The Learning Playhouse, 208 N. Providence Rd, North Chesterfield, VA 23235 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: The Learning Playhouse
Address: 208 N. Providence Rd, North Chesterfield, VA 23235
Type: Child Care Food Service
Phone: 804 560-7808
Total inspections: 8
Last inspection: 12/28/2015
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Inspection findings

Inspection date

Type
No violations noted.
No violation noted during this evaluation.		12/28/2015Routine
There are no violations noted during inspection.
Reviewed proper wash-rinse-sanitize procedure with PIC.
No violation noted during this evaluation.		06/03/2015Routine
Notes:
ServSafe app provided and explained to PIC.
- All commercially processed food used in the facility (hot dogs, deli meats, etc.) must be served or discarded within 7 days after the package was opened.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
    Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sliced bologna and turkey in the refrigerator, the food should have been discarded 3 and 17 days ago.
    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.
11/24/2014Routine
Non-critical violation must be corrected within 30 days.
  • Temperature Measuring Devices - Ambient Air and Water
    Observation: The ambient air temperature measuring device (degrees F) located in the left refrigerator/freezer is not accurate.
    Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
07/25/2014Routine
Notes:
All leftovers must be marked with 7 (seven) days serve or discard time, even if food will be discarded at the end of the week.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The ready-to-eat (RTE) commercially processed beeferoni, sliced turkey, mac and cheese, corn and peas 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.
03/21/2014Routine
There are no violations noted during inspection.
Adequate food testing thermometer and chemical test kit.
No violation noted during this evaluation.		11/15/2013Routine
All non-critical violations must be corrected within 30 days.
Adequate chemical test kit and food testing thermometer.
  • Food Storage - Clean and Dry Location
    Observation: Apples, oranges and rice 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.
  • Light Bulbs Protective Shielding
    Observation: Light bulbs inside reach-in cooler (middle one) not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Distressed Merchandise, Segregation and Location
    Observation: Dented cans are not being stored in a separate designated area
    Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
07/12/2013Routine
Non-critical violation must be corrected within 30 days.
Adequate food probe thermometer and chemical test kit.
Reviewed employee health policy with PIC.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink was measured at a temperature less than 100°F. Water temperature reached 91F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
03/15/2013Routine

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