A ROUTINE INSPECTION of the facility was conducted today. Thank you for accompanying me during the inspection and answering my questions as your participation allows me to clarify processes at your facility where further assessment may be required.
NOTE: At this inspection further time was taken to discuss the following with the Director 1) At least one staff on site should be a certified food manager with valid food manager card . 2) Employee Health Policy must be reviewed on a regular basis with staff and recommended that documentation be obtained in the form of sign up sheet to log this training. 3) Food contact surfaces such as microwaves and ovens should be kept clean and sanitized at all times.
QUESTIONS : Call 703-246-2444
- Equipment / Good Repair / Components / Gaskets
Observation: The sink stoppers of the 3 VAT sink are missing: OBSERVED THAT THE 3 VAT SINK HAD NO SINK STOPPERS AND ARE USING PAPER BOWLS AS SINK STOPPERS
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. FACILITY HAS BEEN ASKED TO OBTAIN SINK STOPPERS FOR THE 3 VAT SINK .
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The (cavity, door seal) of the microwaves or ovens are observed soiled. OBSERVED THE INSIDE CAVITY AND DOORS OF BOTH OVENS ARE SOILED AND DIRTY AND NEED TO BE CLEANED.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. FACILITY HAS BEEN ASKED TO CLEAN THE OVENS ON A MORE REGULAR BASIS.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment. AT THE TIME OF INSPECTION NO STAFF MEMBER AT FACILITY COULD PROVIDE ME PROOF OF HAVING PASSED THE FOOD MANAGER EXAM AND CERTIFICATE/CARD.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. FACILITY HAS BEEN GIVEN 48 HOURS TO ENSURE THAT IT IS STAFFED WITH A CERTIFIED FOOD MANAGER WITH VALID FAIRFAX COUNTY APPROVED CARD/CERTIFICATE. FAX OR EMAIL COPY TO A2 INSPECTOR.
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07/22/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Observed the quaternary ammonia sanitizer at less than 200ppm.
Correction: Maintain the quaternary ammonia sanitizer at 200-400ppm.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: Observed the handsink blocked by the placement of dirty container in the sink.
Correction: Maintain the handsink accessible at all times for employee use.
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11/19/2014 | Risk Factor | |
- Cutting Boards / Resurface / Discard (corrected on site)
Observation: The individual cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. - DISCARDED
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed the facilities thermometer at 28F when measured in ice and water - DISCARDED
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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03/19/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
No violation noted during this evaluation. | 09/16/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Dishmachine is only used to clean toys.
Employee Health Policy training was held during the time of this inspection for a food service employee. One additional employee needs to sign an Employee Health Policy agreement form.
Recommendation to purchase a new thermometer as a result of the CFM's thermometer exhibiting damage.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: A.O. Smith DVE 80-920 which uses 18KW to produce 90 GPH of 120F water at an 80F rise
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." SEE COMMENTS
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
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03/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Childtime Learning Center, 11509 Sunset Hills Road, Reston, VA 20190 »