- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
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09/10/2015 | Inspection | Dishwasher does not have a sanitizing cycle. Education was provide on sanitizing equipment that has been washed and rinsed (from dishwasher) in a water/Clorox solution with a ratio of 1 capful of chlorine to 1 gallon of water. All food temperatures, as taken with DOH thermepen were in the acceptable range. All food prep completed in designated bay of 3 bay sink must be done in a colander that has been washed,rinsed, and sanitized. The sink bay that is used must also be washed, rinsed, and sanitized before food prep begins. |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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10/02/2013 | Inspection | Facility is doing very little food prep and is not using the school kitchen. All food is stored in a small refrigerator in the class room. The only food served by the facility is snack which is comprised of cheese, pretzels and other ready to eat foods. All foods are served with gloves. Proper hand washing was also discussed. Per interview, the kids bring their own lunches which are held cold in the refrigerator and reheated in the microwave if necessary. |
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