- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed ham/turkey sandwiches at 47F in walk-in; in plastic clamshells. Observed ranch chicken wraps at 49F in walk-in; food product was covered in plastic wrap which prevents cooling. Observed salads on serve line at 47F; they had no been chilled. Observed popcorn chicken in hot box at 128-130F; box had no been preheated and was not plugged in. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.
- General Comments that relate to this Inspection
Observations were made during lunch service. No additional violations noted during inspection.-All other temperatures were within acceptable parameters. -Walk-in at 37F (milk 38F). After salads were left open for approximately 20 minutes; the temperature dropped to 42F; therefore they were not discarded.-Freezers at -7F; -20F; -15F; -9.5F; -10F.-Foods on line (heat table-hamberger at 140F; warmer-cheese pizza at 157F).-All logs reviewed-1 problem observed (see note below).-Dishwasher: wash at 162F; rinse at 196F; quat sanitizer in bottle at 300 ppm; bucket at 200 ppm.-All date labels checked; no problems noted.-Hand sink stocked with soap and paper towels; observed staff washing hands appropriately; overall glove use good (see note below).-Facility is clean and well organized; all foods properly stored.-No one has taken the certified food protection manager exam within the past year and not passed. CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date-NO OTHERS CERTIFIED.-Discussed employee health and that employees with gastrointestinal illness (vomiting/diarrhea) may not work for 48 hours after symptoms have stopped.Improvement Focus (Notes):1. Temperature log for salads and wraps indicated that temperatures at 39F-40F when foods were made 1-2 hours before. This is not consistent with temperature of same salads inside of walk-in and on the line. Make sure that staff are taking temperatures right after foods are made; rather than before.2. Observed one employee touching warmer with gloved hand and then going back to touching food with contaminated glove. Did not take 5 points off because it was only one instance of gloved hand contamination. However; staff need to be retrained and monitored constantly for glove use.
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2/16/2016 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
-observations after lunch during cleanup--noted cold chef salads; ham/cheese subs made at 9:30 AM carried over for Tuesday lunch @ 50 F--60 F. in walk-in. Did not deduct points due to written logs showing temps after prep; before service; etc. were under 41 F. However these must remain uncovered if they are being cooled back to 41 F. CFPM always checks temps just before she leaves and discards any cold foods that have not returned to 41 F. or below. Therefore points ere not deducted. However; foods chilling in the refrigerator must be left uncovered to make sure they cool down as quickly as possible.-no other violations noted--walkin refrigerator @ 34 F.; storage freezers @ -2 F to -16 F.-reviewed cook temperatures on logs: all foods cooked to 155 F--189 F.-quats sanitizer in spray bottles @ 250 ppm (reviewed logs were correct and complete)-dish machine temperatrues: wash cycle @ 150 F.; rinse cycle @ 190 F. (taken from log as machine had been closed down for day) Note: dish machine has a pressure guage but it is positioned so that it is difficult if not impossible to read. Also; the scale is written in very large increments which will make it difficult to take an accurate reading. (will provide further guidance to CFPM at next routine inspection.)-handsinks stocked with soap/paper towels; observed staff washing handsImprovemenet focus: 1.) If time is used as a control on cold foods held for next-day service; the time and temps must be logged when they are finished being prepared and put back in walkin; the time and temperature when they are put on the line for service; the time and temperature when they are put back in the walk-in and the time and temperature just before the CFPM leaves at 2 PM. It the total time above 41 F. is less than 3 hrs (allowing for time above 41 F. on the line the following day); the foods can be held over. They MUST be at 41 F. or below when the CFPM leaves for the day or they must be discarded. If discarded; this must be indicated on the logs. 2.) Any food that is cooling in the walk-in MUST be left uncoverd. If foods are above 41 F. covered in plastic containers or plastic wrap; points will be deducted in the future.Other CFPMs: Sandy Alderman; ServSafe #8932300; exp. date 3/20/2017No one has taken and failed the exam.
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8/24/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during set-up and lunch service--no violations noted--all temperature parameters within acceptible limits--walk-in @ 36 F (salad w/sliced tomatoes @ 39 F; checken strip wrap @ 39 F.; turkey/chees sandwich @ 38 F--all 3 haed just been prepared); milk cooler @ 34 F; freezers @ -4 F; -1 F.; -6 F.; -8 F.; -10 Fwarmers: cheese pizza @148 F; chicken patties @ 158 F and 154 F; cheese piza on line @ 140 F.dish machine: wash @ 170 F; rinse @ 192 F (no pressure guage)quats @ 200 ppm in spray bottles all logs current; reviwed; no problems notedfaciity is clean; well-organized-all foods stored properly and date-labeled-hand sink stocked w/ soap/paper towels-observed staff washing hans at appropriate times--good personal hygiene-improvements noted: cold foods are keep cold during prep before placement on serve line-; quats sanitizer logs reflect normal fluctuation between 200-400 ppm--good workFocus on: proper glove use at appropriate times; observed some outside glove contamination during food service by touching equipment then touching food in open containers. Did not deduct points; but may on future inspections if problem is not rectified. Discussed issue with CFPMs so they understand that staff with gloved hands are allowed to touch food (pizza); but then must not touch any equipment. Likewise; gloved server using large spoon to dish out mac and cheese must not touch food in bowl afterwards.
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2/24/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made 1/2 hr after end of lunch period----no violations noted----all temps. w/1 accepted parameters----wlk-in @ 34 F. (foods just brough in from serve line--ham/cheese sandwich @ 41 F.; turkeky chef salad @ 54 F.--came donw to 45 F. by end of inspection)--milk cooler @ 43 F. (milk just taken from serve line @ 43 F.)Freezers @ -1o F.; -13 F.; -10 F.; and -2 F.-high temp dish machine: wash cycle@ 160 F.; rinse cycle @ 195 F.-quats sanitiaer: in spary bottles @ 500+ ppm.--too hihg--equipment calibrated improperly--noted that values written on log sheet were at 200 ppm. every day for past 2 weeks. Corrected problem immediately by adding water--see note below-handsinks stocked with soap/paper towels. Did not have opportunity to observe hand washing.Improvement goatl: make sure staff log quats conc. and other values correctly. Get quats sanitizer equipment calibrated accurately.Note: mush improvement in temperature controll of cold foods on service line which impacts the safety of that food which is held over until the niext cay.
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8/20/2014 | Routine Inspection 2nd | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No sanitizer in use either on counters or lunch tabeles at this time--only detergent and rinse.
- General Comments that relate to this Inspection
-observations made after lunch-- additional violations noted---walk-in @0 F.; sub sandwiches held over from lunvh @ 50.5-54 F. Discarded immediately by kitchen staff as they were uncertain how long sanwiches had been above 41 F. or how long it would take them to return to 41 F. (because the staff knew to discard these; no pointsw ere deducted)-freezers at -6 F.; -9 F.; -13 F.21 F.--all logs current; reviewed; no problems notedp-hand sink stocked with soap/paper towels--burgers cook temp @ 182 F/warmer @ 177 F. (taken from logs)-facility is clean and well-organizedArea of focus: try different methods to maintain cold meat/cheese products as close to 41 F. during prep; storage and service--then sandwiches and salads can be held over to the next day without any time/teperature abuse concerns.
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3/7/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
-OBSERVATIONS MADE DURING LUNCH PREP--no violations noted--walk-in @ 42 F. (just had large delivery) temp. logs current--no problems noted--freezers @ -2 F.; 6 F.; 6 F.; and 9 F.--no problems noted--hot water dish machine: wash @ 165 F. to 170 F.; rinse @ 180 F--195 F. (taken from logs)-cook temps: pop-corn chicken @ 170 F.; pepperoni pizza @ 196 F.; burgers @ 197 F. (temps taken from logs)-hand sink stocked with soap and paper towels; noted staff washing hands prior to applying gloves; no bare hand contact with any foods observed--good personal hygiene practices-facility is clean and well-organized
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11/18/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
observations made during lunch servoice-no violations noted-walk-in @ 38 F. Bean & chicken leftover from previous day @ 39 F. Grated cheese @ 42 F.; pepperoni @ 42 F. -freezers @ 0 F.; 14 F.; 7 F.; -10 F.; -12 F.-temps on serve line: BBQ beef burgers @ 124 F; beef & bean burritos @ 102 F; pizza @ 140 F.warmer: pizza @ 178 F.; chicken nuggets @ 138 F.-observed staff and student helpers washing hands before applying gloves; noted staff take money and carefully serve open cartons of food without touchinf it--good personal hygience practicesstaff use quats sanitizer @ 200 ppm on counters and tablesCFPM has had dish machine serviced since it does not reach hot temp reliably-to do dish washing in 2 compartment sink with quats when dish machine does not reach 180 F rinse temp.--discussed cooling proceduire for leftover food. Staff does not take temp of foods prior to placement in walk-in--must take temp to determine that foods are at app. 75 F. before placed in walk-in. Leave foods uncovered in metal pan where there is good air circulation. CFPM agreed to post a written cooling procedure and to take greater care in monitoring process
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1/8/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Arrived after lunch service. Lunch ens at 11:27 AM on Wednesdays-starts at 10:06 AM.No violations noted.-walk-in @ 35 F. Cubed ham @ 40 F. Chopped lettuce @ 39 F. pepperoni @ 42 F.Storage freezers at 4 F; -2 F.; -5 F; 2 F.-dish machine @ 162 f. wash cycle/196 f. rinse cycle.-tested sanitizer in spray bottle @ 200 PPM. -checked cook logs for lunch. Bean buttitos at 172 F-178 F. Beef taco @ 167 f. hotholdng @ 157 F. -turkey salad sandwich @ 38 F when removed from walk-in for service. At 40 F. when checked on serve lineDiscussed preparation of cooked chicken for chicken salad wrap. Chicken is simply allowed to thaw with out cooking and cooling prior to preparing wraps. This is good practice.Kitchen is clean and well-organized. Did not have an opportunity to observe personal hygiene practices. Discussed screening and exclusion of ill employees--CFPM is aware of not allowing staff with gastroenteritis symptoms to return to work untel they are well with no symptoms of nausea/vomiting/ or diarrhea for 48 hours.
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9/12/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
INSPECTION COMPLETED DURING AND AFTER LUNCH SERVICES.NO PROBLEMS NOTED ON SERVICE LINE. HOT FOODS ON LINE:HAMBURGERS @120 DEGREES (MINUTES BEFORE SERVICE)PIZZA WITH MEATBALLS @ 145 DEGREESWALKIN @ 40 DEGREESSALSA @ 40 DEGREES (STORED FOR 2 DAYS WITHOUT REMOVAL)GRATED CHEDDAR @ 52 DEGREESGRATED MIXED CHEESE @ 45 DEGREESPEPPERONI @ 47 DEGREES(THESE FOODS HAD JUST BEEN PREPARED AND PUT INTO WALKIN AT 9 AM)CHECKED TEMPS AT END OF INSPECTION 10 MINUTES LATER. ALL TEMPS DECREASED 2 ADDITIONAL DEGREES.DISHMACHINE WASH CYCLE @ 160 DEGREESRINSE @ 200 DEGREESALL STORAGE FREEZERS BETWEEN -15 AND 8 DEGREESCFPM IS ABLE TO RECITE 48 HR EXCLUSTION AFTER THE LAST EPISODE OF ILLNESS FOR EMPLOYEES WITH VOMITING AND DIARRHEA.
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3/12/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- General Comments that relate to this Inspection
2205-00050 - SERVER ON FOOD CART. TAKING MONEY AND SERVING PLATED PIZZA; CHICKEN NUGGETS. FINGERS TOUCHED FOOD ON PAPER PLATES A COUPLE OF TIMES AFTER TAKING MONEY. REMIND STAFF TO KEEP UNPROTECTED HANDS AWAY FROM FOOD DURING SERVICE.TEMPERATURE OF GRATED CHEESE IN WALKIN @ 53 DEGREES. AT 48 DEGREES AT END OF INSPECTION AFTER LEFT UNCOVERED. LEAVE FOODS UNCOVERED AFTER PREP UNTIL THEY RETAIN TEMPS CLOSE TO 41 DEGREES THEN COVER.APPLE PIE FILLING STORED IN WALK-IN IN METAL CAN. REMIND STAFF TO PUT CANNED FOODS IN FOOD GRADE PLASTIC STORAGE CONTAINERS.NO OTHER VIOLATIONS NOTED. WALK IN @ 38 DEGREESSANDWICH CHEDDAR @ 41 DEGREESSLICED TURKEY BREAST @ 41 DEGREES. COOKED TURKEY AT 45 DEGREESFREEZERS #1 @ 8 DEGREES #2 @-8 DEGREES #3 @ 9 DEGREES #4 @ -10 DEGREES #5 @ -9 DEGREESHOT HOLDING PIZZA @ 141 - 151 DEGREESPIZZA @ 141 - 158 DEGREESCHICKEN SANDWICH @ 121 DEGREES IN SERVICE LINECHICKEN NUGGETS @ 147 DEGREES. COOK TEMPSPEPPERONI PIZZA @ 202 DEGREES CHICKEN NUGGETS @ 205 DEGREESMILK COOLER @ 36 DEGREES.HANDSINKS STOCKED WITH PAPER TOWELS; SOAP IN KITCHEN AND STAFF RESTROOM. HOT WATER DISH MACHINEWASH CYCLE @ 162 DEGREES RINSE @ 200 DEGREES .NOTE SOME FOOD DEBRIS ON NON FOOD CONTACT SURFACES OF MEAT SLICER. TRAIN STAFF TO CLEAN ALL SURFACES THOROUGHLY INCLUDING CRACKS. CORRECTED IMMEDIATELY. DISCUSSED WITH SERVER.NOTE: DISCUSSED SCREENING OF ILL EMPLOYEES WITH CFPM. ANY STAFF WITH VOMITING AND DIAHRREA (GI ILLNESS) MUST STAY AWAY FROM WORK 48 AFTER THE SYMPTOMS HAVE ENDED.RECOMMENDED STORAGE OF GRATED CHEESE IN STAINLESS STEEL CONTAINERS THAT WILL CHILL FOODS MORE QUICKLY IN WALKIN.
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9/8/2011 | Routine Inspection 2nd | 98 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.TEMPS ARE LOGGED AND CURRENT. REVIEWED. NO PROBEMS NOTED.WALKIN @ 34 DEGREESSTORAGE FREEZERS @ -1 DEGREE; -10 DEGREES; 0 DEGREES; -5 DEGREES RESPECTIVELY.HANDSINK STOCKED. WARM WATER. SANITIZER LOG KEPT. DISCUSSED ISSUES RELATED TO HIGH & LOW CONCENTRATIONS. CFPM HAS GOOD UNDERSTANDING. DISCUSSED ISSUES RELATED TO TRAINING & MONITORING STUDENT HELPERS. NO CONTAMINATION ISSUES NOTED. DISCUSSED ISSUES REGARDING COOLING AND REHEATING OF BROWN RICE; CFPM HAS ADEQUATE UNDERSTANDING IN SPITE OF LACK OF HACCP PLAN IN NUTRITIONAL SERVICES BINDER.
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3/3/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Rethermalization temperatures checked good; chicken nuggets at 185 degrees; pizza at 189-191 degrees; burritos at ~180+; beef patties at 185 degrees.Dishwasher checked good on final rinse sanitization at >180 degrees.Walk-in refrigeration checked at 35 degrees ambient temperature; all reach-in refrigeration checked within acceptable limits.Handsinks stocked with sanitary towels and soap; handwashing procedures and glove change procedures checked good.Facility is following approved Washoe County School District HACCP plans; all temperature logs checked good.
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9/24/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility is following all approved Washoe County School District HACCP plans.Observed mandatory glove use and proper handwashing in food preparation areas.Hamburger checked at 170 degrees on rethermalization temperature; burrito checked at 162 degrees on rethermalization.All handsink properly stocked with sanitary towels and soap.All refrigeration and freezer temperatures checked within acceptable ranges. Walk-in checked at approximately 37 degrees ambient temperature.Reviewed time/temperature logs; all temperatures checked good.
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2/5/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility is following approved Washoe County School District HACCP plans.Cooking temperatures checked good; cheeseburgers observed with a final cook temperature of 168 degrees; chicken breast cooked to well above the required 165 degrees for 15 seconds.Reviewed time/temperature logs and refrigeration logs; all logs checked good.Dishwasher sanitizing at appropriate sanitization temperatures >180 degrees.Observed mandatory glove use and good handwashing...All date marking codes and food storage checked good.
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11/12/2009 | Routine Inspection 2nd | 100 |
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