Rural Retreat Head Start, 541 N Main Street, Rural Retreat, VA 24368 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: Rural Retreat Head Start
Address: 541 N Main Street, Rural Retreat, VA 24368
Type: Child Care Food Service
Phone: 276 686-5811
Total inspections: 7
Last inspection: 03/03/2016
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Inspection findings

Inspection date

Type
Person in Charge (PIC) is current with ServSafe Food Handlers certification. Note-Add separate sanitizer step following dishwasher (residential-not commercial) to ensure proper sanitizing.
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    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.
  • Gloves - Use Limitation (corrected on site)
    Observation: Soiled single-use gloves still in use.
    Correction: Discard gloves once soiled.
  • Good Repair and Calibration of Thermometers
    Observation: Observed food thermometer is not calibrated to ensure accuracy
    Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
  • Rinsing Procedures
    Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
  • Kitchenware and Tableware (corrected on site)
    Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
03/03/2016Routine
No violation noted during this evaluation.09/22/2015Routine
No violation noted during this evaluation.02/09/2015Routine
Discussed with PIC replacing thermometer in Frigidaire RIC
No violation noted during this evaluation.		09/16/2014Risk Factor
No violation noted during this evaluation.02/24/2014Routine
very good!
No violation noted during this evaluation.		09/18/2013Risk Factor
This facility only has a two compartment sink. Discussed with PIC the proper and best way to wash, rinse, and sanitize all food contact equipment with this type of sink. Gave PIC handwash signage to help designate which sink is to be used for handwash only. PIC is schedule to attended the upcoming ServSafe Manager's certification course on March 9, 2013.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin(shell eggs) 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.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working chlorine sanitizer test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 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.
    Correction: The handwash facility identified above is to be used for washing hands only
02/25/2013Routine

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