Kids R Kids, 9410 Double Diamond Pkwy, Reno, NV - inspection findings and violations

Business Info

Name: KIDS R KIDS
Address: 9410 Double Diamond Pkwy, Reno, NV
Total inspections: 5
Last inspection: 11/9/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection -observations made after lunch during clean-up--no violations noted--handsink stocked with soap & paper towels-hand sink was accessible (this was a violationn on previous inspections); did not have opportunty to observe hand-washing -dish machine sanitizer @ 100 ppm chlorine-test strips available--storage refrigerator @ 45 F.-47 F. (food temperatures @ 38 F--41 F.--checked cold cuts; cheese; etc.). Checked again at end of inspection--temerpature had come down to 37 F--40 F.--see note below.-foods well-frozen in storage refrigerators--facility is clean and well-organiozedImprovement focus: 1.) wash hands in hand wash sink only; not in 3 compartment sink. 2.) make sure that food does not block cold air in refrigerator- 3.) service refrigerator including vacuum cleaning coils as it appears temperature is bouncing around a bit more than usualCFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date ---David is ServSaf certified but needs to post certificate-Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.--NO ONE	11/9/2015	Routine Inspection 2nd	100
General Comments that relate to this Inspection -observations made during lunch prep--no violations noted--handsink was open and accessible; stocked with soap and paper towels; observed hand-washing prior to applying gloves. Gloves were used properly only when directly touching ready-to-eat foods (sandwiches) that will not be cooked.-chlorine sanitizer in dish machine @ 50 ppm.-storage refrigerator @ 40 F. ambient temperature: all foods properly date labeled-foods well-frozen in both freezers--facilitiy is clean and well-organized--all foods at least 6" off floor in driy storage area-CFPM was not onsite; but was available by phone.	3/31/2015	Routine Inspection 1st	100
[4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized 140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Bleach sanitizer had run out and was not observed. Cook agreed to use 3 compartment sink temporarily. Corrected immediately. [4] Number; convenient; accessible; designed; installed 300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.A bin of drink cups was in had sink along with a dirty dish. Keep handsink unobstructed at all times so that hands can be washed. Corrected immediately. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle 310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Paper towles missing near hand sink. Keep stocked at all times. Corrected immediately. General Comments that relate to this Inspection -no other violations noted--storage refrigerator @ 38 F. (lunch meat @ 35 F.)-foods in freezer well-frozen--dry storage area is well-organized; all foods stored at least 6" off floor -facility is clean and well-maintained--did not have opportunity to observe hand-washing; but cook was not touching any foods with bare hands at time of inspection-	11/18/2014	Routine Inspection 2nd	90
[2] Food protected during storage; preparation; display; service; transportation 050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Raw hamburger stored in reach-in above apple juice. Raw meats; poultry; raw shell eggs must be stored beneath drinks. [4] Number; convenient; accessible; designed; installed 300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Trays stored on drain; floor made hand-sink inaccessible. Kepp area free of equipment so that hand sink can be utilized through out food prep.Aslo; noted staff using 3 compartment sink for hand-washing rather than hand-sink. Only hand sink should be used for washinf hands--3 compartment sink is solely for washing dishes.-both issues corrected immediately- General Comments that relate to this Inspection -observations made during lunch preparation---kitchen staff failed to wash hands prior to putting on gloves--this can be noted as a 5 point deduction--did not deduct points on this inspection--warning given.-recommend that staff do not wear gloves for all kitchen work--only during direct handling of ready-to-eat foods--to avoid contaminating the outside of gloves from other surfaces---no other violations noted---storage refrigerator @ 36 F.--hand sick stocked with soap and paper towels--dish machine sanitizer @ 50 ppm--foods in freezers are well-frozen-	2/10/2014	Routine Inspection 1st	94
[4] Number; convenient; accessible; designed; installed 300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Hand wash sink had cleaning brushes; drinking straw; gallon drugs of detergent stored inside--hand sink must be used only for hand washing; not for rinsing dishes or storing detergents or cleaning brishes--use bus tubs for storage-corrected immediately--all items were removed from hand sink- SECTION XVI: GENERAL COMMENTS -observations made duribng lunch prep and service--no other violations noted--refrigerator @ 36 f.--all foods stored properly--all foods in freezer well-frozen--facility is clean and well-organized--chlorine sanitizer in dish machine @ 50 ppm--observed staff wearing gloves during food service--using untensils to serve--no bare hand contact of food n oted--appears that personal hygiene practices are good SECTION XVII: ABATEMENT DATE N/A--corrected immediately	12/9/2013	Routine Inspection 2nd	96

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