General Comments that relate to this Inspection Fridges <=41FFreezer <=0FFood Storage goodReviewed no bare hand contact with ready to eat food regulationsHandsink clean and stockedBathrooms clean and stockedFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
9/21/2015
Routine Inspection 1st
100
General Comments that relate to this Inspection No violations Handsink clean and stocked. Bathroom clean and stockedAll lunches are provided by parents; all snacks are served on disposable eateryBathrooms clean and stockedscented bleach is not approved for use on food contact servicesReviewed cleaning process for kitchen and prior to food service Fridge <=40FFreezer <=0F
9/22/2014
Routine Inspection 1st
100
[3] CFPM or person in charge present; certificates posted as required Need one for this facility
General Comments that relate to this Inspection Facility is taking bulk food and splitting into individual servingFacility is also heating up frozen food for service to kidsFacility has a garden and wants to serve food in facility. Will need a CFPM to serve garden food; especially cut tomatoes; cut leafy greens and melons. Highly recommend contact Nevada Department of Agriculture(DOA) and have a best practices audit for gardens in schools and reviewing all the garden best practices information. Food is served on disposable plates and paper towelsHandsink clean and stocked Bathrooms clean and stockedFridge <=41FFreezer <=0F
10/2/2013
Routine Inspection 1st
97
General Comments that relate to this Inspection ** Ok to open; operate & issue permit**Facility is exempt from CFPM and construction requirementsFacility has a two-compartment sink; residental dishwasher; residential fridge (<=41F with thermometer) and a dedicated handsink. Limited menu includes prep of non-potential fruits and vegetables; pouring of milk; warming of food from home which is stored with ice packs; individually packaged potentially hazardous food (e.g. string cheese) and service of bulk non-potentially hazardous dry snacks. Utensils are cleaned in two compartment sink with third tub for sanitizer step. Permit is approved for current menu and operation. Must contact health department if there will be any major changes to operation. If the residential dishwasher is to be used it can only be used to wash and rinse utensils; still must have a third sanitizer step.
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