The purpose of this visit was to conduct a risk-factor assessment.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Ground Raw Lamb & Beef skewer at the Beverage Air 2-DR UC was stored above raw lamb.
: Raw Chicken stored over Raw lamb and beef in True 2-DR slide DR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH THE MANAGER ON DUTY. RE-ORGANIZED THE FOOD ITEMS.
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02/09/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Per person-in-charge (PIC), the establishment no longer offers raw or undercooked salmon/seafood. The PIC will remove the asterisks from the menu. No Parasite destruction letter was required if the fish items were not offered undercooked.
- Provide a copy of updated menu to Health Department with in 7 days. Helped PIC to place asterisks on the food items manually on one menu. Per discussion, the hamburgers are not offered undercooked.
- Advised the PIC to have more than one person to have CFM ID.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw Ground beef over Raw beef in the Beverage-Air 2-DR undercounter.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). FOOD ITEMS WERE RE-ORGANIZED.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
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: Lamb Shish Kabob, Lamb Shish Yogurt, Beef Shish Kabob, Lamb Chops
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. PLACE ASTERISKS ON THE FOOD ITEMS LISTED ABOVE AS DIRECTED DURING INSPECTION. Provide a copy of updated menu to Health Department with in 7 days.
- 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. 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. THE CFM ARRIVED DURING INSPECTION. Discussed with the PIC to have more than one CFM.
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08/24/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment (RFA).
NOTE:
- A cross contamination prevention guidelines was provided to the person-in-charge (PIC)
- Cooling guidelines and cooling sign was provided to the PIC
- Datemarking guidelines was provided to the PIC
- Advised to use wiping cloth and sanitizer bucket on the prep line and cook line to prevent contaminations
- Please send a copy of update menus to HD. Guidelines for consumer advisory was provided to the PIC
- Provide a copy of parasite destruction letter from supplier to HD with in 14 days
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Gyro
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. Discussed the importance of bate hand contact with the person-in charge (PIC). Bare hand contacted part of the surface of gyo were shaved and discarded.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Ground beef was stored below raw chicken in the McCall 2-Dr prep and True 2-Dr Upright sliding door.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Food items were re-arranged. A cross contamination prevention information was handed out to PIC.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form:
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. Send a copy of the Parasite destruction letter to HD with in 14 business days.
- 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: Gyro (82F/92F).
Correction: Potentially hazardous foods (time/temperature conrol 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. Food items was reheated to 165F and maintained 135F hot hold temperature.
- 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:egg plant salad (47F), Marinated lamb (46F) in the McCall prep cooler and raw Lamb Kabob (47F), Yogurt (43F) in the True reach-in 2-Slide dr.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Eggplant salad was discarded and other food items were moved to freezer.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
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: Salmon Salad and Hamburger from dine in menu and carry out menu.
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.Place asterisk next to the food item or ingredient to inform customers that food item is undercooked or raw. Send a copy of the updated menus to Health Department. Contact information was provided.
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03/06/2015 | Risk Factor | |
**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 received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:
1) Panasonic microwave
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
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02/12/2015 | Pre-Opening | |
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