Little Wildkatz Learning Center

Adequate handwashing sinks, properly supplied and accessible

5-202.12 (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. Observed hot water being provided from the handwashing sink within the kitchen reading a temperature of 79F. When asked the PIC stated that the gas valve may be turned off or malfunctioning and it will be serviced today.

Preventing Contamination by Hands

Adequate handwashing sinks, properly supplied and accessible

5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Observed oven pans and other equipment stored within the basin on the handwashing sink.

Preventing Contamination by Hands

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. Observed 2 gallons of milk with an internal temperature of 49F in the refrigerator. The PIC stated the milk was just used and was outside the refrigeration at 11am which may have caused the temperature to rise. PIC stated that the milk is taken to classrooms and sits outside of refrigeration for up to 45 minutes before it is put back in the refrigerator.

Time Temperature Control for Safety Food (TCS Food)

Warewashing facilities, installed, maintained, used, test strips

4-501.19 The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions. Observed no hot water in the 3-compartment sink.

Utensils, Equipment and Vending

Adequate ventilation and lighting; designated areas used

6-202.11 (A) Except as specified in (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Observed over head glass lightbulbs within the kitchen with no protective layer, shield or shatter resistant covering exposed to food and food equipment.

Physical Facilities