This was a risk factor inspection. The inspection focused on critical and their corrective actions. Violations observed were corrected during the inspection. The certified food manager was not on premises on arrival for inspection. However, he arrived during at the end of the inspection. This was a REPEAT violation, correction to resolve this violations permanently is expected and required. Your cooperation in resolving this matter will be greatly appreciated.
The certified food manager was advised to have at least one certified food person is on duty at all times during operation of the establishment. I strongly advised him to have additional employees certified to ensure that one certified person is always on premises during operation.
The certified food manager was also advised to create a separate area for damaged foods to be stored. These goods should be returned or discarded and should not be served to customers.
Some of the violations cited during the previous inspection were observed to have been corrected accordingly. Thank you for corrections made.
Hand-outs on Proper Cooling and Active Managerial Control/ AMC was also given to the certified food manager during this inspection. The Active Managerial Control ensures that employees are prepared to take proper actions or measures when things go wrong or not as intended to ensure that the food is safe for customers.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Oven roasted pork (three containers), jambalaya (two containers,both inside the walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
- 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. Two unmarked spray each containing a toxic cleaning chemical solution were not labeled to identify contents. One of the two bottles contained Clorox and the other All Purpose Cleaner. The bottle that contained Clorox was found labeled as "Chicken".
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. ( Bottles were properly labeled to identify contents.
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12/04/2015 | Risk Factor | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Rice, Toro/shredded beef..
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.(d)(relocated to a freezer for rapid chill)
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Boxes of single service plastic food containers were noted on the floor in the dry storage room.
Correction: Keep all single service utensils stored off the floor to protect them from contamination.
- 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 the inspection)
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The temperature of hot water at the 3-compartment sink was observed to be less than 110-F
Correction: Adjust the temperature of the hot water to at least 110-F at the 3-compartment sink or check the hot water heater for proper operation and make corrections accordingly.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at the 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. Adjust the temperature of the hot water to at least 100-F at the hand sink, for proper hand washing.
- Plumbing / Maintained in Good Repair
Observation: The base of the water faucet at the 3-compartment sink leaks and the piping under the 3-compartment sink also leaks.
Correction: Repair both leaks as soon as possible.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Two of three light bulbs under the hod are burned out and some of the ceiling light in the kitchen are also burned out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas by replacing the burned out light bulbs.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall at the mop sink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that cleaning chemicals such as detergents and sprays bottles and containers were stored next to cleaned containers and utensils above the 3-vat sink where they my contaminate.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Store all toxic chemicals away from utensils and food to prevent contamination.( chemical relocated to the mop chemical storage room.
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06/04/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Manager stated that the back refrigerator is not used unless the facility has a special event. Food items were not observed inside of the unit at time of inspection.
Environmental health specialist discussed hand washing, employee health training and cleaning schedule.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: refrigerator in back storage room
Correction: Provide a thermometer inside of all refrigerator units.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: inside of refrigerator and freezers in back storage room
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean inside of all refrigerators and freezers.
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09/23/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Manager will fax documentation of employee health to Environmental Health Specialist by July 7, 2014.
- 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)
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06/24/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Manager will fax copy of training documentation of employee health by December 2, 2013.
- 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.
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)
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:piping and drains under three compartment sink, floors and walls throughout the facility, fryer that is not in use and under prep tables
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink by the three compartment sink being used to dump food.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Physical Facilities Good Repair
Observation: Observed that the floor in the walk-in cooler is not secure and 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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11/21/2013 | Routine | |
The purpose of this visit was to conduct on a risk factor inspection.
EHS discussed documenting cooking and holding temperatures.
No violation noted during this evaluation. | 06/25/2013 | Risk Factor | |
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