Factor
Inspection conducted as a follow up to the February 11, 2015 report. The following was discussed with the person in charge: -The back door was sealed along the middle of the door but a gap was still observed along the bottom. The person in charge has a work order in place to repair/replace the seal. -Provide a thin probe thermometer for taking temps of foods such as deli meat. Metal stem dial thermometer provided. All hazards noted on the previous report have been corrected-great job! No violation noted during this evaluation.	03/16/2015	Follow-up
The above observations and the following were discussed with the person in charge: -Employee health policy. -Shell eggs stored in the cooler are not used in the daycare. PIC discarded the shell eggs during the inspection. -No food prep was observed during this inspection. Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler Hands - Where to Wash (corrected on site) Observation: A food employee was observed cleaning their hands in the 3 compartment sink. Advised PIC to only wash hands in the handsink. Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Observed cooked vegetables and potatoes stored in the reach in cooler without being dated. The PIC dated the foods during the inspection. 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: The commercially processed ready-to-eat (RTE) hot dogs in the refrigeration unit was not discarded by the ""consume by"" date. Hot dogs were dated 2/2/15 and should have been discarded no later than 2/9/15. The PIC discarded the hot dogs during the inspection. Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. Temperature - Food Temperature Measuring Devices - Provided Observation: The person in charge could not provide a food temperature measuring device. Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a bleach sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Non-Food Contact Surfaces (repeated violation) Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the handsink 2. the interior of the drawer holding utensils 3. the interior of the cabinet holding snacks. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Outer Openings - Protected Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps observed along the sides and under the bottom of the back door of the establishment by the kitchen. 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. Critical: Toxics - Separation of Toxics (corrected on site) Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a chemical spray bottle stored on a prep counter and dish soap stored with clean plates during the inspection. The PIC removed the chemicals and placed them away from equipment and food contact surfaces during the inspection. Correction: Chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.	02/11/2015	Routine
The above observations and the following were discussed with the person in charge: -Please keep foods and equipment used for the preschool separate from the foods and equipment used for the church. Recommend labeling the cabinets and shelves in the freezer stating "preschool use only." -Employee health policy observed. -Bleach sanitizer in the 3 compartment sink measured at 100 ppm. -Discontinue dumping mop water onto the ground surface outside of the facility. All mop water needs to be disposed of in the mop sink. -Certified Food Manager course information provided. -No food prep observed during this inspection, facility does not provide breakfast. Facility observed to be very clean and well maintained, excellent job by all staff members! Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler No violation noted during this evaluation.	08/01/2014	Risk Factor
The above observations and the following were discussed with the person in charge: -All items used for the day-care must be kept separate from the church items. Please place cooking utensils, pots and pans, etc in a separate cabinet. Ensure all food is placed in the reach in cooler used only for the day-care and in cabinets that are also labeled for the day-care only. -Ensure shell eggs are used only for baking purposes and kept on the bottom shelf of the reach in cooler. -Ensure bleach water solution is measured at 50-100 ppm for food contact surfaces and repleneshed daily for sanitizer spray bottles. Handout provided. -Recommend employees attend a food safety class, handouts provided. Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box No violation noted during this evaluation.	02/05/2014	Routine
The above observations and the following were discussed with the person in charge: -Employee health policy observed and discussed, handout provided. Facility observed to be very clean and well maintained, great job! Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box Non-Food Contact Surfaces Observation: The nonfood contact surface of the cabinets have accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: The bleach sanitizer that is being applied to food contact surfaces does not meet the requirements. The bleach in the 3 compartment sink was measured at >200 ppm. PIC corrected the bleach to 100 ppm during the inspection. Correction: Utilize only bleach sanitizer that meets the requirements when applying to food contact surfaces.	02/28/2013	Routine

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