| No violation noted during this evaluation. | 12/08/2015 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: The 3-compartment sink was observed in a state of disrepair - 3rd sink does not hold water.
Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: high chair trays.
Correction: Clean and sanitize these surfaces for food contact.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order. A temporary rinsing of utensils and equipment in the wash water sink basin under running water then sanitized in the second sink until the 3rd sink is repaired to hold water.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair or being repaired: Hall restroom - raw wood not sealed to be smooth, nonabsorbent and easily cleanable, ceiling
Correction: Classroom restroom - repairs are being made on walls (properly sand before painting with a cleanable paint).
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: hall restroom - base of toilet, walls, ceiling and vent.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/17/2015 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the classrooms is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only. This was discussed at the time of inspection.
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10/28/2014 | Risk Factor | |
- Temperature Measuring Devices
Observation: The temperature measuring device located on the warewashing machine does not read out in proper increments.
Correction: Provide a temperature measuring device that is scaled in increments of no greater than 2 degrees F to ensure accurate readings. Provide a thermometer that will read cold food temperatures also with a small diameter probe.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: Ladies' Restroom (next to kitchen) - linoleum duct taped at the drain
Correction: Small Restroom in CDP area - linoleum duct taped and hole where stopper was removed, handsink cabinet in disrepair, floor/wall juncture loose
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: Ladies' Restroom (downstairs) - floor
Correction: all exhaust fans/screens in restrooms.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Base of toilets are unclean in the men's restroom upstairs (used by day care).
Correction: Keep toilet facilities clean and maintained.
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02/19/2014 | Routine | |
| No violation noted during this evaluation. | 12/02/2013 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit - the church's eggs were over the cheese and adjacent to bread of the daycare's.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as other raw RTE food such as vegetables, and cooked RTE food. The double refrigeration unit is used by both the daycare and the church - 1 side for each.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The bleach is not being used in accordance with law or the manufacturer's use directions - bleach concentration was too high in the sanitizer solution spray bottle.
Correction: The bleach must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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02/21/2013 | Risk Factor | |
| No violation noted during this evaluation. | 12/06/2012 | Risk Factor | |
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