JOYFUL BEGINNINGS INC.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MGR. ON PREMISES AT TIME OF INVESTIGATION WHILE FOOD IS BEING PREPARED-CITATION ISSUED-SERIOUS 7-38-012.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE STAINED CEILING TILES IN KITCHEN. CLEAN LIGHT SHIELDS THROUGHOUT WHERE NEEDED.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CUT DOWN WEEDS IN REAR OUTSIDE AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RAW WOOD EMPLOYEE WASH ROOM DOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN SECTIONS OF WALLS THROUGHOUT WHERE NEEDED, REPLACE STAINED CEILING TILES IN EMPLOYEE WASH ROOM AND IN KITCHEN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS FOR REFRIGERATOR(AIR TEMP SHOULD BE 40 DEGREES OR BELOW /- 2 DEGREES) AND FREEZER(AIR TEMP MUST BE 0 DEGREES OR BELOW /- 2 DEGREES).

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST CLEAN UP DEBRIS FROM IN FRONT OF BUSINESS WHERE TREES AND SHRUBS ARE PLANTED.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. NO HOT RUNNING WATER AT EXPOSED HAND SINK OR IN EMPLOYEE WASHROOM AT TIME OF INVESTIGATION(45.8F)-CITATION ISSUED-CRITICAL 7-38-010(A)

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.UNABLE TO WASH, RINSE AND SANITIZE MULLTI-USE EQUIPMENT IN 3 COMP. SINK-CITATION ISSUED-CRITICAL 7-38-030

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE STAINED CEILING TILES THROUGHOUT. CLEAN WALL ABOVE MOP SINK IN CLOSET.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKY FAUCET AT 3 COMP. SINK. MUST EITHER PROVIDE VENTILATION OVER COOKING STOVE OR REMOVE IT FROM PREMISES.