| No violation noted during this evaluation. | 01/07/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed hand washing policy and cleaning schedule.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and coats stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces. Employee clothing and coats were relocated at time of inspection. Manager will install clothing hooks to allow employees to hang coats.
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01/13/2015 | Routine | |
- Equipment / Non Food / Design / Easy Clean
Observation: Soda crate(s) found used for the following purpose(s): to hold up food off ground in walk-in freezer
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
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01/06/2014 | Routine | |
This is complaint investigation. Complainant observed employee providing a refill by first sniffing into the cup and using customer's used cup into ice bin. EHS performed the investigation and did not observe refilling procedure used by employees at this facility but discussed the procedure with the manager. Manager then talked to the employees who were present not to contaminate customer's refill cup by putting employee's nose into it and also not to contaminate ice bin but using the used cup to fill the ice. Rather to use ice scooper that is readily available.
- 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. Before putting on gloves to make sandwiches.
Correction: ALL food employees shall wash 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 of foodborne illness.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed spatula used for cream cheese located at the sandwiche prep was not being cleaned at least every 4 hours. Instead, employee wiped off cream cheese residue with paper towel for next use.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. For flavored cream cheese used infrequently and not to mix up type, Manager said he will use single use knife going forward.
- 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.
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11/22/2013 | Complaint | |
This follow-up was to observe 4 drawers sandwich cooler is able to hold food temperature at or below 41F. Cooler and food temperatures were observed at or below 41F. Maintenance invoice attached.
No violation noted during this evaluation. | 01/14/2013 | Follow-up | |
- 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: American cheese (45F) and Cheddar cheese (45F) on prep top - both swapped out, smoked sausage (46F), sausage (48F) in 4 drawers prep cooler - manager discarded since these were placed there last night and thermostat was lowered.
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: 4 drawers sandwiche prep 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.
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01/11/2013 | Routine | |
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