Aunt T's Childcare, 130 Gepford Pkwy, Washoe County, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Food protected during storage; preparation; display; service; transportation
Center shall post snack menu for center and retain previous months snack menu for 90 days.* This is a repeat request from annual inspection conducted in December 2014.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kits.Facility shall acquire chlorine test kit for chlorine bleach used in childcare kitchen. Do monitor chlorine sanitizer for sanitizing food service equipment to be at levels between 50-100 ppm.
- General Comments that relate to this Inspection
2 door upright cold holding reach in recorded at 30 F. Food properly stored.Dairy dates observed current.Personal food properly stored and labeled. Childcare center is properly wash; rinsing and sanitizing food service equipment. Center is serving fruits; cereal; crackers; popcorn and prepackaged snacks at center and is operating under its scope of its health permit. Reviewed with operator to post snack menu for childcare kitchen on site and retain snack menu for 90 days at premise. This is a repeat request.
|
5/8/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations noted on annual inspection on 12/04/14 have been corrected except for documenting procedure for properly sanitizing foodservice equipment to be kept on site for review. Center is using black laundry tubs to conduct chlorine sanitizng step for all food service equipment after it has been run through the dishwasher.Food safety manager Jesse Pike will review with all staff 3 step cleaning process that will be documented and retained on site. Center has acquired chlorine test strips for chlorine/bleach used as a sanitizer in childcare kitchen.
|
12/9/2014 | 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 employee empty dishwasher of food service equipment to be used at childcare center without properly sanitizing food service equipment-glasses and silverware. This childcare kitchen does not have a chemical sanitizing dishwasher or a high temp dishwasher with a final rinse of 180 F. Center uses reuseable food service equipment such as cups and silverware. All food service equipment must go through a 3 step cleaning process. This process is first washing food service equipment with soap and water and than 2) rinsed with clear plain water and than 3) Sanitized by using bleach at concentrations between 50-100 ppm. Center may use non-NSF dishwasher to wash and rinse the food service equipment and than a plastic tub or one of the two compartments at the stainless steel 2 compartment sink may be used to sanitize food service equipment. * Facility shall wash; rinse and sanitize the compartment prior to using it for sanitizing dishware. Use one cap of bleach (non-scented) to one gallon of water for makeup of sanitizing solution. Use chlorine test strips to test sanitizer solution to be at levels between 50-100 ppm.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kit for bleach/chlorine used at childcare center kitchen.
- General Comments that relate to this Inspection
Center shall post snack menu for center and retain previous months snack menu for 90 days. Observed no snack menu for December and November snack menu posted on dry erase marker. 2 door refrigerator noted at 32 F. Chemicals properly stored and labeled.Handsinks properly stocked with liquid soap and sanitary disposeable towels.Center is preparing and reheating commercially prepackaged and individually packaged corn dogs and mini pizza's along with non-potentially hazardous foods such as crackers. Menu is approved for the foods being served at childcare center. Please post Jesse Pike's food safety manager certificate on site. Reviewed with person in charge sanitization requirements for kitchen. Please develop a system that works for the childcare center to properly wash; rinse and sanitize food service equipment. Please document this procedure and keep it on site. A reinspection is required.
|
12/4/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Operator will be taking CFPM certified food protection/safety manager course within 60 days.Snacks may consist of bulk non-PHF (potentially hazardous foods) such as crackers; popcorn; chips; cookies; fruit bars and cut fruit and vegetables except for the following 3:(1) Melons of any type i.e. cantaloupes; watermelon; etc.(2) Cut leafy greens i.e. lettuce; salad mix; etc.(3) Cut tomatoesAll other fruit and vegetables may be cut and served. Acquire 3 basins or plastic laundry tubs to properly (1) Wash all food service equipment with soap and water(2) Rinse with clear water(3) Sanitize with bleach and water at 50-100 ppm.* All equipment must go through this 3-step cleaning process.Menu approved at time of inspection. No cooking activities or food prep such as sandwich making is allowed until food safety course is taken. Please call health inspector once food safety course has been completed. Notes: Refer recorded at 32 amd 42 F/ OK to operate; OK to issue health permit. Please post health permit in a conspicous spot once received.
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4/18/2014 | Opening Inspection | 100 |
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