Main Street Baptist Day Care, 517 W Main St., Smithfield, VA 23430 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: Main Street Baptist Day Care
Address: 517 W Main St., Smithfield, VA 23430
Type: Child Care Food Service
Phone: 757 357-2604
Total inspections: 6
Last inspection: 02/01/2016
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Inspection findings

Inspection date

Type
Great job of keeping your kitchen clean and organized.
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. EHS observed restroom used by employees does not have hand washing reminder sign. EHS left sign for PIC.
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: EHS observed that the lights in the hood system is not maintained in good repair.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
02/01/2016Routine
Facility cooks from raw (hamburger and chicken). Foods purchased at local grocery stores. No additives used nor roast cook at facility. No cooking was being conducted the day of inspection. Food thermometer is available. Ensure it is utilized when cooking and hot/cold holding foods. Food handler cards current and PIC answered food safety and employee health questions. Hair restraints are in place. EHS provided facility with food allergen poster.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Effective levels are 50 to 200ppm
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed concentration 0ppm. Corrected to 200ppm.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
  • Physical Facilities in Good Repair
    Observation: hood above stove is not maintained in good repair. Lights do not wotk at the ood system.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Have unit fixed and fax invoice to the local health department. Repair must be completed in 30 days from today.
11/03/2015Routine
  • Person in Charge
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Workers with no valid food handler card required by city ordinance. Obtain food handler card with in next 2 weeks.
    Correction: Train all employees in food safety as it relates to their assigned duties.
06/11/2015Routine
No food was being prepared during inspection. Facility is clean with no visibly signs of pest/rodent infestation. Establishment needs to order hair restraints and proper test strips to determine proper concentration. Test strips were available but the color coded sheet was missing. Reach in refrigerator also needs thermometer due to possible calibration issue with the unite.
  • Hair Restraints - Effectiveness
    Observation: Employees 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed concentration was below 50ppm.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million to 200 parts permillion at room temperature
03/03/2015Routine
- Discussed Employee Health Policy and provided handouts.
- Good job with health cards. Great job!
- Discussed calibrating thermometer and sanitizing solution basics.
- Recommend replacing thermometer with thin-probed, tip-sensitive thermometer that registers the temperature quickly.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin (shell eggs, ground beef) stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
03/12/2014Risk Factor
- No violations at time of inspection.
- Looks good.
No violation noted during this evaluation.		08/22/2013Risk Factor

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