- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish machine was in operation without booster heater turned on. Therefore it only was reaching 140 F. on wash cycle and 120 F. on rinse cycle. Booster must be turned on well before use of machine. May need to run several cycles until the 180 F. minimum temperature is achieved. The new manager has not been adequately trained. She is using an Ecolab sanitizer log for machines with sanitizer; rather than high temp. machine. 140) High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F.Corrected immediately by turning on the booster and running 5 machine cycles to achieve 200 F.
- General Comments that relate to this Inspection
-observations made during lunch service--no other violations--noted that ham/cheese sandwich on line was at 45 F.; but did not deduct points--discussed ways to keep sandwiches old on the line with the manager.-all other temperatures were within acceptable parameters--walk-in @ 36 F. (ham/cheese sandwiches @ 40 F.) freezer @ 0 F.; serve line: refried beans @ 138 F.; warmer: bean and cheese burritos @157 F.milk cooler @ 39 F.all temperature logs reviewed: current: no problems noted accept that the wrong log was in use for the dish washer--sanitizer in spray bottle @ 250 ppm-handsink stocked with soap & paper towels: observed hand washing at appropriate times--observed student workers: no problems noted: manager monitors them well- discussed screenng of ill employees for gastroenteritis symptoms and fever; manager was not informed about symptoms such as nausea; vomiting; diarrhea; and fever that require exclusion from the kitchen; she also was uncertain about the 48 hr. exclusion starting after the last bout of illness ends before an employee can return to work.Improvement focus: 1.) manager must take CFPM exam and pass it by April 1; 2016 or a point deduction of 3 points on a CFPM followup inspection will be made. She will then havew 7 more days to become certified to avoid potential permit suspension of the school kitchen. 2.) In the meatime; she must receive better onsite training around food safety issues. (She was not aware that cold foods above 41 F. at the end of service on the line can not be held over to the next day. She also was unaware of how to screen ill employees; exclusion times etc.)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.
|
2/23/2016 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
-observations made suring lunch prep---no violations noted-kitchen serves anywhere from 90--120 student lunches each day-all temperatures within acceptable parameters- walk-in @ 38 F. (turkey ham/cheese sandwiches @ 39 F.); storage freezer @ -12 F.-hot foods still reheating in oven: unable to check temps.; reviewed logs from previois 3 days---no problems noted--dish machine is used daily: wash @ 164 F./rinse @ 186 F.(taken from logs as machine was not yet running for the day-quats sanitizer in spray bottles @ 200 ppm; buckets and sinks not made up. Utensits are primarily washed in the dish machine and 2 compartment sink is not used.-did not see evidence of previous problems regarding staff storage of food in the kitchen. CFPM states that staff are staying out of the kitchen. Did not find any stored foods such as that noted onnprevious inspections.No improvement focus needed as everything appears to be done well and with understanding.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.
|
10/21/2015 | Routine Inspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Food including several boxes; bag of frozen pops that is not from Nutrition Services is stored in freezer. These need to be removed and the refrigeration units are for use by Foods approved only by Nutrition Services. Also noted unauthorized staff walking into the walk-in. This is not an accepatable practice: per section 160.120 Foot traffic of unauthorized persons through the food preparation and utensil washing area is prohibited.
- General Comments that relate to this Inspection
-observations made during lunch service--no other violations noted--all temps within accepted parameters: walk-in @ 35 F (turkey/cheese sandwiches @ 41 F.); freezer @ -2 F; on line-turkey/cheese sandwiches @ 40 F.; cheese/bean burritos @ 152 F in warmer-milk cooler @ 41 F.-dish machine rinse cycle @ 182 F; wash @ 158 F. (taken from logs)-quats sanitizer @ 150 --200 ppm (made up on 2/12); quats was a bit weak--made up new botle which tested 350 ppmFocus for improvement:1. all unauthorized persons must stay out of kitchen storage refrigerators and freezers; all unapproved foods must be removed and are not allowed for storage in the kitchen area inclding the refrigeration units2. test quats sanitizer in bottles daily to find out if the concentration weakens ove the span of a few days; if so; make up sanitizer dailyWill discuss removal and prohibition of storage of other school foods in kitchen coolers with Mr. Derek Cordell.
|
2/17/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
-observations made during lunch preparationj and set-up--no violations noted--all temp. w/i acceptable limits---walk-in frig @ 34 F.; storage freezer @ -19 F.---hot food in warmer: sloppy Joes @ 155 F.; chicken nuggets @ 160 F.;--turkey Ceasar salad @ 37 F on line--all temp logs reviewed: current: no problems noted--hand sink stocked with soap/paper towels--dish machine is down; to be repaired; 2 compartment sink in use: quats sanitizer @ 300 ppm-Note: food handler is wearing gloves for everything--is not preparing or directly touching ready-to-eat food so no point deduction made--also did not wash hands between glove changes--needs training in this area. Wearing gloves all the time can be a problem as staff are not aware about contamination of outside surface of gloves.
|
9/4/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during pre-lunch food preparation--no violations noted--walkin @ 37 F; storage freezer @ -20 F.; all foods properly stored-Nore: teachers now have a separate storage on a table in walkin for their items--beef/cheese chalupa in warmer @ 154 F.--dish machine must run through 6-8 cycles before it registers proper temp. ( has been serviced recently according to CFPM who called NS--temps taken from log) wash cycle @ 160 F.; rinse cycle ! 180-192 F.-temp logs on refrigerators current--no problems noted--hand sink stocked with soap and paper towels-quats sanitizer in spray bottle conc. a bit weak at 150 ppm--maintain at 200 ppm or above--no points deducted-
|
2/6/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during lunch service--no violations observed--walk-in@ 32 F.; storage freezer @ -7 F. -foods on serve line: beef lo mein @ 167 F.; turkey corn dogs @ 130 f.; salads with cold cuts @ 51 F. (all foods served within 10 minutes)-observed student helpers serving ready-to-eat foods with glovee hands-no problems with glove contamination noted--milk cooler @ 37 F.--hot water dish machine @ 162 F (wash) and 186 F. (rinse)-facilty is clean and well-organized-observed tray of Subway sandwiches stored on top of milk crate-teacher had place sandwiches in undesignated area--CFPM has instructed teaching staff to put foods needing refrigeration that are over-flow from teacher/s lounge in separate; designated area away from food served to students--discussed problem with Mr. Cordell; school principal--agreed to let teachers know they must follow rules established by CFPM
|
9/6/2013 | Routine Inspection 2nd | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Handsink had not been cleaned--some dirt build up around and on fixtures.
- General Comments that relate to this Inspection
-observations made during lunch service---no additional violations noted---walk-in @ 37 F. pepperoni/macaroni salad @ 36 F.-storage freezer @ -10 F.-warmer: bean/beef burrito @ 152 F.-milk cooler @ 41 F.-dish machine: wash @ 162 f./rinse@ 195 F.( 178 @ rack level) Note:make sure that the actual temperatures are written on the daily logs--not what the minimum temperatures are supposed to be!-student helpers served unwrapped apples with washed/gloved hands-discussed problem noted with teachers/librarian serving cream puffs to students in open cupcake wrappers on cart during lunch. CFPM stated that teachers were in the kitchen when she arrived removing cream puffs. She claims that she got them to wear gloves; but that they didn't wash their hands.-unauthorized persons are not allowed in the kitchen area which is a permitted food establishment unless the CFPM monitors the activity. If this is noted in the future; points may be deducted from the inspection.
|
3/11/2013 | Routine Inspection 1st | 99 |
- SECTION XVI: GENERAL COMMENTS
-no violations observed-walk-in @ 36 F. bean salad @ 35 F. Storage freezer @ 0 F. All temp logs on refrigeration units current/no problems noted-milk cooler @ 41 F.-cook temps (logs)-hamburger @ 162 F @ 11:46 AM-served @ 12:20 PM-hamburger in warmer for 2nd lunch @ 162 F-bologna/cheese sandwiches on line @ 47 F.-spray bottle of quats sanitizer for tables @ 200 ppm. Students use cleaner and rinse tables and CFPM uses sanitizer spray on tables after wards-this is done between lunch periods and after lunch is over-high temp. dish machine (logs)- 160 F. rinse/180 F wash cycle.-observed student helpers washing hands before applying gloves-CFPM noted student who was serving apples touch her face with gloved hand--directed student to remove contaminated gloves and wash nher hands before applying a new set of gloves and returning to serve line-good personal hygiene observed-discussed need to screen student helpers so that if any are out ill with gastrointeritis (diarrhea; vomiting; nausea); they must not be allowed to engage in food service for at least 48 hrs. after they are well-CFPM agreed to follow up with teachers regarding this issue
|
11/8/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
INSPECTION COMPLETED. FOOD NOT IN PROCESS OF PREPARATION . LUNCH SERVED LATER THAN OTHER E SCHOOLS.NO PROBLEMS NOTED.WALKIN @36 DEGREESSTORAGE FREEZER @ -0 DEGREESDISH MACHINE WASH CYCLE @ 160 DEGREESRINSE @ 180 DEGREESDAILY LOGS KEPT. NO PROBLEMS NOTED.QUATS SANITIZER IN SPRAY BOTTLE @ 200 PPMNOTED WHOLE APPLES UNWRAPPED IN WALKIN. CFPM SAYS THAT GLOVED STUDENT SERVERS HAND OUT ON LINE SO THAT HAND CONTAMINATION IS PREVENTED. REMINDED CFPM OF 48 HR EXCLUSION FOR EMPLOYEES ILL WITH VOMITING/DIARRHEA AFTER THE LAST EPISODE OF ILLNESS.
|
3/15/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
WALKIN REFRIGERATOR @ 38 DEGREESREACH IN FREEZER @ -18 DEGREESALL TEMPS LOGGED DAILY. REVIEWED AND NO PROBLEMS NOTED. COOK TEMPS LOGGED.SALISBURY STEAK @ 181 DEGREES INTERNALFOOD IS DELIVERED IN EARLY AM BEFORE KITCHEN STAFF ARRIVES. HANDSINKS STOCKED AND OPERATIONAL IN KITCHEN AS WELL AS EMPLOYEES RESTROOM ADJACENT TO KITCHEN.DISH MACHINE WASH CYCLE @ 165 DEGREES; RINSE CYCLE @ 184 DEGREESNOTED STUDENT HELPERS WASHING HANDS AND APPLYING GLOVES PRIOR TO FOOD SERVICE DUTIES. OBSERVED APPROPRIATE USE OF SERVING UTENSILS BY STUDENTS AND DID NOT WITNESS ANY CONTAMINATION OF GLOVED HANDS. FACILITY IS CLEAN AND WELL ORGANIZED.
|
11/4/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.TEMPS RECORDED AND MONITORED DAILY.WALKIN @ 34 DEGREESREACHIN FREEZER @ -20 DEGREESREVIEWED REHEAT AND HOT HOLDING TEMPERATURES. NO PROBLEMS NOTED. FOOD HAD NOT COMPLETED REHEAT AT TIME OF INSPECTION. HANDSINK STOCKED AND WATER SUFFICIENTLY WARM.DISHWASHER TEMPS RECORDED AND CHECKED/TIME/WEEK. NOT YET RUNNING AT TIME OF INSPECTION.WASH TEMPS @ 180 DEGREESRINSE @ 185 DEGREES NOTED.DISCUSSED EMPLOYEE HEALTH MONITORING AND STUDENT HELPER TRAINING AND MONITORING FOR GLOVE/HAND CONTAMINATION. CFPM SEEMS TO HAVE ADEQUATE AWARENESS OF FOOD SAFETY ISSUES RELATED TO THESE TOPICS.TIMING OF NEXT ROUTINE INSPECTION WILL TAKE PLACE WHEN FOOD IS BEING COOK; HELD AND SERVED.
|
3/23/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.All temperatures observed were within regulation (walk-in 38F; 3-door reach-in freezer -13F; Final rinse on the dish machine = 189F at the jacket).Hand washing station stocked and operational.
|
10/11/2010 | Routine Inspection 2nd | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
There is a visible buildup of dust on the grease hood filters - clean and maintain clean.
- [1] Installed; maintained
Repair; replace or remove the damaged sanitizer pre-mix station above the hand washing sink.
- General Comments that relate to this Inspection
NOTES:- A routine inspection was performed by J. Fuller on 2/18/2010 but date of inspection had not updated in the permit record.- Dish machine tested and observed 164F at the dish on the high temperature rinse cycle. A minimum of 162F is required pursuant to regulation.- Refrigeration and freezer temperature logs were reviewed with no discrepencies observed.- Handwashing sinks were stocked and operational (kitchen and restroom).- Kitchen was not in operation at the time of inspection.
|
5/4/2010 | 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 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 PROCEDURE OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.DISHWASHER @ 185 DEGREESWALKIN REFRIGERATOR @ 38 DEGREESFREEZER @-18 DEGREESMILK REFRIGERATOR @ 37 DEGREESPIZZA STIX @ 168 DEGREES
|
2/19/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.Dish machine sanitizing properly. Checked rethermalized food from nutrition services - Grilled cheese 146F-166F; Bean burrito 156F. Ambient walk-in @ 35F. Dish machine rinse cycle 182F @ the jacket thermometer. Chemical test strips available; hand washing sink stocked and operational. Facility very clean and well organized.
|
11/9/2009 | Routine Inspection 2nd | 100 |
Restaurant representatives - add corrected or new information about Wcsd Pleasant Valley Elem School Kitchen, 405 Surrey Dr, Washoe County, NV »