His Kids Preschool, 3195 Everett Dr, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Handsink clean and stockedFridges <=41FFood storage goodExpirations dates current on foodReviewed cleaning of sinks prior to prepping fruits and vegetables Reviewed no bare hand contact with ready to eat foodFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. No other CFPMs at this location.
|
11/24/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handwash clean and stockedFridges <=40FFreezer <=0FAll food items cooked for curriculum need to have a written procedure that includes: cleaning procedures; source of all food items; proper cooking temperatures for cooked items; statements concerning leftovers; how temperature is checked by staff and equipment/utensils used for cooking and preparing food items.Food storage good
|
11/24/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Reviewed 3 step process and bleach concentration with operatorFridge <=41FFridge <=0FFood storage goodHandsinsk clean and stocked
|
12/31/2013 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Need one for this facility. A staff member is already signed up to attend a Servsafe class this month. Remember; once Servsafe corticated is obtained; must register with Wash County Health and post CFPM certificate in a conspicuous place in the kitchen.
- General Comments that relate to this Inspection
**Ok to open; operate & issue permit**Kitchen has a commercial reach-in fridge; two compartment sink; a prep sink and a residential dishwasher. One sink will be designated as a handsink; one for prep and one as the third step in a 3 step cleaning process in conjunction with use fo the dishwasher. Commercial fridge <=41F with a thermometer. Ensure all food for the staff and students of facility are separate from church food. Most meals and food comes from student's homes. Occasionally faciliyt bakes items or has small meals inclduing sandwhiches. Facility must limit cooking of potentially hazardous food items and complex food cooking processes unless kitchen is updated and approved by Washoe County Health. Melons; tomatoes and leafy greens can be surved as long as they are pre-cut/pre-packaged; not processed on site; temperature controlled and served with gloves. Permit is approved for current menu and operation.
|
10/12/2012 | Opening Inspection | 97 |
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