- General Comments that relate to this Inspection
Handsinks clean and stockedBathrooms clean and stockedFridge <=41FFood storage goodReviewed cooking/hot holding temperature logs - okFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. No other CFPMS at this location
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3/18/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection. Thank you; Cold holding unit oberved at 35 F; dairy dates current. All disposable serving ware. Food is delivered from Washoe County Central Kitchen and is reheated on site in kithcen. Director is food safety certified. No other employees has taken food safety course in past year or failed initial examination. Director is the only food safety manager on site. All food is prepackaged and reheated.Reviewed with operator no bare hand contact with ready to eat foods. All staff wear gloves. Snacks are provided at afternoon class. Non-potentially hazardous foods served along with single serve milk cartons. Discussed with operator to include a written food safety plan for all cooking teaching activities. This shall include hygiene; temperature; sanitizing; cross contamination and chemical storage requirements.Childcare kitchen is operating under scope of its health permit. Kitchen observed clean and stocked.Chemicals properly stored.Observed children eating reheated prepackaged and prepared meals at time of inspection including raw brocolli and individual pizzas.
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9/30/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
Sanitizer solution 200 ppm Cl; recommend maintaining between 50-100 ppm Cl for contact suraces Handsink clean and stocked Fridge <=40FAll food is prepackaged from WCSDTemp log utilized All plates and utensils are disposable
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3/3/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection. Thank you.Upright refer recorded @ 36 F. No food observed inside unit. No food observed being cooked/prepped at time of inspection. Kitchen observed clean. Facility conducting 3-step cleaning process. Plastic tubes used for 3-step. Center has only 2-well sink.All food is from Washoe County School District are re-heated in oven at center. PHF (potentially hazardous foods) are pre-cooked and reheated to 165 F for +/- 15-20 minutes. * No bare hand contact to food.Food is served in disposeableware.Temp/time logs posted in kitchen for reheat times and temperature.Kitchen observed clean and organized.
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8/21/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
Meals provided by WCSDThermometer available; cooking charts availableFridge <=41FFood storage goodChlorine available for sanitization
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3/21/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Bathrooms clean and stockedHandsink clean and stockedsanitizer bucket >300 ppm ClFridge <=41FFood storage goodexpiration dates current temperature log used when heating up food for kids
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10/1/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Bathroom clean and stocked2 compartment sink clean3 bin system in use for sanitizing (50 ppm Cl)Fridge <=41FAll food storage goodThermometer available Cooking temperatures/cooking guide and menu postTest strips available but the color reference sheet for the test strips is missing; suggest replacing to determine the concentration of water used to sanitize the baskets used to serve the prepackaged food. Reviewed sanitizer level for food with 50 ppm Cl being the minimum
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2/26/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to open; operate & issue permit**Fridge <=41F with thermometer Meals are supplied by Washoe County School District and reheated in the oven on site to 165F; thermometer availableOther food includes snack; crackers and cut fruits and vegetables. Occasionally they will bake cookies and such. 2 compartment sink with tubs for 3rd sanitizing step; chlorine test strips available All eatery and utensils are disposableDiscussed egg restrictions in cooking and other food prep
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10/3/2012 | Opening Inspection | 100 |
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