General Comments that relate to this Inspection Hot lunch program will be provided by the Washoe County Nutrition Services along with all snacks. Food is reheated in oven or held hot in oven. Temperatures are recorded daily; after intitial cooking and before each serving on the Food Temperature log.One full time employee shall be certified in the food safety course. This employee shall be employed at least 30 hours a week. Cassandra an employee at teh facility has taken the food safety course and is awaiting test results. She is the only employee who has taken the course for initial certification. Reviewed with operator "No bare hand contact with Ready toe Eat Foods." Childcare kitchen has food grade gloves available and thermometer present to record food cooking and holding temperatures. 2 door cold holding unit noted at 40 F. All food stored properly and is served in disposeable ware. Childcare kitchen has a 2 compartment sink. Chlorine test strips on site for chlorine sanitizer and shall be monitored to be at levels between 50-100 ppm. Use one cap of bleach to 1 gallon of water. This kitchen shall be assigned a risk category 2 health permit. Pleae post the food safety manager certificate and the official health permit in a visible spot in kitchen once received. OK to operate; OK to issue health permit.An annual inspection will be conducted within 90 days. This inspection will be unannounced.
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