1: Person in charge has no managerial control over items repeatedly taken in past after multiple prior warnings such as proper raw food and personal item storage separate from daycare foods, and overall organization and cleanliness of facility not adequate. Cannot leave foods at room temperature when not in use, must discard any remaining hot foods after meal time and put refrigerated items back in fridge.
8: Hand washing sink blocked by dirty dishes and paper plates. Corrective Action: must allow access to hand washing sink to wash hands if not currently washing dishes, cannot store used single use items/trash such as used paper plates in sinks. Throw away trash and allow one basin to wash hands.
13: Observed carton of raw shelled eggs stored on shelf above daycare food shelf. Also observed raw ground angus beef stored on daycare food shelf. Corrective Action: remove and train keep daycare foods above raw animal meats and personal foods.
36: Observed pet bowls of water and food on ground in kitchen. Removed and keep separate closed space when operating.
37: No organization observed inside LG fridge causing personal foods and raw mean items combined on what is labeled daycare shelf.
46: No visible chlorine test strips for bleach sanitizer.
47: Multiple shelves inside of LG fridge observed diry with food debris.
53: Exterior of several cabinets, equipment, countertops, and walls in kitchen observed dirty with food build up.
Additional Comments
Issued a risk control plan for item #1 indicated on report. Follow up required within 10 days.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
