|
5
|
5
|
Food properly stored, thawed, prepared, cooked, cooled, handled, served, transported, packaged and identified; only supervised children in kitchen; water from a handwash lavatory not consumed or used for bottle warming:. 2804, .2806, .2808, .2836 |
No |
No
|
No |
Observed eggs stored above day care milk and bread.**Store and handle all food so that it will not become contaminated. See rules .2806 (d),(f), .2807 (b), and .2808 (e). |
|
12
|
4
|
Equipment, non-food contact surfaces clean; in good repair: .2809, .2810, .2812, .2814 |
No |
No
|
No |
Observed kitchen fridge gasket collecting some debris. Oven and oven drawer with greasy residue and accumulating food residue. **Keep all non-food contact surfaces and equipment clean and in good repair. See rule .2812 (f) and .2809 (1) and (3). |
|
15
|
6
|
Hot water supplied and maintained in the kitchen: .2815, .2836 |
No |
No
|
No |
Observed hot water at kitchen 2 compartment sink at 113F. **The kitchen dishwashing sink shall be supplied with hot water at 120 F or above. See Rule .2815 (e). |
|
26
|
2
|
Approved cleaning solution and approved disinfectant provided; test kit available when required: .2817, .2818, .2819, .2820, .2836 |
No |
No
|
No |
Observed disinfectant spray bottles at 200 ppm chlorine. **Prepare disinfectant between 500-800 ppm chlorine daily. See rule .2819 (c ) and .2801 (7). |
|
39
|
2
|
Equipment clean and in good repair; maintained as required: .2826 |
No |
No
|
No |
Observed vents collecting dust and some beginning to rust.**Keep all ventilation related equipment clean and in good repair. See rule .2826 (b). |