The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed employee health policy and hand washing procedures.
- 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: skim milk and whole milk located at self-service area.
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. Skim milk and whole milk was discarded at time of inspection.
- 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: glass unit in back kitchen and 1dr undercounter unit on front line.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer bucket with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- 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: inside of drawers, cabinets and ice machine.
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 all drawers, cabinets and ice machines.
- 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.
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03/15/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed employee health policy, cleaning schedule, cold hold and cooling temperature logs.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chlorine sanitizing solutions used in the wiping cloth buckets.
Correction: Obtain a BLEACH test kit.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: inside of cabinets on the front line, inside of refrigeration units, inside of ice machine and storage bin that clean equipment is stored in.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean inside of cabinets on the front line, inside of refrigeration units, inside of ice machine and storage bin that clean equipment is stored in.
- Physical Facilities Good Repair
Observation: Observed that the door to the back kitchen is broken and has holes in the bottom portion of the door.
Correction: Repair or replace the door to allow for a smooth and easily cleanable surface.
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03/19/2015 | Routine | |
Please remember to have sanitizing buckets for sanitizing cloths available every morning when open.
No violation noted during this evaluation. | 12/12/2014 | Routine | |
Mall Cafe will be serving prepackaged food products. The establishment has no kitchen and does not require a grease trap. 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. 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.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
No violation noted during this evaluation. | 10/31/2014 | Pre-Opening | |
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