A World of Children, 752 Cedar Road, Chesapeake, VA - Restaurant inspection findings and violations

July 27, 2009 (Routine)

Violations:

• 0070 - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 0200 - Employee wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Employee observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded days ago.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
• 1770 B - Repeat Observed accumulations of food deposits or other soil on the following: cabinets and drawers.
  Clean and sanitize these surfaces.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

April 01, 2009 (Routine)

Violations:

• 1320 - Repeat The temperature measuring device located in the store room refrigerator observed in disrepair.
  Provide a working temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Some canned goods shelves are chipped and peeling.
  Repaint the chipped shelves to restore a state of condition that allows for proper maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.

Comments:
Good sanitation!

December 08, 2008 (Routine)

Violations:

• 0820 A 2 - Critical Foods in the front refrigerator cold holding at improper temperature.
  Discard the potentially hazardous foods and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. *Repair service contacted.
• 1320 - Repeat The thermometer in the back refrigerator is broken.
  Provide an accurate temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 B - Repeat Observed food deposits or other soil on the following: some cabinets and drawers.
  Clean and sanitize these surfaces.

September 09, 2008 (Routine)

Violation: 1320 - The thermometer in the store room refrigerator is no longer accurate.
Provide a new temperature measuring device in the refrigerator so that employees can routinely monitor the ambient air temperature.
Comments:
Good job! Permit renewed. Watch product expiration dates closely, discard accordingly.

June 06, 2008 (Routine)

Violation: 1770 B - Observed food deposits or other soil on the following food contact surfaces: microwave interior.
Clean and sanitize these surfaces for food contact.
Comments:
Good job! One certified manager registered for June recertification. Another expires in September. Course flyer provided.

March 10, 2008 (Routine)

Violations:

• 1100 - The old wooden spoon is not smooth, nonabsorbent, contains cracks, chips, or pits and can not be easily cleaned.
  Remove the wooden spoon. Use only utensils that are smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1320 - The temperature measuring device located in the kitchen refrigerator and the stem thermometer are broken.
  Provide a new refrigerator thermometer and metal stem (0-220F) thermometer so employees can accurately determine the temperatures.

Comments:
One manager certification expired 2-28-2008, course flyer provided. Implement Employee Health Policy (sample provided) by April 1, 2008.

November 28, 2007 (Routine)

Violation: 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: cabinets and drawers.
Clean and sanitize these surfaces.
Comments:
Kitchen floor and walls scheduled for resurfacing. Regulations Update and 2008 Food Class Schedule provided.

August 14, 2007 (Routine)

Violations:

• 1100 - The food contact surface of the damaged plastic bowl(overheated in microwave) is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the bowl. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1750 - Repeat Manufacturer containers and aluminum foil pan were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers and single service items for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - Repeat Observed food deposits or other soil on the following food contact surfaces: cabinets and drawers, some store room shelves.
  Clean and sanitize these surfaces.
• 3180 - Repeat Low wall areas, baseboards, and corners noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Recalibrate stem thermometer often. Check accuracy of freezer thermometers, two in same unit reading 30 degrees apart.

May 02, 2007 (Routine)

Violations:

• 1770 B - Observed accumulations of dust or other soil on the following surfaces: lower cabinet interiors.
  Clean and sanitize these surfaces.
• 3180 - Some kitchen wall/baseboard/floor areas noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Good job!

January 30, 2007 (Routine)

Violations:

• 1750 - Single-service containers were observed reused for the storage of clean containers and lids.
  Discontinue the reuse of single-use containers for clean equipment storage. Provide approved reusable storage containers.
• 1770 B - Observed accumulations of food deposits or other soil on the following surfaces:refrigerator gaskets, cabinet above the oven.
  Clean and sanitize these surfaces.
• 3220 - Mops not hung up to air dry. Mop closet observed in need of cleaning.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Clean and organize closet.

October 11, 2006 (Routine)

Violations:

• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration(>200ppm).
  Adjust the chlorine sanitizing solution to a level of 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 1800 - Repeat The interior of some lower cabinets and the box fan have accumulations of debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues.

Comments:
*Register second certified manager at the CHD, Room 237. $10 fee = 3 year certificate. Post in the facility.

July 11, 2006 (Routine)

Violations:

• 1060 - Some store room shelves are no longer smooth and easily cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Resurface as needed.
• 1800 - The nonfood contact surface of the box fan and some cabinet doors has accumulations of dust or debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted.
• 2700 - The dumpster is rusted through around the bottom edges.
  Replace the dumpster with one that is in good repair and has a drain plug.

Comments:
*Monitor refrigerators closely, must maintain foods <41F consistently.

March 29, 2006 (Routine)

Violations:

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. GLOVES ARE NOT A SUBSTITUTE FOR PROPER HANDWASHING.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0200 - Corrected During Inspection Employee wearing WATCH.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Corrected During Inspection Employee observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0830 - Critical
  
• 1570 - THE COIL COVERING INSIDE THE OVEN DOOR was observed in a state of disrepair and damaged.
  Repair the COIL COVERING to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: CUPBOARD TRIMS.
  Maintain nonfood-contact surfaces of equipment clean.
• 2020 - Repeat Unwrapped spoons were not stored in the kitchen with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - Repeat The refuse container used to store refuse has no drain plug.
  Replace the drain plug to the refuse container.
• 3170 - Repeat THE LIGHT IN THE DRY STORAGE ROOM AND THE CEILING IN THE KITCHEN (CRACKED) are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat THE CEILING VENT IN THE RESTROOM AND THE PORTABLE FAN IN THE DRY STORAGE ROOM noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3490 - Corrected During Inspection PURSES STORED IN LOWER CUPBOARDS WITH SINGLE USE ITEMS.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

Comments:
Overall food management and sanitation outstanding.

December 22, 2005 (Routine)

Violations:

• 0480 - Unlabeled food containers. REFRIGERATED FOOD ITEMS.
  Label ALL FOOD ITEMS AND KEEP EMPLOYEE FOODS SEPARATE FROM FOODS SERVED TO THE CHILDREN. DATE LABEL ALL LEFTOVERS.
• 0620 - Food stored under other sources of contamination. FOODS STORED ON SAME SHELF AS ARTS AND CRAFTS PAINTS IN THE DRY STORAGE ROOM.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.
• 0820 - Corrected During Inspection Critical CHICKEN SANDWICHES LEFT ON COUNTER AT improper temperatures.
  KEEP ALL FOODS EITHER BELOW 41 DEGREES OR ABOVE 135 DEGREES. SANDWICHES WERE DISCARDED.
• 1080 - The MUFFIN PANS ARE not designed and constructed to be durable. PITTED AND RUSTY.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1570 - OVEN KNOB (MISSING) was observed in a state of disrepair and damaged.
  REPLACE THE MISSING KNOB.
• 1570 - INSIDE CEILING SURFACE OF THE MICROWAVE was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the MICROWAVE to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the MICROWAVE, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 3170 - CEILING IN KITCHEN (CRACKED) is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - BATHROOM CELING VENT COVER noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
Overall food management and sanitation level are outstanding. Correct all violations as soon as possible.

July 12, 2005 (Routine)

Violation: 0820 - Critical Repeat EGGS, AND ALL OTHER FOODS IN DOOR OF REFRIGERATOR cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
Comments:
PERMIT ISSUED!!!!

March 18, 2005 (Routine)

Violations:

• 0820 - Critical Milk cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1320 - The temperature measuring device located in the refrigerator was not accurate and needs to either be calibrated or changed.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

December 01, 2004 (Routine)

Comments:
OVERALL SANITATION EXCELLENT.... DIRECTOR NEEDS TO RENEW HER C.F.M CERTIFICATE...CONTACT HEALTH DEPT FOR RECERT TIMES AND DATES

August 13, 2004 (Routine)

Violations:

• 3320 - Critical Original containers of Bleach does not have a legible manufacturer label
  Provide manufacturer's label on containers of Bleach that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
• 0060 - Critical The person in charge of the kitchen failed to state the minimum cook temperatures and times for potentially hazardous food.
  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.

Comments:
OVERALL SANITATION GOOD...KITCHEN EMPLOYEE MUST ATTEND C.F.M COARSE.

December 08, 2003 (Routine)

Violations:

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 2000 - Boxes were found stored on the floor.
  Store boxes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: FREEZER IN THE DRY STORAGE AREA.
  Clean and sanitize these surfaces for food contact.
• 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: OUTSIDE OF CABINETS AND DRAWERS.
  Maintain nonfood-contact surfaces of equipment clean.
• 3140 - Food service employee observed consuming a beverage without a lid.
  Store employee beverages in a container with a lid on them to prevent contamination.

Comments:
Overall sanitation is very good.

September 25, 2003 (Routine)

Violation: 1180 - The food temperature measuring device (degrees F) is in poor condition.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.

April 03, 2003 (Routine)

Comments:
Overall satisfactory. No major sanitary violation noted. Cleaning in progress.