- General Comments that relate to this Inspection
-observvtions after lunch during clean-up--no violations noted--hand-sink stocked with soap and paper towels--no opportunity to observe handwashing--storage frig @ 38 F. (raw ground beef @ 37 F.); all foods properly stored with raw meat on bottom shelf away from ready-to-eat foods (melon);-storage freezer @ 1 F.-dishwasher: rinse cycle @ 168 F. at rack level (checked with thermometer which confirmed guage temperature)-cook temperature logs reviewed--done well and no problems noted--most animal food products are pre-cooked with the exception of occasional ground beef used intacos; spaghetti sauce; etc.-facilty is clean and well-organizedNo improvement focus; everything done well in this kitchen.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.--NONEFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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11/9/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations during food prep for lunch--no violations noted--observed CFPM preparing foods--no bare hand contact of foods notedhandwashing not observed-handsink stocked with soap/paper towels--storage refrigerator @ 36 F. (cut melon @ 36 F.)-dish machine @ 185 F. on guage during rinse cycle--foods appropriately date-marked--facility is clean and well-organized--all meats/poultry are precooked and reheated for service-
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4/9/2015 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Raw; shell eggs stored above apples; melons; cucumbers. Corrected immediately.
- General Comments that relate to this Inspection
-no other violations noted-observations made suring lunch oprep--all temps w/i acceptable parameters--Sweidsh meatballs are pre-coocked; frozen; heated according to labeled instructions--held hot on stove @ 135 F. to 148 F.--refrigerator @ 40 F. (cheese @ 35 F.); freezer @ 0 F.-hand sink stocked with soap/paper towels--observed CFPM washing hands---dish machine @ 180 F. on rinse--must run machine at least 3 times before sanitizing temperature is achieved--CFPM is aware that she needs to do thiis---facility is clean; well-organized--all foods are date-marked appropriately-
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8/29/2014 | Routine Inspection 2nd | 98 |
- General Comments that relate to this Inspection
-observations made just prior to lunch service--no violations noted--reheated; pre0-cooked frozen hamburhgers-188 F. cook temperature--storage refrigerator at 41 F--all foods properly stored-freezer @ 4 F-dish machine @ 176 F-CFPM is aware that it takes 3 cycles to bring it up to 180 F.-hand sink stocked with soap and paper towelsfacility is clean and well-organized
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2/6/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observatiopns made during lunch preparation--cold lunch--ham and cheese sandwiches--no violations observed--storage refrigerator @ 38 F.; all food sporperly stored--dish machine @ 196 F. on rinse cycle--faciltiy is clean and well-organized--hand sink stocked with soap and paper towels--observed CFPM washing hands and applying gloves to prepare ready-to-eat-foods--good personal hygiene practices noted-
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9/6/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-no violations noted-observations made just before and during lunch service-storage refrigerator @ 40 F. sliced honeydew bmelon @ 34 F-storage freezer @ 6 F.-dish machine; wahs-120 F; rinse 180 F.observed grilled ham/cheese sandwich prep-ham on prerp line @ 34 F.; CFPM wore gloves; hands are prewashed prior to applying gloves-good personal hygiene observed-observed classroom staff properly washing hands prior to applying gloves-teachers sometimes cut up sandwiches in classroom--this is part of food preparation under the kitchen pernit and must be supervised by the CFPM
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3/1/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Preparing lunch-frozen chicken nuggets amd canned pinneapple--storage refrigerator @ 33 F. Honeydew melon @ 38 F.-freezer @ 2 F.-hot water dish machine @ 120 F wash cycle/200 F. on rinse cycle Checked at rack level-temp. @ 162 F.-hand sink stocked with soap and paper towels-observed CFPM washing hands at appropriate times-food thermometer is calibrated
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8/28/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
PREPARING LUNCH AT TIME OF INSPECTION. NO VIOLATIONS NOTED. HOT HOLDING MAC AND CHEESE @ 142 DEGREESREFRIGERATOR @ 40 DEGREESFREEZER @ 0 DEGREESDISHWASHER @ 192 DEGREES ON DIAL165 DEGREES AT RACK LEVELHANDSINK STOCKED WITH SOAP AND PAPER TOWELS.DISCUSSED PREP AND SERVICE OF MELONS ESPECIALLY CANTALOUPE. CFPM TO SCRUB OUTSIDE WITH SCRUB BRUSH. CUTS MELON INTO PIECES IMMEDIATELY BEFORE SERVICE OR REFRIGERATES UNTIL TIME TO SERVE. DISCUSSED USE OF GLOVES TO PREPARE READY TO EAT FOODS THAT ARE NOT COOKED PRIOR TO SERVICE.DISCUSSED EMPLOYEE ILLNESS POLICY TO EXCLUDE ANY WITH VOMITING/DIARRHEA ILLNESS FOR 48 HRS AFTER THE LAST BOUT OF ILLNESS (MUST BE ILLNESS FREE FOR 48 HRS BEFORE RETURNING TO WORK).
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3/6/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM LINDA DREHER ABSENT DUE TO ILLNESS. ALEX ESCOBAR ALSO A CFPM WAS IN CHARGE.NO VIOLATIONS NOTED.TEMPERATURE LOGS ARE KEPT ON ALL EQUIPMENT.REFRIGERATOR @ 40 DEGREESFREEZER @ 5 DEGREES.DISHWASHER RINSE CYCLE @ 180 DEGREESHANDSINK STOCKED AND FUNCTIONAL.RECOMMEND KEEPING TEMPERATURE LOGS FOR COOK TEMPERATURES ON HAMBURGER; CHICKEN OR OTHER RISKY PROTEIN FOODS.ALSO; MAKE SURE THAT ALL FOODS SUCH AS BREAD ARE PLACED AWAY FROM HANDSINK COUNTER TO AVOID CONTAMINATION..
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11/3/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.STORAGE REFRIGERATOR @ 36 DEGREESINTERNAL TEMPERATURE OF HALVED CANTALOUPES @ 44 DEGREESSERVICE WHICH INVOLVES CHILD CARE TEACHERS DOING FINAL SLICING IN CLASSROOMS. THIS PROCEDURE SHOULD BE DONE BY CFPM IN THE KITCHEN RATHER THAN IN CLASSROOMS BECAUSE OF SALMONELLA RISK. RECOMMENDED LEAVING SLICED CANTALOUPE UNCOVERED UNTIL TEMPERATURE OF 41 DEGREES IS ACHIEVED AS COOL DOWN TIME INCREASES UNDER PLASTIC STORAGE.FREEZER @ 0 DEGREESDISH MACHINE FINAL RINSE @ 180 DEGREES AT MANIFOLD.THE ONLY RAW MEAT PREPARED IS HAMBURGER USED IN SPAGHETTI SAUCE. HAMBURGERS ARE PRECOOKED AND REHEATEDCHICKEN NUGGETS ALSO PRECOOKED.CFPM DEMONSTRATED ADEQUATE UNDERSTANDING OF HANDWASHING AND GLOVE USE. DISCUSSED SICK LEAVE REPLACEMENTAND REQUIRED EXCLUSION FOR GASTROENTERITIS FOR 48 HRS AFTER SYMPTOMS HAVE STOPPED. CFPM REPLACEMENT IS ALSO CERTIFIED BY WCHD.
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4/13/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS:- All temperatures were within regulation (freezer ambient -10F; refrigerator 38F). High temperature dish machine sanitizing rinse = 200F at the jacket.- Hand washing sinks stocked and operational.- Facility clean and well organized.- All chemicals were clearly labeled and properly stored.
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9/13/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NOTES:No violations observed at the time of inspection.Facility was neat and organized and cleanHandwashing sink was stocked and operationalDish machine rinse cycle tested 161F at the dish. Minimum 162F required.Ensure that product which is cooked in the microwave is cooked thoroughly as microwaves are know for uneven heating. Reheat leftovers to 165F.
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5/4/2010 | Routine Inspection 1st | 100 |
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