Vienna Tiny Tots Village, 204 Courthouse Road, Vienna, VA 22180 - Child Care Food Service inspection findings and violations



Business Info

Restaurant: Vienna Tiny Tots Village
Address: 204 Courthouse Road, Vienna, VA 22180
Type: Child Care Food Service
Phone: 703 281-4546
Total inspections: 5
Last inspection: 12/07/2015

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Inspection findings

Inspection date

Type

The purpose of this visit was to conduct a routine inspection. Per discussion with the manager, the food is prepared at site and served to the children with in 2 hours. The leftovers are not re-served to the children. Food items are not prepared from raw animal products.
No violation noted during this evaluation.
12/07/2015Routine
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer in warewashing sink: >400 ppm. NOTE: Please remember to provide food service manager photo ID for Kristen Shirro to Health Department within 10 days.
  • Sanitizer Test Kit Required
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a QUATERNARY AMMONIA (QUAT) test kit.
  • Certified Food Manager/Certificate Process
    Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
    Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. NOTE: Provide copy of CFM photo ID to Health Department within 10 days.
  • Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
    Observation: The concentration of the quaternary ammonium (QUAT) sanitizer solution in warewashing sink was measured at > 400 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
    Correction: Maintain the concentration of QUAT sanitizer solution at 150 - 400 ppm. Verify concentration using the appropriate test kit. NOTE: Discussed with PIC.
12/11/2014Routine
The purpose of this visit was to conduct a routine risk evaluation. The following good retail practice was discussed during the inspection: provide chlorine test strips
  • Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
    Observation: Water from the handwashing sink at @LOCATION@ was measured at a temperature less than 100°F. Temperature measured at 71 degrees F during the inspection.
    Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. NOTE: PIC explained that circuit breaker had tripped. He reset the circuit breaker and hot water was restored during the inspection.
06/12/2014Risk Factor
The purpose of this visit was to conduct a routine risk evaluation.
No violation noted during this evaluation.
11/13/2013Routine
The purpose of this visit was to conduct a risk factor assessment.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed. Failure to comply may result in further enforcement action.
Discussed with PIC the need to install thermometers in both sections (upper and lower) of the M3 Turboair cooler and the freezer portion of the GE refrigerator/freezer.

  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
04/17/2013Risk Factor

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