The purpose of today's visit was to conduct a risk factor inspection in conjunction with a complaint investigation dated 11/03/15. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Train employees to cool items prepared on-site (i.e., pico de gallo) in Walk-In Cooler or freezer to ensure that items are 41F or below prior to placing in cold wells at serving line.
No violation noted during this evaluation. | 11/03/2015 | Risk Factor | |
The purpose of today's visit was to conduct a risk factor assessment. The following violations were observed for the second time:
1. Improper cold holding.
The following suggestions have been made:
1. Cool items like salsas and shredded cheese to 41F or below PRIOR to placing in cold wells at serving line,
2. Maintain food and equipment temperature logs to ensure items are being properly cold/hot held,
3. Make copies of Certified Food Manager (CFMS) cards and keep them in facility in the event CFM forgets to bring card to work, and
4. Regularly train employees on food safety (i.e., hand washing training, cross contamination prevention training, how to properly take food temperatures) as a means to incorporate Active Managerial Control (AMC).
Provided food and equipment temperature logs in English and Spanish to be used in facility. Please make copies and record temperatures DAILY. Send copies of completed food/equipment logs to Health Department via fax or e-mail by 7/14/15.
- 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: AT SERVING LINE- SHREDDED CHEESE (46F), PICO DE GALLO (47F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS PLACED IN WALK-IN FREEZER TO COOL TO 41 BEFORE REPLACING IN COLD WELLS.
- 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 IN AN OFF SITE MEETING AT BEGINING OF INSPECTION. APPEARED 15 MINUTES INTO INSPECTION.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the DISH WASHING ROOM being used TO STORE LIQUID DISH DETERGENT AND SANITIZER.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ALL ITEMS WERE REMOVED FROM HAND SINK.
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07/01/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine assessment. The 2dr prep cooler is unable to maintain a temperature of 41F or below during busy service hours. Please refrain from using this unit until a service repair has been made. Please send the service repair invoice for the 2dr prep cooler to the Environmental Health Specialist within 5 days. Invoice can be e-mailed or faxed. It was a pleasure serving you today and I look forward to your next assessment.
- 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: WHITE RICE IN FRONT SERVICE AREA STORED AT 127F.
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. RICE WAS DISPOSED OF BY PERSON IN CHARGE.
- 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: IN 2 DR COOLER LOCATED IN FRONT SERVICE AREA-- PICO DE GALLO (45F), PICO DE GALLO (52F), PICO DE GALLO (47F), SHREDDED CHEESE (50F).
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. ITEMS WERE REMOVED FROM 2 DR COOLER BY PERSON IN CHARGED AND PLACED IN WALK-IN.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 DR PREP COOLER LOCATED IN FRONT SERVICE AREA.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: MULTIPLE KNIVES BEING STORED ON MAGNETIC STRIP NEAR COOK LINE.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. KNIVES WERE REMOVED AND SET ASIDE TO BE CLEANED BY PERSON IN CHARGE.
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01/16/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed cooling methods.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils inside of 1dr Continental unit.
Correction: 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. Personal drink was discarded at time of inspection.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Continental 1dr unit on cookline and inside of Continental 2dr unit
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. Provide a thermometer on Continental 1dr unit and inside of Continental 2dr unit.
- 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: True 1dr display cooler holding at 49 degrees
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.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located in the warewashing are blocked with the storage of water hoses and equipment, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Remove all water hoses and equipment to allow access to the handsink.
- Physical Facilities Good Repair
Observation: Observed that the handle on the True 1dr display cooler is broken and is not maintained in good repair.
Correction: Repair and replace the handle on the True 1dr display cooler. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/30/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed proper handwashing prior to using gloves.
- 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, before and after putting on gloves, or after engaging in any activity that could contaminate the hands.
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken, black beans, cooked steak on prep line
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. All food was reheated and replaced with cooked chicken, black beans and cooked steak at time of inspection.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispenser nozzles and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the warewashing area is being used to store clean equipment.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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11/20/2013 | Risk Factor | |
- 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)
- 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: EHS OBSERVED TOMATO SALSA AT 51F AND SHREDDED CHEESE AT 63F IN THE CONTINENTAL 2DR PREP COOLER UNDER SERVING 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. -- SALSA AND CHEESE WERE MOVED TO THE WALK-IN COOLER.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F.--EHS OBSERVED THAT THE TEMPERATURE MEASURING DEVICE LOCATED IN THE WALK-IN COOLER IS NOT READING TEMPERATURE PROPERLY. THE INDICATOR LIQUID IN THE THERMOMETER IS SITTING AT THE BOTTOM AND NOT INDICATING AMBIENT AIR TEMPERATURE. THE DIGITAL READ-OUT ON THE EXTERRIOR OF THE WALK-IN IS NOT WORKING.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. --PLACE THERMOMETER IN THE WALK-IN COOLER THAT MEASURES AMBIENT AIR TEMPERATURE CORRECTLY.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:--EHS DID NOT OBSERVE A TEMPERATURE MEASURING DEVICE IN THE CONTINENTAL 2DR REFRIGERATOR UNDER SERVING LINE.
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.--EMPLOYEE PLACED THERMOMETER IN UNIT DURING TIME OF INSPECTION.
- 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: CONTINENTAL 2DR REFRIGERATOR UNDER SERVING LINE READING 60F.
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. CFM REMOVED PHF'S FROM THE UNIT AND PLACED IN THE WALK-IN. CFM WILL FAX OR EMAIL INVOICE FOR THE REPAIR OF THE CONTINENTAL 2DR UNIT TO THE HEALTH DEPARTMENT WITHIN 3 BUSINESS DAYS.
- 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 TIME OFI NSPECTION.
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06/06/2013 | Routine | |
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