There were no violations noted during today's visit. The hot dogs that were catered were labeleded with time control. Food temperatures were found to be within the acceptable range.
November 04, 2008 (Routine)
Food is catered by Schoolhouse Grill. God's Childern Learning Center needs to make sure that the food arrives at the proper temperature or that the caterer is using time control and the food is labeled with the four hour use time. The day care puts the hot foods in oven and maintains hot meals until service.
May 08, 2008 (Routine)
Violation: 1010 - Sponges are being used to wipe down food contact surface of the pans Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
Food temperatures were good. The chlorine sanitizer at 3-vat sink was 50 ppm.
January 04, 2008 (Routine)
0820 - Critical Milk cold holding at improper temperatures. Ensure foods held at proper temperatures, 41 degrees or less
1320 - There was no temperature measuring device located in the refrigerator 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.
Abate critical violations within 24 hours and non critical with 2 weeks
July 23, 2007 (Routine)
1570 - The freezer was observed with a frost build-up and fan was not working in freezer. Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
3270 - Premises are not being routinely inspected for evidence of pests as live ants were observed in the basement. Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Continue to monitor the concentration of chlorine sanitizer at 3-vat sink. Firm has corrected the items from last inspection.
June 06, 2007 (Pre-Opening)
1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
2920 - Employee toilet room door is not provided with a self-closing door Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Correct the above items within one week. Chlorine sanitizer in wiping cloth was 100 ppm. The quaternary sanitizer at 3-vat sink was around 200 ppm. Firm uses only fully cooked meats. Raw shell eggs are hard boiled after purchase and same day. Approve for permit.
May 10, 2007 (Pre-Opening)
1460 - There is no 3-vat sink located in the establishment. Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
3080 - Less than 50 foot candles of light was noted in the prep area. Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
3660 - Establishment operating without a valid permit. Cease all food service operations until you receive a permit to operate from the health department.
All items must be corrected before firm can be permitted.
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