- 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 GASTRINTESTIONAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS.FREEZER; 0; 0WALKIN @ 36MILK REFRIGERATORS @ 37; 37NO ADDITIONAL CFPMS; NO FAILED EXAMSCHICKEN NUGGETS @ 171
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1/28/2016 | 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. FREEZERS @ 0; 0 DEGREESWALKIN @ 36 DEGREESFOOD STORAGE PANS ARE BROUGHT TO THE NUTRITION SERVICE CENTER TO BE WASHED AND SANITIZED.
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8/24/2015 | 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 EXHIBTIING GASTROINESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.WALKIN @ 36 DEGREESFREEZER @ 0 DEGREESMILK REFRIGERATORS @ 36; 38 DEGREESFOOD STORAGE PANS ARE BROUGHT TO THE NUTRITION SERVICE CENTER TO BE WASHED AND SANITIZED
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2/2/2015 | 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 SYMPOMS (DIARRHEA; FEVER; VOMITING; JAUNDICE) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FREEZERS @ 0; 0 DEGREESBREAKFAST PANCAKE; SAUSAGE @ 168 DEGREESWALKIN @ 36 DEGREESMILK MACHINES REFRIGERATORS @ 36; 37 DEGREESFOOD STORAGE PANS ARE BROUGHT TO THE NUTRITION SERVICE CENTER TO BE WASHED AND SANITIZED.
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8/15/2014 | 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; FEVER; VOMITING; JAUNDICE) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FREEZERS @ -1; -5WALKIN @ 36 DEGREESMILK EFRIGERATORS @ 34; 36 DEGREESFOOD STORAGE PANS ARE BROUGHT TO THE FACILITY CENTER FOR WASHING AND SANITIZING.
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1/13/2014 | 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. 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.FEEZERS @ -0; -4 DEGRESSWALKIN @ 36 DEGREESMILK REFRIGERATOR @ 34 DEGREES
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9/9/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
REINSPECTIONNOTES:THE PLUMBING LEAK AS BEEN REPAIRED. THERE WAS A MAINTENANCE WORK ORDER ON PREMISE DETAILING THE REPAIR WORK OCCURRED.A GOOD JOB DONE.NO VIOLATIONS OBSERVEDBREAKFAST SAUSAGE SANDWICHES @ 178 DEGREESALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTS.
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1/22/2013 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
WATER ON FLOOR IN THE DRY STORAGE AREA. IMMEDIATELY CORRECTED.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
THERE IS A PLUMBING LEAK THAT IS THE CAUSE OF WATER BEING ON THE FLOOR. REPAIR PLUMBING LEAK.
- General Comments that relate to this Inspection
NOTESHOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. HANDWASHING PROCEDURES WERE REVIEWED AS WELL AS EMPHASIS PLACED ON FOOD HANDLERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED WITH THE FOOD MANAGER TO EMPHASIZE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; FEVER; VOMITING; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FREEZERS @-8; -3 DEGREESWALKIN @ 37 DEGREESMILK REFRIGERATORS @ 34; 38 DEGREES
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1/17/2013 | 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. 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 MANUAL 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/2 0 DEGREESMILK REFRIGERATOR @ 39; 32 DEGREESWALKIN @ 38 DEGREES
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7/31/2012 | 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. 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.FREEZER @ 0; -2 DEGREESWALKIN REFRIGERATOR @ 37 DEGREESMILK REFRIGERATOR @ 33; 37 DEGREESBREAKFAST BURRITO @ 170 DEGREESENCHILADAS @ 170 DEGREES
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1/18/2012 | Routine Inspection 1st | 100 |
- [1] Single service: articles; storage; dispensing; used
- General Comments that relate to this Inspection
2205-00240 - SINGLE SERVICE FOOD TRAYS STORED ON THE FLOOR. IMMEDIATELY CORRECTED.NOTES: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 PROCEDURES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.FREEZER @ 0; -4 DEGREESWALKIN REFRIGERATOR @37 DEGREESMILK REFRIGERATOR @ 4 DEGREES
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8/9/2011 | Routine Inspection 2nd | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
- General Comments that relate to this Inspection
2205-0220 - TOP OF HOBART OVEN AND INSIDE BOTTOM OF REFRIGERATOR DIRTY. NEEDS CLEANING.NOTES:HOT FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS 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. AND; QUATRENARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THISFACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.BREAKFAST SAUSAGE 169 DEGREESWALKIN REFRIGERATOR @ 36 DEGREESFREEZER @ -1 DEGREESMILK REFRIGERATOR @ 37 DEGREES
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4/22/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
REINSPECTION.NO VIOLATIONS OBSERVED.
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1/19/2011 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
- General Comments that relate to this Inspection
2205 00020 SPRAY BOTTLES NOT LABELED. 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 SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATRNARY 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.FREEZERS @ -2; -6 DEGREESCARTON MILK REFRIGERATION @ 38; 34 DEGREESWALKIN REFRIGERATOR @ 37 DEGREES
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8/5/2010 | Routine Inspection 2nd | 99 |
- [1] Storage; handling of clean equipment / utensils
- General Comments that relate to this Inspection
2205-00230 TRAYS STORED UPRIGHT; 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.WALKIN @ 37 DEGREESFREEZERS @ 0; 0 DEGREESMILK REFRIGERATOR @ 34 DEGREESPANCAKE SAUSAGE @ 168 DEGREES
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1/13/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NO VIOLATIONNOTES:HOT AND COLD FOOD TEMPERATURES ALONG WITH 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. THE SANITIZER LOG WAS REVIEWED. THIS FACILITY IS FOLLOWING THE HACCP PROCEDURES OUTLINED BY THE WASHOE COUNTY DISTRICT SCHOOLS. A NEW FLOOR HAS BEEN INSTALLED SINCE MY LAST ROUTINE INSPECTION. A GOOD JOB DONE!WALKIN @ 37 DEGREESFREEZERS @ 0; 0 DEGREESMILK REFRIGERATORS @33; 37 DEGREESBREAKFAST BURRITO @ 171 DEGREESENCHILADAS @ 173 DEGREESPOPCORN CHICKEN @ 170 DEGREES
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8/20/2009 | Routine Inspection 2nd | 100 |
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