The purpose of this visit is to conduct a routine inspection. There were no violations observed during this visit.
No violation noted during this evaluation. | 02/02/2016 | Routine | |
The purpose of this visit is to conduct a routine inspection.
There are no violations observed during this visit.
No violation noted during this evaluation. | 03/24/2015 | Routine | |
| No violation noted during this evaluation. | 08/13/2014 | Follow-up | |
- Duties / Train Employees in Food Safety
Observation: Employee is not properly trained in food safety as it relates to their assigned duties. Employee is improperly operating the 3-compartment sink.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. Properly train employee on how to set up, operate the 3-compartment sink to wash rinse, and sanitize utensils..
- 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: sunflower cream=49-F, cream cheese=45-F, milk=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.
- Equipment / Good Repair / Operation
Observation: The refrigeration unit in the kitchen is not operating properly and is unable to maintain cold food at or below 41°F.
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.
- 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. Clean the can opner blade daily to prevent contamination of food.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave oven is 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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the utensilsb were not observed sanitized at the 3-compartment sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- 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. (CFM arrived during the inspection).
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered. The dumpster was observed opened during the inspection.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Keep the dumpster tightly closed after each use.
- Refuse / Area / Clean (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. The area within the dumpster fence is not being maintained in clean condition. Bags of refuse, trash, and litter were noted on the ground within the fence.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. The area with the fence is very unsanitary.
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08/05/2014 | Routine | |
| No violation noted during this evaluation. | 02/04/2014 | Complaint | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: whole milk = 53-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)
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water at the 3-compartment sink solution was observed at less than 110°F. Observed temperature was only 100-F
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. Observed temperature was 95-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.
- Refuse / Area / Clean (repeated violation)
Observation: Trash and litter were observed on the ground within the refuse container fence outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
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02/04/2014 | Routine | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: A dented can of sliced pears was found on prep table ready to be offered for service.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the reach-in upright refrigerator is badly torn.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace the torn rubber gasket so that the refrigerator door may close tightly and maintain proper ambient temperature.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the can opener and the base stand 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. Clean the can opener and the stand daily to prevent debris build-up.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at food preparation area/kitchen was measured at a temperature less than 100°F. (observed temperature was noted to be 93-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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at thecooking area/ kitchen was found blocked (used as a storage), 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.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (repeated violation)
Observation: Outside refuse container was uncovered. The dumpster was found opened.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Area / Clean (repeated violation)
Observation: Trash and litter were observed around the refuse/trash container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Maintain the area around the dumpster in clean condition to prevent pest infestation. Advise employees to place trash/refuse in plastic bags before placing them in the dumpster. Keep the dumpster closed to prevent rodents and other small animals from reaching the refuse and pulling the refuse out of the dumpster creating unsanitary conditions.
- Refuse / Outdoor Containers /Capacity
Observation: The quantity of cardboard material and refuse exceeded the storage capacity of the exterior storage enclosure.
Correction: An outside storage area and enclosure and receptacles shall be of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. You may increase pick up frequency or provide additional containers for recycling and trash.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Two ceiling light fixtures have burned-out light bulbs in the kitchen.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. replace the burned out bulbs to provide adequate lighting.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the wall near the can opener table is 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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08/14/2013 | Routine | |
- Critical: Sewage System / Operation and Maintenance (corrected on site)
Observation: Observed improper disposal of sewage. Sewage backup noted in thye kitchen..
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Refuse / Dumpster / Covers & Lids / Construction
Observation: The cover of the refuse container located outside the establishment is missing
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers. replace the missing cover or replace the dumpster with one that has tight fitting cover and doors.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
Correction: When an imminent health hazard occurs, the operator is required to notify our office (Health department) immediately. Do not use the kitchen until proper repairs have been made. Call our office after the repairs have been completed for a follow-up inspection.
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03/01/2013 | Routine | |
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