Camp Bethel Day Care Center, 9050 Camp Bethel Rd., Wise, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Camp Bethel Day Care Center
Address: 9050 Camp Bethel Rd., Wise, Virginia
Phone: (276) 328-6876
Total inspections: 17
Last inspection: Oct 16, 2009

Restaurant representatives - add corrected or new information about Camp Bethel Day Care Center, 9050 Camp Bethel Rd., Wise, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. October 16, 2009Routine00Details / Comments
  • 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) deli meats (turkey, ham0 in the refrigeration unit was not discarded within 7 days of the opening date.
  • 3180 - Behind the washer and dryer was noted in need of cleaning.
  • 3220 - Mop not hung up to air dry due to hangers having fallen of the wall..
March 30, 2009Routine--Details / Comments
1770 C - Dust build up on the water heater and the shelves above the water heater.September 24, 2008Routine01Details / Comments
No violation noted during this evaluation. March 27, 2008Critical Procedures--Details / Comments
No violation noted during this evaluation. September 20, 2007Routine00Details / Comments
1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: GE microwave oven- splatter build-up inside top/sides.March 15, 2007Routine01Details / Comments
No violation noted during this evaluation. September 13, 2006Routine00Details / Comments
No violation noted during this evaluation. March 20, 2006Routine00Details / Comments
3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.September 08, 2005Routine01Details / Comments
  • 1800 - Corrected During Inspection Repeat The nonfood contact surface of the lower kitchen cabinets have accumulations of grime and debris.
  • 3180 - Corrected During Inspection Repeat The floor in the corner where the brooms are stored in the kitchen noted in need of cleaning.
March 18, 2005Routine02Details / Comments
  • 1800 - Repeat The nonfood contact surface of the lower cabinets in the kitchen has accumulations of grime and debris. Correct prior to next inspection and maintain these surfaces clean. Also the top of the hot water heater needs cleaned.
  • 3180 - The floor under the utility sink in the kitchen noted in need of cleaning. Correct prior to next inspection.
September 23, 2004Routine02Details / Comments
  • 1800 - The nonfood contact surface of the lower cabinets under the kitchen counter had accumulations of grime and debris. Correct prior to next inspection.
  • 1570 - One toilet tank lid in the boy's bathroom was observed in a state of disrepair and damaged. Also the side trim on the front sink base is loose and coming off. Correct prior to next inspection.
  • 3180 - The floor in the corner next to the refr./freezer and at the dryer/hot water heater in the kitchen noted in need of cleaning. Correct prior to next inspection.
March 30, 2004Routine03Details / Comments
No violation noted during this evaluation. September 19, 2003Routine00Details / Comments
  • 1100 - Repeat The food contact surface of the sippy cups is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
September 15, 2003Follow-up02Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 2640 - The refuse container located outside the establishment is missing its lid.
  • 1100 - The food contact surface of the sippy cup lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 3340 - Critical Containers of detergent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
September 05, 2003Routine14Details / Comments
2690 - Repeat The refuse container for the storage of garbage are not insect or rodent proof.January 29, 2003Routine01Details / Comments
  • 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided.
  • 0960 2 - The food contact surface of the food storage containers is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 2690 - There are no refuse containers for the storage of garbage bags.
  • 2760 - Refuse containers are stored full overnight at the storage building causing an attractant to pests.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 3270 - Critical Harborage conditions exist
  • 3460 - Critical Medicines are not located in a secure location away from foods.
  • 3340 - Critical Containers of cleaning supplies are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 1570 - The freezer in the adjacent building was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0060 - Critical The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
  • 0060 - Critical The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs and fish.
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
January 15, 2003Routine48Details / Comments

October 16, 2009 (Routine)

Comments:
Facility in good shape. Discussed egg safety.

March 30, 2009 (Routine)



Violations:
  • 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) deli meats (turkey, ham0 in the refrigeration unit was not discarded within 7 days of the opening date.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded within 7 days 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.
  • 3180 - Behind the washer and dryer was 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 - Mop not hung up to air dry due to hangers having fallen of the wall..
    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:
All items are being dated, but the above items wher dated with dates of 3/18/09, which is more than 7 days ago and these should be discarded. All previous items have been corrected. Facility is in good shape.

September 24, 2008 (Routine)



Violation: 1770 C - Dust build up on the water heater and the shelves above the water heater.
Please dust these regularly.
Comments:
Facility in good shape, good date labling. No previous violations. Please correct the above item within 90 days. Thank you.

March 27, 2008 (Critical Procedures)

Comments:
Discussed food supply, food handling, egg products used, employee health. Thank you

September 20, 2007 (Routine)

Comments:
No violations noted during the inspection.

March 15, 2007 (Routine)



Violation: 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: GE microwave oven- splatter build-up inside top/sides.
Maintain nonfood-contact surfaces of equipment clean.

September 13, 2006 (Routine)

Comments:
No violations observed.

March 20, 2006 (Routine)

Comments:
No violations observed.

September 08, 2005 (Routine)



Violation: 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

March 18, 2005 (Routine)



Violations:
  • 1800 - Corrected During Inspection Repeat The nonfood contact surface of the lower kitchen cabinets have 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.
  • 3180 - Corrected During Inspection Repeat The floor in the corner where the brooms are stored in the kitchen 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:
Violations corrected at time of inspection, maintain facility in clean condition.

September 23, 2004 (Routine)



Violations:
  • 1800 - Repeat The nonfood contact surface of the lower cabinets in the kitchen has accumulations of grime and debris. Correct prior to next inspection and maintain these surfaces clean. Also the top of the hot water heater needs cleaned.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - The floor under the utility sink in the kitchen noted in need of cleaning. Correct prior to next inspection.
    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.

March 30, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the lower cabinets under the kitchen counter had accumulations of grime and debris. Correct prior to next inspection.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1570 - One toilet tank lid in the boy's bathroom was observed in a state of disrepair and damaged. Also the side trim on the front sink base is loose and coming off. Correct prior to next inspection.
    Repair the above listed EQUIPMENT 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.
  • 3180 - The floor in the corner next to the refr./freezer and at the dryer/hot water heater in the kitchen noted in need of cleaning. Correct prior to next inspection.
    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.

September 19, 2003 (Routine)

Comments:
The sippy cups have been replaced. Children are now assigned lids as well as cups so there is no sharing.

September 15, 2003 (Follow-up)



Violations:
  • 1100 - Repeat The food contact surface of the sippy cups is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the sippy cups to 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.
  • 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.
Comments:
Sippy cups should be in by tomorrow according to person-in-charge. Having trouble locating test kit. Advised to check with a reataurant supplier.

September 05, 2003 (Routine)



Violations:
  • 0240 - Repeat 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.
  • 2640 - The refuse container located outside the establishment is missing its lid.
    Replace the missing cover of the outside refuse container with one that is a tight fit.
  • 1100 - The food contact surface of the sippy cup lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the sippy cup lids to 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.
  • 3340 - Critical Containers of detergent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of detergent are to be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 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.

January 29, 2003 (Routine)



Violation: 2690 - Repeat The refuse container for the storage of garbage are not insect or rodent proof.
Waste handling containers are to be insect and rodent proof.
Comments:
Other violations marked as needing attention within ten days were corrected. Plans have been made to abandon the use of the neighboring building for garbage storage by constructing an outdoor storage facility. The Manager successfully completed the demonstration of knowledge exam.

January 15, 2003 (Routine)



Violations:
  • 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided.
    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
  • 0960 2 - The food contact surface of the food storage containers is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the food storage containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    For an alternate warewashing method approved with a detergent-sanitizer or for Clean in Place Equipment, use a detergent-sanitizer.
  • 2690 - There are no refuse containers for the storage of garbage bags.
    Provide waste handling containers for the storage of garbage bags in a sanitary manner.
  • 2760 - Refuse containers are stored full overnight at the storage building causing an attractant to pests.
    Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 3270 - Critical Harborage conditions exist
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3460 - Critical Medicines are not located in a secure location away from foods.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
  • 3340 - Critical Containers of cleaning supplies are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaning supplies must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 1570 - The freezer in the adjacent building was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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.
  • 0060 - Critical The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
    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.
  • 0060 - Critical The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs and fish.
    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.
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
    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.
  • 0060 - Critical The person in charge 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.
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    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.

Camp Bethel Day Care Center respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Camp Bethel Day Care Center to others? (optional)
  
Add photo of Camp Bethel Day Care Center (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.