Jack And Jill Learning Center, 1850 Sullivan Ln, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
No violations noted at time of inspection. Thank you.Parents provide lunches and beverages. Center provides non-perishable; non-TCS (time; temperature control for safety foods) for snacks. Snack menu posted as required and center is operating under the scope of its health permit. Handsink properly stocked with liquid soap and sanitary disposable towels. 3 step chemical sanitizing process being conducted in center. Chlorine bleach is used as a sanitizer. No food prep observed at time of inspection. Center staff wear gloves when handling food.Reviewed with operator food safety certification requirements for kitchen.
|
6/24/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you;Child care center does not conduct any food cooking activities. Snack menu consists of cookies; pretzels; chips; popcorn; carrots; pretzels and grahm crackers. No milk is served at center. Center uses resuseble food service equipment and all items go through 3 step cleaning process: Wash; rinse and sanitize.Chlorine bleach is being used for sanitization. NO PHF potentially hazardous foods are being served at center.
|
6/17/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Facility is operating as approvedAll fridges <=41FFood is labeledFood storage good
|
6/20/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No Violations at time of inspection-thank you.Snack menu has not changed. No cooking projects occurring at center. No food being prepared at time of inspection.Please call health inspector if menu changes or if center wishes to do cooking projects with kids. Cold holding refer at 38 F. Handsinks properly stocked. Chlorine test strips on site.Kitchen is clean and organized.
|
10/19/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Center will be serving non-potentially hazardous foods at center such as cookies; crackers; pretzels; chips; graham crackers; popsicles; dry cereal and will be introducting cut fruits and vegetables that are not potentially hazardous. Apples; oranges; berries and crudiferous vegetables such as brocolli and cauliflower may be cut and served. Milk may be used as a beverage and poured onto cereal may also be served. A certified food protection manager is not required to be designated at this center. Please notify health inspector if menu changes. Reviewed with operator 3 step cleaning process. All utensils; food service equipment and dishware must be washed with soapy water; rinsed with clear water and than sanitized with chlorine. All equipment must be fully submerged for at least 30 seconds in chlorine sanitzer at levels between 50-100 ppm. Center has two compartment sink. One basin will be designated as a "handwahing only" sink and the second basin will be for food service and equipment washing. Separate plastic tubs adequately sized to fully submerge the largest piece of equipment used in food service will be used to rinse and sanitize. Except for washing fruits and vegetables; center will be required to wear gloves when serving or preparing ready to eat foods such as fruits and vegetabes. Do monitor staff for proper handwashing prior to any food service operations including washing dishes. Hands must be washed before and after washing dishes and two compartment sink must be washed; rinsed and sanitized between uses ie: after using sink for prepping vegetables and before washing dishes if sink is used to drain liquids. Reviewed with owner and operator flow charts for child care centers. This center will not be cooking any food or be serving potentially hazardous snacks. Center may use re-useable food service equipment. Recommend testing high temp dishwasher located in kitchen to be operational to be used for wash; rinse and sanitizing of equipment. This may be an effective option instead of manual 3 step process. Chlorine test strips on site. OK to operate and OK to issue health permit. Do post official health permit in a conspicuous spot in kitchen when received in mail via USPS. An annual inspection will be conducted within 90 days; this inspection will be unannounced.
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7/10/2012 | Opening Inspection | 100 |
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