The purpose of this visit is to conduct a routine inspection. Employee Health Policy in place. Sanitizer observed within acceptable limits. Proper handwashing and gloving procedure observed. Employees were observed responsible for only one task during today's visit. For example, one person takes cash and the other person is responsible for perparing foods ordered by customer. Thank you. If you have any questions, please call the health department.
- Equipment / Non Food / Design / Easy Clean (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Soda crates used for the storage of single service items in the back dry storage area.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed a large hole in wall in back food prep area, near employee entrance door to kitchen. .
Correction: Repair the the hole in the wall by next inspection. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/14/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist (EHS) discussed active managerial control with certified food manager. EHS recommended that items that are no longer used to be cleaned and covered to prevent contamination until removal of items are coordinated.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of cabinets throughout the facility, all unused prep cooler and coffee/drink machines, inside of all refrigerators and freezers and hand sinks
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.
- 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the handles on cabinets located on the front line are broken, missing and not maintained in good repair.
Correction: Repair or replace the handles to allow for cabinets to function properly.
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01/30/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) discussed employee health policy and provided employee health policy information. Manager will conduct training and provide training documentation to the health department by May 19, 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)
- 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 refrigeration units and under cabinets.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the front and back of the facility is blocked, preventing access by employees for easy handwashing buckets and drains for coffee machine.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- 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.
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.
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05/08/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Manager should fax documentation of training for foodborne illness to the health department by February 25, 2013.
Water heater: Rheem ES-85-18G 18kw
- 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)
- 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: prep unit, Delflied unit in back kitchen, Delfield unit on front 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.
- 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: gaskets on refrigerator units, carts and inside of cabinets on front line
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 handsinks located by the ice machine is being used as storage.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the handles on the cabinets on front line are observed broken and are 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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02/11/2013 | Routine | |
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