Cold Springs Child Care Center, 17495 Egret Ln, Washoe County, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [5] Necessary toxic items properly stored; labeled; used
400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed markers and glue stick stored with single service flatware and cutlery. Discontinue storing toxic art supplies with food service equipment. This is a source of cross contamination. Markers are handled by children and staff and than touch clean equipment which are later placed into the mouth. Observed 2 bottles of water stored next to cleaning chemicals. * Corrected on site. * Corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Please declutter and organize kitchen. This kitchen is heavily utilized with the operations of the childcare center. Do remove items not used in the operations of the business and wipe down entire kitchen.
- General Comments that relate to this Inspection
2 door cold holding unit checked OK and recorded at 36 F.Snacks menu posted and childcare kitchen is operating within its scope of its health permit.Chlorine sanitizer recoded at 100 ppm at sanitizer tub. Food service equipment properly being washed; rinsed and sanitized. Handsink properly stocked and labeled with handwashing sign.
|
5/8/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Cold holding 2 door reach in upright refrigerator checked OK and recorded at 40 F. Food properly stored. Do monitor for proper labeling of child's and provider's personal food and drinks being stored in kitchen of childcare center. Food properly stored. No chemicals stored next to food.Dairy dates current.Hand sinks properly stocked with liquid soap and sanitary disposeable towels. Lunches provided by parents; snack by center. This child care kitchen has a risk category 1 health permit and has limitations to its food menu. Snack menu is approved with snacks such as crackers; saltines; cut fruit and vegetables; string cheese and milk.Center is operating within the scope of its health permit. Center may not prepare or serve the following:1) Melons of any type2) Leafy greens3) Cut tomatoes.Reviewed with operator food provided by parents for celebrations shall be from an approved source and consist of baked goods that do not contain potentially hazardous fillings such as custard or cream cheese or baked goods that require refrigeration. Home baked goods may be served but parents must be informed that the baked goods come from an unapproved source and have child opt out from eating the baked goods. Parents are not allowed to bring cut melons into the center for celebratory food events. Reviewed flow charts for food service in childcare center's with operator. *** Please acquire a thermometer for the reach in freezer to be at 0 F or lower *** All food items in freezer observed frozen. Do monitor chlorine sanitizer to be at levels between 50-100 ppm. Use one cap of bleach to every gallon of water. Chlorine/bleach sanitizer must be tested daily.Please call health inspector with any changes in snack menu and when center wishes to acquire a CFPM food safety manager to be on site.
|
5/23/2014 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
- General Comments that relate to this Inspection
This support kitchen serves cut fruits and vegetables (no cut melons; cut tomatoes or cut leafy greens allowed). They also serve milk and milk with dry cereal. In addition they serve non-petentionally hazardous food items such as crackers. Furthermore; they serve single serve cheese sticks. No preparation of mac and cheese allowed.temp of refrigerator good at 40 degree F.Either a wash/rinse/sanitize container must be used or the dishwasher is used for wash and rinse of food contact surfaces; followed by a container of sanitizer rinse. Bleach is used as sanitizer.
|
5/28/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Permit for bulk food service only; juice/milk service; and able to cut veggies/fruits excluding leafy greens; melons and tomatoes.2) No cooking at facility; not able ot cook until upgrade kitchen.3) Two comp sink; must have one designated and stocked at all times.4) If go above service in #1 must notify health to see if upgrades are needed.Question call Bryan Wagner at 328-2423Ok to issue permit and operate.
|
10/16/2012 | Opening Inspection | 100 |
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