Nevada Sage Waldorf School, 565 Reactor Way, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedFacility has installed an internal thermometer to measure the max temperature of the dishwasher. Contact said it is reaching near 160F; which is 10 degrees above the requirement. Contact also has a log that will be used to document the temperature of the dishwasher when in use. Reviewed the no bare hand contact with ready to eat food requirements
|
7/28/2015 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Need to post certified food protection certificate next to permit to operate in a conspicuous place in the kitchen
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Currently there is nocooking occurring in the kitchen or in the center so the sanitizer is not being used. However; when the school is in full secession; it is being utilized. Facility needs to provide staff with a high temperature thermometer or thermo strips to test the temperature of the sanitizer to ensure proper function. The facility is also required to use a temperature log for the sanitizer to show it is being tested on a routine bases; recommend daily; and document’s and corrective action.
- General Comments that relate to this Inspection
Handsink clean and stockedBathrooms clean and stocked Facility is growing produce on the facility grounds. FOOD CANNOT BE CONSUMED ON SITE; WHETHER PREPARED OR IN RAW FORM; UNLESS THE FACILITY HAS COMPLETED THE GOOD AGRICULTURE PRACTICES CERTIFICATION THROUGH THE NEVADA DEPARTMENT OF AGRICULTRE SCHOOL GARDEN PROGRAM. Once approved they will be considered an approved source and can consume and prepare produce items on-site pending approval from the Washoe County Health District.
|
6/24/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Minimal food being served in the main kitchenFridge <=40FContact submitted SOP's and menu for approval; contact is also going to make SSOP's for clean and sanitizingFacility is using bleach an d EPA registered sanitizerFood storage goodHandsink clean and stockedElectronic copy of inspection was requested by contact
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11/4/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Facility is on a temporary approval from City of Sparks Environmental Control for grease interceptor. Facility will need to develop MOU fir kitchen use within 30 days. Facility has residential dishwasher with santi-cycle and extra booster; water can reach at least 150F and test strips. Recommend developing log for dishwasher. Also has a 2x 2-compartment sink and handsink. Mop sink in back closet. Need to develop opt-out or waiver for food where parents brings ingredients from home. Handsinks in all classrooms. Hand-sinks clean and stocked. Fridge must hold at least 40F and freezer <=0F. *Ok to open; operate and issue permit*
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8/4/2014 | Opening Inspection | 100 |
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