Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Food-contact surfaces were dirty.
Nonfood-contact surfaces are not cleaned frequently enough.
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
There is no test kit available for measuring the concentration of the sanitizer.
Working containers of food are not properly labeled.
Working containers of poisonous or toxic materials are not labeled.
Handwashing sink is being used for purposes other than handwashing.
Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
Outer openings of a food facility were not protected against the entry of insects and rodents.
PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine.
Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
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