- General Comments that relate to this Inspection
-observations during the end of lunch service & cleanup--no violations noted--all temperatures within acceptable parameters-food on line: pepperoni pizza @ 153 F.; chicken sandwich @ 139 F.; meatballs on steam table @ 142 F.; ham salad @ 42 F.-both walkins @ 38 F. (turkey lunch meat @ 39 F.; turkey ham @ 38 F.)-all foods appropriately stored and date-marked-dish machine: wash @ 155 F.; rinse @ 191 F.quats sanitizer @ 200 ppm in bottle; 200 ppm in bucket (taken from logs)-all temperature logs reviewed; current; no problems noted-all foods in dry storage area properly stored--handsinks stocked with soap and paper towels--noted some staff washing hands; however; did not have adequate op[portunity to observe handwashing; glove use; and personal hygien--especially with student helpersNo problems or issues noted that require improvent.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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1/19/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during lunch setpup and service- kitchen serves lunch to about 200 students--has 6 adult employees and 6 student helpers--no violations noted--all temperatures within acceptable paramenters--walk-in @ 36 F. (chef salads @ 36 F--39 F); refrigerators @ 34 F. and 41 F. (shredded mozarella @ 49 F.---see note below)---warmer: pepperoni pizza @ 157 F.; serve line: chicken wraps @ 41 F.; popcorn chicken @ 137 F.; cheeseburger @ 109 F.; hamburger @ 139 F.; sausage/pepperoni pizza @179 F.freezers @ -9 F; -13 F.had sinks stocked with soap/paper towels/observed students and staff washing hands; good technique; good personal hygiene;overall glove use adequate and limited to those touching foods directly (plating pizza; etc)-quats sanitizer in spray bottle @ 250 pm-dish machine: wash-160 F.; rinse-182 F.; pressure -56 psi--guage did not move and appears not to be working-facilty is clean and well-maintained-Improvement focus:1.) There is only one CFPM certified in this kitchen. If she were out for more than a short absence (1 or 2 days); another CFPM would need to take her place onsite. Recommend that a second staff person who is familiar with the day-to-day operation be certified as back-up. 2.) Student employees need better training in glove use so that those wearing gloves are only touching food--not leaning on equipment; grabbing handles of the warmer; etc. Did not deduct 5 points as the violation was small; but may if this is noted on next routine inspection.CFPM (list all CFPMs in facility): Employee Name--NONE; Program and Cert #; Expiration Date--N/AFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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9/4/2015 | Routine Inspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed outside contamination of gloves during lunch food service--student helper touched equipment such as handles of warmer; trays; picked up paper boats that had fallen to the floor without removing gloves--needed to remove gloves; wash hands and reglove--another student failed to wash hands during glove changes
- General Comments that relate to this Inspection
-observations made during lunch service and clean-up afterwards--no other violations noted--all temperatures within acceptable parameters--foods on line: hamburger @ 148 F.; pepperoni pizza @ 155 F.; chicken nuggets @ 160 F;.warmer: pizza @ 167 F.walk-in #1 @ 38 F.; walkin #2 @ 38 F. (turkey ham @ 40 F.; pinneapple chunks in plastic container @ 41 F.; salsa @ 41 F.storage refrigerators @ 36 F; 35 F; milk cooler @ 44 F. (milk @ 40 F.)-freezers @ -1 F.; -7.5 F.; -2 F.; 5 F.-quats sanitizer @ 200 ppm in buckets and spray bottles--dish machine: wash temp @ 155 F.; rinse @ 188 F--dry storage is good; all product 6" or more off floorImprovement focus: 1.) contine to train all staff including students in proper glove use for directly touching ready-to-eat foods (will not receive further cooking) 2.) recommend using gloves during prep and service only when food is directly touched; don't use gloves when it is possible to avoid touching foods directly by using other methods
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3/16/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
-observations made during lunch service--no violations noted--all temps within acceptable parameters-walk-in @ 36 F.; diced tomato @ 41 F.; second walk-in @ 36 F.; milk cooler @ 41 F.freezer @ -6 F.; -7 F.; and 4 F.foods on line: turk/ch sub @ 47 F.; chicken salad @ 48 F.; cheeseburgers @ 131 F and 145 F. (carts)on line: taco chicken @ 160 F.; chicken nuggets @ 163 F.all fruits on self-serve line are prewrapped--hand sink stocked with soap/paper towels; observed staff washing hands at appropriate times--prior to applying gloves--all hot and cold foods were pre-wrapped for service including cookies--no bare hand contact of ready-to-eat foods noted--dish washer @ 162 F. wash cycle; 192 F. on rinse cycle--quats sanitizer in spray bottle tested @ 250 ppm; rag bucket @ 200 ppm-facility is clean; all foods properly stored and date labeledImprovement focus: make sure that quats is spray bottles is tested and conc. logged (sink; buckets conc. re logged daily)
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9/29/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during food prep for lunch--no violations noted--observed staff washing hands/applying gloves to hand ready-to-food prep including sandwichs and wrapping of bake cookies-no problems npoted-all hand sinks stocked with soap/paper towels--refrigeration temps logged; reviewed; current; no problems noted--walk-ins @ 38 F. (subs made today @ 41 .F.; chicken chef salads @ 41 F.) & 38 F.-storage unit @ 35 F.; freezers @ 0 F; 3 F.; 3 F.--observed cold temp. control during sandwich prep; using bubble ice to keep foods cold; working with limited batches at one time; pre-chilling equipment stuch as metal trays--time/temperature controls on cold foods has improved--warmer: chicken sandwich @ 154 F.; pop-corn chicken @ 168 F.--dish machine; wash-162 F.; rinse-180 F.--quats sanitizer in spray bottles at 250 ppm.-made up fresh dailly--quats in rag bucket a bit weak @ 100 ppm--used during breakfast on cafeteria tables-did not deduct points this inspection-Focus:1.) make sure concentration of quats sanitizer in rag bucket is adequate at 200 ppm or above--change out as needed to maintain adequate strength-2.) make sure staff do not contaminate outside of gloves and then go back to ready-to-eat food prep without changing out and washing hands in between--suggest removing gloves and keeping them off except when handling ready-to-eat foods directly
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3/19/2014 | Routine Inspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Student helper arrived on duty and failed to wash hands prior to applying plastic gloves to begin serving pizza and hot sandwiches. Corrected immediately by the CFPM.
- General Comments that relate to this Inspection
-observations made prior to and during lunch service-no additional violations noted-walk-in in front @ 36 F.; foods: cheese @ 37 F.; chopped tomatoes @ 49 F.walk-in in back @ 38 F.-not storing time/temperature sesitive foods in unit; bread; non-fruit drinks; water; onlystrorage reefer @ 34 F.; freezers at -2 F; 3 F; 1 F; and 4 F.-foods on serve line: pepperoni pizza @ 162 F.; cheeseburger @ 151 F.; nacho chicken @ 185 F.; refried beans @ 174 F. cold foods: turkey sandwichs at 49 F. (just made); tuna sandwiches held over from previous day @ 43 F--44 F. Sandwiches kept on ice pad during service. Note: sandwiches are kept on ice pads during lunch service. Staff work with small batches of product to reduce time that foods are left unrefrigerated. Recommend pre-chilling cans of tuna prior to mixing and assembling with bread--quats sanitizer in buckets @ 200 ppm--hot water dish machine @ 184 F.--196 F on rinse cycle (taken from daily log sheet)Note: student helpers must always be monitored for personal hygiene including hand-washing--a difficult task in this kitchen due to the lay-out. Short-staffing also contributes to this proble and makes it difficult; if not impossible; to monoitor student adequately. CFPM has beenshort one paid employyee since the school year started.
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9/25/2013 | Routine Inspection 2nd | 95 |
- General Comments that relate to this Inspection
-observations made after lunch service had ended--irregular schedule due to testing-no violations noted--walk-in @ 36 F.; chopped chicken @ 37 F.; turkey chef salad @ 56 F. ; chicken wrap @ 54 F. (leftovers from lunch may need to be discarded if 4 hr. time frame above 40 F. is compromised--these salads were made @ 9:30 AM-it is unlikely that 40 F. temperature or below was achieved during he 3 hr period-Note: at 12:30 PM wraps; and salads had only come down 3 degrees F in 25 minutes-CFPM chose to discard rather than hold for next day service)-back walk-in @ 38 F. (mostly beverages)-storage refrigerators @ 37 F.; 39 F.; milk cooler @ 44 F. (milk had just been returned to unit from lunch service)-storage freeazers @ -3 F.; -7 F.; and -3 F-dish machine: wash-155 F.; rinse @ 188 F.-quats sanitizer @ 200 ppm-observed students washing tables after lunch w/ detergents-kitchen staff sanitizes tables prior to breakfast and again prior to lunch in AM rather than after lunch-did not have opportunity to observe personal hygien practice-noted many foods being discarded; salads are generally held over one day and then discarded if not eatenNote: CFPM to determine a method to keep sandwiches; salads; wraps during prep; holding; service; and retoring for next day service within the 4 hr limit above 40 F.
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3/7/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations completed durin food prep 1 hr before lunch- and during first few mintes of lunch-no violations noted-walk-in #1 @ 38 .F. chopped chicken @ 44 F.; bagged spinach @ 38 F.; chicken salad @ 49 F (to be served @ lunch within 1 1/2 hr.); provolone cheese @ 41 F.walk-in # 2 @ 36 F. storage refrigerators @ 38 F and 40 F. storage freezers @ -1 F; and +1 Fhot holding: refried beans @ 180 F; Spanish rice @ 174 F.; burrito in warmer @ 184 F.-dish machine: wash cycle @ 170 F/rinse cycle @ 195 F-observed staff prepping sandwiches; both hot and cold; and pizzas-good personal hygiene practices observed with use of gloves-no opportunity to observe hand washing-observed staff on food cart taking food with ungloved hand and touching food with other gloved hand-good display of separation of operations
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9/19/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
LUNCH SERVICE JUST ENDING AT TIME OF INSPECTION. NO VIOLATIONS NOTED.ALL FOODS LIKE BEEF CRUMBLES; BEANS ON SERVICE THAT WERE LEFT OVER WERE BEING DISCARDED.WALKIN @ 37 DEGREESCHICKEN CHIPOTLE @ 39 DEGREESTUNA @ 40 DEGREESGRATED CHEDDAR @ 42 DEGREESSLICED TOMATOES ON TOP OF SALAD @ 55 DEGREES (STORED IN METAL CONTAINER SO TEMPERATURE WILL DECREASE RAPIDLY)STORAGE COOLERS @ 1; -7 DEGREES.DISHMACHINE TEMPS (TAKEN FROM LOG) @ 165 DEGREES ON WASH CYCLE189 DEGREES RINSE CYCLE. NOTED THAT APPLES ON SERVICE LINE WERE PRE WRAPPED. ALL HANDSINKS STOCKED WITH SOAP AND PAPER TOWELS. REMINDED CFPM OF 48 HR EXCLUSION FOR EMPLOYEES ILL WITH GASTROENTERITIS ILLNESS (VOMITING; DIARRHEA)ONSITE MANAGER DOES NOT HAVE CFPM. REGISTERED TO TAKE CLASS ON MARCH 11; 2012. WILL HAVE CFPM WITHIN NEXT COUPLE OF WEEKS.
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2/29/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.WALKIN REFRIGERATOR #1 @38 DEGREESWALKIN REFRIGERATOR #2 @37 DEGREESROAST BEEF @ 40 DEGRESCHEESE @ 39 DEGREESSTORAGE REFRIGERATORS @ 36 AND 37 DEGREESSTORAGE FREEZERS @-5; -2 AND -6 DEGREES. HOT HOLDING REFRIED BEANS @ 167 DEGREES; CHILI @182 DEGREESHANDSINKS STOCKED AND OPERATIONAL. OBSERVED STUDENT HELPERS WASH HANDS AND APPLY GLOVES.DISHWASHER @167 DEGREES ON WASH CYCLERINSE CYCLE @ 190 DEGREES (NOT IN USE AT TIME OF INSPECTION. TEMPS TAKEN FROM PREVIOUS LOG.OBSERVED SERVICE LINE STAFF AND CARTS. ALL SERVICE WAS APPROPRIATE. NO HAND CONTAMINATION OF FOODS NOTICED.DISCUSSED SICK EMPLOYEE SCREENING INCLUDING VOMITING AND DIARRHEA ILLNESS.NEW MANAGER IS NOT YET CERTIFIED. HAS 90 DAYS TO OBTAIN.NO RAW POULTRY OR BEEF IS PREPARED AT THIS SITE. DISCUSSED APPROPRIATE COOLING PROCEDURES FOR PREPARED BEEF PRODUCTS.
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11/3/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.ALL TEMPS LOGGED DAILY. REVIEWED LOGS. NO PROBLEMS NOTED.WALKIN REFRIGERATORS @38; 39 DEGREESSTORAGE FREEZERS AT 2; 6 DEGREES.STORAGE REFRIGERATORS @ 40 & 38 DEGREESHOT HOLDING TEMPSPIZZA @178 DEGREESCHICKEN FAJITAS @ 192 DEGREESMAC N CHEESE @157 DEGREESFINAL RINSE DISH MACHINE @ 191 DEGREESHANDSINKS STOCKED. WATER HOTTHIS KITCHEN DOES NOT COOL AND REHEAT ANY FOODS INCLUDING BROWN RICE.DISCUSSED EMPLOYEE SICK LEAVE POLICY OF SCREENING FOR ILLNESS ESPECIALLY GI ILLNESS. TABLES ARE SANITIZED BY KITCHEN STAFF USING QUATS SANITIZER. NOTED DAYLIGHT UNDER DOOR TO OUTSIDE. SHOULD ANY SIGN OF MICE BE IDENTIFIED; SFC SHOULD INSTALL BETTER STRIPPING UNDER DOORWAY.
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4/8/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.All cold holding recorded below 40 F. Hot holding temps. recorded;Chili ranch macaroni @ 187 F and collard greens 186 F; calzone @ 195 F.High temp. dishwasher recorded with 192 F rinse cycle. Quat sanitizer in spray bottle recorded @ 200 ppm.Handsinks properly stocked with liquid soap and disposable towels.Chemicals properly stored and labeled.All food date coded and properly stored and covered.All dairy dates current.Notes:Temperatures are monitored and recorded on a daily basis. Temperature logs were reviewed and food is rotated first in first out method. This facility is following the HACCP procedures outlined by the Washoe County School District.Reviewed handwashing procedures with operator.
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10/14/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.Notes:All chemicals properly stored and labeled. All cold holding units recorded < 42 F. Walk in reefers < 37 F.All food properly stored and date coded. Hot holding temps. recorded:Minestrone 165.5 F; beef strips 161 F; corn 182 F; chili @ 185 F; hamburger 146 F; final cook temp. of calzone @ 200 F.Handsinks properly stocked with liquid soap and sanitary disposable towels.Hot food temps. along with refrigeration temps. are monitored and recorded on a daily basis. Temp. logs were reviewed and food is rotated first in first out method. This facility is following the HACCP procedures outlined by WCSD. Reviewed employeee sick policy with operator and discussed dented can use policy. Facility returns all dented cans back to Nutrition Services.
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5/18/2010 | Routine Inspection 1st | 100 |
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