Mannion, Jack/Terry Middle School Kitchen, 155 E Paradise Hills Dr, Henderson, NV - Institutional Food Service inspection findings and violations

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Business Info

Name: Mannion, Jack/Terry Middle School Kitchen
Type: Institutional Food Service
Address: 155 E Paradise Hills Dr, Henderson, NV 89002-3376
Total inspections: 24
Last inspection: 10/02/15
Grade
A
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Inspection findings

Inspection Date

Type

Grade
No violation noted during this evaluation. 10/02/15Routine InspectionA
No violation noted during this evaluation. 02/24/15Routine InspectionA
No violation noted during this evaluation. 10/06/14Routine InspectionA
  • Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
 05/08/14Routine InspectionA
No violation noted during this evaluation. 09/19/13Routine InspectionA
No violation noted during this evaluation. 03/26/13Routine InspectionA
No violation noted during this evaluation. 12/11/12Routine InspectionA
No violation noted during this evaluation. 02/01/12Routine InspectionA
No violation noted during this evaluation. 12/15/11Routine InspectionA
No violation noted during this evaluation. 02/23/11Routine InspectionA
No violation noted during this evaluation. 11/10/10Routine InspectionA
No violation noted during this evaluation. 03/03/10Routine InspectionA
No violation noted during this evaluation. 08/25/09Routine InspectionA
No violation noted during this evaluation. 02/19/09Routine InspectionA
No violation noted during this evaluation. 10/24/08Routine InspectionA
  • Required labels not present on food or containers of food. Required signs not posted.
 03/25/08Routine InspectionA
No violation noted during this evaluation. 10/19/07Routine InspectionA
  • Garbage storage and/or removal inadequate and/or unclean. Garbage containers not clean, pest proof, non-absorbent and covered. Wash area unclean and/or not maintained.
 05/01/07Routine InspectionA
  • Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
  • Food unprotected by cross-contamination by proper storage.
 09/19/06Routine InspectionA
  • Employee(s) working with boils, infected wounds, respiratory infections and/or other communicable diseases.
  • Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
  • Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
 05/08/06Routine InspectionA
  • Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
  • Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
  • In-use utensils improperly handled and/or stored.
  • Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
  • Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
  • Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
  • Potentially hazardous foods not kept at 40°
 04/20/06Routine InspectionB
  • Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
  • Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
 12/16/05Routine InspectionA
  • Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
  • Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
  • No hot and cold running water as required and/or water not from an approved source.
  • Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
  • Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
  • Potentially hazardous foods not kept at 40°
  • Food unprotected from cross-contamination by food handlers.
  • Food unprotected by cross-contamination by proper storage.
 12/05/05Routine InspectionC
  • Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
  • Potentially hazardous foods not kept at 40°
 04/13/05Routine InspectionA

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