C/*2.4/4.1 Observed one temperature measuring device was inaccurate and one device was in disrepair. Temperature measuring devices shall be accurate within +/- 2°F to monitor temperatures of potentially hazardous foods. This inspector calibrated the one device and the other temperature device was discard by the PIC today.
4.4 Repair the damaged door seals on both True refrigeration, or refrigeration /freezer units, to provide a cleanable surface and to facilitate with temperature maintenance.
Notes: All foods are prepared at and delivered from Creative Kids in Medina. Foods are transported hot and cold in Cambro boxes.
Reportedly this center was closed, because of flooding to classroom since last week. Reportedly the kitchen was not effected. The
Medina inspector with this office was contacted today to follow-up.
Temperatures are taken prior to transport and after delivery (recorded on a temperature log). All utensils are transported back to
Creative Kids for washing.
Single-use gloves available to prevent bare hand contact with ready-to-eat foods.
Chicken Nuggets 168°F, Tabouli 57°F (Preparation temperature salad was made approximately 2.5 hour prior to inspection),
Watermelon 44.9°F (Preparation temperature watermelon was cut approximately 2.5 hours prior to inspection).
Discussed with PIC per manufacturer specifications waffles, and pancakes must stay frozen.
This center will be closing 5/23/12. Submit plans to this office for the new location.
5/16/2012
Standard 1
C/*7.1 Observed bleach cleaner stored on top of boxes of paper towels in the storage room. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
-All foods are prepared at and delivered from Creative Kids in Medina. Foods are transported hot and cold in cambro boxes.
Temperatures are taken prior to transport and after delivery (recorded on a temperature log). All utensils are transported back to
Creative Kids for washing.
-2 accurate long stem thermometers were available for use.
-Observed proper hot holding temperatures of chicken and corn.
-Foods were cold holding properly in the cooler.
-Single-use gloves available to prevent bare hand contact with ready-to-eat foods.
10/31/2011
Standard 1
*3.4 Observed cheese pizza pockets hot holding in the steam table at 122°F. Maintain foods hot holding at 135°F or above in order to limit bacterial growth. PIC turned up the temperature on the steam table today. The pepperoni pizza pockets were hot holding properly at 166°F today.
-All foods are prepared at and delivered from Creative Kids in Medina. Foods are transported hot and cold in cambro boxes.
Temperatures are taken prior to transport and after delivery. All utensils are transported back to Creative Kids for washing.
-3 accurate long stem thermometers were available for use.
-Discussed datemarking: Potentially hazardous, ready-to-eat foods, held beyond 24 hours, shall be dated the day of opening or preparation and used or discarded within 7 days.
-Designated hand sink is located in the lunchroom.
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