The purpose of today's visit was to conduct a routine inspection. Please provide service report for the repair of the dish machine.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on new gloves and when switching tasks.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EMPLOYEE DISCARDED GLOVES, WASHED HANDS & PUT NEW GLOVES ON.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. An uncovered cup was sitting on the cutting board of prep unit and also on prep table.
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. CUPS WERE REMOVED.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar, flour.
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: melted cheese 79F, garlic, oil & butter mixture 64F, pizza sauce 51-54F.
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. MELTED CHEESE DISCARDED. PIZZA SAUCE OUT FOR LUNCH SERVICE, PLACED IN WALK IN TO COOL
- 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: pizza sauce, grilled chicken strips & lasagna.
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. ITEMS WERE DATED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: several refrigerators.
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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 BLEACH test kit.
- 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. 10 ppm observed.
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. THE 3 COMPARTMENT SINK WAS SET UP.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the Continental 2dr prep unit 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.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: cheese grater.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CLEAN CHEESE GRATER.
- 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: prep tables & shelving, doors & sides of refrigeration units.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Mold observed in ice machine bin.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. CLEAN ICE MACHINE.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Various sized plastic containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the @LOCATION@ are not covered by a protective shielding. Six light units throughout kitchen are not shielded.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- 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. NAPKINS WERE PROVIDED.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor wall juncture in the entire kitchen is in need of cleaning. Observed debris under various equipment.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/23/2016 | Routine | |
The purpose of this visit is to conduct a follow up inspection. The critical violations are all corrected. The manager will repair the plumbing by the end of the month of March as well as replace the refrigerator at the cook line. The dish machine is operating with an appropriate concentration of chlorine sanitizer. Provide service reports upon completion of the repair to the plumbing in the rest rooms.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at the WOMEN'S RESTROOM AND MENS RESTROOM was measured at a temperature less than 100°F. OBSERVED WOMEN'S RESTROOM AT 71F AND MEN'S RESTROOM AT 50F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. REPAIR TO ENSURE WATER TEMPERATURE IS AT LEAST 100F.
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02/25/2015 | Follow-up | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint inspection.
The walk in cooler must be repaired within two business days and prior to another delivery. Provide service report at the follow up inspection.
Keep time log for products using Time as a Public Health Control.
Provide service report for dish machine repair.
All refrigeration units must be operating and maintaining potentially hazardous food at or below 41F.
A follow up inspection will be conducted to ensure walk in cooler has been repaired and is operating properly. All critical violations will be reviewed to ensure they have been corrected as well.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. OBSERVED EMPLOYEES EATING BREADSTICKS WHILE PREPPING PIZZA DOUGH AND DRINKING FROM OPEN CONTAINERS AT THE PREP STATION.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. EMPLOYEES DISCARDED REMAINING FOOD/BEVERAGES/PIZZA DOUGH AND WASHED HANDS AT THE HAND SINK PRIOR TO RETURNING TO WORK.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
2DR at cookline: Chicken wings 45F
Continental 2dr: Milk 46F
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. MANAGER MOVED ITEMS TO A REFRIGERATION UNIT THAT IS MAINTAINING AN AMBIENT TEMPERATURE OF 41F OR BELOW. USE ICE AS A MEANS TO KEEP ITEMS COLD UNTIL THE REFRIGERATION UNIT IS REPAIRED.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): PIZZA MARINARA SAUCE.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. MANAGER MUST USE A TIME STAMP TO INDICATE WHEN PRODUCT WILL BE DISCARDED.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:
WALK IN COOLER 44F
2DR REACH IN UNIT AT COOKLINE 46F
CONTINENTAL 2DR UNIT 46F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. ALL REFRIGERATION UNITS MUST MAINTAIN AN AMBIENT TEMPERATURE OF 41F OR BELOW. ALL FOOD WAS PLACED IN OTHER REFRIGERATION UNITS AND FREEZER.
- 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 10 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. MANAGER SET UP THREE COMPARTMENT SINK TO SANITIZE DISHWARE.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours
Observation: The food-contact equipment surface of the PIZZA BAKING PANS ARE observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at the WOMEN'S RESTROOM AND MENS RESTROOM was measured at a temperature less than 100°F. OBSERVED WOMEN'S RESTROOM AT 71F AND MEN'S RESTROOM AT 50F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. REPAIR TO ENSURE WATER TEMPERATURE IS AT LEAST 100F.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-COMPARTMENT SINK piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the WALK IN COOLER AND THE CEILING ABOVE THE BACK FOOD STORAGE AREA are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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02/23/2015 | Routine | |
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink in the women rest room and men rest room was measured at a temperature less than 100°F respectively 71F and 50F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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02/23/2015 | Complaint | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: time as a public health control and food safety and glove usage
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation, after touching his hair and before putting on single use gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS SPOKE TO FOOD EMPLOYEE/CFM, WHO THEN REMOVED GLOVES, AND WASHED HANDS.
- 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 uncovered cup of soda on the pizza prep table.
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.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:-----cooking oil and sugar.
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.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: cooked chicken and cooked meatballs thawing at room temperature.
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:-----cheese sauce sitting out at room temperature at 105F.
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. DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Sliced tomatoes at 49F, Sliced provolone at 53F, raw steak at 57F and raw chicken wings at 55-62F all in True 2DR prep cooler,
2) Sliced turkey at 45F and raw hamburger at 44F in Pizza 2DR prep cooler,
3) Garlic, oil, & butter mixture at 76F and pizza sauce at 51F, both sitting out at room temperature.
Correction: Potentially hazardous foods (PHF) (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. ALL PHF ITEMS IN TRUE 2DR PREP COOLER DISCARDED. ITEMS IN PIZZA 2DR PREP COOLER MOVED TO FREEZER TO RAPIDLY CHILL. PIZZA SAUCE PLACED ON TPHC SINCE PER MANAGER SITTING OUT LESS THAN ONE HOUR. GARLIC IN OIL MIXTURE DISCARDED
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:--------caulking needed at kitchen handsink and along wall in dish machine area.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: -----------True 2DR prep cooler observed at 51F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. PER MANAGER THIS UNIT WILL EITHER BE DISCARDED OR REPLACED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:---------gaskets and inside of coolers.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The only handwashing sink in the kitchen had both the hot and cold water turned off under the basin, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
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.
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09/30/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. EHS provided manager with the following handouts: CFM guidelines, time as public health, Employee Health in English and Spanish and extra handwashing sign.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Milk in Continental 2DR prep cooler observed at 49F,
2) Garlic, butter & oil mixture at room temperature observed at 64F,
3) Pizza sauce and shredded mozarella cheese on prep table observed at 45F and 44F, respectively,
4) Meatball topping overfilled in container observed at 44F.
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. ITEM 1 MOVED TO WALKIN COOLER. ITEM 2 DISCARDED AND MADE AGAIN, ITEM 3 PUT ON TPHC SINCE RECENTLY TAKEN OUT OF WALKIN COOLER, ITEM 4 TOP PORTION REMOVED FROM CONTAINER AND PLACED INSIDE COOLER.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. Manager/owner arrived within 3-5 minutes of EHS arrival.
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at kitchenhandwashing sink.---Observed one cloth towel hanging for employees to dry hands on.
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)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sink used by food employees along the front counter.
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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02/28/2014 | Risk Factor | |
The purpose of this visit was to conduct a complaint inspection. The complainant alleged witnessing the kitchen staff contacting food with their bare hands. Upon arriving and during the inspection no bare hand contact was observed. Discussed with the certified food manager the necessity to use clean gloved hands or utensils when handling ready to eat foods.
No violation noted during this evaluation. | 06/12/2013 | Complaint | |
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties - how to set up sanitizer, cooling methodology
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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."SEE COMMENT SECTION
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed dough scrapper stored between the pizza prep area and the walk in outer wall
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed pizza sauce open from containers stored at summer kitchen temperature (above 80F) put in 8 inch deep lexan containers with lids firmly closed
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cooked chicken wings 44-45F, cooked chicken at 45F, sliced provolone at 46F on the True 2 door prep top - PUT IN THE WALK IN, pizza sauce at 66F on the pizza prep table - DISCARDED
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Continental 2 door prep refrigerator, 2 door prep refrigerator adjacent to the pizza oven
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the Continental 2 door prep refrigerator is 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.
- Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate
Observation: The ambient air temperature gauge on the True 2 door prep refrigerator is not in good repair and/ or not accurate in the range of use.Observed the thermometer in the refrigerator read a 20F, the temperature of the prep refrigerator was at 42F
Correction: Ambient air temperature devices shall be maintained in good repair and be accurate within the intended range of use.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at handsink adjacent to the Continental prep refrigerator was measured at a temperature less than 100°F.TURNED HOT WATER HANDLE ON, 100F WATER
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: The 3-vat sink is directly plumbed to the pipes leading to the grease trap and no air gap is observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the pizza prep area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Observed 2.5 foot candles under the hood
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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06/12/2013 | Routine | |
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