- General Comments that relate to this Inspection
Handsinks clean and stockedBathrooms clean and stockedFood storage good; ensure all employee food is separate from food for studentsFridge <=41FFreezer <=0FReviewed no bare hand contact with ready to eat foodDishwaher 100 ppm ClFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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9/14/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed Floor and counter top have been replacedFridge <=40FFreezer <=02 compartment sink is cleaned and sanitized prior to cleaning of fruit washing for mealsHandsink clean and stockedDishwasher 100 ppm Cl
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9/22/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Dishwasher 50-100 ppm ClHandsinks clean and stockedFood storage goodFridge <=41FExpiration dates currentVinyl coving on the back wall is starting to become worn; it is start to pull away from the wall or exposed wood it observed; it will need to be repaired or replaced. Floor infront of handsink is also becoming worn; will need to repair or replace if floor is pooling water or exposed wood is observed
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10/4/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations have been corrected from the last inspectionFreezer <=0FFridge <=41FDishwasher 200 ppm ClFood storage good
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12/5/2012 | Routine Reinspection 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. Tested at <50ppm Cl.
- General Comments that relate to this Inspection
**Facility can use dishwasher for wash and rinse; then use 2 compartment sink for 3rd sanitizing step until unit is repaired or replaced; unit must be replaced or repaired within 48 hours**Fridges <=41FFood storage goodTest strip available Handsink clean and stockedMenu posted Hood clean
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12/4/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Handsink was fully stockedReach-in Refrig @35FReach-in Frzr 0FTemps noted: Tomato soup @145F; Cheese sandwiches @37FDry Goods stored 6" above floorAll Dairy items currentSanitizer dishwasher used for utensils - tested - 100 ppm Cl
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10/31/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink was fully stockedReach-in Frzr@-3FReach-in Refrig. @37FTemps noted: Temps noted Bean Buriritos @155F; Canned corn143FAll Dairy items currentSanitizer dishwasher used - tested - 100 ppm Cl
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10/27/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
** NOTE: This a CFPM Update **
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9/21/2009 | Routine Inspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Must have a WCHD registerd CFPM to oversee kitchen functions.Lynn M. Castro Note: Lynn will register with WCHD this afternoon. She has already passed her ServSafe course given by Pete Allen.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning. Replace burnt bulbs in Reach-in(s).
- General Comments that relate to this Inspection
Handsink fully stockedReach-in refrig. @35FReach-in Frzr @2fTemps noted: Prepared Lasagna @ 154F; Ham lunchmeat @39FAll Dairy currentSanitizer dishwasher used for utensils - tested - 100 ppm Cl
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9/17/2009 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing ready to eat foods (deli meats) below raw (beef). Always store raw on the bottom below ready to eat foods to prevent the potential for contamination. (Corrected On-Site)
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8/19/2008 | Routine Inspection 1st | 98 |
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