Kindercare, 8518 Bauer Drive, Springfield, VA 22152 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: KinderCare
Address: 8518 Bauer Drive, Springfield, VA 22152
Type: Child Care Food Service
Phone: 703 451-4194
Total inspections: 5
Last inspection: 04/09/2015
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Inspection findings

Inspection date

Type
Today’s inspection was to conduct a routine 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.
Provided training on:
-how to test sanitizer solution strength
-datemarking
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: cream cheese in 1dr reach-in cooler.
    Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Datemark training and written procedure was provided.
  • Carpeting / Restrictions (corrected on site)
    Observation: Observed rug in employee restroom.
    Correction: Carpeting or similar material may not be installed as flooring covering in food prep areas, walk-in cooler, warewashing areas, toilet room and other areas where the floor is subject to moisture, flushing, or spray cleaning methods. Remove rug.
04/09/2015Routine
The purpose of this visit is to conduct a risk factor assessment. Currently this facility only has a two vat sink and a Jackson 24 heat sanitizing dishmachine. The CFM is pre-washing and rinsing the utensils in the wash and rinse basin of the 2-vat sink and then is washing, rinsing and sanitizing utensils in the Jackson 24 heat sanitizing dishmachine. Thermolabel activated during today's visit.
IMPORTANT: It was noted today that you are datemarking foods that are subject to datemarking, but it is important to discard the foods within 7 days, including the day of preparation or opening of such foods, as discussed during today's visit. Thank you for your time. If you have any questions, please call the health department.
  • Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
    Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Hummus which was observed with a date mark with an expiration on 7/21/14 and Cottage cheese which was observed with a date mark with an expiration of 7/23/2014 inside the True upright reach in refrigerator
    Correction: Manager discarded the hummus and the cottage cheese and training was provided to foodworkers and manager on public health reasons for datemarking and discarding certain foods within 7 days of opening or preparing. Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
07/31/2014Risk Factor
The purpose of this visit was to conduct a routine inspection. Observed employee health policy in place. Observed food worker wash hands using proper techinque during today's visit. Thank you.
Facility Data Sheet
Dishmachine: Jackson JP-24 hot water dishmachine which uses 27 GPH Activated thermolabel.
No violation noted during this evaluation.		03/14/2014Routine
The purpose of this visit is to conduct a risk factor assessment. Currently this facility only has a two vat sink and a Jackson 24 heat sanitizing dishmachine. The CFM is washing the utensils in the wash basin of the 2-vat sink and rinsing utensils in the Jackson 24 heat sanitizing dishmachine and then sanitizing using the second basin of the 2-vat sink. Clorine tested in the sanitize basin at 100ppm. However, this is only a temporary solution.
4-501.11A Equipment good repair: Repair or replace the Jackson sanitizing dishmachine. If replacing, obtain a cut sheet and fax a copy of the cut sheet to the health department prior to replacement for approval. If repairing, fax a copy of the invoice for the repair. Complete within 10 days. Do not use this unit for sanitizing utensils, but rather continue to sanitize in the two vat sink using a strength of chlorine in the sanitize basin at a concentration of between 50ppm to 100ppm chlorine as discussed. Thank you. Fax number 703-385-9568 (Attn: Area E-4 inspector)
No violation noted during this evaluation.		08/14/2013Risk Factor
The purpose of this visit was to conduct a routine inspection.
Facility Data Sheet
Hot water heater: Rheem 6E744A which uses 36 kW to produce 148 GPH of 140F water at a 100F rise.
Dishmachine: Jackson JP-24 hot water dishmachine which uses 27 GPH Thermolabel turned black after several runs thru the dishmachine. Be sure and run the dishmachine several times and monitor the thermostat to ensure the unit reaches 180f water temperature on the final rinse dial.
  • Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
    Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: cream cheese, american cheese, mild cheddar cheese cubes dated with varying dates in january (open date) in the true upright reach in refrigerator
    Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
02/12/2013Routine

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