The purpose of this visit was to conduct a routine inspection.
NOTE:
- STRONGLY advised to have more than one CFM on site.
- 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 INSPECTION.
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01/04/2016 | Routine | |
NOTE:
- Close the prep tops while not in use to maintain temperature 41F or below.
- 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: Bacon (45F), Pepperoni (44F), beef topings (45F) and cut mushrooms (44F) at the pizza prepline.
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 at pizza prepline were replaced with items from walk-in refrigerator.
- Equipment / Good Repair / Operation
Observation: Observed that the 3-vat sink facuet pipe has tape around it. It leaked around the tape.
Correction: Fix the 3-vat sink facuet pipe. Send a copy of service receipt to HD (703) 653 9448
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. Hose was disattached from the faucet.
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01/15/2015 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer solution in 3 vat sink: 250 ppm.
No violation noted during this evaluation. | 01/27/2014 | Routine | |
The purpose of this visit was to assess any damage/contamination to food/food contact surfaces after a small bucket of smoldering rags were removed by the Fire Department. Upon discussing the situation and evaluating the food facility no contamination of food or food contact surfaces had appeared to have occurred.
- 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. 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.
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05/23/2013 | Complaint | |
The purpose of this visit was to conduct a routine inspection. Water heater: AO Smith FSG 75250
- 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: beef topping in 4 dr pizza prep table bottom. NOTE: Beef topping was relocated to WI cooler.
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.
- 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 2 sliding glass dr beverage display. Checked 2x @ 47/50 degrees F
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.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed that clean unused pizza boxes were stored in an manner that exposed the item(s) to contamination.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Cleaning of Plumbing Fixtures
Observation: Observed that handwashing sink next to prep table is unclean.
Correction: Maintain handwashing sinks in sanitary condition.
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02/01/2013 | Routine | |
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