- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Chlorine dishwasher noted at 100 ppm. Do monitor dishwasher on a regular basis for proper chlorination.Handsink properly stocked with liquid soap and sanitary disposable towels.New thermometer in upright freezer.Thank you.
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7/30/2015 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Observed no chlorine sanitizer at dishwasher after running dishwasher for 3 cycles. Please use the 3 compartment sink to wash; rinse and sanitze all food service equipment until the dishwasher is repaired and sanitizing at chlorine levels between 50-100 ppm. Please use less than 1 cap of bleach to 1 gallon of water and test the chlorine sanitizer to be at levels between 50-100 ppm at 3 compartment sink.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres. Must provide accurate thermometer for 2 door upstairs freezer. External thermometer noted at 61 F. All food inside unit observed frozen.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no liquid handsoap and handsink in kitchen.
- General Comments that relate to this Inspection
No other persons is Certified in Food Safety.No food handling observed at time of inspection. All food properly stored. No raw over ready to eat foods.Reviewed with operator "No bare hand contact to ready to eat foods." All ready to eat foods cannot be handled with bare hands. Gloves may be worn or utensils used to handle ready to eat foods. Do review with staff to properly wash hands before putting on clean gloves. Gloves should be a proper fit and designed for food service. Do wash all fruits and vegetables in the permitted kitchen using the prep sink. Gloves do not have to be worn to wash fruits and vegetables. This is a commercial kitchen with NSF equipment. Discussed with operator to use pastuerized eggs or pastuerized liquid eggs for scambled eggs for children. This childcare kitchen services a highly susceptible population. Discontinue using whole raw shell eggs for scrambled eggs.
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7/28/2015 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Refrigerator at 37 F.Freezer -10 F.DIsh washer checked at 120 F and 50 ppm chlorine concentration.Chlorine test strips are available; Chlorine concnetration checked daily per manager.Noted hand sink properly stocked and functioning.Very small amounts of food kept in kitchen; food suuplied daily for lunch prep and service which is the only meal provided from kitchen daily.Kitchen noted to b kept clean and well organized.The hood is due for cleaning service per date on sticker. Some dust build-up collecting on make-up air grilles; Operator will contact company for service.Reviewed emplyoee health policy as to exclusion of employees with symptoms of vomiting or diahrrea and return to work time frame.
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9/4/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Chlorine dishwasher recorded at 100 ppm.Cold holding units checked OK and recorded below 40 F. Egg dates current.Handsink properly stocked and functional. Discussed with operator to label handsink as a "handwashing only" sink and "prep sink only" sink. No food observed cooking at time of inspection.Discussed with operator to date mark foods that will be frozen and used later to practice first in first out method of rotation. Reviewed with operator employee individual sick policy for kitchen. All personnel in kitchen must be authorized to enter kitchen and practice good hygenic practices i.e. washing hands for 20 seconds upon entering kitchen to prevent possible cross contamination. This permitted kitchen is also used by the Temple congregation members.
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8/1/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:No cooking observed at the time of inspection; however; reviewed cooking temperatures and cooling procedures with Kitchen Manager.Dishwasher checked at 50-100ppm chlorine after priming; please ensure priming before each use.Refrigeration and freezer temperatures checked within regulation; refrigeration checked at 34F.Handsink checked with sanitary towels and soap; reviewed handwashing and employee illness. Recommend transition to no bare hand contact with ready-to-eat food products.Kitchen observed very clean*****
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2/9/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(no violations observed at the time of inspection)No cooling or rethermalization at facility; all products made daily. Kitchen staff aware of final cook temperatures. (limited food operations)Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Two-door refrigeration checked at 38 degrees; two-door freezer checked at -4 degrees.****Kitchen observed very clean and organized****
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2/1/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Food products are cooked/heated for immediate service; no food products are re-served. No cooking observed at the time of inspection.Dishwasher checked between 50-100ppm chlorine; test kits available.Please discontinue the use of sponges in the food preparation area; they may harbor bacteria.Refrigeration temperatures checked ok; reach-in unit checked at 37 degrees; freezer checked at -5 degrees.
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2/16/2010 | Routine Inspection 1st | 100 |
- [5] Source sound condition; no spoilage
- [1] Original container; properly labeled
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [4] Facilities to maintain product temperature
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Handling of food; ice; minimized
- [2] Potentially hazardous food properly thawed
- [1] Thermometers provided and conspicuous
- [1] In-use food; ice dispensing utensils properly stored
- [5] Personnel with infections restricted
- [5] Hands washed and cleaned; good hygienic practices
- [1] Clean clothes; hair restraints
- [3] CFPM or person in charge present; certificates posted as required
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [2] No re-use of single service articles
- [2] Wash; rinse water: clean; proper temperature
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Storage; handling of clean equipment / utensils
- [1] Single service: articles; storage; dispensing; used
- [1] Wiping clothes: clean; use restricted
- [5] Water sources: safe; hot & cold under pressure
- [5] Sewage and waste water disposal
- [5] Cross connection; back siphonage; backflow
- [1] Installed; maintained
- [4] Number; convenient; accessible; designed; installed
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
- [4] Presence of vermin; outer openings protected; no prohibited animals
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- [1] Lighting provided as required; fixtures shielded
- [1] Rooms and equipment - vented as required
- [1] Rooms clean; lockers provided; facilities clean; properly located
- [5] Necessary toxic items properly stored; labeled; used
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- [1] Clean; soiled linen properly stored
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
okay to permit kitchenNote; silicone around mop sink and provide eschution for water heaterProvide a certified food protection manager
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4/29/2009 | Opening Inspection | 100 |
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