Camp Bethel Day Care Center, 9050 Camp Bethel Rd., Wise, VA 24293 - Child Care Food Service inspection findings and violations



Business Info

Restaurant: Camp Bethel Day Care Center
Address: 9050 Camp Bethel Rd., Wise, VA 24293
Type: Child Care Food Service
Phone: 276 328-0064
Total inspections: 9
Last inspection: 03/07/2016

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Inspection findings

Inspection date

Type

Facility in good shape.
Food is received precooked and ready to eat.
Food is prepared and served within 2 hours. No leftovers kept.
Every Monday the refrigerator is cleaned out.

  • Warewashing Sinks, Use Limitation (corrected on site)
    Observation: The third compartment of the manual warewashing sink was observed used to store mops.
    Correction: A warewashing sink may not be used for storage of mops due to risk of exposure of food or food contact equipment and utensils to contamination.
  • Backflow Prevention Device, Design Standard
    Observation: The mop sink faucet does not have a backflow prevention device connected before the hose.
    Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
03/07/2016Routine
Discussed food preparation. Facility receives no raw animal foods. Pasteurized eggs used. No leftovers are kept at the end of a meal.
Discussed personal hygiene-employee health policy, handwashing, and prevention of barehand contact.
Discussed food allergens. Discussed snacks served.
Discussed the operation of the building for the older children, after school snack served. During summer the older children bring their own lunch but are provided snacks and breakfast following the guidelines of snack foods.

No violation noted during this evaluation.
08/25/2015Training
Facility in good shape. Overall well maintained.
Discussed removal of boxes from deliveries. Good decision to use single use straws for the cups instead of the straws that come with them.
Discussed clean-up of accidents and strength of bleach solution for disinfection.

  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: top of fridge, behind stove
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Floor wall juntures are missing coving on a couple of walls.
    Correction: Have all floor wall junctures coved.
03/03/2015Routine
No violation noted during this evaluation.11/05/2014Risk Factor
No violations observed.
Be sure to keep working thermometers in your refrigerator and freezer.

No violation noted during this evaluation.
07/14/2014Risk Factor
No other violations observed.
Observed hamburger patties being baked. Person in charge today is sure that there is a metal stem food probe thermometer in the kitchen, but we could not find it. We checked the cooking temp. with my food probe.
When asked what the internal temperature of the hamburger should be cooked to, the person in charge answered correctiy.

  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
    Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
03/24/2014Routine
Discussed drinks that are put back into the refrigerator after a meal for the children. These are labeled with the child's name. Discussed discarding the straws when placing into the refrigerator to eliminate the chance of the straws touching and possibly spreading germs from one to the other. Person in charge agreed that discarding the straws would be a good practice.
Observed cooking of sausage and good handwashing after placing raw sausage into the pan.

No violation noted during this evaluation.
12/06/2013Risk Factor
Facility is well maintained.
Discussed cleaning and sanitizing.
Discussed cleaning and disinfection if child gets sick at the facility or the night after being at the facility.
Discussed handwashing and personal hygiene.

No violation noted during this evaluation.
08/02/2013Routine
Discussed preparation of chicken salad. The chicken is cooked on site, shredded, and mixed with other ingredients. They are planning on serving today with none kept.
Facility in good shape.
Good personal hygiene practices observed.

  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Backflow Prevention, Air Gap* (corrected on site)
    Observation: Hose connected to faucet laying at the bottom of the sink.
    Correction: Either disconnect the hose when not in use or hang the end of the hose above the sink to provide an air gap that would prevent possible backflow.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Scented bleach used to prepare chlorine sanitizer.
    Correction: Use only uncented bleach to prepare chlorine sanitizer.
04/12/2013Routine

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