- SECTION XVI: GENERAL COMMENTS
NO VIOLATIONS OBSERVEDNOTESHOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP. WALKIN @ 34FREEZER @ -4MILK MACHINE @ 30NO ADDITIONAL CFPM'S; NO FAILED EXAMSPANCAKE AND SAUSAGE @ 170; FRENCH TOAST 168
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2/18/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No Failed ExamsNOTES:Hot and cold food temperatures as well as refrigeration temperatures are monitored and recorded on a daily basis. Temperature logs were reviewed. Frequent handwashing was emphasized as well as the need to wear gloves when handling ready to eat foods. Employees exhibiting gastrointestinal symptoms (fever; vomiting; jaundice; diarrhea) are to be excluded from work for at least 48 hours after symptoms stop.Walk-in @ 35 degreesFreezer @ -4Milk machine refrigeration 34; 36 degreesNo failed exams; no additional Certified Food ManagerCathy Green ServSafe # 12483309 – Expires 06/11/2020
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12/16/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.WALKIN @34 DEGREESFREEZER @ -11 DEGREESMILK MACHINES @ 37; 37 DEGREESBREAKFAST SANDWICH; SAUSAGE @ 158 DEGREES
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3/18/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FREEZER@ -09 DEGREESWALKIN @ 35 DEGREES MILK MACHINE @ 39 DEGREESBREAKFAST PIZZA @ 160 DEGREES
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11/12/2014 | Routine Inspection 2nd | 100 |
- [1] Clean; soiled linen properly stored
NON FOOD ITEMS STORED ABOVE SINGLE SERVICE PLATES. IMMEDIATELY CORRECTED.
- General Comments that relate to this Inspection
NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED TO PLACE EMPHASIS ON ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FREEZER @ -12 DEGREESWALKIN @ 36 DEGREESMILK MACHINES @ 37; 37 DEGREES
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3/24/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. EMPHASIS WAS PLACED ON FOOD WORKERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED TO PLACE EMPHASIS ON ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; JAUNDICE; FEVER) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FREEZER @ -5 DEGREESMILK MACHINE @ 38 DEGREESWALKIN @ 35 DEGREES
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11/21/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. EMPHASIS WAS PLACED ON FOOD WORKERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED TO EMPHASIZE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FREEZER @ -07 DEGREESCORN DOG @ 161 DEGREESWALKIN @ 36 DEGREESMILK MACHINES @ 36; 38 DEGREES
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3/26/2013 | Routine Inspection 1st | 100 |
- [2] Handling of food; ice; minimized
READY TO EAT FOODS; E.G.; APPLES SERVED WITHUT GLOVES. SERVE APPLES WITH GLOVES. CORRECTED.
- General Comments that relate to this Inspection
NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. HANDWASHING PRINCIPLES WERE REVIEWED AS WELL AS EMPHASIS PLACED ON FOOD HANDLERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED WITH THE FOOD MANAGER TO EMPHASIZE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FREEZER @ -06 DEGREESWALKIN @ 34 DEGREESMILK REFRIGERATORD @ 36; 39 DEGREES
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9/25/2012 | Routine Inspection 2nd | 98 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. HANDWASHING AND FOOD HANDLING PROCEDURES WERE REVIEWED. EMPHASIS WAS PLACED ON FOOD WORKERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED WITH FOOD SERVICE MANAGER TO ENSURE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FREEZER @ -10MILK REFRIGERATORS @ 32; 38 DEGREESWALKIN @ 38 DEGREES
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3/6/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. HANDWASHING AND FOOD HANDLING PROCEDURES WERE REVIEWED. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.FREEZER @ -6 DEGREESWALKIN @ 38 DEGREESMILK COOLER @ 34; 38 DEGREES
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9/21/2011 | Routine Inspection 2nd | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
- General Comments that relate to this Inspection
2205-00220 - HOOD FILTERS DIRTY. NEED TO BE CLEANED. CORRECT BY NEXT INSPECTION.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AN; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANIITZER LOG WAS REVIEWED. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.FREEZER @ -09 DEGREESMILK REFRIGERATORS @ 35; 36 DEGREESWALKIN REFRIGERATOR @ 36 DEGREES
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2/24/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED;NOTES:HOT FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH SOAP AND PAPER TOWELS. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.FREEZER @ -2 DEGREESREFRIGERATOR @ 37 DEGREESMILK REFRIGERATOR @ 33 DEGREES
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9/17/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS STOCKED WITH SINGLE SERVICE TOWELS AND SOAP. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THIS FACILITY IS FOLLOWING THE HACCP PROCEDURES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.FREEZER @ -5 DEGREESREFRIGERATOR @ 36 DEGREESMILK REFRIGERATOR @ 35 DEGREES
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2/22/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK IS SUPPLIED WITH SINGLE SERVICE TOWELS AND PUMP SOAP. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.REFRIGERATOR @ 35 DEGREESFREEZER @ -13 DEGREESMILK REFRIGERATORS @ 36; 36 DEGREES
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10/8/2009 | Routine Inspection 2nd | 100 |
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