Jeannette Cathy Children's Center

Observed that the dishwasher sanitizer temperature was below 180.511-6-1.05(6)(l The temperature of the fresh hot water sanitizing rinse shall be 180.C/A Advised manager to use the 3 compartment sink for dishwashing.

Observed that the dishwasher sanitizer temperature was below 180.511-6-1.05(6)(l The temperature of the fresh hot water sanitizing rinse shall be 180.C/A Advised manager to use the 3 compartment sink for dishwashing.

Observed handwash sink not accessible for employee use at all times. Kitchen equipment blocked the way. 511-6-1.06(2)(l) - Handwashing Sinks Location/Placement (Pf) (l) Handwashing Sinks, Location and Placement. A handwashing sink shall be located:

1. To allow convenient use by employees in food preparation, food dispensing, and warewashing areas; Pf and in or immediately adjacent to, toilet rooms. PIC moved equipment.

Observed handwash sink in kitchen not accessible for employee use at all times. Kitchen equipment blocked hand sink. 511-6-1.06(2)(l) - Handwashing Sinks Location/Placement (Pf) (l) Handwashing Sinks, Location and Placement. A handwashing sink shall be located:

1. To allow convenient use by employees in food preparation, food dispensing, and warewashing areas; Pf and in or immediately adjacent to, toilet rooms.

Observed prep top counter dirty with food stain

Observed warewahing machine sanitizer dispenser not working properly. Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers: A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. PIC placed a work order.

Observed walk in freezer and cooler lack adequate lighting. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. PIC placed order for brighter light bulbs.

Observed bananas stored inappropriately with cases of bottle water behind the kitchen door. Food shall be protected from cross contamination. PIC moved bananas.

Observed warewahing machine sanitizer dispenser not working properly. Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers: A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. PIC placed a work order.