The purpose of this visit was to conduct a routine inspection.
NOTE:
The facility uses cambro for hot holding food items. Observed the vendor's delivery temperature at 155.5F for hot holding food items. During inspection, the food items were observed between 136F to 147F (at the borderline) before service. Advised the facility manager to monitor hot holding temperature in cambro. The food thermometer was calibrated during inspection.
No violation noted during this evaluation. | 03/31/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. No food service in process was observed at the time of the inspection.
NOTE:PLEASE REMEMBER TO PROVIDE COPY SERVICE INVOICES FOR HANDSINK AND 2 VAT SINK AS REQUIRED ABOVE.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label (repeated violation)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. Observed the 2-Compartment sink water at 94°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. Service the water heater and privide hot water (110°F) at the 2-compartment sink. Send the service receipt to the Health Department with in 7 days.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at kitchen and children's room were measured at a temperature less than 100°F
Correction: 94F/90F
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04/27/2015 | Routine | |
The purpose of this visit was to conduct a routine risk assessment. No food service operations in progress at the time of inspection. NOTE:PLEASE REMEMBER TO PROVIDE COPY OF CFM PHOTO ID AND SERVICE INVOICES FOR HANDSINK AND 2 VAT SINK AS REQUIRED ABOVE.
- Duties / Inspect Foods upon Receipt
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination. NOTE: Discuseed with PIC.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°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. NOTE: Discussed with PIC. Provide copy of the service invoice to the Health Department within 10 days stating minimum required hot water temperature of 110 degrees F can be maintained at the 2 vat sink.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. NOTE:Also provide a copy of the photo identification card to the Health Department within 10 days.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at kitchen was 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. NOTE: Discussed with PIC. Provide copy of the service invoice to the Health Department within 10 days stating minimum 100 degree F hot water temperature can be maintained at the handwashing sink.
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04/14/2014 | Routine | |
The purpose of this inspection was to conduct a routine inspection. This is a serving kitchen only. Food service activities were not in progress at the time of inspection. No CFM present at the time of inspection, but PIC advised CFM is present whenever food service activities are in progress. Food is delivered by a caterer
- Food Storage / Prohibited Areas / Mechanical Room
Observation: Food storage in mechanical rooms. Refrigerator located in mechanical room can not be used for storage of food products used in permitted food service activities at this facility.
Correction: Food may not be stored in mechanical rooms.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: spaghetti with meat sauce stored on counter. PIC disposed of spaghetti.
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.
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02/14/2013 | Routine | |
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