The purpose of this visit is to conduct a risk factor assessment. Handouts included The use of Time as Public Health Control, datemarking, and a Certified Food Manager Guideline sheet. Thank you.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers were observed on a prep table where food is prepped and stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: The foodworkers placed lids on the drinks. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:Bulk opened bags of shredded mozzeralla cheese, bulk opened bags of colby jack cheese, per manager were opent three days prior and maintained for 7 days, but were unmarked.
Correction: The manager dated the above foods with a use by date of August 14. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- 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): Milk in the carafes, cream cheese filled bagel samples provided to customers and placed on the top of the display cabinet. Manager reported that she uses time as a public health control, but that today marking the items was overlooked.
Correction: based upon discussion time for which these items were placed out, the manager dated with a discard time for all of the aboce foods. 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.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: CFM arrived during today's inspection. 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back is being used to store metal dishwashing scrubbers and to also dump drinks.
Correction: Scrubbers removed. Manager and employees reminded not to place or dum anything an the handsinks. Handsinks are to be used only for washing hands to encourage proper hand washing and to
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09/11/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed the following handouts: time as public health control (as future option for cream cheese frosting, cream cheese bagel samples, cheese topped and baked bagels), parasite destruction/farm raised letter requirement and sample language of farm raised letter. Please fax or email a letter from the smoked salmon supplier within ten calendar days to confirm that it is farmed raised and fed with parasite free pellets, no later than. EHS contacted via telephone that supplier for the smoked whitefish salad served by this facility. Representative with supplier confirmed that product is heat-smoked well done to 145F, no consumer advisory or additional product information is needed.
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):--------smoked salmon served fresh and used to prepare a lox cream cheese.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. EHS OBSERVED ON SMOKED SALMON PRODUCT PACKAGING THAT ITEM IS FARM RAISED, HOWEVER PACKAGING DID NOT STATE FEEDING PRACTICES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Smoked salmon cream cheese at 52F in Beverage Air 3DR prep cooler (stored above the fill line),
2) Cream cheese on bagel samples at 64F stored at room temperature,
3) Cream cheese frosting at 82F stored at room temperature,
4) Main supply of cream cheese frosting at 66F stored at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL DISCARDED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:
1) Norlake 3DR Upright Cooler,
2) True 2DR Display Cooler
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food residue, and/or other food debris:-----inside of multiple dry storage and single service utensils cabinets.
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.
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02/05/2015 | Routine | |
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulbs on ceiling above food prep and food storage areas 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.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas. Some of the ceiling light bulbs are burned out providing insufficient lighting in this areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. replace burned light bulbs or repair damaged light fixture to proper adequate lighting in foods prep and food storage areas.
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10/31/2014 | Follow-up | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:veggie cream cheese =51-F, 1/2 & 1/.2=46-F,light regular cream cheese = 48-F, regular cream cheese = 48-F, crannberry chicken salad =44-F, sausage patties =47-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: skim fat free milk, cheese, deli meat.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3-=Door cream cheese salad prep table refrigerator (Randall, model 9050KM) unit.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Repair this unit or replace if it can no longer be repaired, to ensure that potentially hazardous foods are maintained at 41-F or lower.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavities of the microwave ovena are observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs on ceiling above food prep and food storage areas 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.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas. Some of the ceiling light bulbs are burned out providing insufficient lighting in this areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. replace burned light bulbs or repair damaged light fixture to proper adequate lighting in foods prep and food storage areas.
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09/26/2014 | Routine | |
| No violation noted during this evaluation. | 04/02/2014 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: strawberry cream cheese =49-F, almond cream, cheese = 49-F, chives cream cheese = 48-F, walnut cream cheese = 49-F, veggie cream cheese = 44-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. (Discarded)
- Equipment / Non Food / Design / Easy Clean (corrected on site)
Observation: Milk crate(s) found used for as racks for storage of supplies.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.(Foos relocated to shelves.
- Critical: Handwashing Sinks / Numbers By Law
Observation: There is not an adequate number of handwashing sinks lavatories on site. There is only one hand sink in the facility and it is broken and not usable. (See 5-204.11A)
Correction: At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided. repair the broken hand sink and make it available for proper hand washing. Employees are not to wash their hands at the 3-vat sink.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at theb food prep area is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the hand sink are not operagting properly
Correction: A plumbing system shall be maintained in good repair. Repair the plumbing at the hand sink for proper hand washing
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the dry storage walk-in unit.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Replace burned out light bulbs.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas. Some of the bulbs on the ceiling light fixtures are burned out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the burned out bulbs to provide proper lighting above food prep surfaces.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bottles of cleaning chemicals were stored on the shelves along with cleaned pans and other utensils near the 3-compartment sink.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Relocate the chemicals away from the cleaned utensils or install a partition between the utensils and the chemicals. You may also use the lower shelves for the chemicals and the cleaned utensils can be placed on the upper shelves. (relocated)
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03/26/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: honey cream cheese = 47-F, strawberry -f, regular cream cheese = 47-F, cut sausages = 44-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. (Replaced)
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10/18/2013 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: The ice scoop was found laying on the ice with the handle in contract with the ice inside the ice machine.
Correction: During pauses in dispensing, ice scoops / utensils shall be stored in one of the following manners: in the ice with their handles above the top of the ice or in a cleaned and sanitized container after each use to protect the ice from being contaminated.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: drinks and food stored next to the hand sink.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:sausage patties=72-F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. (Discarded)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: half & half =50-F
Correction: fat free milk = 62-F
- Equipment / Floor Mounted / Elevate 6' / Seal (repeated violation)
Observation: Observed the floor-mounted dough steamer using cinder blocks to create clearance space between the floor and equipment.
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment. Provide approved legs on this equipment.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (repeated violation)
Observation: Surfaces of the can opner blade and holder were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The surfaces of storage shelving throughout the facility had excessive accumulations of dust and debris. The surfaces of the hot water heater was also noted to be in need of cleaning.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulbs on the ceiling in the food prep and storage areas 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. Replace the missing light shields.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the door hinges on the storage cabinets under the coffee station are loose and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Secure the hinges in place properly.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under stationary equipment throughout is in need of cleaning. debris build-up noted on floors under tables, refrigeration units, storage shelving etc.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/17/2013 | Follow-up | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: The ice scoop was found laying on the ice with the handle in contract with the ice inside the ice machine.
Correction: During pauses in dispensing, ice scoops / utensils shall be stored in one of the following manners: in the ice with their handles above the top of the ice or in a cleaned and sanitized container after each use to protect the ice from being contaminated.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: drinks and food stored next to the hand sink.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:sausage patties=72-F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. (Discarded)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: half & half =50-F
Correction: fat free milk = 62-F
- Equipment / Floor Mounted / Elevate 6' / Seal
Observation: Observed the floor-mounted dough steamer using cinder blocks to create clearance space between the floor and equipment.
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment. Provide approved legs on this equipment.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the can opner blade and holder were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The surfaces of storage shelving throughout the facility had excessive accumulations of dust and debris. The surfaces of the hot water heater was also noted to be in need of cleaning.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulbs on the ceiling in the food prep and storage areas 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. Replace the missing light shields.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair
Observation: Observed that the door hinges on the storage cabinets under the coffee station are loose and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Secure the hinges in place properly.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under stationary equipment throughout is in need of cleaning. debris build-up noted on floors under tables, refrigeration units, storage shelving etc.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/26/2013 | Routine | |
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