General Comments that relate to this Inspection Fridges <=41F Freezer <=0FReviewed no bare hand contact with ready-to-eat food regulations Handsinks clean and stockedBathrooms clean and stockedFood storage menu posted Most food comes from student's homes or is individually packaged
10/5/2015
Routine Inspection 1st
100
[3] CFPM or person in charge present; certificates posted as required Center must have a Certified Food Protection Manager on site in order to serve quesadillas; buttered toast and any other prepared foods.Do scale down snack menu to the following until CFPM has been acquired. 1) Milk may be served as a beverage or poured onto dried cereal.2) Potentially hazardous foods may be reheated that are commercially prepared and individually prepackaged for individual child. This includes cheese sticks.3) Cut fruits and vegetables except for the following: melons of any type; cut tomaotes and cut leafy greens.
General Comments that relate to this Inspection Cold holding unit checked okay and recorded 32 F. Handsink properly stocked with liquid soap and sanitary disposeable towels.Health inspector provided flow charts for foods that may be served at center according to risk categories.
10/7/2014
Routine Inspection 1st
97
General Comments that relate to this Inspection No violations observed at time of inspection. Thank you.Cold holding units checked OK and within regulation.Snacks are provided by center which consists of bagels; toast; fruit; crackers and trail mix. Milk may be served as a beverage or on cereal.Fruits and vegetables may be sliced except for:(1) Melons of any type(2) Sliced tomatoes(3) Cut leafty greensFacility uses disposable ware. Center may use dishes and cutlery that can go through wash; rinse and sanitize steps.Chlorine sanitizer must be at levels between 50-100 ppm if this route is taken.Notes:Handsink properly stocked and functional.Discussed with operator to observe use by dates for dairy products.
10/30/2013
Routine Inspection 1st
100
General Comments that relate to this Inspection Ok to issue permit to operate.Menu being served will remain and will be adding and some fresh fruits and vegetables to be sliced on site. Fruits and vegetables are ok to be served except for melons; tomatoes and leafy greens.Menu consists of prepackaged ready to eat snacks served from bulk containers into individual portions. Snacks include crackers; pancakes; waffles; yogurt; etc. Also quesadillas made of tortillas and cheese in microwave oven and instant oatmeal willl be served.Kitchen currently equipped with a hand washing sink and a 3-compartment sink. Chlorine to be used in 3-compartment sink for sanitizer. Sanitizing solution must be set up at 50 to 100 ppm chlorine concentration. Chlorine test strips must be acquired to check sanitizer as for proper concentrations.No bare hand contact with ready to eat foods must be implemented. Staff must wash hands and then put gloves on befroe handling any ready to eat foods.Risk catregory 1 assigned to this facility and; therefore; no certified food protection manager is required.
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