Fredericksburg Children's Academy, 365 Ferry Road, Fredericksburg, VA 22405 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: Fredericksburg Children's Academy
Address: 365 Ferry Road, Fredericksburg, VA 22405
Type: Child Care Food Service
Phone: 540 371-9300
Total inspections: 7
Last inspection: 01/05/2016
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Inspection findings

Inspection date

Type
The facility is very clean and well maintained.
Abbreviations: RIC- reach in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million.
No violation noted during this evaluation.		01/05/2016Risk Factor
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station in the kitchen is being used for purposes other than washing hands. A water jug was observed in the handsink and an employee stated that the handsink is used to fill up the jug to use as drinking water. It is recommended that the sanitize compartment of the three compartment sink is used to supply drinking water.
    Correction: The handwash facility identified above is to be used for washing hands only
06/05/2015Routine
Discussed with Person in Charge:
1) Hand sinks for hand washing only.
2) Cooking temperatures.
3) Sanitizer test kits & usage.
4) 3 compartment sink & sanitizing buckets @ 300ppm (Quat-10).
Abbreviations: RIC = Reach in Cooler, RIF = Reach in Freezer
  • Critical: Package Integrity* (corrected on site)
    Observation: Observed dented can of mixed vegetables on the dry storage shelf.
    Correction: PIC removed dented can from process flow. Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored in kitchen hand sink. PIC returned wet wiping cloths to sanitizing bucket.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: Observed wet wiping cloths and a sanitizing bucket in the handwashing sink located in the kitchen.
    Correction: The handwash facility identified above is to be used for washing hands only
06/04/2014Routine
Investigation of complaint received on 2/25/14.
No violation noted during this evaluation.		02/27/2014Complaint
Investigation of complaint received on 2/24/14.
No violation noted during this evaluation.		02/25/2014Complaint
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation.		01/14/2014Risk Factor
Sanitizer: Quaternary Ammonia, Concentration in wiping bucket: 300ppm, three compartment sink 300ppm
Discussed with Person in Charge:
1. Employee Health
2. Cooling Procedures
3. Ensure Dishamchine is serviced as needed
4. Use of Pasteurized Eggs for Baking
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Improper use of wet wiping cloths. Observed wet wiping cloths beside the hand sink on the counter. Person in charge moved wet wiping cloths to sanitizer bucket.
    Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The person in charge could not provide a food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • Equipment - Fixed Equipment, Elevation or Sealing
    Observation: There is a floor mounted Storage shelf in the dry storage area that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Manufacturer containers for mayonnaise were observed reused for the storage of salt, sugar and flour.
    Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following utensils were observed soiled to sight and touch: Pizza slicer, Label, Spatula and serving spoon. Observed Person in charge move items to three compartment sink to be washed, rinse and sanitized.
    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces (corrected on site)
    Observation: The nonfood contact surface of the cabinet drawers have accumulations of grime and debris. Person in charge cleaned drawers.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Plastic bowls, and plastic pitchers were found stacked while wet after cleaning and chemical sanitization. Person in charge moved items to three compartment sink to be washed, rinsed and sanitized.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
05/08/2013Routine

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