- General Comments that relate to this Inspection
-observations made during middle school lunch transport---no violations noted--storage refrigerator @ 40 F.; hot; individually wrapped cheese pizza @ 117 F to 137 F. waitong for transport in padded insulated carriers;no food prep requiring bare hand contact is done in this kitchen; all foods arrive prepacked from Nutrition Services main kitchen and is reheated preio to service--no hand wash sink; no dish washing is done: transport carriers are occasionally washed and then sanitized with a quats sanitizer labeled for use in food service operations-Improvemenet focus: 1.) add time temperature was taken to the hot temperature logs 2.) write a standard operating procedure (SOP) for using time as a public health control for hot and cold foods (to forward guidelines to CFPM) 3.) replace burnt out light bulbs in the kitechn area 4.) replace the second thermometer that is insde the refrigerator--the existing one is broken.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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2/4/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made after lunch reheats but befor service--no violations noted--lunches are transported in indulsyref bags and served to students in the classroom--temp. of cheese chalupa in transport bag @ 135 F. just prior to service--hand wash sink stocked with soap and paper towels--did not have opportunity to observe hand washing practice--all foods arrive prepacked and only reheating or chilling is required---reviewed temperature logs--current--noted that storage refrigerator temps. have increased gradually since the beginning of school--at 42 F. which is above the 41 F. or below--did not deduct points--frig. to be servbed today--a second refrigerator used for milk storage in the preschool classroom is currently not-in-serve--to be repaired today--did not deduct points; but may on future inspection for failure to correct--Focus: have main refrigerator serftviced so that it maintains temperatures @ 41 F. or below consistently--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.--NONE
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11/30/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made of deliver by Nutrition Services and storage process after deliver-hot food had just been served by transport to classrooms in insulated carrying packs--no violatioins noted in the kitchen or service--storage refrigerator @ 38 F. (Stored foods @ 38 F.)-hand sink stocked with soap and paper towels-no opportunity to observe hand-washing--no dish washing is done in this kitchen--all food is served in reheatable and disposable packaging--food thermometer (digital) available and calibrated--all foods are temp. tested at the end of rehating-logs are kept--logs reviewed-no problems noted-Chalupas had been reheated to 153 F. priot to inspection (from logs)Note: temperature on food just delivered (pasta with marinara sauce that did not contain meat or poultry ) was at 38 F to 49 F. Food is transported in van that is not refrigerated. Did not deduct points due to non-TTS nature of food.Improvement Focus: find out if transported; delivered foods have been previously frozen; if so; do not freeze a second time--they must be discarded.
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4/21/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during reheat of hot lunch---no violations noted--all temps within acceptable limits---storage frig. @ 40 F.--all foods stored correctly---corn dogs in oven for today--had not yet reached cook temp--9/17/14-corn dogs heated to 157 F. (taken from loga)-no dish washing required as everthing is disposable--hand sink stocked with soap/paper towels--did not have opportunity to observe personal hygiene practice--all foods come prewrapped from Nutrition Services--no food prep onsite-Note: improvemenet focuie on previous inspections was to eliminate the time that deliveries are left outside of refrigeration. Apparently the deliveries do not take place in accordance with contract which clearly states that foods to be delivered by 10 AM at latest. Unfortunately arrivals vary and are inconsistent and take place when resposible staff are unavailable to put foods in frig. Delievery person will not place foods in storage frig according to School staff. This situation needs to be remedied. WCHD with follow-up with Nutrition Services staff directly to facilitate and remedy this problem. As of 11:10 AM cold food had not yet been delivered.
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9/19/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during reheat of foods from NS delivered previous day---no violations noted--storage refrigerator @ 40 F.--logs reviewed; current; no problems noted--reheat tmeperature logs reviewed (grilled cheese sandwiches today @ 148 F.; 154 F. and 157 F. from logs)--hand sink stocked with soap and paper towels--foods are all prepacked from NS--server does not open packages--delievers foods in transport cambro carriers to each classroom-all packaging is discarded so that no dish washing of any kind is needed-Area of focus: delivery from NS is not at same time every day. Delievery person enters through separate locked gate and door so that kitchen staff do not always know when food arrives and needs to be refrigerated. It would be preferable to have delivery person notify staff of food arrival or have him place food in storage cooler. Recommend discussing this problem w/ field supervisor Anna Peskin to find a solution.
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3/7/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-inspection completed after lunch service--this site is primarily a drop-off for WCSD NS lunches. No food prep onsite except for reheating hot lunches.-storage refrigerator @ 36 F. -all logs reviewed and current--freezer @ -18 F.--hand sinkl stocked with soap and paper towels--food thermometer--digital--is used to check temperatures when foods arrive-temps. taken and logged when food arrives--no dish washing as all food service is in pre-pakaged containers with disposable plastic ware--students are served lunch in their class rooms at their desks-
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11/15/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-This kitchen is ba drop-off site for food from Nutriton Services Kitchen---no violations noted--all foods arrive prepared for cold or hot service--items delivered daily in AM for lunch--reheating done in this kitchen for same day lunch service--unused foods are discarded-noted cheese sandwiches had just been reheated for service to students--hotholding @ 135 F.-refrigerator @ 37 F. temperatures logged daily--no problems noted-freezer @ -2 F.-all service wear is disposable so there is so washing of any equipment in this kitchenCFPM was not present during inspection
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3/28/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-no food prep or service at time of inspection-(11:30 AM-12:15 PM is lunch service)-no violations noted-storage refrigerator @ 40 f; orange juice temp @ 42 f. (no storage of time/temp at-risk foods -cook temperatures logged on pizza and other foods like mac and cheese-most temperatures on log are the same or close to the same-reccommend that CFPM monitor food handler to make sure that actual temperatures are being taken and logged
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8/30/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.NO FOOD PREP - ONLY STORAGE OF PREPACKAGED FOODS AND MILK.REFRIGERATOR @ 41 DEGREESTUNA FISH SALAD @ 36 DEGREESALL DISHES ARE DISPOSABLE. NO DISHWASHING NEEDED.
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3/7/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
ALL PREVIOUS VIOLATIONS FROM 8/6/11 HAVE BEEN CORRECTED.STORAGE REFRIGERATOR @ 40 DEGREES.INTERNAL TEMP OF MILK @ 37 DEGREES.FACILITY NOW HAS DIGITAL FOOD THERMOMETER.
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9/15/2011 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [4] Facilities to maintain product temperature
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- General Comments that relate to this Inspection
2205-00030 - MILK IN STORAGE REFRIGERATOR @ 57 DEGREES. TESTED SEVERAL CARTONS AND BOTH WERE AT 57 DEGREES. CFPM AGREED TO DISCARD MILK VOLUNTARILY. UNKNOWN HOW LONG MILK WAS ABOVE 41 DEGREES. THERE IS NO OTHER UNIT AVAILABLE AT THIS FACILITY. CORRECTED IMMEDIATELY.2205-00040 - STORAGE REFRIGERATOR AT 60 DEGREES. SERVICE OR REPAIR AS REQUIRED SO THAT UNIT MAINTAINS TEMPERATURE AT 41 DEGREES OR BELOW. (TEMPERATURE LOGS ARE KEPT BUT TEMP TAKEN EARLY AM WHEN UNIT IS COLDEST SO THE PROBLEM DID NOT SHOW ON DAILY CHECKS)2205-0200 - BI-METALLIC STEM THERMOMETER MISSING. OBTAIN TO CHECK INTERNAL FOOD TEMPERATURES. RECOMMEND TAKING TEMPERATURE OF SANDWICHES UPON ARRIVAL FROM WCSD NUTRITION SERVICES. SANDWICHES WITH CHEESE OR OTHER PROTEIN FOODS SHOULD BE AT 41 DEGREES INTERNAL TEMPERATURE UPON ARRIVAL. (MAKE SURE THERMOMETER IS CALIBRATED TO 32 DEGREES IN ICE WATER BATH.NO OTHER VIOLATIONS NOTED. FREEZER FOODS ARE HARD AND WELL FROZEN.DISCUSSED SCREENING OF FOOD SERVICE EMPLOYEES IF ILL TO EXCLUDE FROM WORK UNTIL 48 HRS AFTER THE LAST BOUT OF VOMITING AND DIARRHEA WTIH GI (GASTROENTERITIS) ILLNESS.
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9/14/2011 | Routine Inspection 2nd | 89 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.MOST FOODS ARE PREPACKED. WCSD DELIVERS SANDWICHES AT 3PM DAILY. REFRIGERATED ON SITE.STORAGE FRIDGE @ 36 DEGREESMILK DELIVERED BY MODEL DAIRY 2 TIMES A WEEK IN EARLY AM. MILK IS PLACED DIRECTLY IN STORAGE FRIDGE. FREEZER @4 DEGREES.BOTH UNITS SHOW TEMP LOGS. TEMPS LOGGED DAILY/ REVIEWED AND NO PROBLEMS NOTED. HANDSINK STOCKED. NO DISHWASHER AT THIS FACILITY.CFPM SHERRY J SYKES ACCOMPANIED ME DURING THE INSPECTION.LEFTOVER MILK IS DISCARDED.
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3/4/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Recommend WCSD Sierra Nevada Academy obtain a digital thermometer to monitor cold-holding of food products; in addition; cold-holding temperatures should be recorded.Refrigeration temperatures are monitored; however; cold-holding shall be monitored to comply with WCSD HACCP plans.All products arrive from Washoe County Nutrition Services; there is currently no rethermalization at this facility. All lunch items are cold ready-to-eat food products.
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9/14/2010 | Routine Inspection 2nd | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall remove two-door refrigeration unit and clean floor under unit; observed debris.
- [1] Lighting provided as required; fixtures shielded
Facility shall repair burned out light bulbs in food service areas.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility has no rethermalization or cooking of food products. All products are commercially pre-packaged ready-to-eat foods from the Washoe County Nutrition Center. Menu items consist of fruits; cold sandwiches; chips etc.Reach-in refrigeration checked at 36 degrees; all date marking codes checked ok.
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3/2/2010 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
No thermometer in the chest freezer - Install in a conspicuous location within the unit.
- General Comments that relate to this Inspection
NOTES:1) There is currently no food preparation at the school. Nutrition services delivers pre-bagged lunches in which the school distributes. There is no re-heating or cooking currently. Occasionally there is snack items served (popsicles; etc.).
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10/20/2009 | Routine Inspection 2nd | 99 |
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