- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
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 growthTurkey/cheese sub sandwiches for next day service had just been prepared and put in walk-in. At 52 F--56 F. Per WCHD EHS Regulations Section 050.300 B.; foods must be cooled within 4 hours from ambient temperature to 41 F. CFPM does not keep logs odr know how long it takes sandwiches to cool.Sandwiches were tightly wrapped in plastic; and stored tightly together in a large tray. Per WDHD EHS regulations foods that are cooling must be left loosely covered or uncovered until 41 F. temperature is reached..Corrected immediately by spreading sandwiches out on large metal trays to facilitate heat transfer. Did not discard as sandwiches had only been in walkin for about 80 minutes.
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6 AM--2 PM
- General Comments that relate to this Inspection
-observations made during lunch set-up and service-no other violations noted--all temps within appropriate parameters except for that which was noted-walk-in @ 34 F.; storage coolers @ 34 F.; 39 F. freezers @ -8 F.; -6 F.; -12 F.; -6 F.warmer: orange chicken w/ rice @ 134 F.-all foods properly stored and date-labeled--handsinks stocked with soap & paper towels--observed student workers washing hands before applying gloves; no problems noted with improper glove use or touching food with contaminated gloves-quats sanitizer in 3 compart;ment sink @ 350 ppm; spray bottles @ 350 ppm-facility is clean and well-organized--cold sandwiches are transported to Turning Point school. travel time is 15 mins. transport temperatrue logs are kept. No foods including milk are stored at Turning Point School as was done in the past.All temperature logs reviewed; current; no problems noted.Improvemenet focus: 1.) keep temperature logs on foods that are cooling from room temperature to make sure that the 4 hr requirement is met. 2.) Leave cooling foods uncoverd or loosely until they achieve 41 F. if possible. 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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1/26/2016 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
reinspection from 9/9/2015-storage refrigerator @ 37 F.--service was completed.Keep temperature logs of food stored overnight in the unit for about a week to make sure the cold temperature is holding.
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9/14/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 41 degrees F or below to prevent bacteria growth.Ambient temperature @ 47--53 F during entire inspection. Storage unit used for salads; etc. does not maintain temprature adequately during shift when door is opened and closed. Large temperature swings beyond the norm were noted. After 20 minutes with the door closed the temperature still was at 45 F. It appears that both thermometers are not accurate and are reading lower than the actual temeprature.
- General Comments that relate to this Inspection
-observations made during liunch set-up and service-kitchen serves about 80 lunches onsite and transport 12 bag lunches to turning point for immediate service-3 adult staff and 3 student staff work at this kitchen.-another potential violation was noted: ham and turkey sandwiches just prepared were @ 57 F--59 F in walk-in. It is unclear how lomg these sandwiches will remain in the temperature danger zone above 41 F. Also; a "time as a control" SOP has not been approved for school kitchens.Therefore sandwiches must be discarded at the end of lunch and not carried over until the next day for service. CFPM admits that she sometimes serves cold sandwiches a second day in spite of temeprature abuse.. However; since this was not witnessed; points were not deducted on this inspection.-no other violations noted- all other temperatures within acceptable parameters--walk-in @ 36 F.; (chef salads @ 36 F.; diced tomatoes in vegetarian bean salad @ 39 F.); storage freezers @ -8 and 0 F.---warmer: hamburgers @ 148 F--153 F.-hand sink stocked with soap & papaer towels; observed staff washing hands at appropriate times; no opportunity to observe glove use; did not see staff wearing gloves for tasks not requiring it-quats sanitizer in 3 compartment sink @ 200 ppm.; spray bottles @ 200 ppm.-all foods appropriately date-marked--all foods properly stored in dry bstorage area--facility is clean and well-organized-Improvement focus: 1.) keep cold foods cold during preparationa and service using various methods discussed with the CFPM. 2.) If cold foods are not kept at 41 F and below after they are prepared and during service; they must be discarded at the end of the shift.Note: staff transport about 12 lunches to Turning Point which is considered a drop-off site only. It is illegal to store foods such as milk onsite in refrigerators or to store hot foods in warmers; since thereis no Health Permit in place. Cold; individual bag lunches are the ONLY foods allowed for service at this site at this time. Bag lunches must be served immediately upon arrival at the drop-off site and must be discarded if not served. If an appropriate;written transport SOP is developed and approved by the Health Department; as well as transport logs for both hot and cold foods; more menu choices can be added. A separate CFPM must to be hired or trained to accomodate this site if a Health Permit is obtained.This report is considered a cease and desist order for a any foods such as milk or sack lunches that are held over for next day service; or any hot foods held in warmers before service onsite. To do so is considered illegal and constitutes operating without the appropriate Health Permit.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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9/10/2015 | Routine Inspection 2nd | 96 |
- General Comments that relate to this Inspection
Reinspection from 3/4/2015 Previous violation was corrected. Quats sanitizer in spray bottles @ 300 ppm. EcoLab repaired and recalibrated diluter this AM.
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3/6/2015 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Quats sanitizer in spray bottles greater than 600 ppm. Diluter in use that requires recalibration. Sanitizer is used on food prep tables; as well as lunch tables used by students. Bottles were temporarily corrected by adding more water.
- SECTION XVI: GENERAL COMMENTS
-observations made during lunch set-up and service and clean-up afterwards--no other violations noted---all temperature parameters within accepatable limits--walk-in @ 38 F. (turkey lunch meat @ 33 F.); storage frig @ 38 F.; freezers @ -9 F; -6 F.turkey/cheese andwiches on cart @ 45-46 F.; BLY salad @ 45 F.; pepperoni pizza @ 148 F.; marketplace: turkey/cheese sandwiches @ 46 F-53 F. (had just been prepared); pop-corn chicken @ 161 F.; pepperoni pizza @ 157 F.quats in 3-compartment sink @ 250 ppmhandsink stocked with soap/paper towels; did not have opportunity to observe hand washing; no problems noted with glove misuseFocus: 1.) make sure that sanitizer concentration is accurately checked and logged 2.) make sure that any sandwiches or salads are chilled down by opening in walk-in or icing down--plastic containers tend to insulate and therefore an accomodaton must be made to make sure the temp. is at 41 F. or below before staff leave for the day
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3/4/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
-observations cduring lunch set-up and service--no violations noted--all temps w/i required parameters---walk-in @ 38 F. (ham/cheese breakfast sandwiches made today for tomorrow's service @ 40 F.; chopped tomatores @ 40 F.)-reach-in @ 33 F.; 36 F.; storage freezer @ -8 F.-all foods properly labeled & date-marked--hand sinks stocked with soap/paper towels; observed staff including student helpers washing hands prior to applying gloves; no problems with surface contamination of gloves during service noted--foods on line: ham/cheese sandwiches @ 39 F.--cold foods are mainjtained at proper cold temperatures during service--quats sanitizer in 2 compartment sink @ 200 ppm-in spray bottles @ 400 ppm. (CFPM adds water to 3 compartment sink to dilite concentration--good for cost saings; but not necessary as multi-quats product has a range to 400 ppm)-all logs are entered daily; reviewed; no problems notedArea for improvement log quats sanitizer for spray bottles next to value to 3 compartment sink.
- SECTION XVII: ABATEMENT DATE
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8/26/2014 | Routine Inspection 2nd | 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.Several employees failed to wash hands when changing out gloves. Also observed touching equipment; handles; etc. while wearing gloves thus contaminating the outside prior to direct contact with ready-to-eat foods. Corrected immediately by discussion with CFPM.
- General Comments that relate to this Inspection
-observations made duirng lunch prep about 1/2 hr. prior to lunch service--no other violations noted--walk-in @ 36 /f.; tuna salad in lplastic container made this AM @ 53 F.; fresh tomato relish made in AM @ 56 F. -freezers @ -8 f.; -4 F.; -6 f. -storage units @ 36 F. (sub sandwiches @ 51-54 F.; Mediterranean chicken salad @ 54 F.); 38 F. ( chicken sakad @ 51 F.)quats sanitizer in spray bottle @ 200 ppm--hand sinks stocked with soap/ paper towels-facility is clean/well-organizedFocus of improvement:1.) handwashing and glove use training for employees. Recommend not using gloves for anything except direct food handling of ready-to -eat foods. Then outside contamination of gloves will not be an issue. Also; hands must ALWAYS be washed prior to putting on gloves; even when just changing them out.2.) tunafish in walk-in was still 53-54 F 35 minutes later when tested; the tomato relish was still @ 56 F.-find a better storage method; stainles steel? ice bath of bubble? and leave foods just mixed up UNCOVERED until they come down cflose to 41 F--did not deduct points because 4 hr time frame had not been violated--however; it is questionable that foods mentioned will come down--CFPM changes foods to stainless steel bowles immediately
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3/24/2014 | Routine Inspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Noted left-over salads; sandwiches made with ham; turkey; hard-boiled eggs @ 55 F--62 F.--left-over from lunch service--CFPM claims items were made at 10 AM--put in reach-in for next day service- unit maintains marginal temperatures and is not designed to cool foods down--CFPM moved items to walk-in and placed on metal tray in single layer--CFPM agreed to dscard left-over items if they do not reach 41 F. in 4 hour time frame by 2:30 PM. CFPM agreed to monitor with logs to determine how long items are above 41 F.
- General Comments that relate to this Inspection
-observations after lunch during clean-up--no other violations noted--walk-in @ 38-40 F.; cheeses (Americqn; provolone) @ 40-41 F.; cubes turkey meat in plastic bag @ 49 F.-instructed CFPM to leave plastic bag open until product reaches 41 F.---storage refrigerator @ 41 F.; but unit is very unstable--sensor goes up to 50 F. when door is opened for even a short period of time--storage freezers @ -1 F.; 3 F; and 3 F.--hand sinks stocked with soap and paper towels-did not have opportunity to observe hand-washing practice---3 compartment sink has quats 40 sanitizer @ 200 ppm-appropriate use of test strips to test daily concentration noted--facility is clean and well-organized-Issues to focus on:1.) mantaining time/temperature contol of all sensitive foods (protein foods from animals; sliced tomatoes; chopped lettuce; cheese; dairy etc.)--make sure foods ar not above 1 F. or below 135 F. for more than 4 hrs total2.) keep all foods in walk-in uncovered until they reach 41 F. or below3.) CFPM needs to repost her Washoe County certificate (failure to do so can lead to a 3 pt. deduction)
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9/5/2013 | Routine Inspection 2nd | 95 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.-STAFF ONLY DIPPING TEST STRIPS FOR MULTI-QUAT PRODUCT FOR 10 SECONDS-must submerge for 90 seconds to get accurate reading-WC Nutrition Services should inform CFPMs when such product changes are made!
- General Comments that relate to this Inspection
-observations during clean-up; food storage--no other violations noted-walk-in @ 40 f; Cheddar cheese @ 41 F.-freezeres @ -10 F; 0 F-sorage frigs @ 38 F; 35 FIMPORTANT NOTE: leftover sandwiches (turkey/ham) stored in frig @ 54 F. CFPM was asked to discard due to inability to document how long sandwiches made @ 8 AM were above 41 F. On future inspections points may be deducted if CFPM is unable to doucment 4 hr time frame for time/temperature sensitive foods.-quats sanitizer @ 400 ppm due to improper testing with strips-diluted immediately to 200 ppm before use- WC Nutrition Services should inform CFPMs of such changes in product use and testing!No other issues noted
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2/6/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
-observation made during lunch service-no violations noted-walk-in @ 37 F. cooked chicken @ 40 F. ham for sandwiches @ 41 F.-storage refrigertors @ 34 F. and 39 F-storage freezers @ -1 F and 7 F-hot-holding pepperoni pizza @ 143 F. cook temps. from logs_stromboli @ 178 F; burritos @ 154 F.-quats sanitizer in 3 compartment sink @ 200 PPM.-observed staff and students on lunch service line-no problems with personal hygiene observed (staff on cart that takes cash is serving all prepacked or wrapped foods so that there is no opportunity for hand contamination)-due to increase in students with gastrointestinal symptoms at this school CFPM should monitor and screen all food handlers for illness-those sick with nausea; vomiting; diarrhea should not be allowed to return to kitchen work until they have been free of symptoms for 48 hrs.
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9/20/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.ARRIVED DURING LUNCH SERVICE. OBSERVED EMPLOYEES AND STUDENT HELPERS ON SERVICE LINE. NO DIRECT BARE HAND CONTACT OF FOODS NOTED. STAFF WEAR PROTECTIVE GLOVES OR SERVE UNWRAPPED FOODS (COOKIES) USING TONGS. APPROPRIATE PERSONAL HYGIENE WITHOUT CONTAMINATION OF GLOVED HANDS OBSERVED.FOODS ON SERVICE LINE KEPT COLD.TUNA SANDWICH @ 46 DEGREES CFPM STATES THAT TUNA IS KEPT CHILLED BEFORE AND DURING PREP OR HOT.CHICKEN SANDWICH @ 145 DEGREESWALKIN @ 37 DEGREESCUT SPINACH @ 42 DEGREESCOOKED CHICKEN BREAST @ 41 DEGREESCOOKED BEEF @ 41 DEGREES. BOTH HAD BEEN COOKED AND COOLED PRIOR TO BAGGING. PRODUCT COMES IN FROZEN; PRE-COOKED.STORAGE FREEZERS @ -8 AND 4 DEGREESSTORAGE COOLERS @ 39 DEGREESQUATS SANITIZER IN SPRAY BOTTLE - 200 PPM. FACILITY USES 3 COMPARTMENT SINK FOR WASHING /SANITIZING TRAYS; ETC. DID NOT CHECK QUATS AS IT HAD NOT YET BEEN MADE UP. LOGS ARE CURRENT/REVIEWED. ALL EQUIPMENT SUCH AS SLICERS NOT IN USE ARE COVERED WITH FOOD GRADE PLASTIC. CFPM IS KNOWLEDGEABLE ABOUT 48 HR EXCLUSION FOR ILL EMPLOYEES WITH GASTROENTERITIS (VOMITING; DIARRHEA) AFTER LAST BOUT OF ILLNESS.
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2/14/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.FOOD HAD ALREADY BEEN COOKED AND WAS BEING SERVED AT TIME OF INSPECTION. ALL TEMPS LOGGED DAILY. REVIEWED AND NO PROBLEMS NOTED.WALKIN @ 39 DEGREESCHICKEN SALAD @ 41 DEGREESTUNA STORED IN PLASTIC @ 48 DEGREESROAST BEEF FOR SANDWICHES @ 50 DEGREES (THESE 2 ITEMS JUST REMOVED FROM SALAD PREP. RECOMMEND PRE-CHILLING TUNA IN CANS BEFORE PREP. RECOMMEND LEAVING SALAD PREP ITEMS OPENED UNCOVERED UNTIL TEMP OF 41 DEGREES IS ACHIEVED)REACHIN @ 39; 37 DEGREESFREEZERS @ 3 DEGREES; -10 DEGREES AND -6 DEGREES.HANDSINK STOCKED WITH SOAP AND PAPER TOWELS. RESTROOM USED BY KITCHEN STAFF STOCKED.QUATS SANITIZER IN SPRAY BOTTLES @ 200 PPM.HOT HOLD TEMPSPIZZA @ 140 DEGREESCHEESEBURGER @ 169 DEGREESCOLD HOLDING:TUNA SANDWICH AT 55 DEGREESALL SANDWICHES OR SALADS NOT SERVED ARE DISCARDED AT END OF LUNCH. FACILITY IS CLEAN AND WELL ORGANIZED. REVIEWED EMPLOYEE SICK LEAVE POLICY AND SCREENING FOR ILLNESS. CFPM REMINDED THAT EMPLOYEES WITH VOMITING AND DIARRHEA MUST BE SYMPTOM FREE WITH NO ILLNESS FOR 48 HRS BEFORE RETURNING TO WORK.
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9/9/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.ALL TEMPS LOGGED DAILY. REVIEWED AND NO ISSUES NOTED.REACHIN FREEZER @ 5 DEGREES; 2 DEGREES; -9 DEGREESSTORAGE REFRIGERATORS @ 38; 35 DEGREESHOT HOLDING CHEESEBURGERS @167 DEGREESQUATS SANITIZER LOGS CURRENT. DISCUSSED MANAGEMENT ISSUES RELATED TO HIGH AND LOW READINGS. HANDSINKS STOCKED WITH SOAP AND PAPER TOWELS; WARM WATER.NOTED SPANISH RICE COOLED IN WALKIN DATED FROM 2/15. RICE @ 42 DEGREES. COVERED WITH FOIL IN 2" METAL HOTEL PAN. CFPM DESCRIBED COOLING PROCEDURE WHICH SEEMED ADEQUATE. HOWEVER NO HACCCP PLAN IN NURTRITION SERVICE BINDER. ALSO COOLING SCRAMBLED EGGS AND REHEATING WITHOUT HACCP PLAN.
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2/25/2011 | Routine Inspection 1st | 100 |
- 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 PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.ALL REFRIGERATION TEMPERATURES WERE IN COMPLIANCE.
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10/19/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTE: THE ICE MACHINE HAS BEEN CLEANED IN ACCORDANCE WITH THE MARCH 22; 2010 CORRECTION NOTICE.
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3/30/2010 | Routine Reinspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- General Comments that relate to this Inspection
2205-00150 - INSIDE OF ICE MACHINE DIRTY. NEEDS TO BE CLEANED.NOTES:HOT FOOD TEMPERATURES AS WELL AS RERIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS STOCKED WITH PAPER TOWELS AND PUMP SOAP. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIT IS USED AS A SANITIZER. THIS FACILITY IS FOLLOWING T HACCP PROCEDURES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT. ALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTS.
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3/22/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-observed employee hand washing-food-grade gloves used for all food prep.-student helpers used for food service only-hot holding: -cheese burgers 157F -veggie burgers 160F -spaghetti 168F-reach-ins at 38F-40F -ham sandwich 40F-freezer -9F-walk-in 39F -salami 40F-food and single service items stored 6" off the ground-containers labeled-product dates current; FIFO policies in place-observed equipment/temperature logs in use -wiping cloth sanitizer bucket checked at 50 ppm chlorine-chemical test kits available-three-comp. sink used for wash; rinse; sanitize-ice machine clean; scoop properly stored-chemicals labeled and properly stored-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (fever; jaundice; vomiting; diarrhea) are excluded from work for at least 48 hours after symptoms stop.
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11/18/2009 | Routine Inspection 2nd | 100 |
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