Ladybug & Friends Daycare And Preschool Ip, LLC

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED HANDWASHING SINKS IN THE MAIN KITCHEN AREA AND STAFF RESTROOMS MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

PROPER HOT HOLDING TEMPERATURES

Inspector’s notes

OBSERVED TOFU IN THE MAIN KITCHEN AREA HOT HOLDING BOX TO BE AT IMPROPER HOT-HOLDING TEMPERATURE, 105.5F AT TIME OF INSPECTION. INSTRUCTED TO DENATURE AND DISCARD TOFU AND MAINTAIN ALL TCS FOOD ITEMS AT 135.0F OR ABOVE FOR HOT-HOLDING. APPROXIMATELY 2 LBS OF FOOD VALUED AT APROXIMATELY $20 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED TOFU AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

INSECTS, RODENTS, & ANIMALS NOT PRESENT

Inspector’s notes

OBSERVED INSECT CONTROL DEVICES INSTALLED DIRECTLY OVER HOT-HOLDING BOX IN THE MAIN KITCHEN AREA AND ABOVE HANDWASHING SINKS THROUGHOUT SEVERAL CLASSROOMS. INSTRUCTED TO RELOCATE INSECT CONTROL DEVICES SUCH THAT THEY DO NOT POSE RISK OF CONTAMINATION OF FOOD, CLEAN EQUIPMENT, OR UTENSILS AND MAINTAIN.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

PROPER HOT HOLDING TEMPERATURES

Inspector’s notes

WE OBSERVED COOKED RICE WITH VEGGIE AND RED SAUCE STORED AT HOT HOLIDING UNIT AT TEMP OF 125.2F TO 126.1F.FOOD WAS DELIVERED AT 10:10AM, TEMPERATURE TAKEN FROM SANITARIAN AND MANAGER AT 10:25AM. HOT FOOD MUST MAINTAIN TEMP OF 135F OR ABOVE.FOOD DISCARDED AND DENATURED.POUNDS 10, VALUE 170 PRIORITY VIOLATION:7-38-005,CITATION ISSUED. AT 11:25AM NEW FOOD(RICE) DELIVERED AT TEMP OF 148F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Inspector’s notes

WAREWASHING MACHINE NOT EQUIPPED WITH A TEMPERATURE MEASURING DEVICE FOR WASH, RINSE AND SANITIZE WATER TEMPERATURES. PRESENTLY NOT IN USE. PRIORITY FOUNDATION 7-38-005. WAREWASHING MACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO DO ALL UTENSIL WASH, RINSE AND SANITIZE AT 3-COMPARTMENT SINK.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

OBSERVED APPROXIMATELY 10 BOTTLES OF PREMIXED FORMULA AND BREASTMILK AT 52F WITHIN REFRIGERATOR. ALL PREMIXED FORMULA AND BREASTMILK WAS VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Inspector’s notes

OBSERVED SMALL REFRIGERATION UNIT WITHIN TODDLER CLASSROOM CONTAINING TIME/ TEMOERAURE CONTROLLED FOODS INCLDUING PREMIXED FORMULA AND BREASTMILK AT 52F. REFRIGERATION UNIT WAS TAGGED. PRIORITY VIOLATION 7-38-005

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

THERMOMETERS PROVIDED & ACCURATE

Inspector’s notes

OBSERVED INTERNAL THEMOMETERS NEED TO BE 41F OR LESS IN ALL REFRIGERATION UNITS AND MAINTAINED AND NEED TO BE MONITORED.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

INSTRUCTED TO DEFROST FREEZER WITH ICE ACCUMULATION IN ROOM #6.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK WITH LIME BUILD-UP IN PREP AREA.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.