- General Comments that relate to this Inspection
-observations during lunch prep and setup--no violations noted--all temps within acceptable paramenters- storage units @ 31 F. (ham/chees sandwiches @ 35 F-38 F.); 36 F. (cut-up apples; etc.)freezer @ -12 F.--milk coolers @ 35 F ; 36 F.-quats sanitizer @ 250 ppm in plastic bin used as 3rd comp[artment of sink--all logs reviewed; current; no problems noted--cold foods like sandwiches are temped when put on line; for first lunch; before put on line for secon d lunch; and at the end of lunch prior to restorage for next day consumption--if above 41 F.; discarded--temperature controls are well-monitored in this kitchen--hand si nk stocked with soap/paper towels; observed hand washing at appropriate times; good glove use with no issues observed that need correcdtion--facility is clean and well-organised--CFPM was able to explain how ill edmployees are screened and excluded for 48 hrs after the last bout of nausea; vomiting; or diarrhea-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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2/22/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations during lunch service---no violations noted--observed staff and student helpers washing hands at necessary times;observed students glove use; no problems or glove contaminaton observed; good personal hygiene; students are monitored and reminded often to not touch anything with gloved hands---all temps within appropriate parameters--storage refrigerators @ 32 F and 34 F.; (ham/turkey ham and cheese sandwiches @ 36--40 F.; ham salads @ 37 F.); freezer @ -13 F.warmer: chicken patty @ 137 F.line: turkey/cheese sandwiches @ 42--43 F.milk cooler @ 34 F.all temp logs reivewed; current; no problems notedquats sanitizer: plastic bin use for 3rd compartment as only a 2 compartment sink is available (200 ppm); bucket and spray bottle also at 200 ppmn--facilty is clean and well-maintained;No improvement focus necessaty---everything was done well.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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10/20/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations during lunch service--no violations or problems noted--all temps acceptable: storage refrigerators @ 37 F (turkey sandwich @ 39 F); 37 F. freezers @ -13 F. milk cooler @ 32 F.; second milk cooler was open during service--temp not takenline: hamburger @ 151 F.; turkey sandwich @ 38 F.quats sanitizer in 3rd compartment (plastic wash bin) @ 200 ppm (not necessar to test spray bottles or bucket since they are poured from bin)all logs reviewed; current; no problems noted-facility is clean/well-maintained--handsink stocked with soap/paper towels; observed staff including student workers washing hands prior to applying gloves; students are carefully monitored by staff-Improvement focus? None--everything observed is done well.
- SECTION XVII: ABATEMENT DATE
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3/25/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations nade during lunch service----no violations noted----all temps w/in acceptable parameters- --storage frig @ 37 F; 37 F.; storage freezer @ -11F. --milk coolers @ 40 .F.; 39 F. --warmer: breaded chicken @ 159 F.; beef/cheese chalupa @ 149 F. (line); cheese sandwich @ 40 F. (line)--handsinks stocked w/ soap/paper towels. Observed all staff including student helpers washing hands/applying gloves. No problems w/ surface glove contamination noted. Helpers are well-instructed and monitored.-staff have designated area fro covered drinks w/ plastic straws away from food prep/service area.-quats sanitizer conc. are logged daily; reviewed; no problems noted.Note: staff had loggied "200 pp;" for today's sanitizer rinse--actual testiing shows 300 ppm--make sure that accurate values are logged on sheets to avoid the problem of "dry-labbing".
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8/20/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during lunch service--no violations noted--observed staff washing hands-hand sink stocked w/ soap & paper towels- good personal hygiene-watched student helpers durin lunch service--no problems with glove contamination--storage coolers @ 35 F.; 38 F.; 32 F. freezer @ -13 F.-all temp logs reviewed: current; no problems--food on line: hot turkey/ham/cheese sandwiches @ 133 F.; chef salad @ 42 F.--quats sanitizer in 3rd compartment of sink set-up as well as spray bottle @ 200 ppm quats-Noted hot sandwiches that are to be discarded in storage refrigerator--recommend not puttin these in refrigerator--leave at room temperature.
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4/15/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during lunch service--no violations noted--observed staff & student helopers washing hands prior to applying gloves; good personal hygiene practices--cold units @ 40 F.; & 37 F.; milk coolkers @ 37 & 40 F.--freezer @ -2 F.; temp. logs reviewed; current; no problems--all foods stored properly; apples; slice oranges are served individually by studen helpers on serve line--quats sanitizer in 3 complartment sink @ 200 ppm; spray bottle @ 150 ppm; tables washed/sanitized at end of each lunch--chicken nuggets @ 180 F. at 10:40 AM (cook temp)-served by 11:30 AM (taken from logs)Recommend making a note on log sheets regarding corrective action taken--especially when refrigeration units are checked and serviced by a technician.
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12/13/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made prior to and during lunch service--no violations noted--storage refrigerators @ 31 F; 38 F.; storage freezer @ -1 F.; milk coolers @ 40 F; 38 F.-BBQ ribs in warmer @ 145 F.-quats sanitizer in extra tub for dipping trays @ 250 ppm-all temperature logs current; no problems noted-new log for testing food thermometers at ice point noted-logs show that thermometers are checked 2 or 3 times per month--this is a positive improvement and is to be commended--student helpers observed; personal hygiene and hand washing before applying gloves was good-no problems with glove contamination noted--all staff and helpers appear well-trained--CFPM cleans lunch tables with degreaser and quats sanitizer-
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4/26/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during lunch prep-no violations noted-storage refrigerators @ 32 F and 36 F. Chopped lettuce in salad @ 38 F.-milk storage coolers @ 38 F and 39 F.-storage freezer @ -11 F.-all temperature logs current and no problems noted-cook temperature on burritos @ 169 F (taken off of temperature log)-quats sanitizer @ 200 PPM-observed appropriate hygiene practices including good hand-washing technique-discussed screening of student helpers for gastroenteritis illness-if any students who assist with lunch are sick with nausea; vomiting; or diarrhea; they must be excluded from these duties foor at least 48 hrs after they are well due to continued viral shedding
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9/25/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.OBSERVED FOOD PREP AND LUNCH SERVICE LINE. STUDENT HELPERS AND STAFF WASHED HANDS DILIGENTLY BEFORE APPLYING GLOVES. NO GLOVE CONTAMINATION NOTED. NO DIRECT HAND CONTACT WITH FOOD NOTED. WHOLE APPLES; PLUMS ON SERVICE LINE ARE SELF-SERVE. STUDENTS USE A LARGE SERVICE SPOON TO OBTAIN WHOLE APPLES AND OTHER FRUIT FROM UNDER SNEEZE GUARD. CFPM ENCOURAGED TO MONITOR PROCESS TO MAKE SURE STUDENTS DON'T HANDLE APPLES AND RETURN TO BIN. STORAGE COOLERS @ 39 ; 41 DEGREESMILK @ 37 DEGREESTURKEY SALAD @ 38 DEGREES IN COOLER.HOT HOLDING CHILI @ 194 DEGREESCHICKEN FOR SANDWICH COOK TEMP @ 156 DEGREES (REHEAT TO 145 DEGREES ON CHART).DISCUSSED SICK SCREENING FOR ILL EMPLOYEES TO MAKE SURE THOSE WITH VOMITING/DIARRHEA ARE EXCLUDED FOR 48 HRS AFTER THE LAST BOUT OF ILLNESS. CMPM QUESTIONED IF THIS APPLIES TO STUDENT HELPERS WHICH SHE HAS NO WAY OF KNOWING OR ABILITY TO CONTROL.
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2/9/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
INSPECTION STARTED DURING LAST 5 MIN OF SERVICE.COOK AND HOLDING TEMPS TAKEN FROM LOGS.MEAT LOAF @ 166 DEGREESCHICKEN @ 170 DEGREESCHEF SALAD @ 39 DEGREESREFRIGERATION UNITS @ 37; 39; -2 DEGREESMILK COOLERS @ 40; 39 DEGREES.ONLY CONDIMENTS; ORANGES AND SALAD STORED AT TIME OF INSPECTION.QUATS SANITIZER FOR FOOD TRAYS @ 200 PPM. STAFF SHARES RESTROOMS WITH STUDENTS. PROCEDURE FOR HANDWASHING IS ONE TIME AFTER USING RESTROOM AND 2 TIMES IN KITCHEN DUE TO POTENTIAL CONTAMINATION FROM ILL STUDENTS. FACILITY IS CLEAN AND WELL ORGANIZED. KITCHEN STAFF USE DEGREASER FOLLOWED BY QUATS SANITIZER ON CAFETERIA TABLES AFTER BREAKFAST AND LUNCH SERVICE. OBSERVED STUDENT HELPERS DURING FOOD SERVICE WITHOUT NOTING PROBLEMS FROM PREVIOUS INSPECTIONS.IMPORTANT NOTE: AT 1:30 PM WCSD DELIVERY TRUCK WAS UNLOADING PRODUCT FOR SERVICE ON 8/26. TEMPS TAKEN ON FOODS (CHICKEN ALFREDO @ 49 DEGREES; CHICKEN SALAD @ 50 DEGREES) AFTER ARRIVAL AND PLACEMENT IN REFRIGERATOR. HAD PREVIOUSLY SPOKEN WITH DRIVER WHO CLAIMED TEMPS INSIDE TRUCK NEVER EXCEED 42 DEGREES. FOOD TEMPS NOT TAKEN UPON ARRIVAL AND DELIVERY TO SCHOOL.
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12/21/2011 | Routine Inspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Student helpers kept contaminating hands; gloves after hand washing. One staff person alone not able to monitor all inappropriate behaviors
- General Comments that relate to this Inspection
Discussed problems noted with student helpers with CFPM Need for better teaching and monitoring program identified. Warning given that future violations may result in 5 point deduction.No other violations noted. Temps monitored and logged daily. Logs reviewed. WCSD HACCP plan in place. Temps on hot food: internal bean burrito @ 167 F cooking temp.; Green beans in hotholding unit @ 115 F. Just removed from line to hotholding unit to be served at 2nd lunch. Total serving time 2 hrs. Will discard at end of lunch if not consumed.Handsinks well-stocked/warm water for hand washing.Reachin @ 36 F and 29 F. Milk storage @ 37 F.; Freezers at -5 F and -6 F.Quats sanitizer tested at about 300 ppm. Monitor to make sure that dispenser calibration and water dilution are correct.
- SECTION XVII: ABATEMENT DATE
CFPM agreed to modify student helper program immediately.
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2/8/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility is following approved HACCP plans; all temperature logs checked good (refrigeration; rethermalization; sanitizer; and cold-holding).Handsinks stocked with sanitary towels and soap; automatic faucet replaced with conventional faucet (great).......This will help ensure (20) seconds of handwashing.Quatinary ammonia dispensing at ~200ppm.Freezer unit checked at 1 degree; two door refrigeration at 33 degrees; single door unit at 41 degrees.All meals pre-packaged from Washoe County Nutrition Services.
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9/13/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Highly recommend replacing automatic faucet with a conventional style faucet. When the lever is depressed the water flows for approximately 6-8 seconds. The lever must be pushed several times to achieve the proper 20 seconds of handwashing with warm water.Facility is following approved Washoe County School District HACCP plans.All rethermalization logs and refrigeration logs checked within acceptable ranges. Soft taco rethermalized to 171 degrees; corn dogs rethermalized to 201 degrees.Milk box units checked at approximately 35 and 36 degrees.Quatinary ammonia sanitizer bucket checked at approximately 200ppm;
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2/11/2010 | 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 IS SUPPLIED WITH SINGLE SERVICE TOWELS AND PUMP SOAP. 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.REFRIGERATOR @ 32 DEGREESFREEZER @ -05 DEGREESMILK COOLER @ 37 DEGREES
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9/15/2009 | Routine Inspection 2nd | 100 |
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