Hill's Child Care Center, 2605 Elliott Avenue, Portsmouth, VA 23704 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: Hill's Child Care Center
Address: 2605 Elliott Avenue, Portsmouth, VA 23704
Type: Child Care Food Service
Phone: 757 397-6683
Total inspections: 11
Last inspection: 11/06/2015
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Inspection findings

Inspection date

Type
During the inspection, employee health, hand washing, and no bare hand contact with ready to eat food was discussed. Person in charge reminded of pending permit fee. Thank You.
  • Towels - Disposable Towels, Waste Receptacles
    Observation: No waste receptacle provided at handwashing lavatories.
    Correction: Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
11/06/2015Routine
There were no priority violations observed during this inspection. The facility is clean and well organized. During the inspection, employee health, hand washing, and no bare hand contact with ready to eat food was discussed. Thank You.
No violation noted during this evaluation.		07/15/2015Routine
Discussed employee health and the 2013 Food Code. Thank You
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed baked beans@FOOD@ in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
03/23/2015Routine
Permit issued. Cooling methods were discussed during the inspection. Employee health, hand washing, and no bare hand contact with ready to eat foods was also reviewed. the owner is also aware of the changes in the 2013 Food Code. Thank you.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate. TCS foods cooling in a countainer on the counter.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
10/27/2014Routine
Discussed the facility's pest control service and observations.
No violation noted during this evaluation.		07/08/2014Risk Factor
No violation noted during this evaluation.04/16/2014Risk Factor
NOTES: 1. The kitchen was not in operation (no food was being prepared) during this inspection. 2. Discussed with the CFM that the employees FHC's will be expiring in February. Provided FHC information. 3. Discussed the use of the cloth towels observed in the kitchen with the CFM.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Observed spoiled fruit being stored in the refrigerator. The CFM voluntarily discarded the spoiled food product.
    Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
01/14/2014Risk Factor
The kitchen was clean and organized.
No violation noted during this evaluation.		10/15/2013Risk Factor
Discussed observations with the PIC. The kitchen was not operating during this inspection.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the Whirlpool refrigerator.
    Correction: 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.
  • Hand Drying Provision
    Observation: No disposable towels were provided a the hand washing lavatory in the kitchen.
    Correction: 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
07/15/2013Routine
Discussed observations with the CFM.
  • Temperature Measuring Devices; Ambient Air and Water
    Observation: The ambient air temperature measuring device (degrees F) located in the Frigidaire reach-in refrigerator was not accurate.
    Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
    Observation: Intake and exhaust air ducts are not being cleaned
    Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
04/15/2013Routine
Discussed observations with CFM. Kitchen was clean and organized. Staff demonstrated good food safety knowledge.
No violation noted during this evaluation.		01/14/2013Routine

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