Recommend PIC attend a food safety class. Monitor temperature of infant room refrigerator, needs to <41F when not in continued use.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface observed to be used for preparing sandwhiohes is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the wood table top with a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. CORRECT WITHIN 72 HOURS.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (50-100ppm).
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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11/20/2015 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solution (50-100ppm) and maintain them at a safe and effective level.
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05/22/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperature in reahc-in refrigerator-infant room.
Correction: Discarded the milk, ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: No ambient (air/water) temperature measuring device (degrees F) located in the kitchen reach-in refrigerator and infant room reach in refrigerator.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use to allow employees to monitor and verify unit is maintaing a temperature of <41F.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solution (50-100ppm) and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the infant room is being used to rinse dishes, utensils and bottles.
Correction: The handwash facility identified above is to be used for washing hands only
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05/19/2015 | Routine | |
Monitor sanitizer with chlorine test strips, 50-100ppm. Infant refrigerator adjusted, monitor to verify it maintains a temperature <41F. Discussed employee health.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen and infant room is being used for puirposes other than handwashing.
Correction: Hand sinks to be used for no ther purposes other than handwashing. Infant fomula preparation and bottle washing should only be performed in the kitchen.
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11/13/2014 | Routine | |
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
- Physical Facilities in Good Repair
Observation: Hand sink is not maintained in good repair, not working, water not turned on.
Correction: Maintain hand sink in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/15/2013 | Routine | |
No violations at time of inspection.
No violation noted during this evaluation. | 04/01/2013 | Routine | |
Use 3 compartment sink to wash, rinse and sanitize all bowls, utensils and equipment. 3 compartment sink must be clean and set up properly. If front sink is used for handwashing it must be exclusively used for handwashing and nothing else.
No violation noted during this evaluation. | 04/01/2013 | Routine | |
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