Lighthouse Early Childhood Center, 5031 Morris Mill Rd, Swoope, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | July 29, 2009 | Risk Factor Assessment | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | February 12, 2009 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | August 12, 2008 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | March 07, 2008 | Critical Procedures | 0 | 0 | Details / Comments |
| 0820 - Corrected During Inspection Critical Milk (44F) in the refrigerator is at an improper cold holding at temperature. | August 06, 2007 | Routine | 1 | 0 | Details / Comments |
| No violation noted during this evaluation. | March 12, 2007 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | August 14, 2006 | Pre-Opening | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | July 20, 2006 | Pre-Opening | 0 | 0 | Details / Comments |
July 29, 2009 (Risk Factor Assessment)
Comments:Comments
Good conditions and practices observed: employees are trained about health issues; an employee health policy is posted; hand sink is properly maintained; food handler washes hands properly; cold holding temperatures are acceptable; only ready-to-eat (RTE) foods are used, and are heated for immediate serving; RTE potentially hazardous foods are date marked; and food contact surfaces and the entire kitchen are clean. A water test and inspection of the septic system are pending: please fax to me when received.
February 12, 2009 (Routine)
Comments:These good conditions and practices are observed: the hand sink is properly maintained; cold holding temperatures are acceptable; commercially fully-cooked foods are reheated for immediate serving; the food handler uses barriers to handle ready-to-eat (RTE) foods; RTE potentially hazardous foods are date marked; and food contact surfaces and the entire kitchen are clean. Their policy is that home prepared foods are not served to children. Parents may bring in food provided it is: (1) only for the adults, or (2) commercially prepared foods (for example: cookies). Disposable plates are used. We discussed: employee health (pertaining to specific symptoms and diagnosed infections). The director will provide copies of water testing and septic inspection conducted during the last 12 months.
August 12, 2008 (Routine)
Comments:These good conditions and practices are observed: the hand sink is accessible and stocked; food handlers are washing their hands properly; barriers are used to handle ready-to-eat foods; sanitizer solution concentration is acceptable; and hot/cold holding and cook temperatures are acceptable. The kitchen and food storage areas are clean. We discussed: employee health; date marking leftover RTE foods; and shelf height in dry storage.
March 07, 2008 (Critical Procedures)
Comments:These good conditions and practices are observed: hand sinks are accessible and stocked; potentially hazardous foods (PHFs) are cold held at acceptable temperatures; cook temperatures are good; the facility (including restrooms), equipment, and utensils are clean and organized; and chlorine sanitizer solution is mixed to a proper concentration.
The manager, food prepared, and I discussed: use of hair restraints; limitations to re-use of food containers from commercially packaged foods; hand washing; cooling and re-heating leftover PHFs; and equipment conditions.
August 06, 2007 (Routine)
Violation: 0820 - Corrected During Inspection Critical Milk (44F) in the refrigerator is at an improper cold holding at temperature.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. The refrigerator had been open recently to put up the weekly food supply. The refrigerator was adjusted to the coldest setting to cool the food to 41F. Please continue to monitor the refrigerator temperature closely to maintain potentially hazardous foods at 41F or colder.
Comments:
The facility, dishes, and utensils are very clean and organized. All cooked foods are heated to acceptable temperatures. The cook correctly identified the proper concentration for sanitizer solution, and confidently located the sanitizer test kit and food thermometer. She was observed washing her hands correctly (several times) and using barriers (such as gloves and spoons) when handling ready-to-eat foods. Labelled containers of chemicals are stored away from foods. Commercially prepared, fully cooked items (purchased from a grocery store) are used for hot foods.
March 12, 2007 (Routine)
Comments:No violations observed. The facility procures food from reputable sources. Foods are prepared from commercially frozen foods or from canned foods. With the exception of milk, no Potentially Hazardous Foods are held in the refrigerator. Wet wiping cloths are stored in a sanitizing solution. The facility is in good condition and is maintained clean.
August 14, 2006 (Pre-Opening)
Comments:The following have been installed: 3-compartment sink and hand sink.
A water sample was tested: negative for coliforms.
The Day Care will limit attendance on any given day to 24 persons or less (as reflected in the permit)
The facility will be permitted for operation.
July 20, 2006 (Pre-Opening)
Comments:Needed before opening: (1) installation of a 3-compartment sink, (2) installation of a handwashing sink, and (3) analysis of well water sample which meets standards for total coliform bacteria set by VA Dept. of Health. Additionally, operator will obtain appropriate sanitizer and sanitizer test strips, as well as a food thermometer, before operating kitchen.
Health Department staff discussed with operator:
handwashing procedures
operation of a 3-compartment sink
cook temperatures
proper labelling and dating of foods
A permit will be issued (sent by mail) once sinks are installed and water analysis confirms acceptable water quality.
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