Caterpillar Clubhouse #2, 101-B Leroy Bowen Drive, Lynchburg, VA 24502 - Child Care Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 03/16/2016 | Routine | |
| No violation noted during this evaluation. | 07/09/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Kitchen staff failed to wash hands prior to glove use.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Temperature* (corrected on site)
Observation: Cold food received from USDA Summer Food Service provider above 41°F. (Food allowed to be served because it was less than 70°F for not more than 6 hours.) (PIC will correct with USDA Summer Food Service provider.)
Correction: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect PHF upon receipt for evidence of current or previous temperature abuse.
|
06/15/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: sliced turkey in refrigerator was transfered to ziploc bag and was not date labeled. PIC couldn't recall how long it had been in the refrigerator
Correction: discarded turkey and went over labeling of ready to eat foods
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: no test strips and no sanitizing solution in the sink.
Correction: add chlorine to read 50-100ppm and purchase test strips
|
07/22/2014 | Routine | |
Kitchen was clean and well maintained.
- Temperature Measuring Devices - Food
Observation: There was no food temperature measuring device in the kitchen.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Scented chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only unscented chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
06/07/2013 | Routine | |
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