The purpose of today's visit was to conduct a risk factor assessment inspection in response to a foodborne illness complaint. EHS discussed and recommended that rapid cooling methods be used to make sure that sliced meats and sliced tomatoes are chilled to 41F within four hours of preparation.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the True 3DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Sliced turkey at 47-50F,
2) Sliced Roast Beef at 50F,
3) Cooked pork at 50F.
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.ITEMS WERE OBSERVED OVERFILLED IN THE CONTAINERS IN THE PREP TOP. ITEMS WERE DISCARDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. CFM SWITCHED OUT THE CHLORINE SANITIZER CONTAINER THAT WAS CONNECTED TO THE DISHMACHINE THAT WAS EMPTY WITH A FULL CONTAINER. AFTER CFM RAN THE DISHMACHINE TWO TIMES AFTER CHANGING THE SANITIZER, THE CONCENTRATION WAS OBSERVED AT 50 PPM. DISHMACHINE WAS NOT IN USE WHEN TESTED.
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10/02/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Found that a new employee has been hired since the time of the last inspection. This employee is to be provided with training on food borne illness and its prevention. The CFM agreed to provide training for the new employee and have them complete an Employee Illness Reporting Agreement form within the next ten (10) days. Please contact the Health Department once this has been completed.
- 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."
FOUND THAT NEW EMPLOYEEH AS BEEN HIRED SINCE TIME OF THE LAST INSPECTION. THIS EMPLOYEE IS TO BE PROVIDED WITH TRAINING ON FOOD BORNE ILLNESS AND ITS PREVENTION.
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)
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07/29/2015 | Routine | |
Today's visit is a follow-up to verify that the chlorine dish machine has been corrected to provide the correct sanitizer level. Dish machine has been repaired and observed in compliance today at 50 ppm chlorine.
No violation noted during this evaluation. | 10/28/2014 | Follow-up | |
Today's visit is a follow-up inspection to verify whether the chlorine sanitize level for the dish machine has been corrected to be at 50 ppm. At this time the third party vendor has not serviced the dish machine. EHS spoke to the owner who shared that he may be able to repair the dish machine. If the dish machine is repaired by an employee or the owner than a follow-up will be conducted on or after Tuesday, October 28, 2014. Otherwise, please fax or email a third party service report before Tuesday, October 28, 2014. Please continue to use the three compartment to sanitize dishes (dishes can be washed and rinsed in dish machine).
Reminder to Owner:
A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- 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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10/23/2014 | Other | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. Within 5 calendar days, please fax or email a third party service report verifying that the dish machine has been repaired to sanitize properly.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed sanitizing rinse concentration at 0-10 ppm.
Correction: Immediately discontinue use of the dishmachine as a sanitzer. Until the machine is adequately repaired, set up the three-compartment sink to manually sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Food contact surfaces can be washed and rinsed in machine and then sanitized at three compartment sink.
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10/09/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Observed great cold holding temperatures and great date marking.
- Temp Meas Devices for Ambient Air Location (repeated violation)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit (front of unit):-----------True 2DR prep cooler and True 3DR prep cooler along the serve line.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back of kitchen is blocked, preventing access by employees for easy handwashing.---------Observed a container of dishes and utensils being stored on top of back handsink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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05/19/2014 | Routine | |
- 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 Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: Prep table refrigerators on the serving line.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Two boxes of single service cups were observed stored on the floor near the entrance to the restrooms.
Correction: Elevate the boxes above the floor to protect them from contamination
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the chlorine sanitizer solution at the low temperature chemical sanitizing machine was measured at 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50 ppm. Verify concentration using the appropriate test kit. Lower the concentration of the chlorine at the warewashing machine to 50 ppm.
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12/12/2013 | Routine | |
This visit was conducted to do a Follow up inspection. The water heater has been upgraded to a 30 kw which provide a recovery rate of 154 gph at 80 F rise.
Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit until the official permit is obtained. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval
No violation noted during this evaluation. | 04/26/2013 | Follow-up | |
| No violation noted during this evaluation. | 04/24/2013 | Pre-Opening | |
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