FUN & GAMES PLAY SCHOOL

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FACILITIES (REFRIGERATOR) WITH POTENTIALLY HAZARDOUS NOT MAINTAINING PROPER TEMPERATURE, WITH AN AIR TEMPERATURE OF 50.5F. INSTRUCTED MANAGER, ALL COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 40F. REFRIGERATOR IS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. ISSUED 2 DAY NOTICE CRITICAL VIOLATION 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE REFRIGERATOR (AIR TEMPERATURE OF 50.5F). NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD ITEMS: YOGURT AT 48.1F/47.2F/51.2F/50.4F, MILK AT 45.9F, HOT DOGS AT 45.1F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 30.00, TOTAL WEIGHT 6 LBS. CRITICAL VIOLATION 7-38-005(A)

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND LOW TEMPERATURE DISH MACHINE FINAL SANITIZING RINSE CHLORINE CONCENTRATION OF 0 PPM. INSTRUCTED TO REPAIR DISH MACHINE. A MECHANICAL DISHWASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F OR ABOVE FOR FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE IS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. ISSUED 2 DAY NOTICE CRITICAL VIOLATION 7-38-030

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN IN ALL CORNERS ESPECIALLY UNDER AND AROUND REFRIGERATOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST ACCUMULATION INSIDE 2 WASHROOMS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO CLEAN AND REORGANIZE STORAGE ROOM (UNDERNEATH STAIRCASE). USABLE ITEMS (FOOD AND NON FOOD) MUST BE STORED 6" OFF TH FLOOR FOR EASY ACCESS ON CLEANING.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETER INSIDE REFRIGERATOR, INSTRUCTED TO PROVIDE,

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND NEWLY INSTALLED (COMMERCIAL TYPE)DISH MACHINE IN PREP AREA. UNABLE TO PROVIDE PROPER SANITIZING CONCENTRATION (0 PPM). TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. A MECHANICAL DISH WASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION OF 25 PPM AT 120F, 50 PPM AT 75F, 100 PPM AT 55F. CRITICAL VIOLATION 7-38-030

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND (RESIDENTIAL TYPE) DISH MACHINE IN PREP AREA. UNABLE TO PROVIDE PROPER TEMPERATURE AND OR SANITIZING CONCENTRATION. TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPLACE. INSTRUCTED TO PROVIDE COMMERCIAL TYPE DISH MACHINE. A MECHANICAL DISH WASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION OF 25 PPM AT 120F, 50 PPM AT 75F, 100 PPM AT 55F. CRITICAL VIOLATION 7-38-030

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR SLOW DRAINING EXPOSED HAND SINK IN PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO CLEAN AND REORGANIZE STORAGE ROOM (UNDERNEATH STAIRCASE). USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING AND TO PREVENT PEST HARBORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of cooler shelving, cabinet shelving in kitchen area not clean, need detailed cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors in bsmt storage areas not clean, need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls that had exposed plaster, peeling paint in classroom, shall be repaired/sealed.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light shields in kitchen area, storage area not clean, need detailed cleaning.