Kinder Care Learning Centers #919, 135 Smokerise, Brunswick, OH - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- 4.4- QAC sanitizing solution at less than 150 ppm. Maintain sanitizing solution at 200 ppm to effectively sanitize food contact surfaces.
- Recommend purchasing a digital long stem thermometer taco meat 160°F-165°F beans 170°F
- New True T-23 refrigerator and True T-23 F freezer added to operation.
|
1/31/2012 | Standard2 | |
- 3.4- Hamburgers on stove top being served with an internal temperature between 112°F-131°F. Maintain potentially hazardous foods hot at 135°F and above.
- *7.1- Bleach and cleaning solutions stored on bottom shelf in storage room next to aluminum foil. Store toxic chemicals below and away from food and single-use items.
- 6.4- Floor under the three compartment sink is dirty. Clean the floor.
- 6.4- Hood filters are dusty. Clean this.
|
6/24/2011 | Standard 1 | |
- 3.4- Cut melon on cart for lunch with an internal temperature of 63°F. Maintain potentially hazardous foods at 41°F and below to prevent bacteria growth. Foods are put on carts for lunch too early.
- 4.4- QAC sanitizer over 200 ppm. Maintain sanitizer at 200 ppm to avoid leaving a toxic residue on food contact surfaces.
- 6.2- Replace the burned out light in the kitchen.
- 4.2/5.1- Reportedly stoppers in the three compartment sink are not working and buckets are in the sinks. Large sheet pans do not fit in the sanitizer bucket. Repair the sinks in order for the largest piece of equipment to be submerged and sanitized.
- Corn on stove 205°F and pinto beans 165°F.
|
12/17/2010 | Standard2 | |
- 4.2- No long stem thermometer available for use to check potentially hazardous food temperatures. Provide an accurate thermometer that registers 0-220°F.
- 4.4- Quaternary ammonium chloride at 500 ppm. Maintain sanitizer to 200 ppm to avoid leaving a toxic residue on food contact surfaces.
- 4.2- No QAC test kit available. Provide a QAC test kit to monitor concentration of sanitizing solution.
- 3.2- Spoons stored on the floor. Store single-use items six inches off the floor to facilitate cleaning and prevent contamination.
- 4.5- Hood and light fixtures under the hood are very dusty. Clean this.
|
6/7/2010 | Standard 1 | |
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