JUMPING JACKS CHILD CARE CENTRE

Hot foods must be cooled from 140°F to 68°F within 2 hours, and then from 68°F to 40°F within 4 hours to prevent bacterial growth.

Kitchen equipment, utensils, and surfaces that touch food must be properly constructed and well-maintained.

The restaurant must keep cleaning cloths and towels clean and in good condition, and must provide a sanitizing solution for cleaning utensils and food contact surfaces.