Corpus Christi Early Childhood Center, 7506 St Philips Court, Falls Church, VA 22042 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: Corpus Christi Early Childhood Center
Address: 7506 St Philips Court, Falls Church, VA 22042
Type: Child Care Food Service
Phone: 703 573-4570
Total inspections: 6
Last inspection: 11/20/2015
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Inspection findings

Inspection date

Type
Saw Food Service Facility License from Montgomery County MD, and temperature figures/logs of foods at Ridgewell's Caterers before foods are shipped from their Bethesda MD site to Corpus Christy Early Childhood Center for service. All done with-in a four period. There is a thermometer on-site to check food temperatures in refrigerators and if there is a question with delivery temperatures.
  • Critical: PHF(TCS) Received Hot at 135°F or above
    Observation: Hot food is received at inadequate temperatures. Food temperature logs indicate food hot food was received at temperatures < 135 degrees F.
    Correction: Potentially hazardous food (time/temperature control for safe food) that is cooked to a temperature and for a time specified under 3-401.11, 3-401.12, and 3-401.13 and received hot (for example, catered meals to a serving kitchen or satellite operation) shall be at a temperature of 135°F or above. NOTE: Discussed with CFM
11/20/2015Follow-up
The purpose of this visit was to conduct a routine inspection. No food preparation occurs at the facility for the school. Food is catered. Note: Provide copy of current license for caterer from the applicable jurisdiction.
  • Critical: PHF(TCS) Received Hot at 135°F or above
    Observation: Hot food is received at inadequate temperatures. Food temperature logs indicate food hot food was received at temperatures < 135 degrees F.
    Correction: Potentially hazardous food (time/temperature control for safe food) that is cooked to a temperature and for a time specified under 3-401.11, 3-401.12, and 3-401.13 and received hot (for example, catered meals to a serving kitchen or satellite operation) shall be at a temperature of 135°F or above. NOTE: Discussed with CFM
11/13/2015Routine
The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation.		10/24/2014Routine
The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation.		05/30/2013Routine
Today's visit is a follow-up to the routine inspection conducted last Wednesday, December 12, 2012. EHS observed catered lunch received above the correct receiving temperatures.
No violation noted during this evaluation.		12/19/2012Follow-up
The purpose of today's visit was to conduct a routine inspection. Catered lunch is received by school around 11:45 am. Lunch starts at 12:00 pm-12:15 pm. A follow-up inspection will be conducted next Wednesday, December 19, 2012 to verify that catered lunch is received at or above 135F.
EHS observed wiping cloth buckets with acceptable level of bleach. Facility has test kit for bleach. Food thermometer was observed calibrated properly. Single service utensils are used for lunch and any serving utensils are returned to caterer for cleaning and sanitizing.
Daily receiving temperature logs reviewed and all foods were recorded to be received at proper temperatures. EHS provided manager with updated Employee Health handouts (red folder) in English and Spanish.
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
    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.
    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)
  • Critical: PHF(TCS) Received Hot at 135°F or above
    Observation: Observed chicken nuggets received at 122F.
    Correction: Potentially hazardous food (time/temperature control for safe food) that is cooked to a temperature and for a time specified under 3-401.11, 3-401.12, and 3-401.13 and received hot (for example, catered meals to a serving kitchen or satellite operation) shall be at a temperature of 135°F or above.
12/12/2012Routine

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