- General Comments that relate to this Inspection
Handsink clean and stockedFridge <=41FFreezers <=0FFood storage goodReviewed menu with contact. If facility is going to make scrambled eggs; only pasteurized eggs can be usedReviewed no bare hand contact with ready to eat food regulationsQuat 300-400 ppmFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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9/22/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Discussed with contact requirements for initiating cooking projects. Facility will need to develop written plans for cooking projects; ensure all foods to be used are permitted under this permit (will provide contact a list of kitchen requirements and child care flow charts via email) and have at least one certified food manager be physically present during all projects. Facility has a 3 compartment sink; handsink and another one-compartment sink that can be used as a prep sink; all sinks are indirectly drained to a floor sink.
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8/11/2014 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available. Must provide chemical test kit for both chlorine and quaternary ammonia that is used in the center. Reviewed with operator contact time for chlorine bleach sanitizer.
- [1] Storage; handling of clean equipment / utensils
Observed plastic spoons stored improperly. Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.* Corrected on site.
- [5] Necessary toxic items properly stored; labeled; used
Observed two bottles of chemicals stored directly over ziploc bags used for food service. Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.* Corrected on site.
- General Comments that relate to this Inspection
Center will be conducting food cooking projects and will be required to have one certified food protection manager on site during these food cooking projects. A written food safety plan is required for each cooking project and be on site for heatlh inspector review. A list of certified food protection manager instructors printed at time of inspection.Cold holding units checked OK and within regulation < 40 F. Thermometers present.All dairy dates current. Food properly stored. No food stored on ground. Do date mark all food purchased in bulk and practice first in; first out method of rotation. Handsinks properly stocked with liquid soap and sanitary disposable towels.
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9/3/2013 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) This is a true support kitchen everything comes from schools main kitchen.2) Three comp sink used for sanitizing toys no dishes.3) Refer at 35 degree F; milk all dates good.4) Microwave oven no cooking used for snacks.5) Area clean all chemicals stored separately.Ok to operateCheck your score at WashoeEats.us.
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9/4/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Had a quart of milk with 9/18/11 expiration date; make sure to watch product dates. VOLUNTARIALLY CONDEMNED
- General Comments that relate to this Inspection
Notes: Belwo noted at time of inspection:1) Freezer at 5 degree F all product frozen properly stored.2) Refer at 36 degree F all product properly stored.3) Three Comp sink4) Thremometer and test strips 5) Snack only6) Glove use.
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10/10/2011 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly - bottom of reach-in refrigerator rusting. Re-seal/paint bottom of reach-in to maintain a smooth and easily cleanable surface.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area to maintain a smooth; durable; and easily cleanable surface: cracked/damaged floor tiles in kitchen.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-reach-in at 40F-freezer less than 0F-product dates current-food stored 6" above ground-three-comp. sink used for wash; rinse; sanitize*ensure sink sanitizer and sanitizer spray for food contact surfaces are maintained between 50 and 100 ppm chlorine.-chemical test kits available-chemical bottles labeled and properly stored-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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12/1/2010 | Routine Inspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Hand sink not stocked with paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-reach-in at 38F-product dates current-freezer at -5F-food all stored 6" off the ground-three-comp. sink used for wash; rinse; sanitize-chemical test kits available-chemicals labeled and properly stored-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (vomiting; diarrhea; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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11/23/2009 | Routine Inspection 1st | 98 |
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