The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made:
1. Make copies of all Certified Food Manager (CFM) cards and keep on file in food establishment for easy access
2. Train all employees on how to make chlorine sanitizing solution and wet wiping buckets
3. Continue to review employee health policy with long term employees regularly
- 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. OBSERVED OPEN COFFEE CUP BEING STORED ON PREP COUNTER NEAR ICING.
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. OPEN CUP DISCARDED.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on PREP COUNTERS, FRONT SERVICE COUNTERS.
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. WET WIPING CLOTHS PUT IN SANITIZER SOLUTION.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at HAND SINK NEAR EMPLOYEE BATHROOM.
Correction: PLEASE IMMEDIATELY PROVIDE HAND SOAP DESIGNATED SPECIFICALLY TO THIS HAND SINK INSTEAD OF USING HAND SOAP IN EMPLOYEE BATHROOM. Provide hand soap at each hand sink to allow employees to properly wash their hands.
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08/25/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
No violation noted during this evaluation. | 12/16/2014 | Routine | |
- 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)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit TO TEST YOUR DISH MACHINE. FOR YOUR SANITIZING BUCKET-IF YOU CHOOSE TO USE BLEACH, YOU WILL NEED TO OBTAIN BLEACH TEST STRIPS.
- 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR in the KITCHEN, UNDER PASTRY MACHINE is in need of cleaning. --OBSERVED ACCUMULATION OF FLOUR ON THE FLOOR.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/03/2013 | Routine | |
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