Bibleway Day Care Center, 215 Grant Street, Danville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Bibleway Day Care Center
Address: 215 Grant Street, Danville, Virginia
Total inspections: 14
Last inspection: May 14, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1510 - Repeat The person in charge could not provide a food temperature measuring device.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
May 14, 2009Routine02Details / Comments
  • 1320 - There was no temperature measuring device located in the refrigeration unit.
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device for measuring thin foods.
August 01, 2008Routine02Details / Comments
  • 0060 - Critical Upon questioning PIC, it was determined that a policy is not in place for restriction/exclusion of employees during illness.
  • 0820 - Critical Repeat Hot dog weiners, ground beef, raw shell eggs and milk cold holding at improper temperatures.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
October 23, 2007Routine22Details / Comments
  • 0820 - Critical Refrigerator cold holding at improper temperatures.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside oven area
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave oven, inside bottom area of refrigerator
  • 1800 - The nonfood contact surface of the shelves and countertops, window sills, utensil drawer, 3 compartment sinks has accumulations of grime and debris.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
  • 3170 - Utensil drawer is not maintained in good repair
December 04, 2006Routine15Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave oven
  • 1800 - The nonfood contact surface of the inside cabinets has accumulations of grime and debris.
  • 3290 - Brooms/mops noted to be stored in such a way that it is contaminating food area
June 27, 2006Routine03Details / Comments
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven,
  • 1800 - The nonfood contact surface of the back area of stove has accumulations of grime and debris.
February 22, 2006Routine11Details / Comments
1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven, inside bottom area of refrigeratorJuly 26, 2005Routine10Details / Comments
  • 1320 - There was no temperature measuring device located in the freezer
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:inside refrigerator
  • 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the kitchen
  • 3190 - Dustless methods are not being used when cleaning the floor
March 23, 2005Routine13Details / Comments
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen
  • 1800 - Repeat The nonfood contact surface of the cabinets, area behind stove burners has accumulations of grime and debris.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: inside freezer and refrigerator
November 04, 2004Routine13Details / Comments
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven, refrigerator, freezer
  • 1800 - The nonfood contact surface of the cabinets, countertops has accumulations of grime and debris.
  • 3220 - Mops not hung up to air dry.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
July 02, 2004Routine14Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside microwave oven, refrigerator
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
March 10, 2004Routine14Details / Comments
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: inside microwave oven
  • 1800 - The nonfood contact surface of the stove/oven had accumulations of grime and debris.
September 17, 2003Routine02Details / Comments
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener/holder
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
June 11, 2003Routine02Details / Comments
1770 - Observed accumulations of grime and debris on the following food contact surfaces: microwave ovenMarch 11, 2003Routine01Details / Comments

May 14, 2009 (Routine)



Violations:
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine and quaternary ammonium sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Comments:
Discussed CDC Risk factors with PIC.
Discussed date marking, cooling, thawing and reheating requirements with PIC.
Employee health policy requirement also covered with PIC.
PIC states breakfast menu may consist of boiled egg, pop tarts, waffles, cereal, toast or prepackaged sausage biscuit.
Lunch menu consists of a variety of foods including potentially hazardous foods.
3-compartment sink used for cleaning dishes and utensils.

August 01, 2008 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the refrigeration unit.
    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.
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device for measuring thin foods.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
Comments:
Clorax is used as a sanitizer. Sanitizer solution shall be between 50 ppm and 100 ppm at all times.

October 23, 2007 (Routine)



Violations:
  • 0060 - Critical Upon questioning PIC, it was determined that a policy is not in place for restriction/exclusion of employees during illness.
    Develop an employee health policy.
  • 0820 - Critical Repeat Hot dog weiners, ground beef, raw shell eggs and milk cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
PIC indicated that foods are purchased from local grocery stores.
Chlorax solution is used as a sanitizer. The importance of using test strips to maintain proper concentration was emphasized during inspection.
Proper cooking, cooling, hot/cold/holding temperatures and procedures were discussed during inspection.
Observed proper handwashing procedures during inspection.
Facility appeared clean and organized.

December 04, 2006 (Routine)



Violations:
  • 0820 - Critical Refrigerator cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside oven area
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave oven, inside bottom area of refrigerator
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the shelves and countertops, window sills, utensil drawer, 3 compartment sinks has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3170 - Utensil drawer is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 27, 2006 (Routine)



Violations:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave oven
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the inside cabinets has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3290 - Brooms/mops noted to be stored in such a way that it is contaminating food area
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

February 22, 2006 (Routine)



Violations:
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven,
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the back area of stove has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

July 26, 2005 (Routine)



Violation: 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven, inside bottom area of refrigerator
Clean and sanitize these surfaces for food contact.

March 23, 2005 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the freezer
    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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:inside refrigerator
    Clean and sanitize these surfaces for food contact.
  • 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the kitchen
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3190 - Dustless methods are not being used when cleaning the floor
    Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds

November 04, 2004 (Routine)



Violations:
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 1800 - Repeat The nonfood contact surface of the cabinets, area behind stove burners has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: inside freezer and refrigerator
    Clean and sanitize these surfaces for food contact.

July 02, 2004 (Routine)



Violations:
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven, refrigerator, freezer
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the cabinets, countertops has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

March 10, 2004 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside microwave oven, refrigerator
    Clean and sanitize these surfaces for food contact.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

September 17, 2003 (Routine)



Violations:
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: inside microwave oven
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the stove/oven had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

June 11, 2003 (Routine)



Violations:
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener/holder
    Clean and sanitize these surfaces for food contact.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Comments:
Satisfactory

March 11, 2003 (Routine)



Violation: 1770 - Observed accumulations of grime and debris on the following food contact surfaces: microwave oven
Clean and sanitize these surfaces for food contact.

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