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6 AM--2 PM
- General Comments that relate to this Inspection
observations after lunch (served at 10:55 AM today) during cleanup--no violations noted---all temepratures within acceptable parameters--walk-in @ 36 F. (all foods stored and date-labeled properly); walk-in freezer @-10 F. storage coolers @ 32 F.; 37 F.; 40 F.; and 36 F. (sub sandwiches held over to next day at 44--45 F.freezers @ -2 F.; -1 F.; -5 F.hand sink stocked with soap and paper towels--did not have opportunity to observe handwashing and hygiene-quats sanitizer in 3 compartmenmt sink and spray bottles @ 300 ppm-all logs reviewed; current: one omission noted (see focus below)facility and clean and well-organizedImprovement focus: 1.) take temperatures of any cold food like sub sanwiches; wraps; salads when they come off the line if they are to be held for next day serviced 2.) log these temepratures to make sure that food is at 41 F. or below (did not discard subs at 45 F. as these will still safely be served within 24 hours)CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date-1.) Joan Solan Mosley; ServSaf # 12945956; exp. 10/26/2020Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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2/3/2016 | 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.Observed staff contaminating gloves by touching equipment handkles; then touching food that was not to receive further cooking. Limits of glove use including removal after direct touching of food as outlined in revised regulations must be followed. Corrected immediately.
- General Comments that relate to this Inspection
observations during lunch prep; sesrvice and clean-up--this kitchen serves 1;100+ student lunches each day!-no other violations noted--all temperatures within acceptable parameters--walk-in @ 38 F.; storage refrigerators @ 37 F. (subs @ 40 F.-42 F; chef salads @ 38 F-40 F); 36 F; 35 F.storage freezers @ -12 F.; -8 F.foods on line: chicken wraps @ 42 F--43 F.; peperoni pizza @ 157 F.; hamburger @ 119 F.warmer: popcorn chicken @ 172 F.; pepperoni pizza @ 133 F.quats sanitizer in 3-compartment sink @ 200 ppm; bucket @ 300 ppm.; spray bottle @ 250 ppm-handsink stocked with soap/paper towels; observed ample handwashing with srudent helpers upon arrival; there is one handsink for 6 adult employees which is adequate; there are 10 students helping with service and only one handsink was not adequate for all of them--but this problem seems limited to a short time frame--will continue to monitor on future inspections.-dry storage area is good--Improvement focus: Staff need better training on glove use---when to wear them and when to take them off.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date Joan Solan-Mosley is also ServeSafe certified; but certificate is at home. Post by next routine inspection.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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9/3/2015 | Routine Inspection 2nd | 95 |
- General Comments that relate to this Inspection
-observations made during lunch service and clean-up-lunch service @ 10:45 AM on Wednesdays--about 1000 meals are served--no violations noted--observed staff washing hands at appropriate times; hand sink stocked with soap/paper towels--all tremperatures within acceptable parameters-walk-in @ 37 F. (American chhese @ 38 F.); walk-in freezer @ -10 F.; storage refrigerators @ 35 F. (Thai salad @ 38 F.; turkey sandwich @ 37 F. was prepared this AM); 33 F.; 37 F.; storage freezers @ -14 F.; -13 F CFPM also keeps temperature logs on food delveries and during the preparation of cold foods at different stages to make sure foods for line remain cold during preparation. Good job!warmers: pepperoni pizza @ 138 F.cheese brgers @ 128 F. to 142 F.line: cheese burgers @ 149 F.; turkey sandwich @ 49 F. on cart--ready for service-all temp. logs reviewed; current; no problems noted.-observed staff wearing gloves more than necessary when other barriers (i.e. boats; utensils) were in use to prevent bare hand contact with food--discussed changes with CFPM who decided to make change with staff immediately---quats sanitizer @ 200 ppm in 3-compartment sink and spray bottle--dry storage good---facility is clean and well-organized-Improvemenet Focus:1.) log quats sanitizer concentrations 2.) continue to train staff to prevent bare-hand-contact with foods by only touching service containers and utensils; gloves must only be worn when touching foods directly during prep and service--then removed prior to touching equipmen to prevent outside glove contamination; make sure hands are washed prior to reapplying gloves; must discard any foods on line that are accidentally touched with bare hands
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3/18/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations during lunch service and clean-up--no violations noted--observed staff and student helpers washing hands before applying gloves--did n ot observe any problems with glove use incuding outside surface cross-contamination--handsinks stocked with soap/paper towels--good personal hygiene--all temps. w/i accetable limits--walkin @ 36 F. (cheese @ 36 F.); walk-in freezer @ -1o F.; storage freezers @ -2 F.; -7 F.; storage refrigerators @ 40 F.; 37 f.; 38 F. (sandwiches just removed from service line @ 38 F.)--hot fod on line; pepperoni pizza @ 135 F.; cheeseburgers @ 168 F.;-all logs current; reviewed; no problems--temp logs are now kept on cold food to make sure that food stays cold on service line including that which is held over for next day service--all refrigerated foods are date-marked--quats sanitizer in 3 compartment sink @ 400 ppm-logs are kept--staf do good job of logging exact conc. value--no dry-labbing-no problems noted that need improvement
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8/25/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made after lucn--noviolations--walk-in @ 36 F.; walk-in freezer @ -8 F. freezers @ -11 F.; -2 F.; -20 F-storage reefers @ 34 F.; 40 F (sliced tomatoes @ 40 F); 36 F. (chef salads @ 48 F.) - cook temps from log--chicken sandwich @ 182 F @ 10:05 AM--served at 11:30 AM approximately--quats sanitizer in 3 comp[artment sink @ 200 ppm according to log--Issues to work on:1.) monitor temps of salads and sandwiches after preparation during storage and after return from service line to make sure that time temperature controls are not breached--foods cannot be abo ve 41 F for more than 4 hrs--since salads and sandwiches wer made at 7 AM it was questionable that would meet required parameters--therefore they were discarded by CFPM-no points deducted--however; better time temperature monitoring of cold prepared foods is needed. Foods in refrigerator that are not at 41 F. or below should not be covered with plastic.2.) check quats sanitizer after make-up occasionally to make sure that concentrations recorded are accurate
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1/23/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made at end of lunch service and clean-up--no violations noted--all refrigerators between 34 F and 41 F.; freezers @ -3 to -6 F. All temperature logs current and no problems noted.-hot food on line: pepperoni pizza @ 136-140 F.; chicken sandwich @ 155 F.; hamburger @ 138 F.milk from line at 47 F. (to be refrigerated in walk-in over week-end)-all staff with possible direct contact with foods wearing gloves--did not have opportunity to observe hand washing--trays and service equipment washed in 3 compartment sink-quats sanitizer @ 200 ppm--all plastic wear stored with handles up on service line--all fruits without removeable peel pre-wrapped in plastic--facility is clean and well-organized-Noted separate refrigerator for foods served at dinner for Washoe H S program. CFPM has no contact with this program and does not oversee it. Foods are brought from Nutrition Services cold and are sometimes reheated. This is a separate kitchen operation and may need a separate Health permit. To follow up to determine permit status.
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11/8/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made after lunch service during clean-up-no violations noted-walk-in @ 38 F. Walk-in freezer @ -7 F. -reach in coolers @ 34 F; 34 F; -11 F.; -12 F.; 35 F.-cook temps taken from nlogs: chicken parmigian @` 150 F; chicken sandwich @ 184 F.-quats sanoitizer in 3 compartment sink @ 200 ppm.-hand sinks stocked w/ soap and paper towels-ice scoop stored properly-apples wrapped on line-noted cooked chicken bhad been cooled in walk-in-- this product was precooked when it came into the kitchen--thereforeore it should not be cooled and reheated a second time --if this is found on a future inspection; the food will be discarded and up to 5 points may be deducted
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1/31/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Observed food prep before lunch.-no violations noted-walk-in @ 37 F. Cooked turkey @ 38 F. Ham/cheese sandwich @ 43 F.-storage refrigerators @ 34 F; 36 F; and 40 F.-warmers: pepperoni pizza @ 153 F; warmer # 2: pizza @ 134 F.; warmer # 3-chicken sandwich @ 178 F; cheeseburger on line @ 117 F. (to be served within 15 minutes) nacho meat @ 181 F.-all hot foods are discarded if not served during 1/2 hr lunch; some cold sandwiches may be carried over for next day sevice-walk-in freezer @ 0 F. Storage freezers @ -6 F and -11 F -all temp logs current -no problems noted-quats sanitizer in 3 compartment sink @ 200 ppm-observed staff using gloves to put checken sandwiches together-porper personal hygiene observe-storage area is clean and well-organized-noted apples now wrapped per correction of violation noted on previous inspection-CFPM has good understanding of food safety topics including need to prevent hand contamination of ready-to-eat foods and food contact surfaces.
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9/6/2012 | Routine Inspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
NOTED UNWRAPPED APPLES ON SELF SERVICE LUNCH. READY TO EAT FOODS MUST BE WRAPPED. OBSERVED STAFF AND STUDENTS SERVING FOODS INCLUDING UNWRAPPED COOKIES.
- General Comments that relate to this Inspection
SERVICE STAFF USED GLOVES APPROPRIATELY. GOOD PERSONAL HYGIENE PRACTICES OBSERVED.HOT HOLD TEMPS ON LINEHAMBURGERS @ 141 DEGREESPIZZA @ 148 DEGREESSTORAGE REFRIGERATORS @ 34 DEGREES-38 DEGREESROAST BEEF SANDWICH (LEFTOVER PULLED FROM LINE) @44 DEGREESSLICED TOMATOES @ 34 DEGREESWALKIN REFRIGERATOR @ 37 DEGREESWALK IN FREEZER @ 2 DEGREESSTORAGE FREEZERS @-12. -14 DEGREESQUATS SANITIZER IN 3 COMPARTMENT SINK @ 200 PPM. NO RAW MEAT OR POULTRY PRODUCTS ARE SERVED AT THIS KITCHEN. ALL TEMPERATURE LOGS ARE CURRENT. NO PROBLEMS NOTED.KITCHEN HAS SCREEN DOOR FOR USE WHEN BACK DOOR IS OPEN. SCREEN DOOR HAS GAP AT BOTTOM; BUT CFPM SAYS MICE SIGN HAS NOT BEEN A RECENT PROBLEM. RECOMMEND INSTALLATION OF WEATHER STRIP ON BOTTOM OF DOOR TO PREVENT FUTURE RODENT ENTRY. CFPM IS AWARE OF 48 HR EXCLUSION OF EMPLOYEES ILL WITH GASTROENTERITIS. SHE WAS ABLE TO RECITE CORRECT EXCLUSION TIME.
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3/2/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.WALKIN @ 40 DEGREESFOOD TEMP OF GRAVY @ 42 DEGREES. RECOMMEND HAVING WALKIN CHECKED OR TEMP LOWERED SLIGHTLY TO ACCOMMODATE UPWARD SWINGS WHEN DOOR IS LEFT OPEN; NEW PRODUCT STORED ETC.WALKIN FREEZER @ 8 DEGREESSTORAGE REFRIGERATOR @ 40 DEGREESSANDWICHES; ROAST BEEF; TURKEY IN SANDWICHES @ 42-44 DEGREES. (HAD JUST BEEN MADE) HOT HOLDING 1ST UNIT-HAMBURGER @ 124 DEGREES (INCREASE TEMP TO HOLD @ 135 DEGREES2ND UNIT-HAMBURGERS @ 140 DEGEES (TIME IS A CONTROL HERE)HANDSINK STOCKED AND OPERATIONAL. THERE IS ONLY 1 HANDINK FOR A LARGE KITCHEN WITH NUMEROUS EMPLOYEES SERVING 900 + LUNCHES. A SECOND HANDSINK SHOULD BE INSTALLED.OBSERVED STUDENT HELPERS - HYGIENE PRACTICES APPROPRIATE. RECOMMEND IMPROVING PROTECTION OF APPLES; PLUMS; COOKIES TO INCLUDE EITHER SERVICE BY STAFF WITH GLOVED HANDS OR COVER EACH INDIVIDUALLY WITH PLASTIC.DISCUSSED SICK EMPLOYEE SCREENING TO INCLUDE EXCLUSION OF THOSE WITH VOMITING/DIARRHEA FOR 48 AFTER THE LAST BOUT OF ILLNESS.
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11/15/2011 | Routine Inspection 2nd | 100 |
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Plastic forks on self serve line stored so that handles are touching food contact surfaces --mixed up in a storage container. Recommend using cups within the container to organize forks so the handle are facing outward to prevent hand contamination of eating surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Vent cover to air intake in ceiling of storage are above foods covered with dirt and dust. Clean and maintain to avoid food contaminatioin.
- General Comments that relate to this Inspection
No other violations noted. All temps logged and reviewed. No problems noted. Vegie frig @ 38 F.; storage freezer @ -10 F.; storage frig behind service line @ 34 F.; storage feezers @ -7 F.; and -6 F.; walkin freezer @ -10 F.; walkin frig. @ 42 F. Hand sink was stocked with soap and water and water was warm.Quats sanitizer @ 200 ppm. Quizzed staff to find out if they understand when and how to corroct low and high values. Had adequate knowlege of correction procedures by adding water if value is too high and getting dilution equipment serviced if reading s are too low.Discussed training and monitoring of student and parent helpers with CFPM. Training and monitoring appears adequate.All foods are precooked; including hamburger and chicken. Menu for 2/16 includes rice. No sign of cooked rice being cooled for tomorrow's service. CFPM said that rice is always cooked and served and thrown out on the same day. Never cooled and reheated. All food prep appears congruent with WCSD Nutrition Services HACCP plans.Note: internal temps on milk on service line varied between--crate @ 52 F; on frozen cold pad @ 54 F.; and surrounding by ice in bin @ 42 F. Milk is only on the line for about an hour at most; then returned to the walkin; the CFPM decided to start holding all milk on the service line with ice surrounding it after viewing these temps.. Checked milk that had been in the crate and on the cold pad after it had been returned to the walkin for 30 mins. Temp. had returned to 42 F. Becuase of adequate FIFO procedures and large turnover of product serving 750 each day; miilk that was left over today will be served tomorrow. While this does not constitute a time-temp. abuse violation; CFPM was uncomfortable with the higher temps and decided to ice all milk on the line in the future.
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2/15/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility rethermalization temperatures checked good; taco meat 169 degrees; burrito at 173 degrees; chicken nuggets at 189 degrees; pizza at 189 degrees.Facility is following approved Washoe County School District HACCP procedures; all temperature logs maintained and checked good.All refrigeration and freezer temperatures checked within acceptable ranges; walk-in refrigeration checked at 38 degrees; walk-in freezer checked at -2 degrees.Proper glove use and proper handwashing observed; no bare hand contact with any foods.....Facility observed using proper three-compartment sanitization procedures.
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9/29/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedAll Refrig. were <40FAll Frzr.'s were @0FTemps noted: Pepperoni Pizza @156F; Cheese Burrito @149FAll Dairy currentTemp Logs were all OKGreat Job !!! - Thanks !!
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5/11/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Handsinks and restrooms properly stockedAll refer units at 40 f or belowPepperoni 38 f; ham 33 fHot holding temps good-Pizza 143 fFinal cook temp on pizza at 203 fTemp logs accurate and completeFacility very clean and well-keptNote - temperature of kitchen is very cold for employees
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12/10/2009 | Routine Inspection 2nd | 100 |
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