- General Comments that relate to this Inspection
-Observations were made during lunch and clean-up.-No violations noted during inspection.-All temperatures were within acceptable parameters.-Walk-in at 35F. -Freezers at 2F and -2F.-Foods on line: ham sandwich at 43F; corn dog at 162F; grilled cheese at 160F; milk cooler at 35F.-Hand sink stocked with soap and paper towels; no opportunity to observe employee handwashing.-All temperature logs reviewed; current; no problems noted.-All foods properly date labeled; personal food items stored separately.-Facility is clean and well organized; all foods properly stored.-Discussed employee health and that employees with gastrointestinal illness (vomiting/diarrhea) may not work for 48 hours after symptoms have stopped.-Quat sanitizer: 3 compartment sink-400 ppm; spray bottles 350 ppm; buckets 300 ppm.-Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.-CFPM (list all CFPMs in facility): Perla Gonzalez; ServSafe and Cert #11735332; Expiration Date: 11/22/2019 (previously at Sparks Middle School).
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2/16/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations during breakdown and clean-up after lunch--no violations noted--refrigeration units within acceptable paramenters--walk-in @ 37 F.; (cut fruit @ 39 F. --corndogs @ 72 F.; chile @ 128 F. were being returned to Nutrition services kitchen--no foods were being held over for next day service.) freezer @ 3 F.-all temperature logs reviewed; current; one minor problem noted--see belowquats sanitizer @ 250 ppm in spray bottles; not made up in 3 compartment sink; reviewed quats logs and all entires were appropriate including correctie action if concentrations are too strong or too weak-hand sink stocked with soap and paper towels: no opportunity to observe handwashing practice or personal hygiene-facility is clean and well-organized-reviewed policy for sanitizing tables as school is still in outbreak status- tables are sanitized at end of lunch with Spark 64; only one PVI in lunch room several weeks agoImprovement focus: 1.) log temperatures on cold foods such as chefs salads at the end of lunch and log action taken if items are thrown out.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--No additionalFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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10/7/2015 | Routine Inspection 2nd | 100 |
- [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.Ham salad on line @ 54--58 F. Uncertain how long salads had been above 41 F. Leftover salads in walkin at 52 F. after 45 mins.--therefore necesary to discard as these cannot be held for next day service.
- [5] Hands washed and cleaned; good hygienic practices
110) Employees must eat or smoke in designated areas away from all food operations.Site faciltiy coordinator washed soiled hands in 3 compartment sink. Then returned eating in nfood prep and service area. Kitchen staff are not allowed to eat in the kitchen. Unauthorized personel; in other words; no one other than kitchen staff are allowed in the kitchen when it is in operation.
- General Comments that relate to this Inspection
-observations made during lunch service and clean-up--no other violations noted--all temps other than ready-to-eat foods on the line were within acceptable limits-walk-in @ 41 F.; freezers @ -2 F; 7 F.; warmers: quesadillas @ 170 F.; hamburgers @ 161 F.line: hamburgers @ 160 F.quats: sink @ 200 ppm; spray bottles @ 250 ppmall logs reviewed: a problem was noted with thewalkin temperatures; temp. noted @ 42 F. both times taken: also appears very unstable--as high as 44 F and as low as 36 F.--this is indation that the unit should be servicedImprovement focus: 1.) keep cold foods cold on the serve line if they are to be held over to next day 2.) get walkin serviced 3.) only authorized kitchen staff or the counselor and students are allowed to pass through to the office inside the kitchen during food operation activities unless the CFPM makes a request. Suggestposting a sign and closing or locking the doors during food operations.
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3/25/2015 | Routine Inspection 1st | 90 |
- [2] Food protected during storage; preparation; display; service; transportation
Plums unwrapped on serve line. Students self-servefrom tray on milk cooler--observed students picking up and putting down several plums during selection process--potential viral contamination and transmission.
- General Comments that relate to this Inspection
-observations made during lunch service---no other violations noted--all temps within acceptable parameters-walk-in @ 35 F. (pepperoni/pizza chef salad @ 41 F.); storage freezers @ -5 F. and -5 F.; milk cooler @ 38 F.; -foods on serve line: pepperoni/pizza chef salad @ 46 F.; turkey/cheese sub @ 44 F. (good); sweet & sour chicken w/ br. rice @ 176 F.-quats sanitizer: sink @ 300 ppm.; bottles @ 400 ppm or stronger; bucket in use on tables @ 0 ppm---all logs reviewed; current accept for quats buckets--these are not being logged--hand sink stocked with soap/paper towels/ did not have opportunity to observe personal hygiene-staff including student helpers were gloved although there was no bare hand contact of food-Improvement focus: 1.) make sure that any unwrapped foods are protected--in this case staff had forgotten to put service cover on plums2.) enter quats sanitizer concentration in buckets on log sheets 3.) quats sanitizer will not be effective if also used to clean tables as concentration dissipates too quickly--tables must be cleaned and food debris removed prior to quats sanitizing step--did not take off 4 points during this inspection as CFPM had staff use spray quats on table immediately. May deduct on future inspections if this proble is noted again.-
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9/19/2014 | Routine Inspection 2nd | 98 |
- General Comments that relate to this Inspection
-observations during lunch service--no violations noted--walk-in @ 36 F. (sub sandwiches 40 F.; ham salads @ 42 F.-storage freezers @ 12 F.; -7 F.-hand sink stocked with soap and paper towels--all temp. logs reviewed; current; no porblems noted-pasta Alfredo on serve line @ 154 F.; grilled cheese in waarmer @ 153 F.-quats sanitizer in sink @ 200 ppm (QT10); spray bottles @ 100-150 ppm (QT40-pink)-facility is clean and well-maintained-Areas of focus: 1.) CFPM needs to obtain WCHD by next routine inspection to avoid a 3 point deduction2.) make sure staff are writing down actual concentration on quats sanitizer and temperatures rather than what they know the value SHOULD be. All values posted for quats are 200 ppm; all temps are 110 F and 120 F. for sink. It's unlikely that these values are always the same!3.) make sure quats sanitizer is @ 200 ppm minimum in spray bottles to avoid a point deduction on next inspection
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3/7/2014 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Walk-in floor badly chipped. needs to be resurfaced & repainted to maintain a cleanable surface.
- General Comments that relate to this Inspection
-observations made suring lunch service--no other violation s noted--walk-in @ 38 F.; freezers @ 4 F.; and -4 F. - all temperature logs reviewed and current--no problems noted--staff and student helpers wearing gloves during food service--noted nest crew of student helpers washing hands prior to applying gloves-good personal hygiene observed--food on line: meat loaf dish @ 185 F.; grilled cheese sandwich @ 153 F.; ham and cheese sub @ 45 F. (all temps. taken from logs)-quats sanitizer in 3 compartment sink @ 250 ppm-facility is clean and well-organized--Reminder to new CFPM that staff and student helpers must be screened if they are absent due to illness. Exclusion from kitchen duty for 48 hrs after all signs and symptoms of of gastroenteritis (including nausea; vomiting; diarrhea) have ended must be observed for kitchen--CFPM must make sure this is done.
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11/15/2013 | Routine Inspection 2nd | 99 |
- General Comments that relate to this Inspection
-observations made during prep before lunch service -no violations notedwalk-in @ 44 F--food delivery had just been put in--down to 37 F within 10 minutes-freezers @ -12 F and -7 F.-milk cooer @ 36 F-tuna fish salad had just been deliverd @ 44 F-put in walk-in immediately-lunch foods reheated--had not reached temp.-student helpers use utensils to serve fruit on lunch line-new hand sink has been installed and wall ehind and underneath has been repainted.-test strips avail. for new quats sanitizer-kitchen staff wipe tables using quats sanitizer
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1/8/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All previous violations from 11/14/2012 have been corrected.A NSF approved hand sink has been installed. Installation inspected and looks appropriate and adequate. CFPM is delighted to have proper handwashing equipment for her staff.Previous issues regarding quats sanitizer test strips have also been resolved.
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12/14/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Kitchen staff were confused about which test strips to use for quats sanitizer currently in service. Also not suire about how long to submerse new test strips--require a 90 second contact time to accurate reading.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.New hand sink that was just installed is a violation ofWashoe County Regulations Governing Food Service Establishmernts. The design is improper (too low for kitchen staff); uncleanable counter surface (already chipping); and is not National Sanitation Foundation (NSF) approved. Whenever equipment is replaced in permitted food establishments; the newly installed equipment must be brought up nto Regulation. This violation has been written up for many years without point deductions until this inspection. Failure to install a proper hand sink that is easy for staff to use and that meets Regulatoion requirements shows serious lack of support from to the CFPM in charge of this kitchen.
- General Comments that relate to this Inspection
-observations made during lunch service-no other violations noted-walk-in @ 39 F. Ceasar salald @ 37 F.-storage freezers @ 1 and 5 F. -warmers: spaghetti @ 190 F; corn dog @ 154 F.-hand sink stocked with soap and paper towels-milk coolers @ 34 F and 34 F.-observed student helpers wash hands and apply gloves--students wore gloves and used utensils or served only pre-wrapped foods; proper personal hygiene observed during food service-quats sanitizer in 3 compartment sink was a little bit too strong @ 300 ppm--quats sanitizer in spray bottle @ 400 ppm (check concentration using test strips every time it is made up)-staff monitor washing and sanitizing of tables which is done by students after the end of lunch-observed school personell washing plastic ware in the hand sink-will discuss with school administrative staff--kitchen should be off-limits to school staff who do not understand appropriate use of equipment and potential for cross-contamination-this is a Code violation and can result in a 5 point deduction on the Health Inspection-discussed exclusion of staff or students for viral GI symptoms (diarrhea; vomiting; nausea; cramps) for 48 hrs after the symptoms have ended-according to WC guidelines now in place due to current outbreak; this time frame is extended to 72 hrs.
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11/14/2012 | Routine Inspection 2nd | 97 |
- General Comments that relate to this Inspection
SERVING LUNCH AT TIME OF INSPECTION.ALL READY TO EAT FOODS SUCH AS APPLES ARE PRE-WRAPPED. NO BARE HAND CONTACT OF FOODS OBSERVED. GOOD PERSONAL HYGIENE IN TERMS OF HANDWASHING NOTED.WALKIN @ 39 DEGREESHAM SALAD @ 40 DEGREESCHEDDAR CHEESE @ 41 DEGREESCORN DOGS @ 51 DEGREES (SERVED AT BREAKFAST; LEFTOVERS ARE REFRIGERATED FOR RETURN TO NUTRITION SERVICES)STORAGE FREEZERS @ 0 DEGREES AND -5 DEGREES. MILK COOLER @ 39 DEGREESHANDSINK IS TOO LOW AND SHOULD BE REPLACED WITH AN NSF UNIT THAT IS EASY TO USE AND KEEP CLEAN. THIS HAS BEEN NOTED ON PREVIOUS INSPECTIONS AND IS STILL AN ISSUE THAT MUST BE CORRECTED AS SOON AS POSSIBLE.
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3/12/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.WALKIN @ 41 DEGREES AMBIENT TEMP.INTERNAL TEMP ON CREAM CHEESE ALSO @ 41 DEGREES. KEEP CLOSELY MONITORING THIS UNIT TO MAKE SURE IT IS NOT STARTING TO GO OUT.STORAGE FREEZERS AT 0; -2 DEGREES.COOK TEMPERATURES MONITORED.CHICKEN NUGGETS @ 166 DEGREESHANDSINKS STOCKED AND OPERATIONAL. REVIEWED EMPLOYEE SICK SCREENING POLICY TO EXCLUDE STAFF ILL WITH VOMITING AND DIARRHEA FOR 48 HRS AFTER THE LAST BOUT OF ILLNESS.NOTE: PROBLEM IDENTIFIED WITH SELF SERVICE OF APPLES. EVEN THOUGH APPLES ARE SERVED ON CART UNDER SNEEZEGUARD NO ONE IS AVAILABLE TO CLOSELY MONITOR SELF-SERVICE PROCESS. PROBLEM CORRECTED BY CFPM SO THAT STUDENT HELPERS WEARING GLOVES INDIVIDUALLY SERVE APPLES.NOTE: HANDSINK IN KITCHEN IS NOT APPROPRIATE AND IS TOO LOW FOR EASY ACCESS. VINYL SURFACE AROUND SINK IS BECOMING CHIPPED. THIS SINK SHOULD BE REPLACED TO AVOID FUTURE POINT DEDUCTIONS.
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11/3/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No Violations noted. All temp logs current. Temps are monitored daily. At time of inspection: reachin@ -1 F. & -6 F.; milk cold storage @ 38 F.; Kid's Cafe freezer @ 26 F.; walkin in 34F.; Cook internal temp. bean burritos @ 155 F. (retherm temp is 145 F)Hankdsinks well-stocke/ hot water; HACCP plan for WCSD in place and appears to be followed. Discussed sick employee policy-CFPM aware of 24 hr exclusion after symptoms for GI illness had ended. Discussed student helper teaching policy and monitoring to avoid potential contamination of food.Appeared that quats samitizer might be more that 200 ppm. Recommended that staff monitor for concentration and calibration of dispensing equipment for next couple of day. If necessary; call Ecolab to remedy problem.
- SECTION XVII: ABATEMENT DATE
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2/8/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility is following approved Washoe County School District HACCP plans; all temperature logs checked good. (rethermalization temperatures checked good)Walk-in refrigeration unit checked at approximately 37 degrees ambient temperature; all products properly stored. Freezers checked at -2 and -4 degrees.Quatinary ammonia dispensing at approximately 200ppm and facility is allowing appropriate contact time in the third compartment sink (30 seconds).Facility has a good handwashing program for children who help during the lunch meals.
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9/7/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility is primarily a heat and serve kitchen; school is following approved Washoe County School District HACCP plans.French toast rethermalized to 191 degrees; burritos rethermalized to 165 degrees; green beans rethermalized to 191 degrees.All temperatures exceed minimum requirements from Nutrition Center.Walk-in refrigeration checked at 36 degrees; all date marking codes checked good.Ecolab quatinary ammonia checked ok at ~200-300ppm.Handsink stocked with sanitary towels and soap.Recommend new walk-in refrigeration gasket; gasket is damaged and torn.
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2/8/2010 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- General Comments that relate to this Inspection
2206-00350 PAINT WORN WALKIN FLOOR. NEEDS TO BE REPAINTED.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 FAILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.FREEZER @ -4 DEGREESWALKIN @ 37 DEGREESMILK BEVERAGE AIR REFRIGERATORS @ 32; 35 DEGREES
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9/15/2009 | Routine Inspection 2nd | 99 |
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