- 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 GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.NO ADDITIONAL CFPM'S; NO FAILED EXAMSREFRIGERATORS @ 37;34FREEZER @ -8PANCAKE ON A STICK @151MILK REFRIGERATOR @ 31
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2/4/2016 | 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 A LEAST 48 OURS AFTER SYMPTOMS STOP.ALL REFRIGERATION TEMPERATURES MET OUR REQUIREMNETS.
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8/26/2015 | Routine Inspection 2nd | 100 |
- 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 @ -9 DEGREESMILK REFRIGERATOR @ 38 DEGREESREFRIGERATORS @ 38; 36; 33 DEGREESPANCAKES ON A STICK @ 168 DEGREES
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2/13/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
HOOD FILTER DIRTY. NEEDS TO BE CLEANED.
- 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.REFRIGERATORS @ 35; 37; 36; 40 DEGREESFREEZER @ -5 DEGREESMILK REFIGERATORS @ 35; 38; 33 DEGREESBREAKFAST BURRITO @ 193 DEGREES
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9/9/2014 | Routine Inspection 2nd | 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.PRODUCE REFRIGERATOR @ 33 DEGREESTRAULSEN REFRIGERATOR #3 @ 37 DEGREESFREEZER #4 @ -18 DEGREESMILK REFRIGERATOR #1 @ 34 DEGREESMILK REFRIGERATOR @145627 @ 37 DEGREESREFRIGERATOR #146145 @ 35 DEGREES
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2/19/2014 | Routine Inspection 1st | 100 |
- 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. 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; VOMITING; JAUNDICE; FEVER) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.REFRIGERATOR #3 @ 35 DEGREESFREEZER @ -15 DEGREESMILK REFRIGERATOR @ 36 DEGREESBEV AIR REFRIGERATORS @ 35; 36 DEGREESREFRIGERATOR #1 @ 34 DEGREES
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9/24/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NOTES:REINSPECTION. THE FREEZER @ -15 DEGREES. VIOLATION CORRECTED.ALL OTHER REFRIGERATION TEMPERATURES MEET OUR REQUIREMENTS.BEEF BURRITO @ 179 DEGREESMEATBALL SUB @ 147 DEGREESCHEESE PIZZA @ 190 DEGREES
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1/29/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
FREEZER @ 4 DEGREES. FREEZER TEMPERTURE NEEDS TO BE 0 DEGREES AND BELOW.
- 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. FOOD IS ROTATED FIRST IN AND FIRST OUT. HANDWASHING PROCEDURES WERE REVIEWED AS WELL AS EMPHASIS 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 EXHIBTING GASTROINTESTINAL SYMPTOMS (DIARRHEA; FEVER; VOMITING; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.REFRIGERATOR @ 37; 36; 38; 40 DEGREESMILK REFRIGERATOR @ 33 DEGREESFREEZER @ 4 DEGREES
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1/28/2013 | Routine Inspection 1st | 96 |
- 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 MANAGERS 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 MANAGER TO EMPHASIZE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK AT LEAST 48 HOURS AFTER SYMPTOMS STOP.EGG OMELET @ 160 DEGREESMILK REFRIGERATOR @ 36 DEGREESTRAULSEN FREEZER #4 @ -16 DEGREESTRAULSEN REFRIGERATOR #3 @ 41 DEGREESBEV AIR REFRIGERTORS @ 35; 35 DEGREESHOBART REFRIGERATOR #1 @ 38 DEGREES
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8/6/2012 | 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 REFRIGERATOR #3 @ 41 DEGREESTRAULSEN REFRIGERATOR #4 @ -13HOBART REFRIGERATOR #1 @ 36 DEGREESMILK REFRIGERATOR @ 36 DEGREESBEV AIR REFRIGERATORS @ 37; 38 DEGREESFRENCH TOAST @ 160 DEGREES
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1/30/2012 | 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 OSAP 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 #122 @ 36; 39 DEGREESREFRIGERATOR BEV AIR @ 39 DEGREESREFRIGERATOR #3 @ 35 DEGREESFREEZER @ 0 DEGREESMILK REFRIGERATOR @ 34; 33 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 REFRIGEATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERTURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN FIRST OUT. 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 FOLLOWINGTHE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.REFRIGERATORS #1 @ 39 DEGREESREFRIGEATOR #2 @ 35 DEGREESREFRIGERATOR #3 @ 38 DEGREESMILK REFRIGERATORS @ 35; 30 DEGREESSTORE ROOM ROLLIN REFRIGERATOR @ 36 DEGREESSAUSAGE @ 170 DEGREES
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2/7/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONA 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 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 PROCEDURES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.REFRIGERATOR #1 @ 32 DEGREESREFRIGERATOR #2 @ 30 DEGREESREFRIGERATOR #3 @ 39 DEGREESBEVERAGE MILK @31 DEGREESFREEZER @ -17 DEGREES
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9/20/2010 | Routine Inspection 2nd | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- General Comments that relate to this Inspection
2205-00170 PLASTIC INSERT INSIDE ORANGE SLICER DIRTY. NEEDS CLEANING. 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 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.OMLETTE @ 165 DEGREESREFRIGERATOR #1 @ 33 DEGRESREFRIGERATOR #2 @ 39 DEGREESREFRIGERATOR #3 @ 38 DEGREESFREEZER #4 @ -19 DEGREESBEV AIR MILK @ 38 DEGREES
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2/18/2010 | Routine Inspection 1st | 98 |
- 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 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 A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.REFRIGERATOR #1 @ 37 DEGREESREFRIGERATOR #2 @ 36 DEGREESREFRIGERATOR #3 @ 31 DEGREESFREEZER #4 @ -19 DEGREESBEV AIR MILK @ 34;35; 35 DEGREES
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9/22/2009 | Routine Inspection 2nd | 100 |
Restaurant representatives - add corrected or new information about Wcsd Lois Allen Elem School Kitchen, 5155 Mcguffey Rd, Washoe County, NV »