- Demonstration of Knowledge/Employee Health Policy - Reporting by Employees & Exclusion or Restriction of Food Employees
Observation: The person in charge is not able to relate how the person in charge, food employees, and conditional employees comply with disease reporting responsibilities and exclusion or restriction of food employees.
Correction: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis. ADMINISTRATOR WAS UNSURE OF EMPLOYEE HEALTH POLICIES PRETAINING TO FOOD SERVICE EMPLOYEES. ADMINISTRATOR AGREED TO SEND COPY OF EMPLOYEE HEALTH POLICY TO EHS NO LATER THAN 6 FEBRUARY 2015.
- 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 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. A BUCKET OF SANITIZER SOLUTION WAS PREPARED FOR WET RAG STORAGE.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Frozen raw chicken thawing in pan on sink.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. EHS DISCUSSED PROPER THAWING METHODS WITH ADMINISTRATOR. CHICKEN WAS RELOCATED TO A REFRIGERATOR.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Remaining unsliced salami marked "Use or freeze by 1/25/2015" was observed in a refrigerator on 26 January 2015. No date mark indicating the day the salami was opened was observed.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Paper towels stack used to level griddle, cloth cover on shelf under prep sink.
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. ABSORBANT SURFACES WERE REMOVED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Two door upright refrigerator (Right) did not have a functioning thermometer.
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. AN EXTRA THERMOMETER FROM ANOTHER UNIT WAS RELOCATED INTO THE DEFCIENT UNIT.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Oven
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Single Service for Customer Self-Service / Wrapped, Dispensed (corrected on site)
Observation: Unwrapped single-service items were provided at the consumer self-service counter. Unwrapped single-service silverware was provided in cups for students with the mouth-contact surfaces up.
Correction: Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. EHS ADVISED ADMINISTRATOR TO BEGIN ORDERING INDIVIDUALLY WRAPPED STRAWS AND SILVERWARE. POTENTIALLY CONTAMINATED SILVERWARE WAS DISCARDED AND NEW SILVERWARE WAS PROVIDED IN THE PROPER ORIENTATION FOR SANITARY SELF-SERVICE.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
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. ADMINISTRATOR AGREED TO FRAME AND RELOCATE PERMIT FOR EASY VIEWING.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
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. ADMINISTRATOR STATED THAT CFM WAS HOSPITALIZED DUE TO INJURY. EHS ADVISED ADMINISTRATOR TO HAVE OTHER EMPLOYEES CERTIFIED TO FUNCTION AS CFMs. EHS PROVIDED "CERTIFIED FOOD MANAGER GUIDELINES". SEND COPY OF CFM IDENTIFICATION TO EHS NO LATER THAN 6 FEBRUARY 2015.
- Handwashing Sink/Accessible at All Times
Observation: The handwashing sink to the left of the three-vat sink was observed blocked by an umbrella in the sink.
Correction: Maintain handwashing sinks accessible at all times. SINK WAS MADE ACCESSIBLE.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site) (repeated violation)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. DUMPSTERS WERE CLOSED.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. Handwashing sink to the left of the the three-vat sink had a non-functional paper towel dispenser.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. A spray bottle of chlorine sanitizing solution was observed without a legible label.
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. CONTENTS OF THE BOTTLE WERE CONFIRMED USING A CHLORINE TEST STRIP. THE BOTTLE WAS PROPERLY LABELED.
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01/26/2015 | Routine | |
Today’s inspection was to conduct a routine inspection. 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.
*Please prevent people from walking through the kitchen/prep areas. Sign posted observed.
*Please cool foods to 41F below placing on prep top
*Please prep in portions and move foods back into cooler.
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor:observed orange juice, oil and pasta.
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.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Floor / Wall / Ceiling / Cleanability
Observation: Ceiling tiles in kitchen and bathrooms need to be easily washable.
Correction: Change ceiling tiles in the kitchen and bathrooms so they are smooth and easily washable.
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03/13/2014 | Routine | |
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