The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer in 3 vat sink: 400 ppm. No food service operations in progress at the time of the inspection.
No violation noted during this evaluation. | 01/05/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Certified Food Manager: Angel Simms L-27741 2/26/19. Quaternary ammonia sanitizer 3 vat sink: 400 ppm. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICE FOR THE TRUE 1 DR UPRIGHT COOLER TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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: egg patties/cooked bacon/pork sausage patties/pork sausage links in 1 dr UR cooler: 48/47/51/50 degrees 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. The above food items were deetermined to be out of temperature for more than four hours and were voluntarily disposed.
- 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 1 dr UR 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. NOTE: Provide copy of service invoice for 1 dr UR cooler to Health Department within 10 days.
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02/09/2015 | Routine | |
The purpose of today's visit was to complete a follow-up inspection and provide training as requested.
Discussed food temperatures, 3 vat sink use and sanitizer concentration, date marking, and FOG management.
No violation noted during this evaluation. | 03/20/2014 | Follow-up | |
The purpose of today's visit was to perform a routine inspection.
Dishwash- 3 vat sink
Discussed the following with the person in charge:
(1) Obtain a Certified Food Manager (CFM) card within 10 business days. Fax or email a copy of the CFM card to the Health Department. Do not serve continental breakfast until a CFM is present.
(2) Employee Health policy training needed and signature pages needed. Keep the signature pages on-site. Fax or email the signature pages to the Health Department within 10 business days.
- 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)
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The PERSON-IN-CHARGE could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
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. CONTINENTAL BREAKFAST WILL NOT BE SERVED UNTIL CERTIFIED FOOD MANAGER PRESENT.
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02/25/2014 | Routine | |
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 (corrected on site)
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." CFM Maria is aware of content
Correction: documentation is required.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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.There was no hand washing sign in the women's rest room.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CORRECTIVE ACTION: PROVIDE HAND WASHING SIGNAGE IN WOMEN'S REST ROOM. DISCUSSED WITH PERSON-IN-CHARGE.
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07/26/2013 | Routine | |
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