The purpose of this visit is to conduct a routine inspection.
Topics that were discussed during inspection: preparing chicken in the prep sink away from sanitized items, how to set up 3 vat sink correctly, keeping grease trap clean, and employee health policy.
Please fax/email invoice of 3M Prep 2Dr cooler by 9/14/2015.
I appreciate your time. Please feel free to call me if you have any questions. Thank you.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Sanitizer result was less than 10 p.p.m. 3 Vat Sink was set up the opposite way.
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. BLEACH WAS ADDED TO INDICATE STRENGTH OF SANITIZER TO BE BETWEEN 10 p.p. - 200 p.p.m. 3 VAT SINK WAS CORRECTLY SET UP.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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)
- 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 engaging in any activity that could contaminate the hands. Food employee did not wash hands after washing dishes, changing tasks, and touching objects such as phone.
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. DISCUSSED WITH MANAGER.
- 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: 3M Prep 2 Door Cooler
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.
- Single Service for Customer Self-Service / Wrapped, Dispensed (corrected on site)
Observation: Unwrapped single-service items were provided at the consumer self-service counter -- Straws
Correction: Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. DISCUSSED WITH MANAGER -- UNWRAPPED STRAWS WERE REMOVED.
- 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. CERTIFIED FOOD MANAGER WAS PRESENT 10 MINUTES AFTER INSPECTION.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the screen which may allow insects/rodents entry.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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09/08/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The men & women's toilet room doors are not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room doors to prevent the potential of cross contamination.
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04/16/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note To Manager: EHS observed boxes of cabbage and radish stored out side must be stored in the facility. The bottom of the back door has a small gap for easy access for pest and needs to be sealed.
- 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)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen install a mini water filtration system for drinking.
Correction: Hand sinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.---Removed
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11/20/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: Rheem Ruud RF-200-26
Dish machine: n/a
EHS provided manager with hand washing signs, employee health policy
- 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)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units damaged: 2dr prep cooler(2), True 2dr cooler
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: hood filters above the deep fryers and grease traps.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Signage at Handwashing Facilities Required
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.
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 (repeated violation)
Observation: Observed that the tile is missing near the back door entrance is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/24/2013 | Routine | |
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