- General Comments that relate to this Inspection
No violations noted at time of inspection. Thank you;Childcare kitchen provides single service containers of milk only. No snack food is served at childcare.Parent's provide all food for individual child.No cooking activities are occurring at childcare center.Cold holding refer noted at 36 F. All dairy dates current on cartons of milk.Handsinks properly stocked.Chemicals stored properly. This childcare kitchen is equipped with a 3 direct sink and is indirectly drained to a floor sink. Center is not required to have a food protection manager.
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9/29/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.No food observed cooking at time of inspection.All food including snacks is provided by parents for individual child. Center only serves milk as a beverage for children in single service containers.2 door refrigerator recorded at 36 F. All dairy current.Handsink observed properly stocked. Kitchen observed clean and organized.Center on occasion will conduct food cooking projects with the children. Do provide a written food safety plan for any cooking activity that will be conducted at childcare kitchen. This plan will include proper hand hygeine and food safety cooking temperatures for safety and procedures for activity.
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11/18/2014 | Routine Inspection 1st | 100 |
- SECTION XVI: GENERAL COMMENTS
Handsinks clean and stockedTest strips availableFridge <=41FFreezer <=0F Food storage good
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10/16/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink properly stocked. Discussed importance of handwashing.Discussed employee health. Foodhandlers ill with gastrointestinal symptoms (vomiting and/or diarrhea) must be excluded for at least 48 hours after symptoms stop.Snacks and lunches are brought in by parents. Some hot lunches are brought in through Z Pizza. Pizza is served on disposable plates and with disposable utensils. Staff who served pizza utilize handwashing and gloves. Facility also provides individually prepackaged milk.Facility currently does food teaching projects. If facilty wishes to continue with food teaching projects; a Certified Food Protection Manager must be present at all times the food teaching project is occuring. Also; the facility must have a basic food safety plan in place (ie hygiene; temperatures; sanitation; etc); List of CFPM instructors left with facility. At this time; facility wishes to discontinue food teaching projects. Facility can restart food teaching provided the above requirements are in place.Facility clean and well kept
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11/19/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked. Discussed importance of handwashing.Refrigeration unit at 40 f and stocked with thermometerReviewed three step dishwashing proceduresFacility clean and well keptFacility does very limited food prep. Students bring their own lunches and snacks. Kitchen is occasionally used for special cooking/baking projects.
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5/9/2011 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize floor drain under three-compartment sink; observed dirty.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Kitchen is for pre-packaged snacks only; there is currently no food preparation.Facility was approved to change risk from a (risk level 2) to a risk level 1 in 2004.Three-compartment sanitization procedures checked good; reviewed the difference in sanitizer levels from child care areas compared to dishes.Refrigeration checked at approximately 36 degrees ambient temperature; food storage checked ok.Handsink stocked with sanitary towels and soap.Please ensure single service utensils are stored with the handle up in the same direction.
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3/23/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:notes:Facility is used for occasional snacks; however; parents provide lunches for children. Facility was approved to change from a (risk level 2) to a risk level 1 on 6/3/2004.Any dishes washed go through an approved three step procedure with chlorine used as the sanitizer.Refrigeration checked at 43-44 degrees ambient temperature; adjusted control unit to bring ambient temperature down to 40 degrees or below.
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10/8/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked.-Three compartment sink OK to wash; rinse; and sanitize.-All lights properly shielded.-Reach-In 40F.-KIDS BRING OWN LUNCHES. KITCHEN IS NOT USED TO FEED KIDS ON A REGULAR BASIS.
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10/17/2008 | Routine Inspection 1st | 100 |
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