- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed can opener with visible food debris buildup. Facility shall clean the can opener on a routine basis. All food contact surfaces shall be kept in a clean and sanitary condition.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Facility shall clean all food debris buildup on drawers of kitchen. Observed visible debris buildup on ledges of drawers.Recommend having drawers replaced to be in good repair and lined to be smooth and easily cleanable.
- General Comments that relate to this Inspection
The childcare center has a second CFPM: Michelle D Cook M130778 exp. date: 10/26/18.Childcare center is considering having the kitchen cook take a food protection manager course and the health and safety coordinator take the course for initial certification. Corey Huffman and Melissa Falcon.Cold holding units checked OK and within regulations. Food properly stored.No raw foods over to ready to eat foods. Chemicals properly stored and labeled. Dairy dates observed current.Quat sanitizer recorded at 3 compartment sink noted at 200 ppm.High temp. dishwasher noted at 185 Final rinse temperature. No cooking observed at time of inspection. Center has a good working sick and exclusion policy.
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8/20/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Cold holding units checked Okay and within regulations < 40 F. Food properly stored. Food stored off ground. Observed good and consistent date coding. Handsink properly stocked with liquid soap and sanitary disposeable towels. Chemicals properly stored and labeled.High temp dishwasher recorded at 183 F final rinse temperature.Clean equipment stored properly. Discussed with operators to wash hands properly when going between clean and dirty dishes. Do store all personal employee food in a separate container labeled employee food in cold holding units in childcare kitchen.
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10/7/2014 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed 2 boxes of food stored directly on floor of kitchen. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [3] CFPM or person in charge present; certificates posted as required
Center is preparing and cooking food. A certified food protection manager is required to be designated to this facility and at least a 30 hour employee.
- [1] Storage; handling of clean equipment / utensils
Observed metal spoons stored improperly in 2 year old room. Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.
- [5] Necessary toxic items properly stored; labeled; used
Observed chemicals stored next to clean food service equipment on top shelf overhead 3 compartment sink. Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.
- General Comments that relate to this Inspection
No food observed cooking at time of inspection. High temp dishwasher recorded with 180 F final rinse temperature. Cold holding units checked OK and recorded < 40 F. Handsinks properly stocked.Dairy dates current.
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10/2/2013 | Routine Inspection 1st | 89 |
- [1] Non-food contact surfaces of equipment and utensils clean
Clean throughout cupboards of all food debris accumulation. Wipe down all spills and clean handles to all cabinets. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Facility shall create a regular cleaning schedule for kitchen cabinets and cupboards to keep kitchen in a sanitary condition.
- General Comments that relate to this Inspection
Cold holding units checked OK and recorded < 40 F. All food properly stored and observed date coding being used.Handsink properly stocked with liquid soap and sanitary disposable towels.All food on lunch menu that is potentially hazardous is pre-cooked and required reheating only. Discussed with operator to have custodial staff remove all loose debris from around garbage enclousure. Keep lid closed on garbage can when not in use to prevent vermin harborage. Observed good handwashing.
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9/6/2012 | Routine Inspection 1st | 99 |
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Observed dripping faucet at 3 compartment sink. Repair to have no drips or leaks.
- General Comments that relate to this Inspection
All food properly stored and date coded. No leftovers are kept for reservice to children at center. High temp. dishwasher recorded @ 183 F rinse cycle.Center does not use any damaged food products. All food comes from US foods and is delivered to center.Pest control services center weekly. No signs of vermin at time of inspection. No bare hand contact to food. Observed good handwashing. Do increase chlorine sanitizer at 3 compartment sink to be a minimum of 50 ppm; use the color indicator on the test strip package for proper makeup of chlorine sanitizer.
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9/27/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Reach in reefer 38 F; -12 F reach in freezer.No bare hand contact to food.All food supplied by center; no outside food brought in. Birthday celebrations involve only store bought food. No homemade.High temp. dishwasher recorded at 190 F rinse cycle. Bleach sanitizer recorded at 200 ppm. All use by dates current and observed date coding being utlilized. Review exclusion policy and return to work policy.
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9/14/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:No site visit. CFPM update only.
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12/3/2009 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Facility has 30 days to acquire CFPM
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Acquire the correct chemical test kit for chlorine sanitizer. Do lower concentration of chlorine sanitizer to be at levels between 50-100 ppm.
- [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.Do keep handsink assessible at all times to ensure proper handwashing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface. Facility shall replace/install missing floor tiles under dry storage shelves within 30 days.350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floors under reefer and around perimeter of kitchen dirty. Do clean on a routine basis.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.* Corrected on site.
- General Comments that relate to this Inspection
Notes:Reach in reefer @ 41 F. Food properly stored. All dates current. Only two employees work in kitchen. Reviewed handwashing procedures and makeup of chlorine sanitizer at 3 compartment sink. Facility will monitor high temp. dishwasher to ensure that rinse temp. is at 180 F prior to using it for sanitizing dishware and toys. Observed high temp. dishwasher rinsing at 180 F after 3 cycles of use.
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7/22/2009 | Routine Inspection 1st | 87 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed damaged floors under three-compartment sink; in addition; floor areas need to be cleaned and sanitized. Facility will place a work order for floors 10/2/2008.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:No cooking or hot-holding observed at the time of inspection. We reviewed required cooking temperatures and the importance of ensuring any product reheated reaches 165 for at least 15 seconds. Facility has very limited cooling/reheating; however; we reviewed all the procedures.We reviewed the importance of monitoring handwashing and minimizing bare hand contact when preparing ready-to-eat foods.Observed reach-in refrigeration units operating within acceptable ranges between 36-38 degrees; freezer observed at -1 degrees.Reviewed three-compartment sanitization procedures and verified final rinse on the high temperature dishwasher at 183 degrees.Handsinks stocked with sanitary towels and soap.
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10/2/2008 | Routine Inspection 1st | 99 |
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