Imagination Station Learning Center, 1410 Iratcabal Dr, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed prep table with torn contact paper. Remove torn contact paper so that surfaces are smooth and easily cleanable.
- General Comments that relate to this Inspection
CFPM:Sheri Keenan; NRFSP; cert EV20591918; exp 2/18/16Two addtional employees are scheduled to take the certification class in the next month.No one has taken an inital certification exam in last year and failed. Notes:-hand washing sinks stocked; handwashing signs posted; review with employees that a double handwash shall occur. Hands shall be washed after using the restroom in the restrooms handsink and once employees enter the kitchen in the kitchen handsink before prepping any food in the kitchen.-discussed no bare hand contact with ready to eat foods with no issues noted-freezer at -10F; refrigerator at 36F; ham temped at 36-facility has no raw product; eggs used are pastuerized-food all properly stored-individual portions are served; no common bowls; no left overs are kept-chemicals properly labeled and stored-reviewed dishwashing procedures with no issues noted-test strips available for monitoring sanitizer-thermometers available-reviewed food safety plan with operator with no issues noted-facility is clean-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
8/5/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Cold holding units checked OK and within regulations. Thermometers present. Kitchen is secured and only authorized personnel in kitchen. Chemicals properly stored and labeld.Food properly stored off ground.Reviewed with operator use by dates for dairy. Do observe use by dates on dairy products for best practices. Handsinks properly stocked.Restrooms observed clean. Center is operating within scope of its health permit. Cooking activities conducted on site and food safety plan on site for review.
|
8/5/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.All cold holding units checked OK; thermometers present.Dairy dates current.Food stored properly. No chemicals stored next to food.Reviewed flow charts for permissable foods in childcare support kitchen. Center provides snacks such as crackers; sliced apples; yogurt; cheese sticks; banannas; cereal; milk and toast. Center does "snackactivities" and cooking projects with children. Food safety plan reviewed by health inspector and checked OK. Handsinks properly stocked and functional.
|
7/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Center will be acquiring a food protection manager for childcare kitchen to be able to serve precooked; commercially processed foods and to conduct cooking/teaching projects with student's. Only commercially processed and or pastuerized potentially hazardous foods may be prepared on site along with the cutting of fruits and vegetables. Cut leafy greens; melons and tomatoes shall not be served. Reviewed with operator flow charts for food operations that are allowed at kitchen which will be assigned a risk category 2 health permit. Center will be serving non potentially snacks such as cereal; pretzels; and crackers. Apples; oranges; cauliflower; brocolli and berries may be served and cut.Center has 2 kitchens. Kitchen #1 has a non NSF range and a one compartment sink. This sink will be changed out to a 2 compartment sink. Two separate restrooms with operating handsinks are located in the same kitchen. A 2 compartment sink and a separate handsink. Do post a handwashing sign at all handsinks. A dishwasher and a 2 basin sink is located in kitchen #2. Foodservice equipment may be washed and rinsed in dishwasher or washed in rinsed in the 2 basin compartment and than a separate basin tub setup for the sanitizer step. Use one cap of bleach to 1 gallon of water and test sanitizer solution to be at levels between 50-100 ppm. Hot and cold water observed at all handsinks. Soap and sanitary towels stocked.A written health safety plan must be submitted to health authority and approved prior to any cooking teaching projects. This written food safety plan must incoporate hygeine; temperature; sanitizing; cross-contamination and chemical storage requirements. A CFPM (certified food protection manager) must be on site when the food teaching project is occurring.Ok to operate; Ok to issue health permit. Do post official health permit on site once received via USPS. A annual inspection will be conducted within 90 days.
|
7/20/2012 | Opening Inspection | 100 |
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