BRIGHT STAR PRESCHOOL - Child Care Center

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Reach-in refrigerator in kitchen Observed that Time/Temperature Control for Safety (TCS) foods inside reach-in refrigerator were not holding at 41F or less. Observed that the lowest ambient air temperature of the reach-in refrigerator was 47F. Observed that reach-in refrigerator was very full. Observed that several items in the reach-in refrigerator were non-TCS food items. PIC stated that some TCS food items had recently been received and put in the refrigerator. Inspector moved non-TCS food items out of the refrigerator and moved TCS food items into freezer to rapidly cool and provide more airflow to the refrigeration unit. Unit was left closed for approximately 30 minutes and ambient air temperature increased to 50F.

Time Temperature Control for Safety Food (TCS Food)

Proper cooling methods used; adequate equipment for temperature control

4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Reach-in refrigerator in kitchen Observed that the lowest ambient air temperature of the reach-in refrigerator was 47F. Observed that reach-in refrigerator was very full. Observed that several items in the reach-in refrigerator were non-TCS food items. PIC stated that some TCS food items had recently been received and put in the refrigerator. Inspector moved non-TCS food items out of the refrigerator and moved TCS food items into freezer to rapidly cool and provide more airflow to the refrigeration unit. Unit was left closed for approximately 30 minutes and ambient air temperature increased to 50F.

Food Temperature Control

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Freezer in kitchen Observed large build up of ice and frost on racks and interior of the freezer.

Utensils, Equipment and Vending

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-501.12 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Observed that cutting board was melted in one corner, and was not smooth and easily cleanable.

Utensils, Equipment and Vending

Warewashing facilities, installed, maintained, used, test strips

4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Observed that facility was using a quat sanitizer solution but had chlorine sanitizer test strips.

Utensils, Equipment and Vending