- [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. Bottle of bleach had run out. Corrected immediately. Tested at 100 ppm.
- [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.REfrigerator in teen area kitchen was dirty. Wipe up drips immediately and clean as part of daily and weekly schedule.
- General Comments that relate to this Inspection
-observations made furing lunch preparation-no other violations noted--Storage refrigerators in both kitchens at 39 F.; and 37 F. respectively.-Dish washer in salelite kitchen at 50 ppm chlorine. Handsinks stocked with soap and paper towels in both kitchens. Quats sanitizer in spray bottles and rag bucket @ 300 ppm.-observed bean burritos in oven for today's lunch. Beans are cooked and served the same day. All leftovers are thrown ot. Students assemble the burritos under teach and CFPM supervision. Reviewed process with CFPM and teacher: students wash hands and then apply extra samll gloves before assisting with food preparation such as sprinkling grated cheese onto the burritos which the teacher than wraps with aluminum foil. The burritos are then put into an ovem amd jeated tp 165 F before being served. No problems identified.Improvement focus:1.) Keep logs on chlorine sanitizer concentration on the dish washer; as well as quats santizer and chlorine bleach sanitizer in the spray bottles. 2.) Keep cook temperature logs. This practice was previously done and should be continued. 3.) Store all raw shell eggs in the main kitchen refirgerator.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date---Mary Levi; Failed to obtain her WCHD Cert info which was posted--expires in 2018Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.--NONE
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11/17/2015 | Routine Inspection 2nd | 95 |
- General Comments that relate to this Inspection
-observations mae during lunch prep--no violation noted--storage refirgerator @ 39 F.-chlorine sanitizer in dish machine @ 100 ppm-chlorine sanitizer in spray bottle was >200 ppm--however; not used on food contact surfaces and did not deduct points-added water to adjust to 100 ppm--cooling mashed pinto beans cooked in AM--after 1 hr; beans were @ 87 F.--this was a small amount of leftover beans from vegetarian burritos to be served for lunch-put into refrigerator in shallow cassarole uncovered to complete cooling--lunch burritos with beans are cooked to 160 F. and checked with a food thermometer prior to service--hand sinks in both kitchen stocked with soap and paper towels--did not have opportunity to observe hand washing-- storage refrigerator in second kitchen used for middle school snacks-temperature @ 41 F-Improvement focus: 1.) make sure that chlorine sanitizer in spray bottles is between 50-100 ppms (use test strips to check concentration) 2.) keep a log for sanitizer concentrations 3.) make a sign for egg storage in storage refrigerator in second kitchem
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3/24/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-0bservations made during lunch prep and service--no violations noted--storage frig @ 40 F. (butter @ 39 F.)-noted student shelping with food preparation--used utensils to serve food; no bare hand contact; staff wear gloves when handling ready-to-eat foods like vegetables; grapes; other fruit--dish machine chlorine sanitizer @ 100 ppm--quats sanitizer in rag bucket and spray bottlesw @ 300 ppm--sesignated hand sink and food prep sink appear to be used appropriately---all fods properly stored in frig--all thermometers calibrated-No problems noted.
- SECTION XVII: ABATEMENT DATE
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9/11/2014 | Routine Inspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Lettuce from school garden had significant loose soil on roots--stored above ready-to-eat foods in refrigerator. Clean off loose dirt prior to placing school-grown vegetables before putting them in frig.
- General Comments that relate to this Inspection
-no food prep at time of inspection--CFPM was off for day--only limited food prep including mac and cheese in her absence--no additonal violations noted--frig @ 35 F.- all foods properly stored--dish machines in both kitchens were tested @ 50 ppm chlorine--both kitchens are clean and well-maintianed--hand sinks stocked w/ soap & paper towels-Focus: there is a 2 compartment sink in main kitchen-one side should be designated as the hand sink and only hand-washing should be done in that sink; no dumping; no rinsing of dirty dishes; etc. Likewise; the second sink should be designated for rinsing dishes; dumping; used with a colander for washing vegetables; etc. Recommend making a sign to post above each sink so that everyone using the kitchen will use the sinks properly-
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4/28/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
-OBSERVATIONS DURING FOD PREP--no violations noted-stroage refrigerator @ 32 F. All food stored properly-designated hand sink stocked with soap and paper towels--observed staff washing hands during preparation of bean burritos for lunch--separation of sinks for produce washing described--food such as pinto beans are cooked for immediate; same day service--leftovers are discarded to avoid risks associated with cooling and rehaeating of product--clroine in dish machine @ 100 ppm.--produce from school garden is used routinely in school lunch-School has been inspected and approved for a certificate by the Nv Dept. of AG. (see attached)-only one NDA recommendation to relocate compost so that garden is not down wind--
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10/1/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-obervations made during lunch service--no violations noted-walk-in @ 32 F.; storage freezer @ -7 F.-all logs current-no problems noted--hot beef lo mein @ 167 f.; turkey dogs @ 130 f.; salads with cold cuts @ 51 F (all foods serve immediately)-milk cooler @ 37 F.--hand sink stocked with soap and paper towels-did not have opportunioty to observe hand-washing--student helpers on line wearing gloves-serving cut up oranges--no problems or glove contamination noted--hot water dish machine: wash cycle @ 162 F.; rinse cycle @ 186 F.-noted large tray of subway sandwiches in walk-in on top of milk crates--apparently placed there by a teacher--CFPM has designated area separate from foods served to children for overflow foods from teacher's lounge--spoke with Mr. Cordell; principal; to let teachers know they must observe rules established by CFPM-
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9/6/2013 | Routine Inspection 2nd | 100 |
- [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; shell eggs stored above cheese; butter. Store beneath ready-to-eat foods.
- General Comments that relate to this Inspection
-observations made during lunch prep--no additional violations noted--storage refrigerator @ 36 F. sliced watermelon @ 34 F.--hand sink stocked with soap/paper towels--did not have opportubnity to observe personal hygiene practices-CFPM said that all staff which sometimes includes children serving foods; wash hands before applying gloves or use utensils ton serve food---chlorine sanitizer in dish machine @ 100 ppm-hand sink is also used for washing fruits & vegies--recommend using a colendar in addtition to washing and sanitizing sink when possible--reviewed menu and foods do not include raw meat products--menu limited to dairy and fruits and vegetables-any foods not consumed are discarded--there is not cooling and rehaeting of foods-observed students reheating lunches in classrooms-no problems noted--observed students preparing cinnamon rolls for sale to other students; teachers; and parents--staff understand that this activity is permitted as long as sale of foods is limited to only those within the school community.-Discussed the need to exclude teachers or students who are out sick with gastroenteritis (nausea; vomiting; diarrhea) from any food prep or service activities for 48 hours after the symptoms end.
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4/1/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
REINSPECTION.NOTES:SANITIZER TEST STRIPS HAVE BEEN OBTAINED TO MONITOR THE CHLORINE RESIDUAL.CHLORINE SANITIER @ 200 PPMREFRIGERATOR @ 34 DEGREES
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9/27/2012 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
NO CHEMICAL TEST STRIPS FOR CHLORINE SANITIZER. OBTAIN CHEMICAL TEST STRIPS.
- General Comments that relate to this Inspection
NOTES:A COMMERCIAL REFRIGERATOR IS NOW IN THE SUPPORT KITCHEN MEETING THE REQUIREMENTS THAT WERE STIPULATED IN THE SEPTEMBER 7; 2011 OPENING INSPECTION.REFRIGERATOR @ 33 DEGREES
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9/18/2012 | Routine Inspection 2nd | 98 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. HANDWASHING AND FOOD HANDLING PROCEDURES WERE REVIEWED. EMPHASIS WAS PLACED ON FOOD WORKERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS.AS PER THE SEPTEMBER 7; 2011 OPENING INSPECTION A COMMERCIAL REFRIGERATOR THAT MEETS NATIONAL SANITATION FOUNDATION REQUIREMENTS OR EQUIVALENT STANDARDS NEEDS TO BE IN THIS FACILITY BY SEPTEMBER 7; 2012..QUARTERNARY AMMONIA TESTED @ 200 PPMDISHWASHER SANITIZER TESTED @ 100 PPMREFRIGRATOR @ 40 DEGREES
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2/13/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:BAKED MACARONI @168 DEGREESREFRIGERATOR @35 DEGREESDISHWASHER SANITIZER @ 200 PPMTHE HANDSINK WAS SUPPLIED WITH HAND SOAP AND PAPER TOWELS.
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10/18/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
PERMIT ISSUED.THE NON-COMMERICAL REFRIGERATOR WILL BE ALLOWED UNDER THE FOLLOWING CONDITIONS:1) IT MUST MAINTAIN SAFE TEMPERATURES OF 41 DEGREES AND BELOW.2) IT IS KEPT IN GOOD REPAIR.3) IT IS USED TO KEEP FOODS COLD. COOKING AND COOLING FOODS IS NOT ALLOWED.4) A DAILY TEMPERATURE LOG IS KEPT AND AVAILABLE FOR INSPECTION.5) A COMMERCIAL REFRIGERATOR THAT MEETS NATIONAL SANITATION FOUNDATION REQUIREMENTS OR EQUIVALENT STANDARDS IS IN PLACE ONE YEAR FROM THE ISSUANCE OF THIS PERMIT.NOTE: CHLORINE LEVEL @ 100 PPM
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9/7/2011 | Opening Inspection | 100 |
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