Tinker Bell Day Care, 21 Mohican Drive, Portsmouth, VA 23701 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: Tinker Bell Day Care
Address: 21 Mohican Drive, Portsmouth, VA 23701
Type: Child Care Food Service
Phone: 757 488-6174
Total inspections: 9
Last inspection: 03/07/2016
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Inspection findings

Inspection date

Type
During the inspection, employee health, hand washing, and no bare hand contact with ready to eat food was reviewed. This facility is recommended for permit renewal. Thank You
  • Nonfood Contact Surfaces
    Observation: Cloths observed used as liners.
    Correction: Replace this item to provide a surface that is free of unnecessary ledges, projections, crevices, and is also easily cleanable..
03/07/2016Routine
No Priority violations were observed. The bathrooms have been remodeled and the items in the dry storage area have been removed. The lighting has also been enhanced in the kitchen. Employee health, hand washing and no bare hand contact with ready to eat food was discussed. Thank You
No violation noted during this evaluation.		09/11/2015Risk Factor
The facility has a Certified Food manager, however, the certification will expire at the end of the month. The person in charge was given recertification information. Obtaining a digital thermometer was also discussed. The facility is clean and well organized. Thank You.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in the kitchen.
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • Maintenance Tools - Storing Maintenance Tools
    Observation: A vacuum cleaner and other equipment observed stored in such a way that can contaminate food.
    Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
03/04/2015Routine
No violation noted during this evaluation.07/08/2014Risk Factor
NOTE: A new refrigerator has been installed.
No violation noted during this evaluation.		03/13/2014Risk Factor
Discussed observations and the following with the Person-In-Charge
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the three compartment sink. The Chlorine sanitizing solution was at 10 ppm.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided a the hand washing sink located in the kitchen.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
11/14/2013Risk Factor
Discussed observations with the PIC.
No violation noted during this evaluation.		07/23/2013Risk Factor
Discussed observations with PIC. The facility was clean and organized. The facility's kitchen was not operating during this inspection.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold 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.
03/25/2013Routine
The facility was clean and organized. The facility was starting to prepare food during this inspection.
No violation noted during this evaluation.		01/22/2013Routine

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