Red Oak Learning Center, 4895 Village Green Pkwy, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test strips available. Provide chlorine test strips to monitor sanitizer concentration in 3 compartment sink.
- [4] Number; convenient; accessible; designed; installed
Operator stted hands are washed in 3 compartment sink. Handwashing shall be done in designated handsink only to prevent potential cross contamination. Post hand washing sign at handsinks (provided). * Corrected on site.
- General Comments that relate to this Inspection
Notes:- Handsink stocked. Discussed no bare hand contact with no issues noted.- Discussed cleaning/sanitizing procedures w/no issues noted.- Dates current; date marking system in place. FIFO procedures OK.- Temp logs used; refrigerator @ 28 F; thermometer available.- All food purchased precoded.- Menu posted; center provides breakfast; lunch and 2 snacks.-Discussed employee heatkh-ensure anyone with gastrointestinal symptomes (vomiting/diahhrea) is excluded for 48 hours after symptoms stop. **Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. Owner of childcare facility is only CFPM.
|
3/10/2016 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Menu posted Fridge <=40FFreezer <=0FFood storage goodHandsink clean and stockedFinal rinse on dishwasher >=180FObserved good handwashing by staff
|
3/3/2015 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Staff member has servsafe certification with an approved instructor; but needs to register with Washoe County.
- General Comments that relate to this Inspection
Menu has been more simplified with less meals requiring preparation Most food is from canned; commerically packed originsOther food itmes are pre-cooked and reheated (i.e.sasuage patties)Fridge <=40FFood storage good All eggs used for scrambled dishes are imitation eggs
|
6/17/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
* Ok to open; operate and issue permit*All corrections must me corrected in the time allottedNeed CFPM within 60 days; contact is already taking the oline Servsafe courseEnusre all fridges <=41F; Freezer <=0FAll student/staff food should be labeledEnsure Dishwasher has a final rinse 180FThermometers availbale for cold-holding units Need stem thermometer within 7 days
|
3/12/2014 | Opening Inspection | 100 |
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