Minnie Howell Child Development Center

Inspector notes: Observed hand sink in the kitchen next to mean and vegetable sinks hot and cold-water pressure very low. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. PIC advised to place a work order to fix.

Inspector notes: Observed hand sink, 3 compartment sinks, meat and vegetable sink and sink next to ware wash machine are not stable and will need to be secured to the base or wall and replaced valve to stop faucet from dripping water constantly. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.PIC will place a work order for repairs.

Inspector notes: Observed some dead bugs in the kitchen storage area. 511-6-1.07(5)(l). Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. PIC instructed to sweep off bugs.

Inspector notes: Observed several wet bowls stacked. CA: Advised PIC to let wet dishes to fully air dry before stacking. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Inspector notes: Observed scope mouthwash stored above and next to food items in a RIC. COS- mouthwash was removed from cooler.511-6-1.07(6)(p) - Refrigerated Medicines, Storage (P) (p) Refrigerated Medicines, Storage. Medicines belonging to employees or that require refrigeration and are stored in a food refrigerator shall be stored in a package or container and kept inside a covered, leakproof container that is identified as a container for the storage of medicines. P

Inspector notes: Observed bleach and soap stored above single service cups in the dry storage area. COS- bleach and soap was moved to bottom shelf, I would recommend getting a storage shelf just for chemicals. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenienc...

Inspector notes: Observed debris inside coolers on the shelves and vents and debris inside the warmer. CA- coolers and warmer shall be kept clean and free of debris. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.