Farm Fresh - High Desert Montessori School, 2590 Orovada St, Reno, NV - inspection findings and violations

Business Info

Name: FARM FRESH - HIGH DESERT MONTESSORI SCHOOL
Address: 2590 Orovada St, Reno, NV
Total inspections: 5
Last inspection: 1/26/2016

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection -previous violation has been corrected by pre-chilling tuna prior to mixing---CFPM will create a systematic plan and written procedure for using time as a control for foods such as tuna salad which are prepared and served within 4 hrs.-staff are now serving all foods at the HDMS on Silverada--time as a control applies to transported foods as long as Farm Fresh staff are in charge of and monitor service---reviewed SOPs and temperature transport logs which are mostly complete except for the items listed below which must be completed by the next routine inspection--To be completed before next routine inspection: 1.) SOP for employee illness including a plan to back up if CFPM or staff cannot work for a few days or longer 2.) add the type of food tested to the food transport logs---also any "corrective action" such as reheating food to 135 F. prior to transport if that was done. If correcdtive action is not taken; explain why in writing on the logs.	1/26/2016	Routine Reinspection 1st	100
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.Tuna @ 77 F. during preparation for salad. All ingredients including tuna must be prechilled in cans to maintain temp as close to 41 F. as possible before service. Tuna salad to be served within 3 hour time frame; so there no need to discard it. CFPM has the option to submit an SOP for time as a control for approval by the Health Department. But until this is done; tuna must be pre-chilled. General Comments that relate to this Inspection -OBSERVATIONS MADE DURING LUNCH PREP--noted CFPM had covered drink cup; but did not have a straw--warning given--will deduct points on future inspections--all temperatures within acceptable parameters--storage refrigerator @ 41 F. (cheese @ 39 F.)-all foods appropriately date-marked--hand sink stocked with soap and paper towels---observed staff washing hands at appropriate times--proper glove use noted--gloves were removed and hands washed before regloving to touch avocados for lunch salad--good personal hygiene---dish machine: chlorine sanitizer @ 50 ppm.--quats sanitizer is used in rage bucket--@ 300 ppm.--appropriate test strips avaialble and in use-temperature logs for refrigerator and transporting foods were not available (see note below)Improvement focus: 1.) eating and coffee breaks should take place in a designated area outside of the kitchen; drinks are allowed with a covered cup and a straw 2.) keep all logs and SOPs in a binder onsite at all times 3.) chill tuna prior to making salads until "time as a control" is submitted and approved by the Health AuthorityCFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date1.) Christopher C. Taylor; ServSafe #12100090; 3/02/2020Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.	1/20/2016	Routine Inspection 1st	95
General Comments that relate to this Inspection -observations made during lunch prep---no violations noted--storage refrigerator @ 37 F.; (previously cooked chicken @ 39 F.)-storage freezer @ 3 F.-all foods properly stored with raw beef on bottom shelf--(leftovers are donated to a local homeless shelter at the end of the week--these foods are stored separately on their own shelf)-stove hood grates have some greeze build-up--are scheduled to be cleaned this week-sanitizer in dish washer @ 50 ppm chlorine---hand wash sink stocked with soap and paper towels; observed hand washing at appropriate times and proper glove use limited to direct touching of foods thnat are ready-to-eat that do not receive any cooking--facilty is clean and well-orbganized--CFPM is firm about limiting entry of non-authorized personell such as students and teachers--at this time foods are transported to the HDMS Middle School using cambros or cold chests--temperature logs for trnsport to ninclude a temp. before foods leave and after they arrive just before service--unable to review temperatrue logs--see note below--Written SOP for Employee Health and Hygiene was submitted as required on the opening inspection reportImprovemenmt focus: 1.) keep logs on chlorine sanitizer in dish washer--check sanitizer in machine every day as this can go ouit and does fairly often--2.) do not remove temperture logs--these muist remain onsite at all times for review--CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--Christopher C. Taylor; SerSafe #12100090; exp. 3/2/20Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.--NONE	11/18/2015	Routine Inspection 1st	100
General Comments that relate to this Inspection Operator provided copies of temperature logs; menu and lunch preparation procedures and schedule for delivery to and service to Middle School building. Provide SOP on employee health and hygiene.Facility clean including hood; dishwasher installed and checked at 50 ppm chlorine ensure dishwasher sanitizer level is checked on a daily basis.All equipment functional - hand sinks stocked and refer holding at 29Fok to issue permit to operateFacility will be a Risk Level 3. Two CFPMs currently employed: Ximena Acuna; ServSafe #1210093 and Christopher Taylor; ServSafe #12100090; both exp: 3/2/20	8/26/2015	Opening Reinspection 1st	100
General Comments that relate to this Inspection Opening inspection: The plan for this operation includes lunch preparation for students at HDMS at both the Orovada Street and Silverada locations. Both cold foods (salds; sandwiches; sraps; etc.) and hot foods (soups; stews; tacos; etc.) will be prepared fresh daily for immediate service. Foods will be transported to the Silverada school location. A menu will be provided to Health District by the CFPM at the next inspection when the permit is issued. All unserved foods are to be discarded at the end of the lunch period. Any future changes or alterations to this basic operational plan must be communicated to the Health District inspector prior to their execution.A list of any required documents that may include an operational plan; SOPS; logs; HACCP plans; etc. will be provided to the CFPM at the opening reinspection. Time will be given for her to development these documents. Temperature logs for refrigerators; transported foods (temps taken upon leaving the kitchen and prior to service at the Silveratda school); will be required at the time food service is begun for the school year.Prior to issuing the permit; the following must be completed: 1.) Cleaning of the facility; determine when the hood was last cleaned and get cleaned; if necessary; get refrigeration units serviced (clean coils; etc.)2.) Install the new dishwasher; make sure that it is functioning properly; install additional equiment; if needed; make sure that all equipment used in the storage; preparation and service of food is National Sanitation Foundation approved (NSF).3.) Remove all food and other items that belong to the school and the school staff that are stored in the freezer; refrigerator; drky storage area; display refrigerator; etc. These areas are for the use under the Fresh Farm operational permit only and will be needed for that operation.4.) After the permit is issues; "unauthorized personnel" must stay out of the permitted kitchen area during the operational hours of 7 AM to 3 PM. Only foods purchased by Farm Fresh can be stored in the refrigeration units. Teachers must store their food elsewhere out of the permitted kitchen area.There is one additional CFPM who will be working under this skit permit: Christopher C. Taylor; WCHD Certificate #150219; exp. 3/2/2020Post both certificates where they can easily be seen in the service area by the final opening insipection.	7/24/2015	Opening Inspection	100

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