- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Plastic bottle of detergent was unlabeled. Corrected immediately.
- General Comments that relate to this Inspection
-observations made several hours prior to lunch--all cold food prep finished--hot food prep had not yet begun---no other violations noted--all tempratures within acceptable parameters--walk-in @ 32 F. (turkey/ham salad @ 35 F.; sub sandwiches @ 3 F.); freezers @ -6; -5; -10; and 0 F.-all food such as apples; cookies are wrapped to go on line--all foods properly stored and date-marked--dish machine is not in use and is unplugged in this kitchen--2 compartment sink is used to wash trays and a few serving utencils; -quats sanitizer in sink @ 200 ppm--spray bottle @ 200 ppm--facility is clean and well-organized--reviewed temperature logs; noted that ball cold temperatures on salads and sandwiches are logged at 40 F.; questioned CFPM and she claims that she always takes food temperatures before she logs them: I let her know that it is not possible for internal food temps to always be the same (see note below)Improvement focus: 1.) Always take actual food temperature and log the nexact result---cold ftemperatures of food will vary and will NOT always be the same; 2.) Keep all plastic bottles labeled.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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1/22/2016 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
-observations at end of lunch-only about 50 students served each day--Noted cold foods from line: popcorn wraps @ 49 F--50 F. CFPM was about to restock these to thje walk-in for next day service. Any time/temperature sensitive; cold foods that were on the serve line must be discarded if they are above 41 F. Logs must reflect the temperature after service and the disposition of the food. CFPM was not aware of this. Did not deduct 5 pts since foods had not yet be placed back in walk-in; but will on future inspections if this is found.-no other violations noted--all refrigerator temps good--freezers @ -7 F.; 8 F.; -2 F; 0 F.; 2 F.--walk-in frig @ 40 F.; Ham @ 40 F.-3 compartment sink was not needed as there was nothing that needed washing; quats sanitizer in spray bottles @ 200 ppmall dry storage good: all items stored 6" above floor--facility is clean and well-maintained-logs reviewed; curent: some modifications needed--see note below--hand sink stocked with soap and paper towels; did not have chnace to observe handwashing and glove use: reviewed glove use practice with CFPM who seems to have a good grasp of when to wear and not to wear gloves; and when she needs to wash her hands-Improvement focus: 1.) Need better temperature logs for cold foods to include time and temperature at the following: after prep back to walk-in; put on swerve line; removed from serve line---disposition 2.) Discard cold foods such as sandwiches; salads; wraps that spend time in the temperature danger zone above 41 F. 3.) Use quats sanitizer on kitchen counters after food prep and at the end of the lunchCFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date --there are no assistants or additional staff working in this kitchen due to low food production.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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9/2/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made durig lunch prep before service--no violations noted--hand sink stocked w/ soap/paper towels--no opportunity to observe handwashing--cold food prep already completed--all refrigeration tempertures with in appropriate parameters-walk-in @ 40 F. (ham/cheese sandwiches @ 39 F.; chef salads @ 39 F.; American cheese @ 39 F.--good temperature control as foods had jus been prepared)freezers @ -6 F.; -1 F.; -4 F.; -7 F.-all foods date-labeled--self-serve items poperly protected on line--quats sanitizer in spray bottles @ 350 ppm; sink not yet made up; so testing not done--all temp. and quats logs reviewed; current; no problems noted--dry storage area has proper storage with all items at least 6" off floor--facility is clean and well-organized--reviewed glove use policy with CFPM: gloves do ot need to be worn during service in this kitchen as there is no open food served on the line--all foods are wrapped or in containersfor serviceImprovement focus: wear gloves only when preparing foods by touching them directly or when there is a risk of touching food that is considered ready-to-eat (will not receive further cooking); otherwise; gloves should not be worn (except for personal protection of hands during dish washing).
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4/16/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations during lunch service and clean-up afterwards--no violations noted--all temps within acceptable limits--walk-in @ 40 F. ( American cheese @ 41 F.; turkey lunch meat @ 41 F.); freezers @ 10 F.; -11 F.-all foods properly stored and date-labeled--foods on line: turkey/cheese sandwich @ 41 F.; chicken Ceasar salad @ 43 F.warmer: bean/cheese burrito @ 196 F.quats sanitizer: sink @ 200 ppm (from log--not made up); spray bottles @ 300 ppm-all logs reviewed; current; no problems noted--staff clean and sanitize tables before and after breakfast; and after lunch--student helper cleans and sanitizes tables between lunch periods when kitchen staff are busy---hand sink stocked with soap/paper towels--did not have opportunity to observe hand washing-Improvement Focus: log the quats sanitizer concentration for spray bottles on the day these are changed out--
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9/18/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during lunch prep just prior to service-only 65 students are served in this kitchen--no violations noted--hand sink stocked with soap/paper towel-did not have opportunity to observe hand-washing--personal hygiene appears to be OK--walk-in @ 39 F.; turkey lunch meat @ 41 F; cheese in salad @ 41 F.; ham lunch meat @ 41 F.--storage freezers @ 10 F.; -2 F.; -3 F.; -3 F.; and -5 F.-dish machine is not used at all-all trays; equipment is washed; rinsed; sanitized in 3 compartment sink-quats is consistently @ 200 ppm (taken from logs)--quats sanitizer in spray bottle @ 200 ppm-made up fresh every other day-pepperoni pizza @ 154 F.-Area for improvement: check concentration of quats in spray bottle at least once per day an d log result on same sheet as sink concentration
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4/21/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations maded during clean-up after lunch--no violations noted--walk-in @ 36 F.; grated mozarella @ 37 F. Freezers at 4 F.; -7 F.; -4 F.; and -12 F. Logs reviewed; current-no problems noted.-quats sanitizer not checked--water absent in 3 compartment sink-always the same at 200 ppm according to logs--quats sanitizer in spray bottles is not checked routinely according to CFPM-this is a different quats than is used in the 3 complartment sink and should be checked daily as it is used on lunch tables-@150 ppm-a little weak at time of inspeciton--CERPM to focus on this and correct issue to avoid 4 pt. deduction on next routine inspectioin-cook temps. (logs); chcken sandwich @ 175 F; chicken Alfredo @ 209 F. (10:40 PM)--Alfreco @ 199 F. (11:10 AM--just prio to service)Area to focus attention: monito quats sanitifer in spray bottles and log results
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12/13/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made at the end of lunch---no violations noted--walk-in @ 38 F.; hard-boiled eggs @ 40 F.; grated mozarella @ 39 F.; burrito assembled for next day lunch @ 43 F.-storage freezers @ -4 F.; -10 F.; -2 F; o F.-cheeseburger @ 149 F. in warmer -quats sanitizer @ 200 ppm in 3 compartment sink (taken from log)-make sure exact readings are written--not whaqt the concentration should be---hand wash sink stopped with soap and paper towels-
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4/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Observations made during lunch prep before lunch was served. No violations noted.-walk-in @ 34 F. Turkey breast sandwich meat @ 34 F. Ham/Swiss sandwiches at 43 F. (had just been prepared)-hamburgers in buns in warmer @ 140 F. BBQ ribs in buns @ 117 F. (log showed cook temp. @ 181 F at 10 AM)-pepperoni pizza cook temp. @ 181 F.-storage freezers @ -1 F. and 10 F.-quats sanitizer in 3 compartment sink @ 200 ppm.-dish machine sanitizer @ 50 ppm. chlorine-hand-sink stocked with soap and paper towels
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8/28/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
REINSPECTION FROM 4/2/12 TO MAKE SURE THAT DISH MACHINE PROBLEM WAS CORRECTED (DID NOT DEDUCT POINTS ON THAT INSPECTION)DISH MACHINE HAS BEEN REPAIRED. CHLORINE SANITIZER AT 100 PPM. PROPER CHLORINE TEST STRIPS ARE NOW AVAILABLE ON SITE.
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4/17/2012 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
LUNCH BEING SERVED AT TIME OF INSPECTION.NO VIOLATIONS NOTED.TEMPS CHECKED IN SERVICE LINE.CHEESE PIZZA @ 172 DEGREESCHICKEN SANDWICH @ 162 DEGREESCAESAR SALAD @ 46 DEGREESNOTED UNWRAPPED APPLES ON SERVICE LINE - HOWEVER SERVICE STAFF HANDS APPLES TO STUDENTS. ONE EMPLOYEE TAKES MONEY WHILE A SECOND SERVES FOOD. GOOD SEPARATION OF TASKS. CFPM EXPLAINED THAT STAFF ARE INSTRUCTED TO WASH HANDS BEFORE AND BETWEEN GLOVE APPLICATIONS. DID NOT HAVE OPPORTUNITY TO OBSERVE. CFPM WAS ABLE TO RECITE 48 HR EXCLUSION FOR EMPLOYEES ILL WITH NAUSEA; VOMITING; DIARRHEAL ILLNESS UNTIL THEY HAVE BEEN WELL 48 HRS.WALKIN @ 36 DEGREESCOMMERCIAL BURRITOS @ 39 DEGREESGRATED CHEESE @ 39 DEGREESFREEZERS @ 0 - 7 DEGREESSTAFF USING 2 COMPARTMENT SINK - QUATS @ 200 PPM TO WASH; RINSE; AND SANITIZE TRAYS AND UTENSILS.DISH MACHINE NOT CURRENTLY USED; HOWEVER IT MUST BE REPAIRED. NO CHLORINE RESIDUAL SHOWING ON TEST STRIPS. SUPPLY CFPM TEST STRIPS FOR CHLORINE. MUST READ 50-100 PPM CHLORINE.
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4/3/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED. JUST FINISHED SERVING LUNCH AT BEGINNING OF INSPECTION.WALKIN @ 38 DEGREESGRATED CHEESE @ 39 DEGREESREACHIN FREEZERS #1 @ 4 DEGREES #2 @ 4 DEGREES #3 @ 4 DEGREES #4 @12 DEGREES #5 @ -10 DEGREESCOOK TEMPERATURES @ 167 - 201 DEGREES (HAMBURGER; CHEESE PIZZA; STROMBOLI ETC) ALL MEAT AND POULTRY IS PRE-COOKED AND THERMALIZED. FOOD DELIVERY FROM NUTRITION SERVICES IS ON FRIDAY.HANDSINK STOCKED. FACILITY IS CLEAN AND ORGANIZED. THIS IS AN OLDER SCHOOL WITH POOR DESIGN. MANAGER DOES NOT HAVE A DESK OR WORK AREA. COMPUTER IN KITCHEN NEXT TO WALKIN DOOR MAKES SPACE PROBLEMS MORE DIFFICULT IN THIS KITCHEN. PERSON IN CHARGE - NANCY BROWN HAS NOT YET TAKE FOOD MANAGER'S CERTIFICATION; RECOMMEND THAT SHE TAKE CLASS ASAP.REVIEWED SICK EMPLOYEE SCREENING WITH NANCY SO THAT SHE KNOWS THAT EMPLOYEES WITH DIARRHEA AND VOMITING ARE NOT ALLOWED TO RETURN TO WORK FOR AT LEAST 48 HRS AFTER THE LAST BOUT OF ILLNESS.
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9/8/2011 | Routine Inspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- General Comments that relate to this Inspection
2205-00050 - NOTED MARGINAL AMBIENT TEMPERATURES AT 42-43 DEGREES DURING DURATION OF INSPECTION. INTERNAL FOOD TEMPS:CHEESE @ 42 DEGREESMILK @ 42 DEGREESROAST BEEF SANDWICHES @ 42 DEGREESFOODS AT TEMPS NOTED DATED 4/27 (24 HRS) TO BE SERVED WITHIN NEXT 24 HRS BY 4/29. DISCUSSED ISSUE WITH CFPM AND CALLED LEROY DASTZ WCSD NUTRITION SERVICES TO REPORT.NOTED GRAPE JELLY STORED IN OPEN CAN. FOODS SHOULD BE TRANSFERRED TO FOOD GRADE CONTAINERS AND NOT REMAIN IN OPEN REFRIGERATED CANS.NO ADDITIONAL VIOLATIONS NOTED. ALL OTHER TEMPERATURES OKFREEZERS @ -4; -0 DEGREESCOOK TEMPS CHECKED AND LOGGED PIZZA @ 196 DEGREESHANDSINKS STOCKED. REMINDER TO LOG CHLORINE SANITIZER IN DISH MACHINE DAILY TO MAKE SURE READINGS ARE AT 50PPM -100PPM. CHLORINE AT 50 PPM AT TIME OF INSPECTION.
- General Comments that relate to this Inspection
REINSPECTION FROM 4/28/11.WALKIN AMBIENT TEMPERATURE AT 34 DEGREES. INTERNAL TEMPERATURE ON COOKED CHICKEN NOW AT 34 DEGREES. PREVIOUS VIOLATION HAS BEEN CORRECTED.
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5/16/2011 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
- General Comments that relate to this Inspection
2205-00220 TOP OF HOBART OVER 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 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; 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.BREAKFAST SAUSAGE 169 DEGREESWALKIN REFRIGERATOR @ 36 DEGREESFREEZER @ -1 DEGREEMILK REFRIGERATOR @ 37 DEGREES
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1/11/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedAll product stored off floorPest control in place; no sign of pestsHACCP controls in place-all logs filled out-observed completion of logsHot holding ok-180F+Dishwasher @ 100ppm chlorineSanitizer in sink @ 200ppm quatFacility is very cleanWalk in @ 38F
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12/1/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedAll refrigeration @ 40F or belowPCO is North Shore-traps set up-monthly monitoringHACCP being followed-observed temps being taken -all hot temps in range of 160F - 180F*Only HACCP chart not correctly filled out and up to date was automatic dishwasher. Discussed keeping that form filled out with Phyllis.Dishwasher - 50 ppm chlorine3 comp sink - 200ppm quatHot holding ok
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6/2/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked3 comp sink @ 200ppm quatHot food ok-Hamburger @ 156FAll reefer units @ 40F or belowDates okFacility cleanNo leftovers savedHAACP controls being followed*Hobart dishwasher not registering sanitizer. Call already into Ecolab and 3 comp sink being used until repair is made.
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12/16/2009 | Routine Inspection 2nd | 100 |
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