The purpose of today's visit was to conduct a routine inspection. The next inspection will be in approximately six months.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: hot dogs 128F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. HOT DOGS WERE DISCARDED.
- Sanitizer Test Kit Required (repeated violation)
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards 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.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the dish washing area is blocked, preventing access by employees for easy handwashing. VARIOUS ITEMS WERE STORED IN FRONT OF THE HAND SINK PREVENTING EASY ACCESS.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. REMOVE ITEMS FROM IN FRONT OF THE HAND SINK.
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09/14/2015 | Routine | |
- 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Cabinet reachin cooler,
2) Continental reachin cooler
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: 1) Dishes being run through the dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISHMACHINE HOT WATER BOOSTER WAS TURNED ON AND DISHES WERE RE-WASHED IN THE DISHMACHINE.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. Observed that the booster heater to the dishmachine was turned off.
Correction: DISHMACHINE HOT WATER BOOSTER WAS TURNED ON AND DISHES WERE RE-WASHED IN THE DISHMACHINE.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the dishwashing area is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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05/15/2015 | Routine | |
The purpose of this visit is a risk factor assessment. Employee health policy in place. Quaternary ammonium in wiping cloth bucket and the sanitize basin of the three vat sink tested at 200 ppm. Facility has test kit. Thermo-label activated at heat sanitizing dish-machine.
IMPORTANT: A Certified Food Manager shall be present during all operating hours. If a Certified Food Manager cannot be available, you can choose to keep the kitchen closed and open only when a Certified Food Manager is present.
Thank you. If you have any questions, please call the health department. I have provided you with my business card, which contains my contact information.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: open package of sliced deli roast beef, open, preportioned packages of sliced american cheese from bulk packaging. Per foodworder were opened and /or pre-portioned on Monday, October 6.
Correction: The food worker dated the above mentioned items with a proper discard date not to exceed 7 days. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Tamales, cooked chicken breast, per foodworder was prepared on Monday, October 6.
Correction: The foodworder dated the above mentioned items with a proper discard date not to exceed 7 days. Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The Certified Food Manager arrived approximately 30 minutes after the beginning of the inspection. 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the bar is being used to store a pitcher. Observed that the handsink near the three vat sink is being used to store metal scrubbing pads and cleaners.
Correction: The foodworker removed the above mentioned items. EHS provided the public health rationale on why handsinks shall alway be available and only used for handwashing. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the handsink near the three vat sink.
Correction: EHS provided a handwashing sign during today's visit. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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10/08/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Facility noted in a clean and orderly condition. Employee Health Policy in place. Observed proper handwashing. Observed proper use of datemarking. Manager has a calibrated thermometer which is used to measure food temperatures. Heat sanitizing dishmachine activated thermolabel on first run. Sanitizer observed at acceptable level. Thank you. If you have any question, I have provided you with my business card, which contains my contact information.
Water Heater: State FB071120NE
Dishwasher: Hobart AM 15
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: Bottles of Water and bottles of cooking oil stored along cookline
Correction: Manager label bottles during inspection. Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
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04/22/2014 | Routine | |
The purpose of this visit is a risk factor assessment. No critical violations observed during today's visit. Employee health policy in place. Quaternary ammonium in wiping cloth bucket tested at 200 ppm. Thermo-label activated at heat sanitizing dish-machine.
No violation noted during this evaluation. | 10/04/2013 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw shell egg over cooked chili in the stacked 4 door ref/freezer at the cookline
Correction:
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: cooking oil, water/vinegar at the cookline.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: hot dogs in the stacked four door ref/freezer at the cookline
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Equip/Utensils/Linens/Single-Service/Storage, Location (repeated violation)
Observation: Observed that clean equipment and single service were stored in boxes on floor in lower level dry storage areas
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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05/07/2013 | Routine | |
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