Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation and putting on new gloves.
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. Employee washed hands before putting on gloves.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over pickled vegetables, raw fish over sauce in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Relocated. Training provided on food cross contamination.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked shrimp, cooked pork, cooked chicken in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. Dated.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): cooked pork, cooked rice noodles, spring rolls, etc at the front of the store.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Time stamps were placed.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives in knife holder, scoopers in countainer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Sent to be washed, rinsed and sanitized.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests: spray cans.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Discarded
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12/04/2015 | Risk Factor | |
This was a follow-up inspection to complaint investigation performed on June 29, 2015. EHS observed display cooler was not fixed yet. Parts are on order. Manager will provide maintenance invoice by July 27, 2015. Talked to owner and manager on importance of no repeated critical violations.
*Please place time stamps on the ready-to-eat foods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shrimp salad (53F) in display cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Discarded.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Foods on the counter (ready to eat food i.e., cooked rice, cooked rice noodle, cooked pork rolls, eggrolls, meat filled buns, satay chicken, satay beef, etc.) were not stamped with time.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Time stamps were placed. Talked to the owner to re-enforce regulation with staff.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: display cooler at 50F.
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. Parts are on order. Emailed owner and talked to owner to provide follow-up information.
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07/13/2015 | Follow-up | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-Dented cans
-Consumer advisory
-how to make and test chlorine sanitizer solution
-cross contamination
*Please complete Employee Health Policy using the new agreement form.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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 and before putting on a new gloves.
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. Employee washed hands.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: rice noodle pancakes and basil.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discarded. Employee washed hands and put on new gloves.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over cooked vegetables, raw chicken over cooked mungbeans in the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Relocated and training provided on cross contamination.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken satay (77F), cooked yam (77F) on counter.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Both discarded.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: cooked mungbeans, cooked fried rice in 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. Dated.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: raw egg in mayo aioli.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Consumer advisory was made and placed on the wall.
- 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the 3-vat is blocked by a cart with utensils and sink was holding containers, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Removed for each access.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Ceiling tiles in the kitchen are absorbable.
Correction: Replace ceiling tiles in the kitchen and at serving station in the front with smooth and easily cleanable ceiling tiles.
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06/09/2015 | Routine | |
Complainant observed expired Lactaid milk on March 19, 2015 at a senior group. EHS investigated and manager was aware of this incident. Manager was not sure if the expired milk was from Shoppers, where they purchased the milk, or milk was from this facility. However, manager quickly resolved the issue by replacing expired milk with new milk.
Manager will confirm date at receipt of delivery as well as when they service to customers in the future.
No violation noted during this evaluation. | 03/20/2015 | Complaint | |
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: The following food item(s) was not reheated for hot holding within a sufficient time of 2 hours or less: meatballs.
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:slow cooling at room temperature and large amount of foods in the containers for cooling.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: meatballs = 114F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.(reheated)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:ground round pork, round ham,
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(Discarded)
- Critical: 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 used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.beef on stocks, chicken on sticks, grilled beef on sticks, egg rolls, etc.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- 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: 2-door Delfield sandwich refrigerator prep table located at the front serving station. The ambient of this unit was only 50F-51F.
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. If this unit can no longer be fixed replace it.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: several rubber tubs.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.( Discarded)
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Mixing blades on mixing machine.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean the mixing blade surfaces after use to prevent food contamination.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the flolor under storage shelving in the walk-in coolers and under cooking equipment on the cookline .
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/11/2014 | Routine | |
| No violation noted during this evaluation. | 12/01/2014 | Follow-up | |
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. Walk-in refrigerators, walk-in freezer, and dry storage areas.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. Reduce the amount of food supplies delivered at a time. Obtain food sup-plies for which there is sufficient space without overloading the refrigerators and dry storage areas including the kitchen area as a whole.
- Controlling Pests by Routine Inspection of Shipments
Observation: Incoming shipments are not being routinely inspected for the presence of cockroaches.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect incoming shipments of food and food supplies to control the presence of cockroaches.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to eliminate or control cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the epremises effective methods shall be used to control their presence.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches.Floors under equipment and storage facilities are in need of cleaning. Excessive supplies of items are on premises. The walk-in coolers overflow with food supplies.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises. Pull equipment away from the walls and clean the floor and walls thoroughly. remove items that are not necessary for the restaurant's operation from the premises.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead insects/roaches were found in the control devices(.
Correction: Remove roaches that are dead from the control devices or remove the sticky boards containing dead roaches at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- 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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors under stationary equipment including shelving in the dry storage areas and inside the walk-in coolers are in need of cleaning. food crumbs and debris were observed in these areas.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/29/2014 | Complaint | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: oil. MSG, sugar, salt, and other bulk foods in unmarked containers were noted labeled.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in coolers.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: rice cake =70-F, pathai=44-F.
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.rice cakes discarded, pathai relocated on ice bath)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Cooked and prepared 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.
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. (Food containers were date marked during the inspection accordingly)
- 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: walk-in freezer, reach-in refrigerator.
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.
- Sanitizer Test Kit Required
Observation: There is no good working test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a new BLEACH or chlorine test kit.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: The food contact parts of the floor mounted mixing machine were observed soiled and in need of cleaning.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean the food contact parts of the mixing machine daily to prevent food contamination.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The cavity of the microwave oven is observed soiled. The ceiling inside the microwave oven was noted to be soiled and in need of cleaning.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. (Cleaned during the inspection.)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The Nonfood-contact surfaces of the following equipment had accumulations of grime and debris:top of the hot water heater was observed with debris build-up.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equip/Utensils/Linens/Single-Service/Elevation (corrected on site)
Observation: Boxes of plastic single service cups were found stored on the floor.
Correction: Store all food containers off the floor to protect them from being contaminated.(boxes elevated on shelves)
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the back work area handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.(paper towels provided)
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.(poster provided)
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling tiles are damaged and some are absorbent in the kitchen and food prep areas. A leak was also noted in the back area of the kitchen.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. replace the ceiling tiles throughout the kitchen and food prep areas. Also repair the leak in the kitchen.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors inside the walk-in coolers are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.Remove the imbedded debris off the floors.
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06/13/2014 | Routine | |
- Duties / Train Employees in Food Safety (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. observed employees washed and rinse utensils without sanitizing.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. Train foods employees on proper operation of the 3-compartment sink following the three steps as follow: Wash-Rinse-Sanitize.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:pork on stick = 70-F
Correction: chicken on stick = 73-F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:whole milk =47-F
Correction: pork skin= 45-F
- Critical: 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 used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. flour with pork and pork, beef, and chicken on sticks.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. (discarded)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of utensils were not observed sanitized at the 3-compartment sink located in the front kitchen.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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11/20/2013 | Risk Factor | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils. A coffee container was observed stored on prep table without a cover.
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw meat and raw seafood packages were found stored above cooked vegetables in the walk-in freezer and refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Uncovered food containers were noted in the walk-in refrigerator and in the dry food storage areas.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container while it is in storage to prevent contamination.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: salt, oil, spices
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: rice packs=82-F, patte=54-F, ham=51-F, cooked mixed vegetables=51-F, sliced ham=45-F.
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. (Relocate)
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the walk-in freezer doors are broken.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the broken gaskets and nonfitting gaskets.
- Warewashing Rinse Step Required / Alternative Methods Approved (corrected on site)
Observation: A distinct, separate water sanitizing after rinsing of utensils and equipment was not observed. The 3-compartment sink was not properly operated.
Correction: Washed utensils and equipment shall be rinsed and then sanitized remove microorganisms. The 3-compartment sin must be properly operated by following the three steps as follow: WASH-RINSE SANITIZE each time.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of trays, and containers were not observed sanitized at the 3-compartment sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- 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
Observation: Observed that the ceiling tiles are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the damaged tiles and replace the ones that are missing.
- Maintenance Tool Storage Cannot Contaminate (repeated violation)
Observation: Maintenance tools such as mops, brooms and dust pans are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor inside the walk-in freezers is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (repeated violation)
Observation: Observed that mops are improperly stored between use. Wet mops were found stored on the floor under the mop sink.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. hang wet mops to properly air dry when not in use.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles containing cleaning solutions were not labeled to identify contents.
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.
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05/15/2013 | Routine | |
The purpose of this visit was to conduct a follow-up for the re-installation of the mop sink in the facilities. A new sink was observed today. The person in charge and food employees stated that the mop sink had been installed last month. Thank you for your time today.
No violation noted during this evaluation. | 01/15/2013 | Follow-up | |
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