- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Thermometer instorage display refrigerator read 20 F. when food temps were actually @ 41-42 F. Replace by 2/16/2016.
- General Comments that relate to this Inspection
-only snacks are prepared for students---storage refrigerator is used to store fruit; yogust; whole grain bread; tahini and fruits and vegetables--unable to observe snack preparation as the time varies----refrigerator requires service and may need to have coils cleaned as temperature is right on border between 41 F and 42 F.-temperature logs were being kept until mid-January. This practice must be continued.-Make sure staff are recording accurate temperatures after a new thermometer is purchased to replace the existing inaccurate one.-Since the current CFPM is offsite at a different school; it would be preferrable to train a second CFPM who is at the Orovada Street School to review snack; as well as other possible food preparation.-since CFPM is not availabler onsite to monitor preparation of risky foods such as canteloupe; eggs; poulty; meat; these foods are disallowed for storage or preparation
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2/10/2016 | Routine Inspection 1st | 98 |
- [3] CFPM or person in charge present; certificates posted as required
Post a copy of CFPM certificate---either Washoe County certioficate or test program certifcate in the service area by the kitchen.
- General Comments that relate to this Inspection
-only snack foods are stored and served to students at this time---oatmeal breakfast service will be resumed in Janauary after Christmas break--discussed food safety and operational requirements for sharing the kitchen with Farm-Fresh Catering.-Sine Farm Fresh has the priamary operational permt in the school kitchen; any work under the HDMS kitchen permit must be adjusted to accommodate the Farm Fresh schedule.storage refrigerator @ 34 F.--only fruit; vegetbles; yogurt and string cheese stored t this time-this unit is separate from the Farm Fresh operation and is only used for the HDMS program--Note:1.) Improvement focus: temperature logs must be kept on the storage refrigerator. To email a form that can be used. 2.) Since CFPM Sandy Marcell is not onsite because her work is primarily at the Middle School as a teacher; it is recommended that a certified food protection manager (CFPM) be trained and certified for thr elementary school program who is consistently onsite 3.) CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--No additionalFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.--NONE
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11/18/2015 | Routine Inspection 2nd | 97 |
- General Comments that relate to this Inspection
-no food preparation in this kiktchen at this time---service of oatmeal with milk will start in Sept or Oct.-kitchen is drop-off for foods prepared at Tropic Hut and 9th and Wells Ave---milk is the only food stored overnight--storage refrigerator @ 37 F.--chlorine test strips available for 3 compartment sink--hand sink stocked with soap and paper towels--freezer @ 4 F.--
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8/28/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-all violations from previous inspection have been correctecd- chlorine test strips available and staff know how to use them--discussed replacement of dish machine that is non-functional with Director Linda Aaquist--replacement dish machine must be a NSF (National Sanitation Foundation) approved unit--since School has a 3 compartment sink which is adequate for both operational permits utilizing the kitchen; the purchase or lease of a new machine can be put off--School may have lunches catered starting in fall 2014
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5/12/2014 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.Staff do not know what concentration chlorine bleach should be in 3 compartment sink. Lack of training by CFPM.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Staff does not have test strips for testing chlorine bleach. Should have test dtrips available and not rely on Z Pizza as that is a separate operational permit only under the same roof.
- General Comments that relate to this Inspection
-no other violations noted--oatmeal with milk is the only food served at breakfast--milk stored in cooler @ 32 F.--hand sink stocked with soap/paper towels-
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5/7/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
-observed pancake breakfast fund-raiser for families of chidren--no violations observed--self-service line for pancakes; butter and syrup-parents and students were using forks to self-serve pancakes; a knive was used for butter--no probles noted-no inappropriate bare hand con tact of foods in self-serve line observed--milk was not refrigerated-but due to short service time; this was not a problem for the gallon of milk on the line-CFPM was not present due to a severe injury--teachers were preparing and serving food without any problems notedbowls and equipment for pancake breakfast were brought by teachers--will be taken home to wash--disposable plates and plasticware were provided
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8/30/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-no food prep or service for breakfast on day of inspection-reviewed food prep and service procees with Maria----only oatmeal w/ brown sugar and raisens and milk is served in individual bowls--staff serve all foods and hand a plastic spoon to each student--milk is nkept cold on ice--carton is replace from refrigerator when empty--CFPM is responsible for washing bowls; utensils and crock pot in 3 compartment sink in kitchen---this is a very low risk opeation and staff have developed a good process for prep and service
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3/5/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-inspection completed after end of food service-observed CFPM washing dishes-no violations noted-discussed serving process with CFPM-serving of oatmeal is done by staff- cartons of milk are iced-disposable plastic ware is used with bowls--observed plastic ware properly stored with handles up on cart--bowls and crock pot for oatmeal washed in 3 compartment sinkl in kitchen-chlorine sanitizer @ 50 ppm-observed CFPM then wash dishes in dish machine at 160 F/180 F.
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11/13/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
SERVING BREAKFAST AT TIME OF INSPECTION.AT THIS TIME OATMEAL IS SELF SERVED TO STUDENTS FROM A COVERED CROKPOT. MILK USED ON CEREAL IS KEPT ON ICE. DISHES ARE WASHED IN 3 COMPARTMENT SINK IN MAIN KITCHEN.STUDENTS IN SCHOOL DO NOT DO ANY TYPE OF FOOD PREPARATION. NO FRUIT IS CUT OR SERVED IN CLASSROOMS.
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3/5/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- General Comments that relate to this Inspection
SCHOOL IS ONLY SERVING BREAKFAST AT THIS TIME. TO NOTIFY HEALTH AUTHORITY IF ANY ADDITIONAL FOOD PREPARATION OR SERVICE IS CONSIDERED AND UNDERTAKEN INCLUDING FEEDING OF ANY SNACKS WHICH ARE NOT SERVED PREPACKAGED.OBSERVED SERVICE OF OATMEAL. STUDENTS SELF SRVE USING A LARGE SPOON. STAFF SUPERVISED. DISHES ARE WASHED IN 3 COMPARTMENT SINK IN MAIN KITCHEN. SANITIZER TESTED BY Z PIZZA STAFF WHO COMPLETE SET-UP IN SINK.MILK SERVICE LINE IS ICED. HOWEVER IT WAS NOTED AT 51 DEGREES. MUST BE SUBMERGED IN ICE WATER BATH TO REMAIN COLD.DISCUSSED SCREENING OF SICK EMPLOYEES WHO HAVE VOMITING/DIARRHEA ILLNESS. MUST BE EXCLUDED FROM FOOD SERVICE 4 HRS AFTER LAST BOUT OF ILLNESS.ALSO DISCUSSED MONITORING STUDENTS WHO ARE SELF-SERVING TO PREVENT CONTAMINATION OF EATING UTENSILS.
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11/14/2011 | Routine Inspection 2nd | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- General Comments that relate to this Inspection
Raw chicken stored in freezer above orange juice--cross-contamination issue. Corrected immediately at time of inspection>.All temps monitored a nd logged daily. Logs reviewed. Freezer at 1 F. Reachin at 36.7 F.Brown rice cassorole cooked to 178 F. Leftovers are discarded. No foods are cooled and reheated at this facility. Produce is washed in 3rd compartment of 3 compartment sink due to lack of separate sink (done early in AM before dish washing is started) Recommend using a colandar to wash produce so that it does not touch the sides of the sink. Quats sanitizer in use in 3 compartment sink for sanitizing dishes. Then dishes pass through hot water dish machine at 180 F rinse cycle.Obtain quats sanitizer test strips to test concentration which may vary with water hardness. Keep a daily log also (recommended). Monitor student servers carefully to make sure that they don"t recontaminate hands after washing before serving food.Not sure if mop sink has functioning back flow prevention device. Cut hose to create 2" air gap during inspection.New CFPMs just got Serve Safe certificates. Must get WC approval within 30 days of todays date.
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2/10/2011 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
- [1] Storage; handling of clean equipment / utensils
- [1] Clean; soiled linen properly stored
- General Comments that relate to this Inspection
2205-00420 SOILED RAG STORED ON FLOOR UNDERNEATH HANDSINK. STORE DIRTY RAGS IN A SANITIZING SOLUTION.2205-00050 THERMOMETER NEEDS TO BE SANITIZED BETWEEN USES.2205-00230 FOOD COUNTER TOPS DIRTY. NEED TO BE CLEANED AND SANITIZED.ALL ABOVE ITEMS WERE CORRECTED ON THE SPOT.
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10/7/2010 | Routine Inspection 2nd | 96 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED ON A DAILY BASIS. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS STOCKED WITH SINGLE SERVICE TOWELS AND SOAP. AND; CHLORINE IS USED AS A SANITIZER. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.FREEZER @ 0 DEGREESREFIGERATOR @ 35 DEGREESDISHWASHER @ 180 DEGREES
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1/25/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTESTHIS FACILITY IS NOT IN USE. WHEN THE KITCHEN IS OPERATIONAL. A CERTIFIED FOOD SERVICE MANAGER WILL BE REQUIRED.
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9/8/2009 | Routine Inspection 2nd | 100 |
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