Meadow Brook Child Development, 555 Winchester St, Warrenton, VA - Restaurant inspection findings and violations

April 01, 2009 (Routine)

Violation: 1570 - Fridge in need of repair or adjustment. Temp at 43F.
Adjust the fridge 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 fridge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

March 19, 2008 (Routine)

Violations:

• 0820 A 2 - Critical Food cold holding at improper temperatures in refrigerator.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1800 - The nonfood contact surface of the refrigerator (inside and out) 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.

June 12, 2007 (Routine)

Violation: 0790 - Improper methods used to thaw hamburger (on countertop).
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process

December 13, 2005 (Routine)

Violations:

• 1800 - The refrigerator has excessive 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 - General cleaning needed in the kitchen (floors, walls, surfaces etc.)
  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:
Refrigerator is scheduled to be replaced in January.

December 13, 2005 (Routine)

Violations:

• 1800 - The refrigerator has excessive 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 - General cleaning needed in the kitchen (floors, walls, surfaces etc.)
  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:
Refrigerator is scheduled to be replaced in January.

November 23, 2004 (Routine)

Violations:

• 1440 - Repeat The following items are intended for household uses and are not approved for use in a commercial food establishment: stove, refrigerator, and microwave oven.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 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.
• 3030 - Repeat No paper towels provided. Replace immediately as needed.
  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
• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2010 - Paper cups and bowls (single-service items) were found stored under 3-compartment sink.
  Discontinue storage of clean single-service paper items in a location subject to contamination.
• 0060 - Critical NO SAFE SERVE CERTIFIED PERSON IN CHARGE. The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  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:
Demonstration of Food Safety Knowledge is required. Recommend mgmt. take the training.

November 23, 2004 (Routine)

Violations:

• 1440 - Repeat The following items are intended for household uses and are not approved for use in a commercial food establishment: stove, refrigerator, and microwave oven.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 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.
• 3030 - Repeat No paper towels provided. Replace immediately as needed.
  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
• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2010 - Paper cups and bowls (single-service items) were found stored under 3-compartment sink.
  Discontinue storage of clean single-service paper items in a location subject to contamination.
• 0060 - Critical NO SAFE SERVE CERTIFIED PERSON IN CHARGE. The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  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:
Demonstration of Food Safety Knowledge is required. Recommend mgmt. take the training.

November 23, 2004 (Routine)

Violations:

• 1440 - Repeat The following items are intended for household uses and are not approved for use in a commercial food establishment: stove, refrigerator, and microwave oven.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 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.
• 3030 - Repeat No paper towels provided. Replace immediately as needed.
  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
• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2010 - Paper cups and bowls (single-service items) were found stored under 3-compartment sink.
  Discontinue storage of clean single-service paper items in a location subject to contamination.
• 0060 - Critical NO SAFE SERVE CERTIFIED PERSON IN CHARGE. The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  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:
Demonstration of Food Safety Knowledge is required. Recommend mgmt. take the training.

October 09, 2003 (Routine)

Violations:

• 1440 - The following items are intended for household uses and are not approved for use in a commercial food establishment: stove, refrigerator and microwave oven.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 1560 - There is a floor mounted stove and refrigerator that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 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.
• 3030 - 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
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen--sanitizer only.
  CORRECTED DURING INSPECTION.
• 2710 - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment at end of road for pickup.
  Properly dispose of all refuse with food residue to prevent pest activity. Store in trash cans or other suitable container for pickup.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  CORRECTED DURING INSPECTION.
• 2610 - The outdoor enclosure used to store waste containers is made of materials that are not easily cleanable or durable (unprotected wood surfaces)
  Outdoor enclosures that are constructed to store refuse/recyclable containers must be made of durable materials that are easy to clean. Alter the finish of the materials used to construct this enclosure so it is easy to clean.
• 3180 - Floor in the kitchen under the stove 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.
• 1150 - The nonfood contact surface of the food storage shelves with contact sheet liners is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Remove liners and resurface shelving as needed.

Comments:
Demonstration of Food Safety Knowledge is required.

October 09, 2003 (Routine)

Violations:

• 1440 - The following items are intended for household uses and are not approved for use in a commercial food establishment: stove, refrigerator and microwave oven.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 1560 - There is a floor mounted stove and refrigerator that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 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.
• 3030 - 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
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen--sanitizer only.
  CORRECTED DURING INSPECTION.
• 2710 - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment at end of road for pickup.
  Properly dispose of all refuse with food residue to prevent pest activity. Store in trash cans or other suitable container for pickup.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  CORRECTED DURING INSPECTION.
• 2610 - The outdoor enclosure used to store waste containers is made of materials that are not easily cleanable or durable (unprotected wood surfaces)
  Outdoor enclosures that are constructed to store refuse/recyclable containers must be made of durable materials that are easy to clean. Alter the finish of the materials used to construct this enclosure so it is easy to clean.
• 3180 - Floor in the kitchen under the stove 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.
• 1150 - The nonfood contact surface of the food storage shelves with contact sheet liners is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Remove liners and resurface shelving as needed.

Comments:
Demonstration of Food Safety Knowledge is required.

October 09, 2003 (Routine)

Violations:

• 1440 - The following items are intended for household uses and are not approved for use in a commercial food establishment: stove, refrigerator and microwave oven.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 1560 - There is a floor mounted stove and refrigerator that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 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.
• 3030 - 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
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen--sanitizer only.
  CORRECTED DURING INSPECTION.
• 2710 - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment at end of road for pickup.
  Properly dispose of all refuse with food residue to prevent pest activity. Store in trash cans or other suitable container for pickup.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  CORRECTED DURING INSPECTION.
• 2610 - The outdoor enclosure used to store waste containers is made of materials that are not easily cleanable or durable (unprotected wood surfaces)
  Outdoor enclosures that are constructed to store refuse/recyclable containers must be made of durable materials that are easy to clean. Alter the finish of the materials used to construct this enclosure so it is easy to clean.
• 3180 - Floor in the kitchen under the stove 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.
• 1150 - The nonfood contact surface of the food storage shelves with contact sheet liners is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Remove liners and resurface shelving as needed.

Comments:
Demonstration of Food Safety Knowledge is required.