- General Comments that relate to this Inspection
-no activity in this kitcehn at time of inspection--no violations noted-storage refrigerator @ 34 F.; freezer @ -10 F.handsink stocked with soap and paper towelsdish washer: chlorine @ 75 ppm.-much improvement noted in cleanliness since las routine inspection---facility is clean; in good repair--all previous violations have been corrected.Improvement focus: Make sure that CFPM Amaya knows that kitchen staff who are ill with nausea; vomiting; or diarrhea must stay out of kitchen for 48 hours after they are symptom free.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONEFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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3/17/2016 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface. Noted tiles missing. Base coving coming away from wall.
- General Comments that relate to this Inspection
-observations made during non-food prep time--this kitchen is part of a reisdential center for children and breakfast and snacks are typically only prepared and served here.-no additional violations noted.-refrigerator @ 37 F. (canteloupe @ 37 F.); freezer @ -1 F.-hand sink stocked with soap and paper towels--observed children coming in to wash their hands after completing an art project--dish machine chlorine sanitizer @ 100 ppm.-counters and stove area including the hood and filters are kept clean by kitchen staffCFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONEFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.-None
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10/27/2015 | Routine Inspection 2nd | 99 |
- General Comments that relate to this Inspection
-observations made right after breakfast clean-up--this kitchen only serves breakfast and snacks which residents make themselves with staff supervision-main meals are made and transported across the parking lot fo service onsite--no violations noted--hand sink stocked w/ soap & paper towels--no kitchen activity at time of inspection so unable to confirm personal hygiene practices--storage frig. @ 38 F.; freezer @ 7 F. --very limited food storage and no date-marking needed for the few items observed--dish machine sanitizer: chlorine @ 100 ppm; test strips available onsite-facility is clean and well-maintainedImprovement Focus: make sure light is sufficient on prep table--keep blinds open when food prep is in process-
- SECTION XVII: ABATEMENT DATE
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4/9/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations during lunch prep--foods had balready been cooked and were bout to be served--no violations noted--hamburgers @ 128 F.--had just been cooked and were to be compleetely gone within 30 minutes--therefore time is an adequate control--warmer was turned up as high as possible; but buns on hamburgers caused temp. to go below 135 F. If holding foods for more than 4 hours before serving; warmer must be serviced or upgraded to maintain higher temp. under all conditions--hand sink stocked with soap/paper towels--observed staff washing hands at appropriate times--storage frig @ 40 F. (melon @ 45 F.--prepared with in the hour)-storage freezer @ -9 F.-all foods properly stored-all foods date labeled appropriately--dishes are washed/sanitized 2xs--in 3 compartment sink with quats @ 200 ppm; then in dish machine @ 50 ppm bleach-Focus for improvement: 1.) keep ice scoop with handle up in ice or store on the shelf (only used for staff drinks) 2.) make sure all cracks around handles on meat slicer are maintianed clean without any build-up of material
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11/19/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-no activity at time of inspection--this kitchen is available for snacks for residents-most prepared foods for breakfast; lunc; and dinner come from the main kitchen in Too--storage refrigerator @ 4o F.; salsa that had been stored overnight @ 34 F.; butter that had been out for breakfast @ 43 F.--dish machine @ 50 ppm chlorine--hjand sink stocked with soap/paper towels-appeared that hand sink is being used just for hand-washing -not for rinsing dishes as previously--good!-facility is clean and well-organized
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4/2/2014 | Routine Inspection 1st | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Dish machine chlorine sanitizer concentration too low. Have serviced to make sure sanitizer level is at 50-100 ppm. (Make sure staff are not :dry labbing" as the most recent log entry showed 50 ppm.)
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
36) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Dirt; dust build-up on floor in corners; under sinks; etc. Clean and maintain clean.
- General Comments that relate to this Inspection
-observationis made when there was no activitiy in facility---addition problem--appears that hand sink is being used to dump gluids; was grapes?? Hand sink should be used for hand-washing only. Review with residentail staff; make a reminder sign; etc.No other problems noted. REfrigerator @ 36 F.; freezer at -3F.
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12/12/2013 | Routine Inspection 2nd | 97 |
- General Comments that relate to this Inspection
-this is a residential facility which utilizes the kitchen only in evening and early morning--storage refrigerator @ 34 f.; cut-up cantelope @ 36 F.-freezer @ 6 F.-hand sink is stocked with bsoap and paper towels-bleach sanitizer had just run out--took value from logs @ 50 ppmNote: make sure thjat staff are reading and recording actual values on sanitizer logs rather than what values "should be "|0|2205|2016-03-29
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3/27/2013 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks. Hot water had been turned off underneath hand sink. This had gone unnoticed by CFPMs in charge.
- General Comments that relate to this Inspection
-no other violations noted-storage refrigerator @ 34 F. Grated cheddar @ 39 F. Cut up pinneapple @ 42 F.-dish maachine @ 50 ppm.-hand sink stocked with soap and paper towels-freezer @ 20 F. Food are well-frozen-facility is clean and well-organizedAppeared that hand sink is being used to dump drinks as dark spots were notices in sink basin. Remiond staff to use the 3 compartment sink to dump and rinse cups and glasses. The hand sink is for hand-washing only.
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8/21/2012 | Routine Inspection 2nd | 99 |
- General Comments that relate to this Inspection
NO FOOD PREPARED OR SERVED AT THIS FACILITY EXCEPT FOR BREAKFAST (PANCAKES; CEREAL)ALL FOODS ARE TRANSPORTED FROM KIDS KOTTAGE2 IN A HOT CART FOR SERVICE AT KIDS KOTTAGE 1.STORAGE COOLER @ 34 DEGREESCUT MELON (CANTALOUPE) @ 37 DEGREESFREEZER @ 3 DEGREESHANDSINK STOCKED AND WATER IS WARM. CHLORINE BLEACH SANITIZER IN DISH MACHINE AT 75 PPM.
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3/28/2012 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
QUATS SANITIZER DOES NOT REGISTER ANY CHEMICAL ON TEST STRIPS PROVIDED. (SERVICE PROVIDER CONTACTED IMMEDIATELY TO RECTIFY PROBLEM.) SANITIZER LOGS ARE OF QUESTIONABLE ACCURACY AS THEY CONTINUE TO SHOW 200 PPM!!
- General Comments that relate to this Inspection
NO OTHER VIOLATIONS NOTED. THERE WAS NO FOOD PREP BEING DONE DURING INSPECTION. HOWEVER; CHILDREN PREPARE THEIR OWN BREAKFAST AND ONE MEAL A WEEK IS PREPARED IN THIS KITCHEN. CFPM ON RECORD SHOULD CHECK IN TO MONITOR FOOD HANDLING PRACTICES OCCASIONALLY.HANDSINK IS STOCKED AND OPERATIONAL. FACILITY IS CLEAN AND WELL ORGANIZED.STORAGE FRIDGE @ 39 DEGREES.STORAGE FREEZER @ 3 DEGREES.
- General Comments that relate to this Inspection
REINSPECTION FROM 12/7/11. COMPLETED. VIOLATION IS BEING CORRECTED. FACILITY IS CURRENTLY USING QUATS SANITIZER IN 3 COMPARTMENT SINK FOR ALL NON DISPOSABLE DISHES; TRAYS AND COOKWARE.UNLESS DOCUMENTATION FROM MANUFACTURER SHOWING EPA APPROVAL FOR AQ + ULTRA IN DISH MACHINES CAN BE PROVIDED AND DOCUMENTATION ON DISH MACHINE ITSELF (CHAMPION) CAN BE PROVIDED ; THIS PRODUCT WILL NOT BE ALLOWED FOR USE OTHER THAN AS LABELED IN 3 COMPARTMENT SINKS AND HARD SURFACES; ETC.
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12/15/2011 | Routine Inspection 2nd | 96 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.THIS KITCHEN IS ONLY USED AS A SUPPORT KITCHEN FOR BACK UP IN CASE MAIN KITCHEN BECOMES NON-FUNCTIONING.FOODS ARE NOT PREPPED AT THIS KITCHEN. RECEIVE PREPARED FOODS FROM MAIN KITCHEN #F090390 IN HOT HOLDING UNITS THAT ARE SIMPLY SERVED OUT OF THIS KITCHEN.REFRIGERATOR @ 35.8 DEGREES. FREEZER @ 6.7 DEGREES. HANDSINK STOCKED AND WARM WATER AT SINK.PREVIOUS PROBLEM WITH DIRTY BUILD UP ON HOODS HAS BEEN CORRECTED.
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6/2/2011 | Routine Inspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed in hood area - hood grates have dust grease build up. Hood grates must be cleaned on a regular basis to maintain sanitary conditions. Correct by 12/18/10.
- General Comments that relate to this Inspection
The following was observed during the inspection:Handsinks stocked properly with soap and p-towels. Floors; counters; microwave clean.Refrigerators @ 38 f. Freezers @ 0 f. All food products frozen. Dates on food and dairy products have current dates. Dry storage clean and organized.
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12/1/2010 | Routine Inspection 2nd | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed in hood area - hood grate have dust grease build up. Hood grates must be cleaned on a regular basis to prevent potential cross contamination issues. Correct by 6/16/10.
- General Comments that relate to this Inspection
The following was observed during the inspection:Handsink stocked properly w/ soap and p-towels.Counters; floors; microwaves clean.Refrigerator @ 40 f. All food products dated and labeled.Freezers 0 f. All food frozen.Dates current on dairy products & food products. Dry storage clean and organized.
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6/9/2010 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed built up dust and grease on hood vent grates. Clean on a regular basis to prevent potential cross contamination complete by 12/4/09.Observed stains on floor and stainless steel wall behind oven pull out oven and clean on regular basis. Complete by 12/4/09.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food complete by 12/3/09.Light bulbs needed to be installed in hood area. Bert installed light bulbs in hood area and the bulbs will need to be shielded w/ a light shield cover.Install light shield cover before any food prep begins in this kitchen.
- General Comments that relate to this Inspection
Handsink stocked properly w/ soap and p-towels.Counters floors clean.Refrigerator @ 40 f. Dates current on dairy products.Dishwasher 200ppm**Have Robert Boyle and Melanie Young come into the Health District and apply and receive the Washoe County Health District Food Card by 12/11/09. ****
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12/2/2009 | Routine Inspection 1st | 98 |
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