Wise Head Start Center, Rhododendron Lane At University Of Virginia At Wise, Wise, VA 24293 - Child Care Food Service inspection findings and violations
Business Info
Restaurant: Wise Head Start Center
Address: Rhododendron Lane At University Of Virginia At Wise, Wise, VA 24293
Type: Child Care Food Service
Phone: 276 679-0514
Total inspections: 7
Last inspection: 03/09/2016
Address: Rhododendron Lane At University Of Virginia At Wise, Wise, VA 24293
Type: Child Care Food Service
Phone: 276 679-0514
Total inspections: 7
Last inspection: 03/09/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Facility in good shape. Good handwashing and prevention of barehand contact. All previous items corrected. No violation noted during this evaluation. | 03/09/2016 | Routine | |
| Arrived at time of clean up after breakfast. Milk had been out an hour and should return to 41°F within a safe time frame. Discussed allergens. Good cleaning and sanitizing observed.
|
09/15/2015 | Routine | |
| Facility in good shape. Solution in spray bottle is disinfection strength bleach for non-food contact surfaces in the areas the children play. Discussed the difference between sanitization and disinfection. The water heater had stopped working yesterday and was fixed this morning. It is working properly now, Good job quickly fixing the issue. No violation noted during this evaluation. | 03/17/2015 | Risk Factor | |
| No violations observed. Menu today was cold turkey sandwiches, pickles, cucumbers. No violation noted during this evaluation. | 09/02/2014 | Risk Factor | |
| Observed that there was zip lock bags of chili in one of the freezers. Kitchen manager Melissa Adams confirmed the chili was prepared on site and cooled for service at a later date. Couple of things you need to know and do: 1. Obtain and keep on hands enough ice to be able to cool any prepared, cooked foods that will be refrigerated and served at a later date. Place the container of chili, spaghetti sauce, etc. in an ice bath in the sink, and stir so as to cool the product from 135 to 70 degrees within 2 hours. The product must then be cooled to 41 degrees within 4 hours, for a total of 6 hours to reach 41. The ice can be used also to periodically calibrate your dial stem thermometers. 2. Some important temperature to remember: Hamburger cooking temperature must reach 155 degrees for 15 seconds. 135 degrees is hot holding, which you don't do, but it is also the temperature of cooked products where the cooling process must begin. And, of course, 41 is your cold holding requirement, and your target temperature for cooling cooked, prepared foods to be refrigerated for service at a later date. When reheating any prepared, cooled product, the temperature of the product should reach 165 degrees (for 15 seconds minimum). Please have all kitchen employees review the handouts I gave you explaining the cooking, cooling, re-heating process, and the procedure for thawing frozen foods.
|
03/12/2014 | Routine | |
| Discussed sanitizing. Good use of strips to test level. Good handwashing and prevention of barehand contact observed. Facility is in good shape. No violation noted during this evaluation. | 09/23/2013 | Routine | |
| Facility very well maintained. Precooked hamburgers heated and served today. No violation noted during this evaluation. | 03/28/2013 | Routine |
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