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General Comments that relate to this Inspection No violations noted at time of inspection. Thank you.Cold holding units checkd Okay < 41 F.Handsink properly stocked with liquid soap and sanitary disposable towels.Chemicals properly stored and labeled. Food properly stored off ground. Kitchen is clean and organized.
2/19/2016
Routine Inspection 1st
100
General Comments that relate to this Inspection Test strips available; all three compartments in the sink are labeled for wash; rinse and sanitize Fridges <=40FFreezer <=0FFood storage goodMenu is postedAll food is individually pre-packaged food items or dry food in bulk
1/27/2015
Routine Inspection 1st
100
General Comments that relate to this Inspection Both fridges <=41FFreezer <=0FOne fridge for student food and one for staffFood storage goodMajority of food is served on disposable items Bathrooms clean and stockedHandsink clean and stockedOperating as permitted
1/2/2014
Routine Inspection 1st
100
[2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) Facility is using bleach to sanitize dishes; must have chlorine test strips and sanitize using a minimum of a 50 ppm CL solution with a 1 minute contact time.
General Comments that relate to this Inspection Immediately discontinue the practice of bringing food from home and serving to kids. Only food from individuals students homes can be brought from home and can only be consumed by the specific student. All fridges <=41FAll freezers <=0F Bleach available for sanitizingAll food storage good
1/22/2013
Routine Inspection 1st
98
General Comments that relate to this Inspection Ok to issue permit to operate.Facility serves non potentially hazardous food products such as crackers; fruit cocktail in juice; fruit juice; apple sauce; etc and 2% pausterized milk. All foods are served from original bulk containers into individual disposable containers.Based on above menu facility is exempt from commercial kitchen requirements.Kitchen is equipped with one 3-compartment sink and one 2-compartment sink and one hand washing sink provided with soap and paper towel dispensers.Re-usable serving utensils are to be washed; rinsed and sanitized in the 3-compartment sink. Sanitizing solution must be prepared at 50 to 100 ppm chlorine concentration. Must acquire test strips to check sanitizer as for proper concentrations.No bare hand contact with ready to eat foods is already instituted. Employess are to wash hands and then put on gloves before handling ready to eat foods.Other foods that may be served are raw fruits and vegetables (except for melons; tomatoes or leafy greens) wich may cut or sliced on site.Some fruits such as watermelons are used occassionally for school projects such as painting but not used for consumption.Facility has been assigned risk category 1 based on food prep conducted and therefore not required to have a Certified Food Protection Manager on staff.
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