August 10, 2009 (Routine)

• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
  Clean and sanitize these surfaces for food contact.
• 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.
• 1320 - There was no temperature measuring device located in the waddler refrigerator.
  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.
• 2890 - Light bulb in freezer not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

February 02, 2009 (Routine)

• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch:can opener blade.
  Clean and sanitize these surfaces for food contact.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food preventing its use.
• 3180 - Repeat Walls in the kitchen noted in need of cleaning, especially by the range
  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.

August 28, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigeration unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Corrected During Inspection 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.
• 3180 - Walls 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.

February 25, 2008 (Routine)

• 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.
• 0820 A 1 - Critical Meat sauce hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.

August 08, 2007 (Routine)

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food can)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 1730 - The refrigerator was observed out of proper temperature.
  Repair or replace the refrigerator to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 2350 ii - Critical Plumbing components under the 3 compartment sink are in poor repair, not functioning properly, and rusted.
  Repair plumbing under 3 compartment sink with approved plumbing methods.

March 14, 2007 (Routine)

October 10, 2006 (Routine)

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: MANY DENTED FOOD CANS)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0820 - Critical Repeat Cheese, milk, and lunchmeat cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1450 - Repeat Refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration necessary to maintain food items at 41 degrees or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1800 - The nonfood contact surface of the shelfing racks and hood above 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.
• 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.

March 06, 2006 (Routine)

• 0610 - Corrected During Inspection Cartons of food stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Turkey and shell eggs cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1450 - The reach in refrigerator was overstocked and is not sufficient capacity to meet the food storage demands of the establishment.
  Repair the refrigerator or provide additional refrigeration necessary to maintain food items at 41 degrees. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 2000 - Corrected During Inspection Single service cups were found stored on the floor.
  Store single service cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2890 - Repeat Light bulb in the reach in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

September 12, 2005 (Routine)

• 0060 - Critical The establishment has no certified food manager.
  Send the appropriate number of employees to the certified food manager class to meet the requirement of the City of Virginia Beach ordinance. The city ordinance requires that a certified food manager be present for at least 8 hours each business day. 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.
• 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1320 - Repeat There was no temperature measuring device located in the infants room refrigerator.
  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.
• 1570 - The can opener blades are rusted and dull. Metal shavings observed.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened. If these can openers are not used, remove the blades.
• 2020 - Unwrapped knives, forks, or 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.

March 25, 2005 (Routine)

• 1320 - Repeat There was no temperature measuring device located in the infants' room refrigerator.
  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.
• 2890 - Light bulb in the reach in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3380 - Critical Repeat Quats sanitizer being applied to food contact surfaces is too strong.
  Utilize the sanitizer at the manufacturer's suggested concentration of 200ppm.

March 25, 2005 (Routine)

• 1320 - Repeat There was no temperature measuring device located in the infants' room refrigerator.
  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.
• 2890 - Light bulb in the reach in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3380 - Critical Repeat Quats sanitizer being applied to food contact surfaces is too strong.
  Utilize the sanitizer at the manufacturer's suggested concentration of 200ppm.

December 20, 2004 (Routine)

• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 3290 - Office equipment noted to be stored in such a way that it is contaminating cooking utensils
  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.
• 1320 - Repeat There was no temperature measuring device located in the infant's room refrigerator.
  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.
• 0480 - Corrected During Inspection Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3380 - Corrected During Inspection Critical Repeat Concentration of quats being applied to food contact surfaces is too high; it does not meet the requirements of 21 CFR 178.1010
  Utilize only 200ppm of quats that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 2000 - Corrected During Inspection Clean cups were not observed stored in a position to allow air-drying.
  Store cups in a self-draining position that allows air-drying.

December 20, 2004 (Routine)

• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 3290 - Office equipment noted to be stored in such a way that it is contaminating cooking utensils
  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.
• 1320 - Repeat There was no temperature measuring device located in the infant's room refrigerator.
  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.
• 0480 - Corrected During Inspection Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3380 - Corrected During Inspection Critical Repeat Concentration of quats being applied to food contact surfaces is too high; it does not meet the requirements of 21 CFR 178.1010
  Utilize only 200ppm of quats that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 2000 - Corrected During Inspection Clean cups were not observed stored in a position to allow air-drying.
  Store cups in a self-draining position that allows air-drying.

September 22, 2004 (Routine)

• 1800 - The nonfood contact surface of the refrigerator door gaskets has accumulations of grime and debris. CORRECTED DURING INSPECTION
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1570 - The can opener blade is dull.
  Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils CORRECTED DURING INSPECTION.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0060 - Critical Repeat The establishment has no certified food manager.
  Send at least one full time employee to the certified food managers class.
• 1320 - There was no temperature measuring device located in the infant room refrigerator.
  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.
• 3380 - Critical Quats being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 CORRECTED DURING INSPECTION
  Utilize only quats that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

September 22, 2004 (Routine)

• 1800 - The nonfood contact surface of the refrigerator door gaskets has accumulations of grime and debris. CORRECTED DURING INSPECTION
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1570 - The can opener blade is dull.
  Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils CORRECTED DURING INSPECTION.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0060 - Critical Repeat The establishment has no certified food manager.
  Send at least one full time employee to the certified food managers class.
• 1320 - There was no temperature measuring device located in the infant room refrigerator.
  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.
• 3380 - Critical Quats being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 CORRECTED DURING INSPECTION
  Utilize only quats that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

June 21, 2004 (Routine)

• 0060 - Critical Repeat No certified food manager employed by Kinder Care
  Facility needs CFM
• 3080 - Less than 20 foot candles of light was noted in the reach-in refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

June 21, 2004 (Routine)

• 0060 - Critical Repeat No certified food manager employed by Kinder Care
  Facility needs CFM
• 3080 - Less than 20 foot candles of light was noted in the reach-in refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

February 25, 2004 (Routine)

• 3180 - Wall next to handwashing sink 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.
• 1800 - Hood vent filters noted to be in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.
• 0060 - Critical No Certified Food Manager available. CFM not working today.
  Establishment needs additions CFM. Recommend individual who normally works in the kitchen be sent to the next CFM class. Class schedule left with PIC.
• 0200 - Employees 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. (CORRECTED DURING INSPECTION)

February 25, 2004 (Routine)

• 3180 - Wall next to handwashing sink 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.
• 1800 - Hood vent filters noted to be in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.
• 0060 - Critical No Certified Food Manager available. CFM not working today.
  Establishment needs additions CFM. Recommend individual who normally works in the kitchen be sent to the next CFM class. Class schedule left with PIC.
• 0200 - Employees 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. (CORRECTED DURING INSPECTION)

October 15, 2003 (Routine)

October 15, 2003 (Routine)

June 18, 2003 (Routine)

• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener
  Clean and sanitize these surfaces for food contact.
• 3180 - Wall behind the can storage area noted to be 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.
• 1750 - Manufacturer containers were observed reused for the storage of pineapples and vanilla pudding.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0200 - Employees 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.