Discoveries Preschool, 253 Egyptian Dr, Washoe County, NV - inspection findings and violations

Business Info

Name: DISCOVERIES PRESCHOOL
Address: 253 Egyptian Dr, Washoe County, NV
Total inspections: 5
Last inspection: 11/25/2015

Score
97

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Inspection findings	Inspection date	Type	Score
[1] Storage; handling of clean equipment / utensils 230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.Observed plastic cutlery stored improperly.* Corrected on site. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle 310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no sanitary disposable towels at handsink in kitchen.* Corrected on site. General Comments that relate to this Inspection Center serves crackers; cereal; popcorn and other non-potentially hazardous foods. Center also serves milk; juice and popsicles. All lunches are brought in for children by parents. Center does not reheat or heat up any food.Childcare center has a pet cat at facility. Reviewed with operator to monitor pet cat as to prevent cat from entering kitchen area. Cat is not allowed to sit on counter; food prep areas; tables and any other areas that come in contact with food and beverages. As a condition of the permitted childcare kitchen permit; animals are prohibited from the food establishment. Only service animals (animals that are trained to perform a service for a person with a disability) is allowed to be in a permitted food establishment. Note: High temp dishwasher will be used only for first two steps of cleaning. Center is planning to purchase a chemical sanitizing dishwasher. Discussed with owner what support kitchen may be able to do at center without a food safety manager"(1) Fruits and vegetables may be served except for the following (3): Any melons; cut leafy greens and cut tomatoes. (2) Milk served as a beverage or poured onto cereal. (3) Non-potentially hazardous foods such as crackers; chips; etc.* No cooking projects will/shall be conducted at kitchen without approval by health authority. This childcare kithcen is not required to have a food safety manager on site. This facility does not have or plan to have a food safety manager. Cold holding non-NSF refrigerator temped at 41.7 F. Do monitor temp. at refer to be at 41 F or lower. Dairy dates observed current. All food properly stored. No chemicals stored next to food.	11/25/2015	Routine Inspection 1st	97
[2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) Acquire chlorine test kit for chlorine used at childcare center kitchen.Chlorine sanitizer shall be at levels between 50-100 ppm. * Owner ordered test strips and awaiting delivery. General Comments that relate to this Inspection Note: High temp dishwasher will be used only for first two steps of cleaning. Do provide detergent for dishwasher. All other violations corrected at time of inpsection. Discussed with owner what support kitchen may be able to do at center without a food safety manager"(1) Fruits and vegetables may be served except for the following (3): Any melons; cut leafy greens and cut tomatoes. (2) Milk served as a beverage or poured onto cereal. (3) Non-potentially hazardous foods such as crackers; chips; etc.* No cooking projects will/shall be conducted at kitchen without approval by health authority.	12/2/2014	Routine Inspection 1st	98
[4] Facilities to maintain product temperature 040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed 1 gallon milk containers with the following recorded temperatures: 43 F - 46.5 F. Thermostat lowered at 2 door refrigerator at time of inspection. Discussed with operator to monitor cold holding of dairy milk at 40 F or lower. Do temp the actual milk to ensure proper cold holding at 40 F. [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required Please repair commercial dishwasher in kitchen. Any food service equipment used for snacks such as metal trays must be properly washed; rinsed and sanitized. This dishwasher is designed to be a chlorine sanitizing unit. A three tub system may be used to 1) Wash with soapy water 2) Rinse with clear water and 3) Sanitize with chlorine and water at chlorine levels between 50-100 ppm.One of the two basins at the two compartment sink in the kitchen may be used to conduct the first step.The hot water at the hot water heater may be adjusted to meet the requirements of the hot water temperature for adequate cleaning of food service equipment. [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.Childcare kitchen shall acquire a chlorine test kit for chlorine to be used to sanitize food service equipment. Any type of equipment that is used in serving food and drink in the kitchen. Chlorine sanitization should also be done on food contact surfaces such as the kitchen counters; in the microwave; shelving; etc. The level of chlorine shall be monitored to be at levels at 50-100 ppm.Also acquire a thermometer to monitor the milk temperatures at the refrigerator. Consider acquiring a digital thermometer. [1] Non-food contact surfaces: designed; constructed; maintained; installed; located 210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Hot water heater observed leaking inside cabinet next to refrigerator. Investigate source of leak and clean interior of cabinet of all corrosion rust and declutter cabinet. This will prevent cabinet from going into further disrepair and to prevent vermin attraction. [4] Number; convenient; accessible; designed; installed 300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.One of the two basins at the two compartment sink must be designated as a "handwashing only" sink. No other activity may occurr at this basin. Please post a "handwashing only" sign at one of the two basins. Handsink shall be stocked with liquid soap and sanitary disposeable towels at all times. Observed dirty dishes in one basin and a drying rack of clean dishes in the second basin. Reviewed with operator importance of a double handwash. All employees must wash hands in kitchen sink after using bathroom and before handling any snacks. General Comments that relate to this Inspection Center serves crackers; cereal; popcorn and other non-potentially hazardous foods. Center also serves milk; juice and popsicles. All lunches are brought in for children by parents. Center does not reheat or heat up any food. Reviewed with operator to post snack menu in kitchen. All employees shall handle food with a scoop or gloved hands. Do not use bare hands to handle ready to eat foods.Discussed with Laurie and Silvia; supervisors for childcare center to cease and desist with any cooking activities until an approved 16 hour food safety course is taken by an employee who is employed at the center for at least 30 hours a week and a written food safety plan is developed for each cooking/food teaching activity to be conducted at the childcare kitchen. A copy of the Washoe County approved food safety instructors was given to the supervisors at time of the inspection.Discussed with operator to have all celebratory food brought into the center to be from an approved source such as a grocery store. Parents are acting as agents on the behalf of the center and shall purchase any food that is brought into the center to be within the same day of the celebratory event.A reinspection is required. Please call health inspector if an extension is needed to repair dishwasher at 328-2682.	11/7/2014	Routine Inspection 1st	87
[2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) Discussed with operator to acquire chlorine chemical test kit. Make chlorine solution using 1/2 cap of bleach to one gallon of water and test sanitizer solution to be at levels between 50-100 ppm. No chemical test kits available. Must provide accurate chemical test kits.Test kits may be acquired at Resco; Cash & Carry or your local chemical and cleaning supply vendor. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle Observed no sanitary disposable towels at handsink. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. * Corrected on site. General Comments that relate to this Inspection Cold holding upright refer recorded @ 38 F.Center does not conduct any food teaching activities. Child care center must have a Washoe County certified food protection manager to be on site if center wishes to conduct cooking projects with children.Currently; center provides snacks and parents provide lunches for individual child. Snacks consist of dried crackers; carrots; and serves milk. All snacks served in disposable eatingware.Observed good handwashing.	11/27/2013	Routine Inspection 1st	96
General Comments that relate to this Inspection Ok to issue permit to operate support kitchen.Food menu consists of prepackaged crackers; peanut butter and jelly; and other non potentially hazardous food products and milk that are portioned and served to children.Based on these operations; kitchen is exempt from commercial kitchen requirements.RIsk category 1 has been assigned and; therefore; facility not required to have a Certified Food Protection Manager on staff.Some re-usable utensils used in kitchen to be washed and rinsed in undercounter dish washer and to be sanitized by inmersion in sanitizing solution in one compartment of kitchen sink which has 2 compartments. Other compartment to be used for hand washing only. Keep hand soap and paper towels stocked at alll times. Sanitizing solution must be set up at 50 to 100 ppm chlorine concnetration; use test strips to check for proper concentration. No bare hand contact with ready to eat food products must be implemented. Employees must wash their hands first and then put on gloves before handling ready to eat foods.	9/19/2012	Opening Inspection	100

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