- Duties / Train Employees in Food Safety
Observation: Employees were not trained on nhow to noperate the 3-compartment sink.
Correction: Train each employee on their assigned duties and follow-up to verify task.
- 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: 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at some of the handwashing sinks.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Ensure that the towel dispensers are working properly. Employees must have access to paper towels to properly dry their hands. When the dispensers are not operating properly, provide paper towels next to the hand sinks for easy access and use.
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03/21/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed employee health, storage of personal drinks, active managerial control cooling methods and temperature logs. Manager will provide additional thermometers for cooks.
The shelf over 3 vat sink was installed per pre-opening inspection.
Water heater was being replaced at time of inspection. Temporary water stations were in place at time of inspection.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: inside of food and ice
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside of walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sinks were measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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09/03/2015 | Routine | |
The purpose of this visit was to conduct a pre-opening inspection. Approval is hereby granted for the issuance of the health department permit. This inspection report shall serve as a permit until the official permit is mailed to you. A routine inspection will be conducted in approx. 30 days. No equipment additions/ changes/replacements are allowed without health department approval.
Manager will install shelf above three compartment sink before opening day.
Environmental health specialist discussed employee health and active managerial control.
No violation noted during this evaluation. | 08/17/2015 | Pre-Opening | |
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