- General Comments that relate to this Inspection
-observations during lunch service and cleanup afterwards---no violations noted--all temperatures within acceptable parameters- walk-in @ 37 F. (cold cuts @ 39 F.)--all foods properly date-labeled and stored--freezers @ -4 F; 0 F.; and 0 F.--warmers: hamburger @ 160 F.; popcorn chicken @ 137 F.;chicken wraps at end of lunch @ 47 F. (discarded)quats sanitizer in 2 compartment sink @ 200 ppm; spray bottles @ 200 ppm.-did not have opportunity to observe handwashing as lunch was over---reviewed all logs-; current; one problem noted (see improvemenet focus)Improvement focus: 1.) Take temperatures of cold foods such as wraps; salads right after they are prepared and log time and temperature; take temp and log time and temp again when they are put on line. This is to document the time that it takes to chill food down to 41 F. or below. 2.) monitor staff to make sure they are testing quats sanitizer correctly 3.) make sure all cold foods are kept @ 41 F. or below and hot foods @ 135 F. or above on the serve line.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONENOTE: Perla Gonzales; CFPM; who worked in this kitchen last fall is no longer in this kitchen. She went to Stead ES.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
|
2/11/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made at the end of lunch and after during clean-up--no violations noted--observed staff washing hands; then applying gloves immediately before wrapping apples for nxt day service--good personal hygiene observed; however; opportunity to observe was limited--all refrigeration units within acceptable limits--walkin @ 40 F.; (peaches; sliced tomatoes @ 40 F.)freezers @ -4 F.; 0 F.; and -3 F.-hot foods on line at end of lunch: hamburgers @ 125 F.; cheese pizza @ 137 F. (foods were being discarded)-cold foods: Ranch chicken wraps @ 45 F.; salads with tomatoe slice @ 49 F. (were discarded)-quats sanitizer: 2 compartmenet sink: wash and rinse trays in first compartment: sanitizer in second @ 300 ppm; spray bottles @ 200 ppm.; rag bucket @ 300 ppm. (quats is manually mixed in this kitchen)-facility is clean and well-organized-all logs reviewed; current: however not complete (see note below)Improvement focus: 1.) keep temeprature logs on cold foods such as chicken wraps; sandwiches; vegie salads with sliced tomatoes. Take temps right after prep; whne placed on the service line; at removal from service line and action taken if discarded. 2.) keep sliced tomatoes cold on line just like other cold foods 3.) try using ice-water bath with thin aluminum inserts instead of pillow with trays---this might improve cold holding.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration DateSandy Alderman; Servesafe cert #8932300; 3/20/2017Perla Gonzalez; ServeSafe Cert. #11735332; 11/22/2019Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
|
10/6/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations during lunch prep and set-up--no vioplations noted--observed staff washing hands; proper glove use noted--using gloves when touching ready-to-eat foods only; remove gloves before tocuhing equiopment;thwn wash hands before reapplying gloves--good job-hand sink stocked w/ soap/paper towels-all temperatures within appropriate parameneters; walk-in @ 34 F (sub sandwiches @ 42 F. were made this AM; cubed ham @ 39 F.) freezers @ -2 F; -2 F; and 0 F respectively (all logs reviewed; urrent; no nproblems noted)-warmers: chicken nuggets @ 156 F.; chicken sandwiches @ 138 F.; hamburgers @ 167 F.quats sanitizer: 3-compartment sin @ 350 ppm; buckets @ 300 ppm; spray bottles not in use until diluter is repaired--WO has been submitted-facilty is clean and well-maintained; all foods in dry storage stored appropriately more than 6" off floor---all stored foods are labeled appropriately with arrival and discard dateMaintenance focus: 1.) continue to reinforce glove use only when directly touching ready-to-eat foods or when risk is present; may use gloves also to protect hands when cleaning or sanitizing with chemicals--overall staff are doing very well and are not repeating this violation that was noted on last routine inspection.
|
3/13/2015 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Staff fail to wash hands after taking off gloves and applying new ones---also need to pay attention to possbile outside surface contamination of gloves by touching equipment; etc. then touching rready-to-eat food-
- General Comments that relate to this Inspection
-observations made during lunch prep---no other violations noted--walk-in @ 36 F. (ham/cheese sub sandwiches @42 F.; chicken salads @ 41 F.-both were made this AM)-foods in warmer: pepperoni pizza @ 189 F.; chicken patty sandwich @ 148 F; foods under preparation: wrapping hamburgers @ 116 F.--go back into warmer which will reheat them somewhat--will be served or tossed within 2 hours--quats sanitizer in 2 compartment sink @ 400 ppm-spray bottles @ 200 ppm- rag buckets @ 250 ppm (taken from logs)-all logs current:reviewed; no problems noted--had sinks stocked with soap/paper towels-observed staff washing handsImprovement focus: 1.) staff need to always remove gloves after touching equipment and other items prior to returning to direct bare-hand contact with foods-staff must always wash hands when changing out gloves (it would be preferrable to have staff wear gloves ONLY whe touching food directly--not all the time) 2.) Ameircan cheese left out during duration of cheeseburger prep at 52 F. The cheese should be kept as close to 41 F. as possible--either work in batches; or keep refrigerated--a soultion needs to be found.
|
9/16/2014 | Routine Inspection 2nd | 98 |
- ==============================================================================================================
-observations made during lunch service--noviolations noted-walk-in @ 34 F.; storage freezers @ -3 F; 3 F. (all temperature logs reviewed; current; no problems noted--serve line: sub sanwich @ 65 F. (at 40 F. at 11 AM from walk-in--log showed); chef salad w/ chicken @ 53 F--55 F. (log showed 39 F. at 11 AM)warmer: pepperoni pizza @ 135 F.; chicken sandwich @ 157 F.-observed staff on cart taking money and serving open containers of fries & chicken nuggets; did not observe any problem with touching/contaminating food--2 compartment sink used to wash and sanitize trays--quats 146 sanitizer pink) @ 200 ppm--quats 144 sanitizer (purple) in spray bottle showed zero quats--had just been made up in AM and testing showed 200 ppm--had CFPM make up a new botle which then tested at 200 ppm quats--not sure why this discrepancy; as the concentration should not deteriorate within a few hours!!Focus:1.) recommend making up quats fresh in spray bottles every day just prior to use to make sure concentration is adequate-2.) continue to monitor colds foods like salads & sandwiches to make sure that the 4 hr window above 41 F. is not breached-
|
3/14/2014 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.Quats sanitizer in both sink and spray bottle were very weak. Corrected immediately.
- General Comments that relate to this Inspection
-observations made during food prep prio to lunch--no additional violations noted-walk-in @ 37 F.; shredded lettuce @ 39 F.; cheese @ 40 F.-storage freezers @ -6 F. -4 F. and -4 F.-food innwarmers: pepperoni pizza @ 133 F-134 F.; burgers @ 136 F.; Salisbury steak @ 105 F. (logs showed 179 f. @ 9:17 AM--lunch to be served at 11 AM--therefore; time is an adequate control)-hand sinlk stocked with soap and paper towels-observed staff washing hands prior to applying gloves-there was no bare hand contact of ready-to-eat foods-also all fruits such as apples are pre-wrapped--facility is clean and well-organizedArea needing focus: monitor staff to make sure they are not dry-labbing (writing down what they know the value should be instead of what it actually is)-check to make sure that quats sanitizers are made up and tested correctly in both sink and spray bottle-
|
11/20/2013 | Routine Inspection 2nd | 96 |
- General Comments that relate to this Inspection
-observations made during lunch service and clean-up-no violations observed-walk-in @ 38 F. pepperoni @ 44 F.; ham @ 39 F.-freezers @ 8 F.; -2 F.; and -2 F.-warmers: pepperoni pizza @ 127 f.; chciken breast sandwich @ 142 F.; chicken/bean/cheese burrito @ 138 F.on serve line: ham/cheese sandwich @ 49 F; tuna fish sandwich @ 45 F.; turkey/spinach salad @ 48 Fapples on serve lin wrapped-staff taking money and serving food are careful not to touch fries; chicken nuggets w/ bare hands-observed student helpers appropriately serving food including pizzaOne problem noted: new Oasis 146 multi-quat sanitizer has been in use for several months; appropriate test strips only arrived a coupkle of weeks ago and were not being used by staff to test new quats product--old test strips were still in use. If this violation is found in future; 2 points will be deducted on inspection.
|
1/9/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during final food prep and first part of lunch service-no violations noted-observed staff and student helpers washing hands properly prior to applying glove-good personal hygiene practices-walk-in @ 39 F. Chicken salad wraps @ 46 f; chicken salad @ 39 F. shredded lettuce @ 38 F. turkey breast sandwich meat @ 38 F.- storage freezers @ 0 F; 7 F; and 10 F. -daily logs kept; current; no problems noted-hotholding: pizza @ 164 F; cheeseburger @ 184 F; chicken sandwich @ 190 F in warmers-quats sanitizer in 3 compartment sink @ 200 PPM.-observed staff taking money and serving food on lunch line-care was taken not to touch open container of fries with fingers-discussed screening of employees and student helpers with CFPM-reminded that any food handlers with gastrointestinal symptoms including nausea; vomiting; or diarrhea must stay out of kitchen for 48 hours after they are well again.(According to aide in clinic; there are a significan number of students showing GI illness symptoms.)
|
9/24/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.OBSERVED EMPLOYEES DURING LUNCH SERVICE. NO BARE HAND CONTACT OF READY-TO-EAT FOODS OBSERVED. EMPLOYEES TAKING MONEY ARE CAREFUL TO TOUCH OUTSIDE CONTAINER OF FOOD WITHOUT ACCIDENTALLY TOUCHING IT.WALKIN @ 39 DEGREESPEPPERONI @ 39 DEGREESGRATED CHEESE @ 43 DEGREES (HAD BEEN REMOVED FOR PIZZA PREP)STORAGE FREEZERS @ 1; 3; AND 3 DEGREES.COLD FOODS ON LINE:CHICKEN SALAD @ 53 DEGREESHAM SANDWICHES @ 54 DEGREES ALL FOODS HAD BEEN PREPARED WITHIN.QUATS SANITIZER IN 2 COMPARTMENT SINK FOR TRAYS 200 PPM. QUATS SANITIZER IN SPRAY BOTTLE @ 200 PPM.COOK TEMPS TAKEN FROM LOGS 7:45 AM TO 9:40 AMCHICKEN FOR SALAD 199; 40 DEGREES. CHICKEN SALADS PUT ON LINE ONLY 5-10 MINS BEFORE LUNCH; WARMED TO 53 DEGREES BECAUSE OF WARM; HEATED BREAD PLACED ON TOP OF PLASTIC CONTAINER.NOTED INDIVIDUALLY WRAPPED APPLES IN WALKIN FOR SERVICE.CFPM KNOWS AND ABLE TO RECITE 48 HR EXCLUSION FOR SICK EMPLOYEES WITH GI ILLNESS AFTER THE LAST BOUT OF ILLNESS ENDED.
|
2/9/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.ALL TEMPERATURES LOGGED DAILY. REVIEWED LOGS. NO PROBLEMS FOUND.WALKIN REFRIGERATOR @ 38 DEGREESFOOD TEMP ON CHICKEN SALADS PREPPED THIS AM @ 51 DEGREES. SALADS PREPPED AT 9 AM TO BE CONSUMED BY 12:30 PM WITHIN ALLOWED TIME FRAME FOR CONTROL. 3 1/2 HRS. (FOODS MAY NEED TO BE TIME MARKED UNDER NEW REGULATION CHANGES) RECOMMEND CHILLING RETHERMALIZED COOKED CHICKEN AS CLOSE TO 41 DEGREES AS POSSIBLE BEFORE PLACEMENT IN WALK-IN IN PLASTIC. CONTAINERS. UNEATEN SALADS ARE DISCARDED.STORAGE FREEZERS @-3 TO MINUS 7 DEGREES.HOT HOLDING BBQ BEEF @ 135 DEGREES HAMBURGERS @ 166 DEGREESPIZZA @ 192 DEGREESREVIEWED COOK TEMPERATURES. ALL ARE GOOD.HANDSINK STOCKED AND OPERATIONAL. REVIEWED SICK SCREENING WITH CFPM TO EXCLUDE EMPLOYEES WITH VOMITING AND DIARRHEA FOR 48 HRS AFTER THE LAST BOUT OF ILLNESS (MUST BE WELL FOR 48 HRS BEFORE RETURNING TO WORK). DISCUSSED SERVICE OF INTACT FRUITS SUCH AS APPLES TO PROVIDE PROTECTION. QUATS SANITIZER AT 400 PPM. WATER ADDED TO DILUTE TO 200 PPM. CFPM WAS PROMISED A 3 COMPARTMENT SIZE THAT HAS NOT YET BEEN PROVIDED TO REPLACE 2-COMPARTMENT SINK. HIGHLY RECOMMENDED UPGRADE.
|
11/8/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
FOOD NOTBEING SAVED. LUNCH HOUR HAD JUST FINISHED.NO VIOLATIONS NOTED. WALKIN REFRIGERATOR @ 38 DEGREES.STORAGE FREEZERS @- 4 DEGREES; -6 DEGREES AND -13 DEGREESTEMPS LOGGED DAILY AND CURRENT. HANDSINK STOCKED. QUATS SANITIZER IN 3 COMPARTMENT SINK @ 200/PPM. DISCUSSED ISSUES RELATED TO HIGH AND LOW READINGS.DISCUSSED EMPLOYEE ILLNESS ESPECIALLY GASTROENTERITIS AND 48 HR EXCLUSION AFTER SYMPTOMS STOP BEFORE RETURNING TO WORK. CFPM DESCRIBED TRAINING AND MONITORING OF STUDENT HELPERS. SEEMS ADEQUATE AS DESCRIBED. CFPM STATES NO FOODS INCLUDING RICE IS COOLED AND REHEATED TO SERVE.
|
3/2/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.Walk in reefer recorded @ 36 F; all other units recorded below 40 F.Hot holding temps. checked OK. Recorded temp. of pepporini pizza @ 146 F. Facility has 3 compartment sink with recorded Quat sanitizer @ 400 ppm.Chemicals properly stored and labeled.Reviewed handwashing procedures. All handsinks propelry stocked with liquid soap and sanitary disposable towels.Hot food temperatures along with refrigeration temperatures are monitored and recorded on a daily basis. Temperature logs were reviewed and food is rotated first in first out method. This facility is following the HACCP procedures outlined by the Washoe County School District.
|
10/25/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:Hot holding temps. recorded:Hot holding chicken and vegetables @ 140 F; final cook temp of rice @ 202 F. Rice is cooked in oven. All cold holding temps. checked OK. Quat sanitizer recorded @ 200 ppm.Reviewed employee sick policy.All chemicals properly stored.Handsinks properly stocked.All use by dates current. Hot food temps. along with refrigeration temps are monitored and recorded on a daily basis. Temp. logs were reviewed and food is rotated first in first out method. This facility is following the HACCP procedures outlined by the Washoe County School District.
|
5/24/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in refrig @35FReach-in Frzr's all <0FReach-in refrig were all <40FAll Dairy currentTemps noted: Bean Burritos @144F; Pizza slices @150F; Chinese noodles @144F3-comp sink used for pots - tested - 200 ppm Quat
|
12/15/2009 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Wcsd Sparks Middle School Kitchen, 2275 18th St, Sparks, NV »