This was a routine inspection.
Handsinks were not being maintained. Handsinks are placed to provide easy access for employees to wash their hands. Handwashing is the most important activity to prevent foodborne illness. ALL handsinks must be functional with hot water, soap and paper towels. Handsinks must be repaired within 14 days. Send a picture of newly functional handsinks to the health department within 14 days.
It is recommended that when foods are prepared - guacamole, diced tomatoes - that they are placed in the walkin refrigerator partially covered rather than fully covered. This will allow for more complete cooling within the required time frame. The next inspection will be in approximately six months.
- Critical: Raw Animal Foods Cooked to 145°F (corrected on site)
Observation: The following meat product - steak - was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria. Cook temperature was measured at 127F.
Correction: Raw animal foods such as eggs, fish, pork, and commercially raised game animals shall be cooked to heat all parts of the food to a minimum internal temperature of 145°F for at least 15 seconds. Steak was diced and put back on grill to finish cooking. Cook temperature of 167F was reached.
- Equipment / Good Repair / Components / Gaskets
Observation: The door closer on the walkin refrigerator does not pull the door closed.
Correction: Repair the walkin refrigerator door. Fax or email a copy of the service receipt to the health department within 10 days.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: There was no measurable hot water at the handsink serving the front line. There are not individual controls for hot and cold water.
Correction: Adjust the water at the front line handsink to provide a minimum of 100F.
- Critical: Plumbing / Maintained in Good Repair
Observation: The handsink serving the cookline is not functioning - there is no water.
Correction: Have the handsink repaired and made completely functional.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink - dishwash area did not have soap at the handsink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink - dishwash area did not have paper towels at the handsink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/13/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint inspection. All violations were corrected during the inspection. EHS provided a thermometer to the manager to place in the refrigeration unit.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Serving line: Barbacoa 128F
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. MANAGER REMOVED THE BARBACOA FROM THE THE LINE, DISCARDED IT AND MADE ANOTHER BATCH FOR THE SERVING LINE.
- 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:
2 drawer refrigertor: Raw beef 44F.
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. MANAGER REMOVED RAW BEEF AND PLACED IT IN THE WALK IN COOLER TO COOL DOWN RAPIDLY TO 41F OR BELOW.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 drawer refrigeration unit 44F, corrected down to 38F at the end of the inspection.
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. MANAGER REALISED THE REFRIGERATION UNIT WAS UNPLUGGED DUE TO THE CLEANING DONE EARLIER IN THE DAY. HE PLUGGED THE UNIT BACK IN AND THE AMBIENT TEMPERATURE AT THE END OF THE INSPECTION WAS AT 38F.
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04/01/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Violations observed were corrected during the time of the inspection.
Tofu has been added to the menu since the time of the last inspection.
- 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: OBSERVED SHREDDED PORK ON SERVING LINE @ 129 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.
PORK WAS PLACED ON STOVE TOP AND REHEATED TO 189 F.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. OBSERVED BOTTLES OF GLASS CLEANER IMPROPERLY LABELED.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials
GLASS CLEANER WAS TO BOTTLES WITH PROPER LABELING.
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10/23/2014 | Risk Factor | |
Purpose of today's visit was to conduct a follow-up inspection to re-examine the 2-drawer refrigeration unit beneath the grill. Found that unit is adequately cooling to maintain food items at 41 F or below.
No violation noted during this evaluation. | 05/16/2014 | Follow-up | |
The purpose of today's visit was to conduct a follow-up inspection to the routine inspected completed on April 14, 2014. Found that the majority of the outstanding violations from the previous inspection have corrected. Repair to the 1 door under counter was made earlier today and the unit is currently cooling to 38 F. This unit may be placed back into use. Service Technician was not able to repair the 2 drawer refrigerated unit beneath the grill today as a new part is required. The required part has been ordered and will be installed by the end of this week. The unit has been turned off and is not in use. Provide a copy of the repair invoice to the Health Department once the repair is complete. A follow-up inspection will be conducted on or before May 9, 2014.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration units are not operating properly and are unable to maintain cold food at or below 41°F: 2 drawer refrigerated unit beneath grill.
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 is to be completed within ten (10) days. Provide copy of repair invoice to Health Department once the repair is complete. A follow-up inspection will be conducted within ten days to determine if units are capable of maintaining food at 41 F or below.
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04/28/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted within ten (10) days to determine if the 2 drawer refrigerated unit beneath the grill as well as the 1 door under counter refrigerator are cooling properly to maintain food items at 41 F or below. In addition, all of the cutting boards that are heavily stained, pitted and grooved are to be resurfaced or replace by the time of the follow-up inspection.
- 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: Raw Steak and Cooked Shredded Pork in refrigerated 2-drawer unit beneath grill @ 45, 44 respectively.
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. STEAK AND PORK WHERE RE-LOCATED TO THE WALK-IN COOLER.
- Equipment / Good Repair / Operation
Observation: The following refrigeration units are not operating properly and are unable to maintain cold food at or below 41°F: 2 drawer refrigerated unit beneath grill and 1 door undercounter refrigerator at cookline.
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 is to be completed within ten (10) days. Provide copy of repair invoice to Health Department once the repair is complete. A follow-up inspection will be conducted within ten days to determine if units are capable of maintaining food at 41 F or below.
- Cutting Boards / Resurface / Discard
Observation: Several of the white cutting board(s) are heavily stained, scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to the condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Resurface or replace the cutting boards that are heavily stained, pittted and scored.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Stainless Steel containers of various depths and sizes were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. ALLOW THE STAINLESS STEEL FOOD CONTAINERS TO AIR-DRY PRIOR TO STACKING THEM ON SHELVES ABOVE THE 3-COMPARTMENT SINK.
- 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 ARRIVED PRIOR TO COMPLETION OF THE INSPECTION.
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04/14/2014 | Routine | |
The purpose of today's visit was to conduct a Risk Factor Assessment as well as to investigate a complaint of possible food borne illness that was received on September 30, 2013. Did not observe any risk factor violations at the time of the inspection. However did observe the following:
4-501.11(A) Observed that the 2-drawer refrigeration unit beneath the grill has been taken out of service/use due to the unit not functioning properly. Repair the unit so that it is capable of maintaining food items at 41 F or below.. The Certified Food Manager informed me that a service company was out on yesterday to examine the unit. A new sensor and temperature control device have been ordered. Please notify the health department once the unit has been repaired.
4-501.12 Observed that cutting boards present are pitted, grooved and stained. Resurface or replace the cutting boards.
A follow-up inspection will be conducted on or about October 11, 2013.
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No violation noted during this evaluation. | 10/01/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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." New Certified Food Manager present. CFM is not aware if training on food borne illness has been provided for employees. Employee present and CFM could not demonstrate knowledge of food borne illness symptoms.
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: guacamole @ 56 F- front cold hold service counter and diced tomatoes @ 47 F - refrigerated work top in front of cook line.
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. Food items were discarded.
- Refuse / Area / Clean (corrected on site)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Observed bags of trash stored on ground outside of rear kitchen door
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Trash bags were placed in dumpster.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary sanitizing solution @ the sanitizing vat of the 3-compartment sink was measured at 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of the quaternary ammoniumbsolution @ between 200 and 400 ppm. Verify concentration using the appropriate test kit. Sanitizing sink was drained and refilled with sanitizing solution of 200 ppm quaternary ammonium.
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02/27/2013 | Routine | |
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