Sfdf/Sfsp/Boys & Girls Club, 2680 E Ninth St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
No violations observed at the time of inspection:French toast holding at 149F; this is the only hot-holding item noted.Handsink stocked and functional; reviewed new regulations concerning date marking and no bare hands with ready-to-eat foods.Walk-in refrigeration holding at approximately 35F; storage and rotation procedures checked ok.
|
6/18/2015 | Routine Inspection 1st | 100 |
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed several open drink containers and employees snacking in food preparation area. Employees shall eat in designated areas; in addition; employees shall use a lid and straw for drinks.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Enchilada cook temperature @177FSliced oranges slices cold-holding @ 41FDishwasher final rinse temperature checked at >180F.All refrigeration and freezer systems checked within regulation.Handsinks stocked and functional; observed glove use.
|
7/2/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility serves approximately 220-300 for breakfast and 350-400 for lunch.Observed good handwashing by staff and children helpers; in addition; observed glove use.No equipment problems noted; refrigeration walk-in units checked at approximately 33-35F.One hot item observed for breakfast; french toast checked at 155F.Main kitchen checked very clean and organized.
|
6/13/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:This Summer Food Service Program is NOT a pre-packaged program. All meals are prepared at the Boys and Girls Club main kitchen.Lunch meal for 06/07/2012Bean and Ham soup***cooked to 181FCornbreadSaladRefrigeration and freezer temperatures checked good; walk-in refrigeration checked at 35F.Handsinks checked with stocked and functional; observed kitchen helper kids wash hands and use gloves.
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6/7/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Recommend Christopher R. Coclich take ServSafe certificate to Washoe County Health District and register as a Certified Food Protection Mananger. Variance is approved for the Summer Food Service Program; however; Mr. Coclich will need to have a Certified Food Protection Manager Certificate for the Boys and Girls Club Kitchen Health Permit****Recommend strict record monitoring and records of temperatures for hot-holding; cooking; and refrigeration due to a highly susceptable population and USDA meal program requirements.Handwashing procedures checked good; handsinks stocked and functional.Meal for 06/29/2011 includes pre-cooked french toast and fruit. (reviewed the importance of washing fruit before slicing)
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6/29/2011 | Routine Inspection 1st | 100 |
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