This visit was made in order to perform a routine food safety inspection. The following items require long term correction:
1. Implement an Employee Health Policy that requires all employees to know the BIG 6 food borne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Manager and employees unfamiliar with the required reporting of symptoms, and disease exclusion.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- 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, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Employee did not wash hands after answering phone to take orders.
Correction: ALL food employees shall be washing 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 foodborne illness. Employee washed hands before engaging in food preparation, and discussed proper methods and times to wash hands with the employee.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed bottles of water and cans of tea in food prep area, and walk in cooler
Correction: Drinks were discarded by manager on duty and requirements for employee beverages with lidded cups and straws were discussed.
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time prepared, or the time to discard by: Alfredo sauces, pizza sauces, creamy parmesean sauces.
Correction: Food item(s) for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that the food has been prepared, or needs to be discarded. Discussed labeling requirements for time only foods, and manager labled time controlled sauces.
- Food Contact Surface/Durable/Nonabsorbent
Observation: The food-contact surfaces of the following equipment and/or utensils are not durable: Observed brush used for sweeping flour in disrepair and fraying at the bristles.
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent. Discussed with manager that brush should be replaced.
- Critical: Common Name / Working Containers of Toxics (corrected on site)
Observation: Observed spray bottle with no label indicating the chemical inside.
Correction: Manager identified contents of bottle as sanitizer, and the bottle was labled with the common name.
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01/29/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Remove unnecessary items from the establishment.
Great job keeping a separate area in the walk-in for employee meals. I would suggest keeping employee food either on the bottom shelf, or in a container labeled to indicate that it is for employee food only. This will help prevent contamination of the retail food items.
*repeat violations are subject to civil penalty*
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (Observed a dresser in the back prep/ dishwashing room belonging to the manager)
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. (Remove the dresser as soon as possible)
- 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 spray bottle of clear liquid later identified as sanitizer that was not 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. (employee labeled the bottle)
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01/23/2015 | Routine | |
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper storage of wet wiping cloths shall be placed in sanitizer between use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Mozzarella cheese was improperly defrosting at room temperature. The cheese was placed in the walk-in refrigerator during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
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07/25/2014 | Routine | |
- 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. Employee's open coffee cup was improperly placed at the pizza warmer area. The open coffee cup was covered and relocated during the inspection.
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.
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01/27/2014 | Routine | |
Reminder: The manager who recently passed exam must obtain photo ID from ORS.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: No employee health policy. Gave menager new form.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
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07/16/2013 | Risk Factor Assessment | |
This is a follow-up inspection on the establishment hot holding unit(4 tier). On the pre-opening inspection these units were rejected due to not holding 135F above.
Todays, inspection the following temperatures were observed:
1st tier 146F
2nd tier 143F
3rd tier 126F
4th tier 111F
*Use the 2 tiers for now and make sure the 3rd and 4th reaches 135F above before using.
*Ok to use the hot holding tiers 1 & 2.
*Hand delivered the Alexandria Health Permit.
No violation noted during this evaluation. | 06/24/2013 | Pre-Opening | |
This is a follow-up for pre-opening. The following were corrected:
1. Randell open unit is now at 34F and no leaks.
2. All holding units are being taken out due to not holding 135F or above.
3. All extra unnecessary shelving units are being taken out now.
4. Dumspter shared with other renters( management takes care of maintenance).
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 06/04/2013 | Pre-Opening | |
This is a pre-opening inspection. The following needs corrections:
1. Randell open display unit is leaking on the top shelf and not holding 41F or below.
2. The hot holding units are out of order at 77F. Set the unit at 135-140F.
3. Too many shelving units stored in the facility.
4. Missing dumpster for the facility.
* Handed employee health policy to CFM
*Permit denied, needs follow-up on all non-working equipment's and dumspter.
No violation noted during this evaluation. | 06/04/2013 | Pre-Opening | |
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