- General Comments that relate to this Inspection
-observations made during food prep 2 hrs prior to lunch---no violations noted-all temperatures good--walkin @ 40 F. (ham/turkey salads @39-40 F.; sub sandwiches @ 40 F.--just prepared); freezers @ -2 F. and -5 F.-warmers: popcorn chicken @ 142 F.; hamburger @ 172 F.; chessesbuger at 142 F.; grilled chicken @ 145 F.--all foods properly stored and date-labeled-quats sanitizer @ 200 ppm in 2 compartment sink; spray bottles; and rag bucket-observed staff washing hands at proper times; hand sink stocked with soap/paper towels; overall glove use good (see note below) observed one incident of outside glove contamination---no points deducted-reviewed employee health policy with CFPM who was a bit unsure about symptoms requiring exclusion which must include nausea; and/or vomiting and/or diarrhea and fever. Was aware of 48 hr. exclusion after symptoms end.Improvement focus: 1.) piico de gallo must be chilee proply to 41 F. or below before service 2.) Unse gloves only to prevent bare-hand contact of foods that won't be cooked. Remove gloves for other tasks not involving more cooking..CFPM (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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3/8/2016 | Routine Inspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Noted staff contaminating outside of gloves by wearing them while ouching equipmenrt; handles; then touching food directly to assemble and wrap (hamburgers). Also failed to wash hands when changing out gloves. If gloves are worn all the time because of false or painted n ails; they still must be changed out and hands washed after they are potentially contaminated.
- General Comments that relate to this Inspection
-observations made during prep of lunch food--no additional violations noted--all temperatures within acceptable parameters-walk-in @ 41 F. ( tomatoe and chicken salads @ 40-45 F.); freezers @ -10; -9 and -3 F. respectively.cook: pepperoni pizza @ 187 F.; warmers; pepperoni pizza @ 135 F.quats sanitizer: 2 compartment sink @ 400 ppm.; spray bottles @ 200 ppm; no sanitizer in bucket (see note below)facility is clean and well organiozedhand sink stocked with soap and paper towels: observed some hand-washing; however improvement needed in this area (see below)Improvement focus: 1.) train staff in limits on glove use or to change out gloves; wash hands; and reapply gloves prior to direct touching of foods--2.) make sure there is quats sanitizer in the bucket labeled as such; not water. (Normally the bucket sanitier is taken from the sanitizer compartmernt of the sink ater it is made up; so there is no need for a separate log.CFPM is also responsible for serving 600 Breakfast in the Classroom (BIC).food served this AM were prepackaged mini-waffles; milk; cut-up apples.CFPM (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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10/19/2015 | Routine Inspection 2nd | 95 |
- General Comments that relate to this Inspection
-observations during prep about 1 hr prior to lunch-Warning: quats sanitizer in spray bottles was sightly >400 ppm. Did not deduct 4 points as contents are only used on non-food contact surfaces (tables). May deduct 4 pts if found in future. Problem was corrected immediately by adding water.-no other problems noted--all temps within acceptable paramenters-walk-in @ 35 F.; (salad w/ sliced tomatoes @ 39--41 F.; turkey/cheese subs @ 41--43 F--good cold temp.control on foods prepared in AM)-freezers @ -8 F.; 0 F.-warmer: burgers @ 127 F--157 F.-cook temp: cheese pizza @ 178 F; pepperoni/hamburger pizza @ 196 F.-burritos reheated to 145 F. and continue to be rehated to 165 F. after assembly prior to service--dish machine: wash @ 160 F.; rinse @ 180 F. (note: it takes 2 cycles to get rinse temp. up to 180 F--make sure this is done first time machine is used or after it has been sitting for awhile.)-logs reviewed; current; no problems noted--hand sink stocked w/ soap/paper towels--observed staff washing hands prior to applying gloves--proper glove use observed during direct hand contact with foods--good personal hygiene-quats sanitizer in 2 compartment sink @ 200 ppm.---all foods in walk-in appropriately date-marked-facility is clean and well-organizedImprovement focus: 1.) make sure that quats sanitizer in spray bottles is diluted correctly to 200-400 ppm (Quats 146) 2.) make sure staff are correctly testing and logging the resultSuggestion: since the facility only has a 2-compartment sink; a large plastic bin may be used as a 3rd compartment rather than trying to just rinse the trays under the faucet.
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2/27/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations during linch service and clean-up--no violations noted--all temps within acceptable limits- wwalkin @ 35 F. (turkey/cheese sub @ 41 F.--made just before lunch); storage freezers @ -6 F.; -6 F.; and -1 F.-foods on line: turkey/cheese sub @ 45 F.; chicken Caesar salad @ 45 F.;hamburger @ 136 F.; pepperoni pizza @ 135 F. (warmer); hamburger @ 149 F. (warmer) -dish machine: wash @ 158 F.;rinse @ 182 F.-quats sanitizer in 2 compartment sink @ 250 ppm (logged as 300 ppm when made up in early AM); spray bottle @ 400 ppm (made up once /week)-hand sink stocked with soap/paper towels--did not have opportunity to observe hand washing--all logs reviewed; current; no problems noted--
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9/12/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations during lunch service and clean-up--no violations noted--walk-in @ 36 F; freezers at -7 F; -9 F--noted chef salads made in AM uncoverd in plastic containeres so that they would col down--good job!!! At 45 F.-to be enclosed just prior to second lunch service--food in warmers: cheese pizza @ 137 F.; hamburgers @ 175 F.food in line: chicken burrito @ 135 F.; ham sandwich @ 50 F.-hand sink stocked with soap and paper towels; did not have opportunity to observe hand-washing practice; servers were all wearing gloves--quats sanitizer in 3 compartment sink at 400 ppm which is within range for quats 40 product---dish machine at 158 F wash; 180 F. rinse cycle (taken off logs)Areas for focus:1.) hand sink water was ice cold--hot water had been turned completely off; questionable if staff are washing hands aqdequately in such cold water. CFPM did not believe kitchen staff had turned off warrm water and susoected that some unauthorized person from cafeteria had walked into kitchen and done so. Please see note below regarding this.*2.) quats sanitizer tested at 400 ppm; but had been logged as 200 ppm out of old habit; make sure staff are logging the actual test result; not waht they think it should be!*Per Washoe County Regulations Governing Permitted Food Establishments; "unauthorized persons" meaning anyone who is not kitchen staff or their helpers; are not allowed inside of the kitcehn during times when food is being prepared or served or clean-up is going on. School staff and students are not allowed in kitchen when Nutrition Services operations are being conducted. If they need or want something from inside the kitchen; they must wait at the door until kitcehn staff are able to serve them.
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1/13/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made after lunch service and clean-up was over--foods returned to walk-in for next day service--no violations noted-walk-in @ 36 F. ; ham sandwiches @ 47-49 F. (left-over from lunch); chicken salad @ 50 F. (Note: make sure that foods in plastic wrap are put in walk-in in single layer; do not stack with lexan pans on top as this will insulate and prevent foods from cooling to 41 F. in the necessary time frame. -hand sink stocked with soap and paper towels--freezers @ 111 F and -3 F.-all cook temps & hot-holding temp. logs reviewed--no problems noted--quats sanitizer in 2 compartment sink with adjoing plastic wash basin @200 ppm.-
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9/25/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during food prep 1 hr--1/2 hr before lunch-no violations noted-walk-in @ 40 F.m; sub sandwiches made @ 8 AM @ 41 F.; turkey breat @ 40 F.storage freezers @ -12 F. -8 F; -7 F-observed staff using gloves for direct hand contact of ready-to-eat foods-Thai chicken salad @ 56 F at end of prep-returned to walk-in--to be served within 1 hr.-warmer food temps; hamburger @ 144 F. (cook temp fro log 185 F at 9:45 AM); chicken sandwich on prep line @ 138 F.; in warmer @ 122 F. (to be served within the hr.)-quats sanitizer in 2 compartment sink @ 200 ppm.-dish machine wash @ 156 F.; rinse @ 182 F.-observed staff washing hands prior to applying gloves-good personal hygiene-CFPM to monitor temperatures in walk-in sandwiches and salads that are leftover and held for next day service (to make sure that they come down to 41 F. and are within the 4 hr time frame for using time as a control)
- SECTION XVI: GENERAL COMMENTS
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2/1/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during food prep just before lunch-no violations observed during inspection-walk-in @ 40 F. ambient temperature. pepperoni; cheicken salads @ 38 F. Chopped leaf lettuce @ 43 F.storage freezers @ -7 F. and -2 F. All logs current and no problems noted upon review.-hot-holding: chicken bacon sandwiches @ 136 F first warmer and 102 F in second. (cook logs show chcien for sandwiches @ 180 F at 10 AM-lunch is over by 12:30 PM so time is effective control) CFPM reports problem with second warmer and previous WO-will have serviced again.-dish machoine 2 160 f. wash cycle; 180 F rinse cycle-quats sanitizaer @ 200 ppm -staff observed washing hand prior to applying gloves-good personal hygiene practices observed-staff takes active responsibility for cleaning and sanitary practicdes used in kitchen--reminded CFPM of exclusion of employeees sick with nausea; vomiting; diarhea and fever for 48 hrs aftr these symptoms end
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9/28/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
INSPECTION COMPLETED JUST PRIOR TO LUNCH SERVICE. NO VIOLATIONS NOTED. TEMPS ON EQUIPMENT LOGGED DAILY. REVIEWED - NO PROGLEMS NOTED.WALKIN @ 41 DEGREESSWISS CHEESE @ 40 DEGREESGRATED CHEDDAR @ 41 DEGREESROAST BEEF WRAPS @ 55 DEGREES (JUST PREPARED - ALL TO BE SERVED AT LUNCH WITHIN 1 HR)STORAGE FREEZERS @ -7; -12 DEGREES.COOK TEMPERATURES TAKEN FROM LOGS -CHICKEN TO 176 DEGREESHAMBURGERS TO 166 DEGREESBEEF FOR TACOS @162 DEGREES(ALL MEAT; POULTRY IS PRE-COOKED - TEMPS ARE REHEAT ONLY)HOT HOLDINGCHEESEBURGERS @ 136 DEGREESCHICKEN SANDWICHES @ 156 DEGREESSPANISH RICE @ 135 DEGREESBEEF TACOS @ 135 DEGREESOBSERVED EMPLOYEES WASHING HANDS AFTER CHANGING GLOVES.DISH MACHINE WASH CYCLE @ 162 DEGREESRINSE CYCLE @ 182 DEGREESNO STUDENT HELPERS ARE INVOLVED WITH FOOD SERVICE. DISCUSSED EMPLOYEE SICK LEAVE POLICY TO INCLUDE EXCLUSION FOR 48 HRS FOR GASTROENTERITIS (VOMITING; DIARRHEA) AFTER LAST BOUT OF ILLNESS.
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2/29/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.WALKIN @ 40 DEGREESTURKEY BREAST SANDWICHES @ 41 DEGREESHAM SALAD @ 48 DEGREES (JUST PLACED IN WALKIN TO BE SERVED WITHIN THE HOUR).STORAGE FREEZERS @ -3 AND -6 DEGREES.HOT HOLDING TEMPS:BEEF AND BROCCOLI CASSEROLE @ 140 DEGREESCHICKEN BREAST SANDWICHES @ 137 DEGREESHOT WATER DISHMACHINE WASH CYCLE @ 162 DEGREESRINSE @ 178 DEGREES. NOTE: DAILY TEMPERATURE LOGS SHOULD SHOULD BE KEPT ON THE DISH MACHINE TEMPS.REVIEWED TEMPERATURE LOGS FOR COOLERS AND ALL ARE CURRENT. NO PROBLEMS NOTED.*NOTE: UNWRAPPED APPLES ARE SELF SERVE FROM A COVERED BIN WITH A HOLE. HOWEVER THE POTENTIAL FOR CONTAMINATION FROM CHILDREN'S HANDS AS THEY SELECT AN APPLE STILL AN ISSUE. RECOMMEND EITHER INDIVUDUAL WRAPPING OR INDIVIDUAL SERVICE BY STAFF TO PREVENT THIS PROBLEM. MAY DEDUCT POINTS FROM NEXT ROUTINE INSPECTION IF A BETTER METHOD IS NOT IN PLACE.DISCUSSED EMPLOYEE SICK LEAVE POLICY TO INCLUDE EXCLUSION OF EMPLOYEES ILL WITH VOMITING/DIARRHEA FOR 48 HRS AFTER THE LAST BOUT OF ILLNESS.
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11/14/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.TEMPERATURES LOGGED DAILY. REVIEW SHOWED NO PROBLEMS.REACHIN FREEZERS @ -10; 1; -4 DEGREESWALKIN @ 38 DEGREESHOT HOLDING TEMPS - SPANISH RICE @ 148 DEGREESBEAN QUESADILLA @ 152 DEGREESPIZZA PREPPED ON SITE @ 162 DEGREESGODFATHER'S PIZZA FREE STANDING CART AT 132 DEGREES. PIZZA DISCARDED AT END OF LUNCH IF LEFT OVER.DISHWASHER - WASH CYCLE @ 160 DEGREES; RINSE @ 182 DEGREESQUATS SANITIZER IN PREMIXING UNIT FOR RAGS AT 200 PPM. TABLES ARE WASHED AND SANITIZED BETWEEN LUNCH SHIFTS AND AFTER LUNCH. EXCELLENT PRACTICE.NO STUDENT HELPERS USED FOR FOOD SERVICE. STUDENTS HELP SANITIZE TABLES.NO FOODS ARE COOLED AND REHEATED AT THIS KITCHEN (RICE INCLUDED)NOTED SALSA WITH FRESH CUT TOMATOES AT 59 DEGREES AT TIME OF INSPECTION. HOWEVER CFPM CONFIRMED THAT IS ALWAYS DISCARDED AT END OF LUNCH.
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3/10/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.No bare hand contact to food. High termp. dishwasher with final rinse recorded @ 176 F.All cold holding recorded < 40 F.Quat sanitizer recorded @ 200 ppm at sanitizer bucket. All dairy and use by dates current.Observed employee artifacts and drinks properly stored in separate area away from public food.Food properly stored; covered and datecoded.Notes:Hot and cold foods temperatures are monitored and recorded on a daily basis. Temperature logs were reviewed. Foods are rotated FIrst-In and First-Out method.This facility is following the HACCP principles outlined by the Washoe County School District.Hot holding cheese burgers @ 140 FPizza @ 190 F
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9/24/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.Notes:Walk in cooler @ 38 F; reach in freezer @ -3 to -10 F.Hot holding temps. recorded:hot holding hamburgers @ 138 F; hamburger patties @ 176 F; popcorn shrimp @ 139.4 F. Do monitor hot holding to be at least a minimum of 140 F. All food properly stored and datemarked.All chemicals properly stored and labeled. All use by dates current.Hot food temperatures along with refrigeration temps. are monitored and recorded on a daily basis. Temp. logs were reviewed and food is rotated first in first out method. This facility is following the HACCP procedures outlined by the Washoe County School District. Facility has a no bare hand contact with food policy.Dishwasher with recorded final rinse temp. of 182 F; quat sanitizer recorded between 200 ppm both at sanitizer bucket and at 2 compartment sink.
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5/14/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of inspection. Dishwasher recorded with 180 F rinse water temperature.
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11/13/2009 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F.Vendor will be servicing dishwasher on 11/09/09
- General Comments that relate to this Inspection
Notes:All food cold holding at proper temperatures. Walk in reefer @ 36 F; all reach in freezer recorded below ) F.Food properly stored and covered.Hot holding hamburgers @ 200 F.Quat sanitizer at 3 compartment sink recorded @ 200 PPM.Proper storage of chemicals.Facility shall use 3 compartment sink to sanitize all food service equipment after running equipment through dishwasher.Notes:Hot and cold food temperature4w are monitored and recorded on a daily basis. Temperature logs were reviewed. Foods are rotated First-In and First-Out method. This facility is following the HACCP principles outlined by the Washoe County School District.A reinpsection will be required.
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11/9/2009 | Routine Inspection 2nd | 96 |
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