Kid's Town Child Development Center Inc, 3698 Center Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations

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Business Info

Name: Kid's Town Child Development Center Inc
Type: Commercial < 25,000 Sq. Ft. Risk Level 3
Address: 3698 Center Rd., Brunswick, OH 44212
License #: FSO-C99-10
License holder: Kids Town Child Development Center
Total inspections: 5
Last inspection: 4/10/2012
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Inspection findings

Inspection Date

Type

Comments
  • This inspection was conducted to assure the refrigeration unit was properly functioning. The refrigeration unit was holding at
  • 37°F. Reportedly a new thermostat was installed in the unit.
 4/10/2012Follow Up 1
  • *3.4/4.4 Observed the refrigeration unit air temperature was holding at 48.7°F-48.8°F, and foods throughout the unit were holding at 43°F-50°F. Foods and refrigeration units shall be maintained at 41°F and below to limit he growth of organisms.
  • Refrigeration repair company was contacted today, and will reportedly be on-site today for repairs. Discard any food items holding above 45°F.
  • *4.4/7.1 Observed there was 0 ppm of chlorine sanitizer in the wiping cloth bucket. Maintain chlorine sanitizing solution at 50-
  • 100ppm in order to effectively sanitize. This bucket was changed today.
  • *5.1/2.4 Observed the hand washing sink was blocked with a cutting board and utensils. The hand sink shall be accessible to facilitate proper hand washing.
  • Lunch is served daily starting at 11:00 am-1:00 pm.
 4/3/2012Standard 1
  • 3.2 Observed wet wiping cloths stored on the counter and sink. Store wet wiping cloths in sanitizing solution, at proper concentration, in-between uses in order to prevent possible contamination.
  • NOTE: Discussed providing a backflow device on the mop sink/hose if a hose is used with it.
  • -One accurate long stem thermometer is available for use.
  • -Pizza hot holding properly above 135°F.
  • -Observed proper chemical storage and labeling throughout.
 10/26/2011Standard2
  • C/6.2 Provide an Employees Must Wash Hands sign in the employees restroom in order to encourage proper hand washing.
  • NOTE: Discussed providing a backflow device on the mop sink if a hose is used with it.
  • -One accurate long stem thermometer is available for use.
  • -Chicken, corn, and mashed potatoes are hot holding properly at 135°F.
  • -Observed proper chemical storage and labeling throughout.
 4/21/2011Standard 1
  • 3.4 Observed turkey, prepared on 11/22, cold holding at 50°F-53°F in a tub in the walk-in cooler. Maintain potentially hazardous foods (PHFs) cold holding at 41°F or below in order to limit bacterial growth. Foods shall be cooled rapidly from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Proper cooling methods include: ice bath, small/shallow portions under refrigeration, and ice wand. Reportedly, foods are not normally cooled and reheated. The turkey is for a Thanksgiving meal.
  • -One accurate long stem thermometer is available for use.
  • -Chicken and green beans were hot holding properly above 135°F.
  • -Observed proper chemical storage, separate from food and equipment.
 11/23/2010Standard2

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