Walnut Grove Children's Learning Center, 7046 Cold Harbor Road, Mechanicsville, VA 23111 - Child Care Food Service inspection findings and violations

Business Info

Restaurant: Walnut Grove Children's Learning Center
Address: 7046 Cold Harbor Road, Mechanicsville, VA 23111
Type: Child Care Food Service
Phone: 804 730-6324
Total inspections: 7
Last inspection: 03/23/2016

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Inspection findings	Inspection date	Type
Observed good datemarking, holding temperatures, and overall clean facility. Discussed the following with the person in charge: 1. The food supplier is PFG. 2. Reviewed employee health reporting and exclusion procedures. Form 1B is used as policy verification. 3. Recommend ensuring chlorine sanitizer in spray bottles remains between 50-100ppm. 4. Recommend storing wet wiping cloths in chemical sanitizer between use. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed at a concentration greater than 200ppm. Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (between 50-100ppm).	03/23/2016	Risk Factor
Food suppliers are PFG and BJs. Ground beef is received raw for spaghetti. Menu today: grilled cheese, tomato soup, and canned fruit. Discussed employee health, Form 1B is used. Recommend inspection and cleaning of fire hood system. LPCO is Connors Pest Control. Hair Restraints - Effectiveness (repeated violation) Observation: Employees observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed PIC handle cheese and bread for grilled cheese sandwiches with bare hands. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. PIC washed hands and put on disposable gloves.	09/25/2015	Routine
Food Suppliers are PFG & BJ's. Raw ground beef used for hamburger patties. Discussed cooking temperatures. Discussed cooling procedures & reheating. Discussed Employee Health. Discussed glove use & handwashing. Recommend wearing hair restraints during food preparation. Critical: Hands and Arms Cleaning Procedure* (corrected on site) Observation: Improper handwashing procedures observed. Observed food employee use hand sanitizer to clean hands before preparing foods. Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation) Observation: The commercially processed ready-to-eat (RTE) Deli Cheese in the refrigeration unit was not discarded by the ""consume by"" date. The PIC indicated cheese was taken out of commercial packaging last tuesday, 9 days ago. PIC discarded of cheese. 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.	02/12/2015	Risk Factor
Ensure that the chlorine sanitizing solution (spray bottles) used to sanitized the dining tables and kitchen countertops is at a concentration of 50-100 ppm. Observed the overall facility very clean. Hair Restraints - Effectiveness Observation: Employees observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloths improperly stored between use. Damp wiping cloths stored on the countetops between uses. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: The commercially processed ready-to-eat (RTE) peas and green beans in the refrigeration unit was inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law (marked with 8 calendar days instead of 7). The PIC discarded the green beans and marked the peas with the correct date. Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded 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. Toilet Room Receptacle Covered Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.	08/04/2014	Routine
Observed spray sanitizer chlorine level at less than 50 ppm. Discussed Employee Health information. Distributed for 1-B. No violation noted during this evaluation.	02/27/2014	Risk Factor
Noted 1 container of food (peas) stored beyond 7 days (9/3 to 9/10) Food discarded. Dumpster lid should be closed when not in use. New dishmachine in use. Miele Professional dishmachine PG 8083SCVI. Specification manual indicates water temperature will reach 165 degrees for 8 minutes (sanitizer cycle). Recommend service company check machine to insure it reaches 160 degrees to properly sanitize dishes. Dishmachine went through cycle for 20 minutes (first use of day). Forward copy of service to Hanover Health Department concerning the water temperature cycle for proper sanitization. Forward information on test strip for 160 degree level. PIC called later 9/13/2013 indicating after going thru the full sanitization the test strip indicated water temperature was 160 degrees or above. No violation noted during this evaluation.	09/13/2013	Routine
New cooler installed and in use for kitchen. Observed fire extinguishers not inspected since March, 2012, should be re-checked within 12 months of last service. Observed glove use. Distributed Form 1-B to Food Manager PIC. Observed spray sanitizer at chlorine level above 200 ppm. Recommend concentration for spray sanitization be at 50-200 ppm. No violation noted during this evaluation.	02/15/2013	Risk Factor

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