- General Comments that relate to this Inspection
No food observed being prepared or being handled at time of inspection. A delivery truck was turned away due to time of day of delivery. Food handling operations occur between the hours of 4:30 AM; the time when the first food handler employee arrives to work and the time the last food handler finishes food service operations at 1:30 PM.All cold holding units checked OK and below 41 F. Electronic monitoring is being used for ROP food operations. Observed proper labels on ROP bags and proper date marking. Walk in unit noted at 35 F. HACCP plan is approved by health authority.This facility has 20 CFPM's. List of certified food protection managers is attached. Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.All food is being properly stored. Dry ingrediants properly labeled to name of contents. A meeting was held regarding WCSD nutritional services acquiring a mobile food delivery truck. The truck will be using the premise as teh servicing daily and also be an extension of all of the Washoe County highschools including WC charter schools. All food will be prepared on mobile truck or prepped at main servicing area along with utilizing the permitted school kitchens at the local highschools where the mobile food truck will be parked for lunch operations. The mobile food truck will not be mass producing food for the school district. It will be serving food to one or more highschools per day. WC high schools have only (1) 30 mnute lunch period. This is when the mobile food truck will be on site at the local WC high schools. No leftover food will be cooled for later service. Servicing area is equipped to meet the required capacity of the mobile truck including potable water supply and gray water discharge to a grease interceptor.Please apply for a permit to operate a mobile food truck along with the required (1)Mobile Food Depot Authorization and (2)Supplemental Application to Operate Mobile Food Unit prior to scheduling an opening inspection for mobile food truck. ** Plans and blueprints for trucks have already been submitted and approved by the health authority.
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3/17/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM (list all CFPMs in facility): The following employees have a ServSafe certificate; however certificates not available at time of inspection: Tracey Marcum; Mike Supple; Scott Schelb; Melissa Camper; Antonia Peskin; Sandra Alderman; Dolly Taylor; Micheal Perkins; Vicky Duggins; Becky Baroni; Lana Ball; Sandra Cortes; Valerie Stach; MaryJean Benton; Leah Rosa.William Ripple; WCHD cert #M150094; exp 12/18/19Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.No violations noted at time of inspection.Notes:-hand washes stocked; observed good employee handwashing; employees properly stated times and methods for washing hands; no bare hand contact policy in place-discussed cooling procedures with no issues noted; cooling chili is bubble chiller at 63F after 2 hours. Cooling is recorded on wheel graph. Blast chiller available.-discussed final cook and reheating temperatures with no issues noted-date labeling system in place-walk ins at 38F and 39F; freezers at 1F and 7F; all product holding at proper temperatures-no hot holding occurs-discussed raw handling and thawing procedures with no issues noted-ice machine clean; scoop properly stored-food properly stored-chemicals labeled and properly stored-3 compartment sink and test strips available-dishwasher observed at 186F for final rinse temperature at gauge-discussed first in first out and recall procedures with no issues noted-regular pest control by Pest Master; no issues noted at time of inspection-discussed cleaning and sanitizing of equipment with no issues noted-employee health policy in place; no issues noted
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9/24/2015 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Observed several handsinks (cook area; two in catering area) with lukewarm water with inconsistant temperatures. Repair all hand sinks to provide hot water to ensure proper employee handwashing.
- General Comments that relate to this Inspection
Notes:-Reviewed HACCP plan with cook team. Temperatures and times are recorded on a time/temp wheel graph. Discussed reduced oxygen packaging/cook - chill process. Update HACCP plan to include use of time/temp wheel graphs to monitor cooling process; include documentation that temperature of product does not fall below 135F prior to sealing the bag; document any corrective action; and document holding time and temperatures to ensure bagged product is less than 41F for no more than 7 days; unless frozen. Copy of 2013 FDA Food Code; chapter 3-502.12 left with operator for reference.-hand sinks stocked - observed employee handwashing-discussed glove use and hair net policy-special programs walk in 41F-deli meat sandwiches 44F-dispatch cooler 35F - egg salad 40F-discussed first in; first out and date marking procedures with no issues noted-quat sanitizer spray bottle and bucket checked at 400ppm - operator's policy is to maintain 200ppm. Check with EcoLab to ensure proper operation.-dishwasher final rinse at 208F-discussed cleaning and sanitizing of production lines with no issues noted.-restrooms/lockerrooms stocked and clean-discussed employee health policy as documented in HACCP plan with no issues noted
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9/30/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-observed employee hand washing-gloves in use for all food preparation-main walk-in at 38F -turkey deli meat at 37F -raw ground beef in the thawing process at 34F-per operator - ground beef is the only raw product used (used for chili) - raw product stored properly - no cross-contamination issues noted-freezers all less than 0F-catering walk-in at 38F-temperature logs in use for all refrigeration units-high temp. dishwasher checked at 195F for rinse cycle-three-comp. sink available for wash; rinse; sanitize-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properly-reviewed HACCP Plan including cooling procedures; cleaning/sanitizing procedures; date marking procedures and employee health policies with no problems noted - facility requires employees ill with gastrointestinal symptoms(vomiting and/or diarrhea) to be excluded for 72 hours after symptoms stop.*Operator currently working on HACCP for cook-chill process and will email HACCP flow chart. Ensure cook-chill HACCP is emailed by 11/13/13.
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11/6/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Large Walk in refrigerator @ 36 f; All food products prepackaged and sealed. All products stored properly. Fan units clean.Large Walk in freezer -5 f. All food products frozen.All food product has current fresh dates and labeled.All can product in good condition and have current dates.All manufacturing lines clean and well maintained. Items discussed: Blast Chiller Procedures - once product has been cooked and ready to be chilled product starting temp at 180 f and put in blast chiller - product temp brought down to 40 f w/in 3 hours. Items chilled are chili & sauces. Food prep areas - All utensils & cookware stored properly and clean.Scoops for food products clean and stored in food grade containers.- All counters; handles; and floors clean.-Catering area clean and organized. -Reach in coolers @ 36 f; All food product stored properly and labeled and dated. -Sani spray @ 200ppm.Facility is following appropriate HACCP controls and critical control points; refrigeration logs; cooking logs; dishwasher logs; and sanitizer logs checked good.All handsinks checked stocked and functional; handwashing procedures checked good. Employee Health policies checked good; management understands exclusion policies for any employee illness.High temperature dishwasher checked at approximately 190 degrees on final rinse sanitization. Pre-mixed quatinary ammonia dispensing at approximately 200ppm.Observed very good employee hygiene in food preparation areas; hair restraints worn; gloves in use during all food preparation; proper handwashing and glove changes. All personal items stored in location away from food preparation and storage.Pest control for facility - North Shore Trapping & pest control (Henry Paul). This facility has a 72 hr exclusion for major illnesses. Human resources keep records of illnesses. There has been no spike in illnesses at this facility.**All staff very knowledgable about food procedures in facility.
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11/16/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility is following appropriate HACCP controls and critical control points; refrigeration logs; cooking logs; dishwasher logs; and sanitizer logs checked good.All refrigeration systems checked within regulation; main walk-in refrigeration checked at approximately 37 degrees ambient temperature.All handsinks checked stocked and functional; handwashing procedures checked good. Employee Health policies checked good; management understands exclusion policies for any employee illness.High temperature dishwasher checked at approximately 183 degrees on final rinse sanitization. Pre-mixed quatinary ammonia dispensing at approximately 200ppm.Observed very good employee hygiene in food preparation areas; hair restraints worn; gloves in use during all food preparation; proper handwashing and glove changes.***a few light fixtures are properly shielded; however; they need the end caps placed on the plastic tube style shield.***
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11/21/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Large Walk in refrigerator @ 36 f; All food products prepackaged and sealed. All products stored properly. Fan units clean.Large Walk in freezer -5 f. All food products frozen.All food product has current fresh dates and labeled.All can product in good condition and have current dates.Items discussed: Blast Chiller Procedures - once product has been cooked and ready to be chilled product starting temp at 180 f and put in blast chiller - product temp brought down to 40 f w/in 3 hours. Items chilled are chili & sauces. Dishwasher Final rinse @ 180 f. Dishwasher area clean and in good repair. Food prep areas - All utensils & cookware stored properly and clean.Scoops for food products clean and stored in food grade containers.- All counters; handles; and floors clean.-Catering area clean and organized. -Reach in coolers @ 36 f; All food product stored properly and labeled and dated. -Sani spray @ 200ppm.All employees in food prep area wear gloves and hair nets.-Observed proper food prep while onsite for inspection.All Handsinks stocked properly w/ soap and p-towels in facility;Bathrooms clean and stocked. All chemicals stored properly away from food products. **Reviewed all temp logs for dishwasher; cooking and cooling; and freezer and refrigerator temps.**Ceiling panel in dishwasher area showing small signs of wear due to steam from dishwasher. Ceiling panel should be smooth; sealed; and in good repair by next inspection.
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12/17/2010 | Routine Inspection 1st | 100 |
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