Small Strides Inc, 9580 Prototype Ct, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
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06:00-18:00
- General Comments that relate to this Inspection
Handsink clean and stockedFridges <=41FFood items labeled Menu posted Food storage goodFreezer <=0F
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6/23/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed during the inspection Food from home can be reheated for students; but no other food items can be reheated and served unless facility employs a certified food protection manager Fridge <=40FFreezer <=0FHandsinks clean and stockedMenu posted
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7/29/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violationsFood storage goofFridge <=41F/Freezer <=0FOperating as permitted Leftovers discardedFood served on disposable towels/cups
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7/22/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Facility is commercial kitchen exempt. Facility does not currently have a Washoe County Certified Food Protection Manager (CFPM) on staff.The following restrictions apply:- There may be no assembly or preparation of Potentially Hazardous Foods (PHF's) without a CFPM.- OK to cut and serve fresh fruits and vegetables except for melons; leafy greens and tomato. OK to prepare/assemble from bulk all non-potentially hazardous foods (dry cereal; crackers; etc.).- Must wear gloves when touching RTE foods (use in conjunction with handwashing).- OK to warm/reheat food (PHF) from home provided the food container or bag is labeled for each child; heated in the same container; for immediate service; no reservice of leftovers; no adding or mixing ingredients; must be refrigerated (ice packs ok) and any utensils (multi-use) are returned home the same day.- Wash; rinse and sanitize (50-100ppm bleach = 1CAP per 2 gallons water) in a 3-basin setup separate from the hand washing sink. 1) Soap and water wash; 2) plain water rinse; 3) sanitize in bleach water fully submerged for a minimum of 1 minute and then allow to air dry.OK TO ISSUE PERMIT TO OPERATE.
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9/28/2012 | Opening Inspection | 100 |
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