- SECTION XVI: GENERAL COMMENTS
NO VIOLATIONS OBSERVEDNOTESHOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATIONS 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 @ -10; -6REGRIGERATOR @ 34MILK MACHINES @ 34; 37; 27NO ADDITONAL CFPM ; NO FAILED EXAMS
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1/14/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:HOT AND COLD FOOD TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FREQUENT HANDWASHING WAS REVIEWED 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.NO FAILED EXAMSHOT DOGS @ 167 DEGREESALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTS
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9/24/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:THE MILK MACHINE EXTERIOR THERMOMETER HAS BEEN REPAIRED. IT IS NOW READING 31 DEGREES.REFRIGERATORS @ 38; 34 DEGREESFREEZER @ -8 DEGREESMILK REFRIGERATOR @ 31 DEGREESBREAKFAST PIZZA @ 159 DEGREESCHICKEN NUGGETS @ 160 DEGREES
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2/10/2015 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
MILK MACHINE EXTERIOR THERMOMETER READING 48 DEGREES. NEEDS TO BE REPAIRED. NOTE: INTERIOR THERMOMETER WAS @ 40 DEGREES.
- 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. 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.FREEZERS @ -6; -8 DEGREESREFRIGERATORS @ 35; 30 DEGREESPANCAKES @ 159 DEGREESMILK REFRIGERATORS @ 40; 35; 37 DEGREES
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1/27/2015 | Routine Inspection 1st | 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. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL ASTHE 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 @-11; -6 DEGREESREFRIGERATOR @ 34; 30 DEGREESMILK REFRIGERATORS @ 31; 38; 38; 39 DEGREESEGG BREAKFAST BURRITO @ 162 DEGREES
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9/16/2014 | 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. 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 TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FREEZERS @ -8; -10 DEGREESREFRIGERATORS @ 34; 32 DEGREESMILK REFRIGERATORS @ 39; 36; 31 DEGREESBREAKFAST PIZZA @ 164 DEGREES
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1/15/2014 | 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. 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 (DIARRHEA; JAUNDICE; FEVER; VOMITING) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.REFRIGERATORS @ 36;33 DEGREESFREEZER @-6 DEGREESPANCAKES ON A STICK WITH SAUSAGE @172 DEGREESQUAT SANITIZER @ 200 PPMMILK REFRIGERTORS @ 38; 40; 35 DEGREES
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8/19/2013 | 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. HANDWASHING PROCEDURES 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 EMPLOYEE HEALTH MANUAL WAS DISCUSSED WITH THE FOOD SERVICE MANAGER TO EMPHASIZE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FREEZERS @ -10; -8 DEGREESREFRIGERATORS @ 34; 35 DEGREESMILK REFRIGERATORS @ 34; 30; 38 DEGREESHAM & CHEESE MUFFIN @ 158 DEGREES
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1/14/2013 | 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 PROCEDURES WERE REVIEWED AS WELL AS EMPHASIS 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 THE FOOD SERVICE MANAGER TO HELP ENSURE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK AT LEAST 48 HRS AFTER SYMPTOMS STOP.MILK REFRIGERATORS @ 34; 36; 30 DEGREESBEVERAGE AIR REFRIGERATOR @ 34 DEGREESHOBART REFRIGERATOR @ 38 DEGREESTRUE FREEZER @ -10 DEGREESTRAULSEN @-8 DEGREESFRENCH TOAST @ 155 DEGREES
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7/19/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND REVIEWED 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.BEVERAGE AIR REFRIGERATOR @ 33 DEGREESMILK REFRIGERATOR @36 DEGREESHOBART REFRIGERATOR @ 36 DEGREESTRUE FREEZER @ -10 DEGREES
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1/12/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVEDNOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS AR 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.HOBART REFRIGERATORS @ 33; 34; 35 DEGREESFREEZER @ -08; -08 DEGREESMILK REFRIGERATORS @ 33. 34. 35 DEGREESBEVERAGE AIR REFRIGERATOR @ 35 DEGREES
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8/9/2011 | 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 FIRSTIN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP 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 PROCEDURES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.FREEZERS @ -10; -15 DEGREESREFRIGERATOR @ 35; 39 DEGREESMILK REFRIGERATORS a 32; 34; 35 DEGREESYOGURT @ 35 DEGREES
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1/7/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVEDNOTES: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 SOAP AND PAPER TOWELS. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS SANITIZER. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.REFRIGERATOR @ 35 DEGREESFREEZERS @ -18; -10 DEGREESMILK REFERS @ 25; 26; 33 DEGREES ADJUST REFER TEMPERATURES ABOVE TO PREVENT MILK FROM FREEZINGBREAKFAST BURRITO @ 175 DEGREESBREAKFAST SANDWICH @ 165 DEGREES
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8/3/2010 | 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 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. THIS FACILITY IS FOLLOWING THE HACCP PROCEDURES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.MILK COOLERS @ 36; 35; 31 DEGREESFREEZER @ -15; -10 DEGREESREFRIGERATORS @ 36; 37 DEGREESPANCAKE ON A STICK @ 165 DEGREES
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1/6/2010 | Routine Inspection 1st | 100 |
- [5] Source sound condition; no spoilage
- [5] Source sound condition; no spoilage
- [1] Original container; properly labeled
- [1] Original container; properly labeled
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [4] Facilities to maintain product temperature
- [4] Facilities to maintain product temperature
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Handling of food; ice; minimized
- [2] Handling of food; ice; minimized
- [2] Potentially hazardous food properly thawed
- [2] Potentially hazardous food properly thawed
- [1] Thermometers provided and conspicuous
- [1] Thermometers provided and conspicuous
- [1] In-use food; ice dispensing utensils properly stored
- [1] In-use food; ice dispensing utensils properly stored
- [5] Personnel with infections restricted
- [5] Personnel with infections restricted
- [5] Hands washed and cleaned; good hygienic practices
- [5] Hands washed and cleaned; good hygienic practices
- [1] Clean clothes; hair restraints
- [1] Clean clothes; hair restraints
- [3] CFPM or person in charge present; certificates posted as required
- [3] CFPM or person in charge present; certificates posted as required
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [2] No re-use of single service articles
- [2] No re-use of single service articles
- [2] Wash; rinse water: clean; proper temperature
- [2] Wash; rinse water: clean; proper temperature
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Storage; handling of clean equipment / utensils
- [1] Storage; handling of clean equipment / utensils
- [1] Single service: articles; storage; dispensing; used
- [1] Single service: articles; storage; dispensing; used
- [1] Wiping clothes: clean; use restricted
- [1] Wiping clothes: clean; use restricted
- [5] Water sources: safe; hot & cold under pressure
- [5] Water sources: safe; hot & cold under pressure
- [5] Sewage and waste water disposal
- [5] Sewage and waste water disposal
- [5] Cross connection; back siphonage; backflow
- [5] Cross connection; back siphonage; backflow
- [1] Installed; maintained
- [1] Installed; maintained
- [4] Number; convenient; accessible; designed; installed
- [4] Number; convenient; accessible; designed; installed
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
- [4] Presence of vermin; outer openings protected; no prohibited animals
- [4] Presence of vermin; outer openings protected; no prohibited animals
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- [1] Lighting provided as required; fixtures shielded
- [1] Lighting provided as required; fixtures shielded
- [1] Rooms and equipment - vented as required
- [1] Rooms and equipment - vented as required
- [1] Rooms clean; lockers provided; facilities clean; properly located
- [1] Rooms clean; lockers provided; facilities clean; properly located
- [5] Necessary toxic items properly stored; labeled; used
- [5] Necessary toxic items properly stored; labeled; used
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- [1] Clean; soiled linen properly stored
- [1] Clean; soiled linen properly stored
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
NOTES:HOT FOOD TEMPERATURES AS WELL AS RFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. AN ALL PURPOSE CLEANER AND DEGREASER IS UTLIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER.THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.FREEZER @ 0 DEGREESREFRIGERATOR @ 38 DEGREESHALL REFRIGERATOR @ 38 DEGREESMILK REFRIGERATORS @ 33; 39 DEGREES
- General Comments that relate to this Inspection
NOTES:HOT FOOD TEMPERATURES AS WELL AS RFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. AN ALL PURPOSE CLEANER AND DEGREASER IS UTLIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER.THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.FREEZER @ 0 DEGREESREFRIGERATOR @ 38 DEGREESHALL REFRIGERATOR @ 38 DEGREESMILK REFRIGERATORS @ 33; 39 DEGREES
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8/18/2009 | Routine Inspection 2nd | 100 |
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