- General Comments that relate to this Inspection
Observed final rinse >=180FAll fridges <=40FFreezer <=0FTemperature logs completeHandsink clean and stockedFood storage good
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4/13/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed during the inspectionIf facility is going to process from the garden for on-site consumption; facility will need to have an audit from the NV Department of AgricultureObserved final rinse on dishwasher >=180F Fridge <=41FFreezer <=0FFood storage goodMajority of food is from Washoe County School District
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4/21/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Observed dishwasher hit 180F on final rinseHandsinks clean and stockedFridges <=41FFreezer <=0FLeftover food discarded Thermometers and temp logs available
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4/1/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Violation from last inspection has been correctedObserved final rinse on dishwasher of 180F All fridge <=41F
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12/12/2012 | Routine Reinspection 2nd | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F. Only reaching 150F on final rinse. Management called repairman while on site.
- General Comments that relate to this Inspection
Facility must only use disposable eatry; plates; utensils; etc. until unit is repaired.
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12/10/2012 | Routine Reinspection 1st | 96 |
- [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. Tested at <50ppm. A work order for repair or replacement of the unit had already been submitted.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Dishwasher rinse and wash temperatures only at 120F; to nee repair or replace so it will maintaintemperatire at 140F
- General Comments that relate to this Inspection
**Only a one compartment sink is available besides the dishwasher and handsink; facility must only use disposable eatery and dishes until dishwasher is repaired or replaced**Hansink clean and stockedAll food storage goodFridges <=41FFreezer <=0FTemp logs utilized
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12/4/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Handsink found to be fully stockedMeals are provided by Washoe County Nutritional Services and delivered to siteReach-in Refrig @35FReach-in Frzr @-4FPre-cooked Food is heated w/turbo-fan oven to minimum of 140FCooked food Final Temp Logs; Frzr and Refrig Logs inspected - all OKSanitizer dishwasher to wash utensils - tested - 100 ppm Cl
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11/15/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All meals arrived pre-packaged from Washoe County Nutrition Services.Facility is following approved HACCP procedures; temperature logs checked good. French Toast heated to 165 for this morning breakfast.....All refrigeration checked within acceptable ranges; 38-41 degrees; freezer at -1 degrees.Handsink stocked with sanitary towels and soap; handwashing procedures reviewed and checked ok.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.
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11/8/2010 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Csa Head Start/Community Services Agency, 1100 E 8th St, Reno, NV »