Summit Ridge Christian School, 7075 Pyramid Way, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Handsinks clean and stockedFacility is only pouring milk; all other food and snacks come from the student's homeMilk storage goodExpiration dates current Fridge <=41F
|
10/20/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Fridge <=40FFood storage goodParents bring lunches and most snacksIf facility wants to augment menu and/or and any cooking projects; facility will need to have a CFPM on staff and will have to develop cleaning and prepping procedures for the kitchen.
|
12/2/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Center provides milk and water at snack breaks. All lunches and snacks are provided by parents for individual child. Chlorine sanitizer test kit on site. Dairy dates current. Reviewed with operator proper chlorine sanitizer makeup. Do use test strips to monitor chlorine sanitizer used for kitchen only to be at levels between 50-100 ppm. Center must have a certified food protection manager to be on site during any food cooking activity that will involve children at the childcare facility. A written food safety plan must be on site for the cooking activity that will outline hand hygiene and the cooking processes for the cooking activity. A list of approved Washoe County Instructors printed and given to operator at time of inspection. Center has a 3 compartment sink; handsink properly stocked. Refrigerator recorded at 38 F.
|
11/26/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Facility only serves commercially packaged milk to children and drinking water. Milk is poured into plastic pitchers and served into disposable cups from plastic pitchers to children. Drinking water is also served from plastic pitchers into disposable cups to children. Based on above menu facility is exempt from commercial kitchen requirements.Kitchen is equipped with a 3-compartnment sink; there is not a separate sink for hand washing. The middle compartment of the 3-compartment sink; which is smaller in size; is to be used for hand washing only. The other two compartments are to be used for washing and rinsing of pitchers; a plastic tub to be used for the sanitizing of pitchers. Sanitizing solution must be prepared at 50 to 100 pppm chlorine concentration. Test strps must be acquired to check sanitizer as for proper concentrations. Hand sink must be stocked with soap and paper towels at all times.No other foods are intended to be incorporated.Facilily has been assigned risk category 1 and therefore not required to have a Certified Food Protection Manager on staff.
|
9/20/2012 | Opening Inspection | 100 |
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