- [1] Single service: articles; storage; dispensing; used
- SECTION XVI: GENERAL COMMENTS
24 - BOX OF NAPKINS STORED ON THE FLOOR IN DRY STORAGE ROOM; STORE SINGLE SERVICE OFF THE FLOOR/ IMMEDIATELY CORRECTEDNOTESHOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HUORS AFTER SYMPTOMS STOP. SERVSAFE MANAGER = SUZANNE BOOHEN CERTIFICATE NO 12483307EXPIRES 6/11/2020; NO ADDITIONAL CERTIFIED FOOD MANAGERS - NO FAILED EXAMSALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTS.
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1/21/2016 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.NO ADDITIONAL FOOD MANAGERS. CHICKEN NUGGETS @ 190 DEGREESTURKEY SANDWICHES @39 DEGREES NO FAILED EXAMS
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9/29/2015 | Routine Inspection 2nd | 100 |
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
SANITIZER AND CLEANSER CONTAINERS FOUND IN DRY STORAGE ROOM THAT ARE NO LONGER BEING USED. REMOVE FROM PREMISE.
- General Comments that relate to this Inspection
NOTES:HOT AND COLD FOODTEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.BURRITO MEAT @ 177 DEGREESBEANS @ 170 DEGREESFREEZERS @ -3; -4 DEGREESWALKIN @ -3; -4 DEGREES
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2/19/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHE) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.REVIEWED COOLING CHARTSFREEZERS @ -4; -4 DEGREESWALKIN @34 DEGREES
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9/4/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO IOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FREEZERS @ -4; -4 DEGREESWALKIN @ 37 DEGREESBREAKFAST SANDWICH @ 167 DEGREES
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1/29/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED TO PLACE EMPHASIS ON ILL EMPLOYEES EXHIBITING GASTROINESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.WALKIN @ 37 DEGREESFREEZER @ -4 DEGREES; -3 DEGREES
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10/29/2013 | Routine Inspection 2nd | 100 |
- [1] Rooms clean; lockers provided; facilities clean; properly located
PERSON ITEMS STORED WITH FOOD IN DRY STORAGE ROOM. STORE PERSONAL ITEMS DOWN BELOW AND AWAY FROM FOOD; FOOD RELATED PRODUCTS; AND EQUIPMENT. IMMEDIATELY CORRECTED.
- General Comments that relate to this Inspection
NOTES:HOT AND COLD 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. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED WITH THE FOOD MANAGER TO EMPHASIZE ILL EMPLOYEES EXHIBITING GASTROINSTESTINAL SYMPTOMS ( DIARRHEA; FEVER; VOMITING; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.SAUSAGE CORN DOG @ 168 DEGREESWALKIN @ 38 DEGREESFREEZERS @ -3; -3 DEGREES
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2/25/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. EMPHASIS WAS PLACED ON FOOD WORKERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED TO EMPHASIZE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.WALKIN @ 37 DEGREESFREEZERS @ -3; -4 DEGREESBREAKFAST BURRITO @ 173 DEGREES
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10/1/2012 | Routine Inspection 2nd | 100 |
- [2] Handling of food; ice; minimized
CHICKEN @ 75 DEGREES IN WALKIN. CHICKEN WAS COOLING ON ICE HOWEVER IT WAS CONTAINED IN A PLASTIC BAG. IMMEDIATELY CORRECTED. PLASTIC BAG REMOVED; CHICKEN PLACED IN METAL CONTAINER ON ICE. NOTE: CHICKEN HAD BEEN COOLING FOR APPROXIMATELY 1 HOUR.
- General Comments that relate to this Inspection
NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. EMPHASIS WAS PLACED ON FOOD WORKERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED TO HELP ENSURE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FREEZER @ -4; -3 DEGREESREFRIGERATOR @ 39 DEGREES
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4/3/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.RECOMMENDATION: SERVERS WERE SERVING WRAPPED APPLES - GOOD. HOWEVER PRE-WRAPPING WOULD INCREASE PROTECTION BARRIERS.WALK-IN @ 36 DEGREESFREEZER @ -4 DEGREESOBSERVED STAFF AND STUDENT HELPERS WASHING HANDS BEFORE APPLYING GLOVES. (REMIND STUDENTS TO DO THIS BEFORE TOUCHING ANYTHING INVOLVED WITH FOOD SERVICE)COLD LUNCH MEAT WRAPS @ 48 DEGREES (ALL FOODS TRANSPORTED FROM RENO HIGH SCHOOL KITCHEN) AND SERVED IMMEDIATELY.HAMBURGERS @ 167 DEGREES HOT HOLDINGTHREE COMPARTMENT SINK IN USE WITH QUATS SANITIZER FOR TRAYS AND SERVICE WEAR @220 PM.HANDSINK STOCKED AND OPERATIONAL. FACILITY IS CLEAN AND WELL ORGANIZED. TEMP LOG KEPT DAILY; REVIEWED AND NO PROBLEMS NOTED.QUATS SANITIZER @200 PPM IN SPRAY BOTTLE IN USE FOR LUNCHROOM TABLES.DISCUSSED SICK POLICY FOR FOOD SERVERS WITH VOMITING/DIARRHEA TO INCLUDE EXCLUSION FROM WORK FOR 48 HRS AFTER THE LAST BOUT OF ILLNESS.
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12/7/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.FOOD IS TRANSPORTED FROM NUTRITION SERVICES ON EDISON WAY AND SERVED. TRANSPORT OF HAMBURGERS IN HOT HOLDING AT 129 DEGREES AT END OF SERVICE TIME. LEFTOVERS TO BE DISCARDED.REFRIGERATOR FOR STORAGE @ 41 DEGREES. INTERNAL ON CREAM CHEESE @ 39 DEGREES. TEMPS LOGGED DAILY.NO HANDSINK HOWEVER CFPM UTILIZES BATHROOM CLOSE BY FOR HANDWASHING BEFORE FOOD SERVICE.
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5/3/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-Food prepared and pre-packed at school kitchen on Edison.-Food is transported to facility in insulated bags and kept hot or cold and severed immediately. Temperature logs kept on-site.-Facility has one warmer where additional hot foods are held prior to transport and service at next location - Washoe County Behavior Program-Facility has one refrigerator checked at 38F where veggies/fruit and milk is heldOk to issue permit to operate
- General Comments that relate to this Inspection
see opening inspection report
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10/21/2010 | Opening Inspection | 100 |
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