Wytheville Child Development Center, 333 Community Blvd., Wytheville, VA 24382 - Child Care Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 11/06/2015 | Routine | |
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer (plastic yogurt tub)containers were observed reused for the storage of whole kernel corn.
Correction: Discontinue the reuse of single use manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
|
03/27/2015 | Routine | |
Notes:
*Gave information on upcoming food safety certification training options.
No violation noted during this evaluation. | 02/03/2015 | Routine | |
Discussed with PIC methods of keeping the employee's personal food items separate from food to be served to customers.
No violation noted during this evaluation. | 03/12/2014 | Routine | |
Encouraged facility to get kitchen manager or owner food safety certified and implement temperature logs for cold holding equipment and also for cooling leftovers. Gave owner a sample employee health policy to post. Be sure to keep wiping cloths in a sanitizer solution(50 ppm) between uses.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Cooling, and (2) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food(box of apples) 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.
- Critical: Cooling*
Observation: Carrots noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Pan and other items were found stored on the floor of the dry storage closet.
Correction: Store all equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment: pesticides
Correction: Remove unnecessary poisonous or toxic materials.
- Permits
Observation: Establishment operating without a valid permit. Permits must be renewed annually and expire at the end of each calendar year, December 31. Renewal notices/applications were mailed out prior to the end of 2012. Owner turned in application on the day of this inspection and said that check had been mailed but no receipt of such can be found at the health department. A valid pemenrmit is required for operation. Payment needs to be presented to the health department immediately or cease food operations.
Correction: Cease all food service operations until you receive a permit to operate from the health department.
|
04/02/2013 | Routine | |
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