The purpose of this visit is to conduct a routine inspection.
No violation noted during this evaluation. | 03/07/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. A certified food manager must always be present during operation of the establishment. It is recommended that more than one person become a certified food manager.
EHS provided information on where to obtain cfm credentials.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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. A CERTIFIED FOOD MANAGER ARRIVED DURING THE INSPECTION.
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09/02/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
When time as a public health control is used as a control a time stamp must be placed on the food to ensure it is kept for the appropriate amount of time.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Pizza Sauce
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. MANAGER TIME STAMPED PIZZA SAUCE CONTAINERS.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the KITCHEN AREA BY THE THREE COMPARTMENT SINK are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the WALL BY THE FRONT HAND SINK IS DAMAGED.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPAIR THE WALL.
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05/19/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: Employee Health handouts (manager could not locate previously provided agreements), time as a public health control, cooling log, sign and methods and CFM guidelines. Please fax or email a pest control service report within 5 calendar days.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:---------observed pizza sauce cooling in large plastic containers covered with plastic lids, stacked in walkin cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control
Correction: --------pizza sauce was observed in use after 4.5 hours. Also per manager facility procedure states that pizza sauce can sit out at room temperature for 8 hours.-----Observed garlic in oil sauce sitting out at room tmperature without being marked.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit.
- 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. MANAGER ARRIVED 15-20 MINUTES AFTER START OF INSPECTION.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located in the back of the kitchen is blocked, preventing access by employees for easy handwashing.---------Observed a rolled up rug sitting on top of handsink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to control flies. Observed several flies under the three compartment sink, grease up and back chest freezer.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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07/03/2014 | Routine | |
The purpose of this visit is a routine inspection. Thank you for your time. Please fax the employee health training list to 703-385-9568 (attn: Area e-4 inspector). Please place you business name and address on fax.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the near the three vat sink are not shielded.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed that the the following area are in need of repair: Chipped floor tiles throughout the facility
Correction: caulking at the three vat sink is no longer smooth and easily cleanable.
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08/19/2013 | Routine | |
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