Sonshine Gardens Daycare & Preschool, 1125 Stanford Way, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Violation from the last inspection has been correctedFacility is using logs for the cold holding units and the dishwasher Dishwasher entries show the dishwasher >=150F Fridges <=41FFreezer <=0FCold holding units will be checked daily and the dishwasher will be checked weekly Ensure logs are available upon request
|
8/5/2015 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility has a high temperature thermometer but because CFPM is not in site to confirm how to use the thermometer or when it was last used to check the dishwasher; facility is required to maintain as dishwasher log. Explained to contacts there are blank logs on the Washoe County website for Food Protection Program. Need to check and document the temperature of the dishwasher on a routine basis to ensure proper cleaning and sanitizing.
- General Comments that relate to this Inspection
Handsink clean and stockedBathroom clean and stockedFridges <=41FFreezer <=0FFood storage good Ensure all staff member are checking fridges daily that that all staff members can properly verbalize the maximum temperature for cold holding units Reviewed no bare hand contact regulations with ready to eat food
|
7/28/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations from last inspection have been corrected. Facility has a digital high temp dishwasher thermometer. Reviewed proper sanitizer level (150-155F). If this cannot be reached; a their sanitizer step must be used. Facility also has chlorine test strips
|
7/21/2014 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility does not have proper chlorine test strips. Need to test strips to ensure proper sanitization. If dishwasher is going to be used for cleaning and sanitizing; need to ensure it is reaching @ least 150F (need testing mechanism).
- General Comments that relate to this Inspection
Menu Posted Handsink clean and stockedFridge <=40FFreezer <=0F
|
7/11/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Childcare facility will provide lunch and snacks to children.Deli sandwiches; cut fruits & vegetables; bulk crackers; canned fruit; canned spagetthi; corn dogs; juice; milk; yogurt; cheese and will be conducting food teaching products. This health permit will be assigned a risk category 2 support kitchen.Kitchen has indirect floor drains and a high temp dishwasher along with a two compartment sink. The hot water will be lowered at hot water heater to meet the maximum temperature requirements at handsink <100 F; therefore high temp dishwasher will not be the proper temp for sanitizing. Please acquire chlorine test kit for chlorine sanitizer. Please check chlorine sanitizer to be at levels between 50-100 ppm using chemical test kit. Reviewed 3 step cleaning process. All food service equipment must be washed; rinsed; sanitized and allowed to air dry. Refrigerator units temped at 40 F and checked OK. A list of Washoe County Certified Food Protection Managers was given to operators at time of inspection.Please post menu for childcare in a conspicous spot in childcare or kitchen. OK to operate; OK to issue health permit. Please post official health permit on premise once received.
|
5/28/2013 | Opening Inspection | 100 |
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