- 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. 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 AT LEAST 48 HOURS AFTER SYMPTOMS STOP. REFRIGERATOR 37; 39FREEZER @ -10MILK REFRIGERATORS 35;35;39;40NO ADDITIONAL CFPM; NO FAILED EXAMS
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2/17/2016 | Routine Inspection 1st | 100 |
- [1] Rooms clean; lockers provided; facilities clean; properly located
PERSONAL ITEMS STORED NEXT TO FOOD. STORE PERSONAL ITEMS DOWN BELOW AND AWAY FROM FOOD. 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. 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 DEGREESREFRIGERATOR @ 34 DEGREESMILK REFRIGERATORS @ 33; 39; 39 DEGREES
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8/20/2015 | Routine Inspection 2nd | 99 |
- [1] Rooms clean; lockers provided; facilities clean; properly located
PURSE STORED IN WITH SINGLE SERVICE ITEMS. STORE PERSONAL ITEMS DOWN BELOW AND AWAY FROM SINGLE SERVICE ITEMS. 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. TEMPERATURE LOGS WERE REVIEWED. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.BREAKFAST SAUSAGE @ 152 DEGREESREFRIGERATORS @ 35; 37; 40; 41 DEGREESFREEZER @ -10 DEGREESMILK REFRIGERATORS @ 33; 36; 41 DEGREES
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1/29/2015 | 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. 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.MILK MACHINES @ 33; 36; 38 DEGREESTRAULSEN REFRIGERATORS @ 38; 39 DEGREESFREEZER @ - 20 DEGREESFRENCH TOAST @ 167 DEGREES
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8/13/2014 | Routine Inspection 2nd | 100 |
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
PURSE STORED ON TOP OF MILK MACHINE. STORE PERSONAL ITEMS DOWN BELOW AND AWAY FROM FOOD EQUIPMENT. 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.TRAULSEN REFRIGERATORS @ 38; 35 DEGREESMILK REFRIGERATORS @ 38; 37; 34 DEGREESFREEZER @ -6 DEGREESEGGS FLAT BREAD @ 168 DEGREES
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1/13/2014 | Routine Inspection 1st | 99 |
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
PERSONAL ITEMS STORED ABOVE EQUIPMENT. IMMEDIATELY CORRECTED. STORE PERSONAL ITEMS DOWN BELOW AND AWAY FROM FOOD/EQUIPMENT.
- 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 AR ROTATED FIRST IN AND FIRST OUT. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS HE NEED O 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; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FREEZER @ -9.5 DEGREESREFRIGERATOR @ 40 DEGREESMILK REFRIGERATION @ 36; 38; 41 DEGREES
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8/30/2013 | Routine Inspection 2nd | 99 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD 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 WITH THE FOOD MANAGER TO EMPHASIZE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; JAUNDICE; VOMITING; FEVER) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP. MILK REFRIGERATORS @ 33; 36; 40 DEGREESTRAULSEN REFRIGERATOR @ 39; 38 DEGREESFREEZER @ -11 DEGREESBREAKFAST BURRITO @ 168 DEGREES
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2/7/2013 | 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 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 SERVICE MANAGER TO EMPHASIZE ILL EMPLOYEES EXHIBITIING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FREEZER @ -9 DEGREESTRAULSEN REFRIGERATOR @ 40; 36 DEGREESMILK REFRIGERATORS @ 32; 31; 38 DEGREES
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8/8/2012 | 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. 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.TRAULSEN REFRIGERATORS @ 39; 36 DEGREESFREEZER @ -10 DEGREESMILK REFRIGERATORS @ 33; 34; 37 DEGREES
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1/20/2012 | 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.REFRIGERATORS @ 37; 37 DEGREESFREEZER @ -9 DEGREESMILK REFRIGERATORS @ 36; 38; 38 DEGREES
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8/12/2011 | 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 FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND SINGLE SERVICE 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.REFRIGERATORS @ 37; 39 DEGREESFREEZER @-9 DEGREESBREAKFAST EGGS @ 140 DEGREESMILK REFRIGERATORS @ 33; 37; 28 DEGREES
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1/20/2011 | 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 FIRST IN AND FIRST OUT. THE HANDSINK WAS STOCKED 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 SCHOOL DISTRICT.REFRIGERATORS @ 38; 39 DEGREESFREEZER @ 0 DEGREESNOTE: INADEQUATE FACILITIES ON PREMISE TO WASH TRAYS. INSTALL AT LEAST A TWO COMPARTMENT SINK. CONTACT MIKE LUPAN AT THE DISTRICT HEALTH DEPT (PLAN REVIEW) BEFORE THE SINK IS INSTALLED.
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8/18/2010 | Routine Inspection 2nd | 100 |
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1/11/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS.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 THE SANITIZER. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT. SANITIZER LOG REVIEWED.BREAKFAST BURRITO @ 179 DEGREESMILK REFRIGERATORS @ 36; 36; 31; 35 DEGREESREFRIGERATORS @ 38; 39 DEGREES
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8/19/2009 | Routine Inspection 2nd | 100 |
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