The purpose of this visit was to conduct a risk factor assessment.
- 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. NOTE: PIC with required credentials arrived during the inspection.
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11/25/2015 | Risk Factor | |
Thre purpose of this visit was to conduct a routine inspection. Chlorine sanitzer in 3 vat sink: 200 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR THE HOT WATER HEATER TO THE HEALTH DEPARTMENT WITHIN 24 HOURS. IF REPLACEMENT OF THE WATER HEATER IS REQUIRED, CONTACT THE HEALTH DEPARTMENT PRIOR TO INSTALLATION OF THE NEW WATER HEATER.
- 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: eggs in bowl on counter: 74 degrees 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. NOTE: Food service employee voluntarily disposed of eggs.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. NOTE: Provide service invoice for water heater to Health Department within 24 hours.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The water heater was not producing hot water at the required temperature during the inspection.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. NOTE: PIC scheduled a service inspection for the water heater during the inspection. Provide copy of the service invoice for the hot water heater to the Health Department wihtin 24 hours. If replacement of the water heater is required, contact the Health Depratment for approval of the new water heater PRIOR TO installation.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F:87 degrees F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. NOTE: Send service invoice for the water heater to the Health Department within 24 hours.
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04/27/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
3-501.16 Potentially Hazardous food (time/temperature control for safety food), Hot and Cold holding.*
(A) except during preparation, cooking , or cooling, or when time is used as a public health control as specified under 3-501.19, and except as specified under (B) of this section, Potentially Hazardous Food shall be maintain: (1) at 135F or above, except that roasts cooked to a temperature and for a time specified under in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 130F or above
- Critical: 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.
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.---Food employee cover there open cup of coffee with a lid.
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11/21/2014 | Risk Factor | |
The purpose of today's visit is to conduct a risk factor inspection.
No violation noted during this evaluation. | 07/18/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: n/a
- Critical: PHF(TCS) Received Hot at 135°F or above (corrected on site)
Observation: Hot food is received at inadequate temperatures.---Corn tamales 70F,92F,85F
Correction: Potentially hazardous food (time/temperature control for safe food) that is cooked to a temperature and for a time specified under 3-401.11, 3-401.12, and 3-401.13 and received hot (for example, catered meals to a serving kitchen or satellite operation) shall be at a temperature of 135°F or above.---Discarded
- 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor junction in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/28/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours.--chicke and vegetables 60F over six hours cooling
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.---Discarded
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07/25/2013 | Risk Factor | |
The purpose of today's visit is to conduct a follow-up to the routine inspection on 3/5/13. The main focus of today's visit is cooling methods and temperature. The violations above has been corrected and evidence of proper cooling methods has been observed.
No violation noted during this evaluation. | 03/15/2013 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: State SBT-5065
Dish machine: n/a
EHS provided manager with cooling and cold/hot holding hand outs.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: kitchen utensils stored in standing water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.---Water in the container was empty.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: large pot of pork soup 76F prepared on 03/4/13, large plastic container cooked pork(1) 67F prepared on 03/1/13, thick plastic bag of cooked pork(2) 47F prepared on 03/1/13 all stored in the walk-in cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.---Discarded
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: thick plastic bags, large plastic containers.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: raw marinated chicken 49F, raw marinated pork 51F
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.--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: pupusa, pork, fried vegetables
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.--All items was labeled.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: foil as a lining
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the 3-vats sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---Manager washed the knives.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink at the kitchen used to wash pans.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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03/05/2013 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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)
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: 3 bags and a large container of cooked pork cooling for over 8 hours in the walk-in cooler observed at 50F, 47F, 55F, and 57°F - discarded.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
- 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): pupusa cheese (73F), pupusa meat (65F) on counter.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: Stopper for 3-vat sinks.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the 2 handsinks being used to hold dishes.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Physical Facilities Good Repair
Observation: Observed following are not in good repair: 1) missing ceiling tile 2) cracked prep sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/12/2012 | Routine | |
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