Happy Hours Day Care, 325 Nutley St Nw, Vienna, VA 22080 - Child Care Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation. | 03/17/2016 | Routine | |
The purpose of this visit was to conduct routine inspection.
NOTE:
- There was not food activity at the time of the inspection. Discussed all the processes of the food safety and importance of Employee Health Policy with the Person-in-Charge.
- Send a copy of service receipt to HD for handwashing sink at the bathroom.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at bathroom (first floor) was measured at a temperature less than 100°F, It was measured at 46F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Fix the handwashing sink at the bathroom and send a copy of the service receipt to Health Department.
|
03/20/2015 | Routine | |
The purpose of this visit was to conduct a routine risk assessment. Chlorine sanitizer concentration 2 vat sink: 50 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR HANDSINK VERIFYING 100 DEGREE F TEMPERATIURE. AND FOR 2 VAT SINK PROVIDING 110 DEGREE F TEMPERATURE. This is a serving kitchen only, no food is prepared on site - all food is provided by a caterer.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F in the kitchen 2 vat sink. (91 degrees F)
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. (91 degrees F)
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. NOTE: Discussed with PIC. Provide service invoice for kitchen sink verifying hot water temperature of 100 degrees F can be maintained.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: PIC corrected.
|
04/09/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection. Water Heater: Envirotemp Energy GVF90 333SV. Chlorine sanitizer concentration in the the 2 vat sink: 50 ppm. Food is delivered from a permitted caterer, and food temperatures are taken/recorded at the time of delivery Delivery occurred during the inspection and food temperatures were found to be satisfactory.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Quart milk/cream cheese (49/48 degrees F) NOTE: Potentially hazardous food determined to be out of temperature <1 hr. Refrigerator temperature was lowered to obtain cooling within < 4 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: GE Freezer over Refrigerator. NOTE: PIC lowered thermostat during inspection.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
|
07/08/2013 | Routine | |
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