The purpose of this inspection was to conduct a risk factor assessment. Chlorine sanitizer 3 vat sink: 100 ppm. The following good retail practices were discussed during the inspection: 1) Clean floor of walk-in cooler as often as necessary to prevent accumulation of food debris. 2) Fish and all other frozen products must be thawed under cool, running water <= 70 degrees F or other approved method. 3) The approved commercial grill must be used for all cooking, not the two home standard pans currently in use. The home standard equipment must be removed form the facility.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: injera
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discussed with PIC
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. NOTE: Hansink filled with untensils.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC removed utensils from handsink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: PIC provided towels.
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12/07/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection with focus on risk factors. Chlorine concentration 3 vat sink: 200 ppm. NOTE: PLEASE REMEMBER TO PROVIDE A COPY OF THE SERVICE INVOICE FOR THE WATER HEATER TO THE HEALTH DEPARTMENT WITHIN 48 HOURS.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. NOTE: CFM with required credentials arrived during the inspection.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The water heater serving the food service establishment was not providing hot water at the time of the inspection.
Correction: Hot water generation and distribution shall be sufficient to meet the peak hot water demands throughout the food establishment. NOTE: PIC scheduled service of water heater during the inspection. Provide copy of service invoice for hot water heater to the Health Dept. within 48 hours.
- Outer Openings, Protected / Screen Requirements
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents, or keep the front door closed.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. NOTE: Handwashing cleanser dispenser was not functional at the time of the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: Handwashing cleanser provided at the handsink during the inspection.
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03/09/2015 | Routine | |
NOTES:
* The purpose of today's inspection was to conduct a routine inspection.
* Ensure produce is being stored separate from raw animal food to prevent potential cross-contamination.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw beef being stored directly above whole tomatoes in Hobart walk-in cooler.
Correction: Tomatoes relocated to the Kel. 1DR cooler at time of inspection. Separate ready-to-eat foods from raw animal foods to prevent the potential of cross-contamination.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior walls and floors of the Hobart Walk-in Cooler
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls in the establishment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/09/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 11/14/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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06/11/2013 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands: after cooking raw meats and before putting on new gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: bags of raw beef and raw beef fat next to cut onions and potato in 1dr reach-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink by 3-vat sink being used as a dumping station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees: two bathrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair: 1dr reach-in cooler is missing a handle.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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12/12/2012 | Routine | |
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