- General Comments that relate to this Inspection
-observations at the end of lunch service and cleanup--no violations noted-all temperatures within acceptable paramenters--walk-in @ 37 F. (ham salads @ 39 F.); freezer @ -11 F.; warmer: popcorn chicken @ 145 F.; on line @ 133 F.cheese pizza on line @ 131 F.quats sanitizer in spray bottle @ 200 ppm.-2 compartemnmt sink is used to wash and rinse bins used on serve line: saniizer is sprayed frrom thew bottle to sanitize these non-food contact surfaces-quats test strips available--handsink stocked with soap and paper towels: observed staff and students washing hands prior to applying gloves: good personal hygiene-reviewed temperature logs; current; no problems notedCFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONEFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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2/4/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations during lunch prep and setup---no violations noted--all temperatures within acceptable parameters-walk-in @ 41 F. (yogurt @ 39 F.; applesauce @ 41 F.); freezer @ 4 F.; milk coolers @ 32 F. and 36 F.-waarmer: cheese mozarella sticks (commercially prepaired @ 142 F.); other hot food was still being reheated--most is now commercially prepared---quats sanitizer @ 200 ppm in spray bottles. School is still in outbreak designation; so lunch tables and other surfaces are currently sanitized with Spark 64 which is supplied by the SFC (site facility coordinator)-facility is clean and well-organized--handwash sink stocked with soap & paper towels---no opportunity to observe hand wash and personal hygiene practices---student helpers are responsible for serving unwrapped apples with wahsed; gloved hands; staff ask them if they have been out sick during previous coupkle of days; but must rely on studenets to tell them. If students have been sick with gastroenteritis symptoms; they are not allowed to serve lunch. This is good practice.-all logs were reviewed; current; no problems notedNo improvemenet focus; eveything done well here.
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10/7/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during lunch prep--no violations noted--observed staff washing hands at appropriate times; hand sink stocked with soap and paper towels--all temps. within appropriate parameters--walk-in @ 34 F. (cheese sandwiches @ 41 F.)-freezer @ -9 F.; milk coolers @ 334 F & 35 F-warmer: cheeseburgers @ 156 F.-quats sanitizer in spray bottles @ 200 ppm--quats not made up in sink for washing trays---reviewd logs: all are current: no problems noted--reviewed glove use policy w/ CFPM; she has good understanding of when gloves shouild be used; when they should be removed; etc.Improvement focus: check food temperatures of foods stored in walk-in in addition to equipment temperature guage: record food temp. on the log next to the temp. guage reading: do this at least once a week.
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4/17/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during lunch service--no vioations noted--all temps with acceptable parameters--walk-in @ 34 F. (lunch meat packets @ 41 F.); storage freezer @ -17 -foods in warmers: chicken nuggets @ 158 F.; hot dogs @ 137 F.food on line: chicken nuggets @ 164 F.; hot dogs @ 137 F.; ham/cheese sandwiches @ 42 F.milk coolers @ 37 F.; 38 F.quats sanitizer in spray bottle @ 200 ppm- in sink not made up--all logs reviewed; current; no problems noted-noted walk-in temp guage @ 47 F. after significant opening and closing-returned to 34 F. within 10 minutes--not a problem--hand sink stocked with soap and paper towels-observed staff abd student helpers washing hands at appropriate times--observed student helper serving unwrapped apples--no problems nboted with outside glove cross-contamination--good personal hygiene in place--facility is clean and well-organizedNothing requires attention--facility is well-run.
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11/17/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made between first and second lund and during second lunch service--no violations noted--walk-in @ 38 F.; peperoni in sandwich pack @ 38 F.-storage freezer @ -7 F.-chicken nuggets in warmer @ 160-172 F-Italian sausage subs on serve line @ 54 F.;ACE-able w/ ham @ 41 F. -milk cooler @ 34.5 F.-quats sanitizer in spray bottle for tables/counters @ 200 ppm.-observed staff and student helpers washing hands prior to applying gloves and serving foods--student with gloved hands serves unwrapped apples from covered unit.Discussed food preparation done withn school for student consumption including :green eggs and ham" project. CFPM has not been approached to ask for help monitoring the food safety practices during this project. If she is; she will refer the decision to her field supervisor as this does not fall under the school kitchen permit.
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3/4/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during lunch service--no violations noted--walk-in @ 37 F.; freezer @ -17 F. --all temp logs reviewd--current--no problems noted.-milk cooler @ 39 f.-quats sanitizer in spray bottle @ 200 ppm-had not been mad up in 3 compartment sink--logs indicate 200 ppm; however--foods on serve line: chicken nuggets @ 158 F.; chalupa @ 150 F.-observed staff washing hands prior to applying gloves-gloved hands used to serve ready-to-eat foods such as apples-good personal hygiene practices-
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11/18/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations during lunch service and after--no violations observed-Student helpers monitored. Wash hands; apply gloves; served food without any observed hand contamination.-good personal hygiene practices observed--walk-in @ 40 F.; hot dogs in buns @ 37 F. -storage freezer @ 4 F. -all temp logs review-current/no problems noted-warmers: cheese burger @ 147 F.; fish @ 175 F.-line: bologna sandwich @ 42 F.-milk cooler @ 37 F.-foods such as cutup oranges were served by student helpers wearing gloves or using a serving utensit-quats sanitizer @ 200 ppm. -CFPM is using correct test strips according to information given to Health Dist. by Ecolab. She uses QT10 for the purple product; QT40 test strips are used for testing the Oasis 146 product (purple).-CFPM screens student helpers to find out if they are out absent whether they suffered from any type of GI illness (nausea; vomiting; duiarrhea; etc.)
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3/14/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-no violations noted-walk-in @ 41 F. Hoagies @ 41 F.; Ceasar salads @ 42 F (had just been returned to walk-in between 1rst and 2nd lunch)-storage freezer @ -10 F.-hot-holding pepperoni poizzas @ 189 F.-cook temps from log-Pizza @ 185 F at 10 AM; Ceasar salad @ 37 F; hoagie @ 37 F.-quats sanitizer taken from log @ 200 ppm-all equipment temp logs current/no problems noted-milk cooler @ 37 F-hand sink stocked-hand-washing observed-student helpers observed--no problems w/ improper hygiene noted-discussed screening of employees snd student helpers w/ CFPM; she is in contact w/ clinical aide regarding any gastroenteritis illness (diarrhea; vomiting; naurea) with student helpers so that these students are excluded from kitchen for 48 hours after symptoms have ended
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11/7/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.WALKIN @ 34 DEGRESSTORAGE FREEZER @ 1 DEGREESERVICE LINE TUNA SANDWICH @ 41 DEGREESHOT HOLDING WARMERPIZZA @ 154 DEGREESHOT SANDWICHES @ 147 DEGREESMILK COOLER @ 36 DEGREESQUATS SANITIZR SPRAY BOTTLE 200 PPM. HANDSINK STOCKED WITH SOAP AND PAPER TOWELS. UN-WRAPPED APPLES NOTED IN WALKIN. TO BE INDIVIDUALLY SERVED ON LINE. NOTED STUDENT HELPERS WASHING HANDS PRIOR TO APPLYING GLOVES. OBSERVED STUDENTS ON SERVICE LINE INDIVIDUALLY SERVING UNWRAPPED COOKIES TO STUDENTS IN TRAY LINE. HELPER PICKED UP DROPPED COOKIE FROM FLOOR APPROPRIATELY. TOLD CFPM WHO DIRECTED HIM TO REMOVE GLOVES AND APPLY NEW ONES. NOTE: HANDS SHOULD BE WASHED BEFORE FRESH GLOVES ARE APPLIED. REMINDED CFPM OF 48 HR EXCLUSION FROM FOOD SERVICE FOR EMPLOYEES ILL WITH VOMITING/DIARRHEAL ILLNESS AFTER LAST BOUT OF ILLNESS.
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2/2/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- General Comments that relate to this Inspection
2205-00050 - OBSERVED STUDENT IN SELF-SERVICE LINE. TOUCHED MULTIPLE PLUMS WHILE SELECTING ONE FOR HERSELF. CFPM TO FIND A METHOD TO SERVE PLUMS; APPLES OR OTHER READY-TO-EAT FOODS TO PROTECT DURING SELF-SERVICE. RECOMMENDATIONS MADE INCLUDE PRE-WRAPPING FRUIT IN SOME WAY OR HAVING A STUDENT HELPER WITH WASHED/GLOVED HANDS SERVE THESE ITEMS. CORRECTED IMMEDIATELY.NO OTHER VIOLATIONS NOTED.WALKIN @ 38 DEGREESSTORAGE FREEZER @ 8 DEGREESHOT HOLD MEATBALL PIZZA @ 163 DEGREESCHICKEN NUGGETS @ 168 DEGREESHANDSINK STOCKED AND OPERATIONAL. NOTED STUDENT HELPERS AND STAFF WASHING HANDS BEFORE APPLYING GLOVES. QUATS SANITIZER IN SPRAY BOTTLE AT 200 PPM. NOTED Q10 AND 140 TEST STRIPS. CFPM STATES THAT NUTRITION SERVICES IS IN PROCESS OF CHANGING TO Q40 SANITIZER. DISCUSSED SICK SCREENING FOR ILL EMPLOYEES TO INCLUDE EXCLUSION AWAY FROM WORK FOR 48 HRS AFTER THE LAST BOUT OF ILLNESS. MUST BE WELL FOR 48 HRS AFTER THE LAST BOUT OF ILLNESS BEFORE RETURNING TO KITCHEN DUTIES.
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11/4/2011 | Routine Inspection 2nd | 98 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.TEMPS RECORDED DAILY AND CURRENT. REVIEWED. NO PROBLEMS.WALKIN @ 34 DEGREESSTORAGE FREEZER AT -11 DEGREESHOT HOLDING HOT DOGS @ 151 DEGREES.COOK TEMPS REVIEWED AND ADEQUATE. HANDSINK STOCKED AND WARM WATER. HANDWASHING BY STAFF OBSERVED. QUATS SANITIZER LOG KEPT. OBSERVED STUDENT HELPERS. NO GLOVE CONTAMINATION NOTED. FIRST IN FIRST OUT PROGRAM IN PLACE. ALL FOODS ARE LABELED AND DATED.HEADSTART RECEIVES FOODS PREPARED IN THIS KITCHEN. HOT FOODS TRANSPORTED IN INSULATED FOOD CONTAINERS ON A PUSH CART.
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3/3/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility is following approved Washoe County School District HACCP plans; all refrigeration logs; rethermalization logs; and sanitation logs checked good.Handsink stocked with sanitary towels and soap; recommend conventional handsink faucet to allow for (20) seconds of handwashing. With the automatic faucet; several steps are involved to attain (20) seconds of handwashing.Walk-in refrigeration checked at approximately 37 degrees ambient temperature; all products properly stored.Quatinary ammonia checked good at approximately 200-400ppm.
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9/20/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility is following approved Washoe County School District HACCP plans.Observed hamburgers rethermalized to 171 degrees; reviewed rethermalization temperature logs. All logs checked good.Ecolab quatinary ammonia dispensing at 200ppm.Walk-in refrigeration checked at 37 degrees ambient temperature and freezer checked at -1 degrees.NOTE: please ensure automatic faucet runs for at least 20 seconds; if this can not be adjusted a conventional faucet may be required. This is a critical handsink for effective handwashing.
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3/5/2010 | Routine Inspection 1st | 100 |
- [1] Storage; handling of clean equipment / utensils
- General Comments that relate to this Inspection
2250-00230 UTENSILS STORED WITH FOOD SURFACES UPWARD; INVERT. IMMEDIATELY CORRECTED.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 @ -06 DEGREESREFRIGERATOR @ -34 DEGREESMILK REFRIGERATOR @ 34 DEGREES
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9/15/2009 | Routine Inspection 2nd | 99 |
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