Note: Observed 1-2 fruit flies in the facility. Please make sure the drains and floors are cleaned more frequently to prevent any further infestation.
REMINDERS and RECOMMENDATIONS:
1) Please mark the fried chicken and other dry items on the steam table with time.
2) Do not use the cold well or prep top to cool sliced tomatoes or any other PHF. Make sure those items are pre-chilled to 41F before put on prep top.
3) Monitor and retrain employees for handwashing and sanitizing practice.
4)
CERTIFIED FOOD MANAGER
A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.
** 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.
5) **Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
6) Use test strips to check the sanitizer solution.
7)
CROSS CONTAMINATION
It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready-to-eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready-to-eat foods (e.g. vegetables, noodles)
SECOND SHELF: Raw seafood/eggs
THIRD SHELF: Raw beef/raw pork
BOTTOM SHELF: Raw chicken
- Jewelry Prohibition
Observation: Employees observed wearing bracelet on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed salsa and soup cooling in deep containers. Also, sliced tomatoes cooling on prep top with ice touching only the bottom of the pan. Pupusa filling cooling in prep top.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Observed fried chicken and the fried chicken rolls were not marked with time.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- 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: Utensils washed at the 3-vat sink. No sanitzer. Also, employee preparing raw beef on side.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Note: Set up sanitizer sink and immerse utensils in it. Discussed with manager about training emplolyees.
- 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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03/29/2016 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: black beans 113F, chicken stew 113F, rice 116F, fried chicken-88F--left steam table
Correction: meatball-(R)--130F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes on ice 62F
Correction: cheese filling 52F, bean&cheese filling 49F, pork&cheese 42F--1DR prep top
- 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 CHLORINE/BLEACH test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the walk-in refrigerator is damaged. Also, the shelves inside the walk-in refrigerator is damaged, rusted and the lower shelf is not capable of holding food 6" or above.;Replace the gasket and shelves in the walk-in refrigerator.
- Physical Facilities Good Repair
Observation: Observed that the following items are not maintained in good repair:
1) Broken floor tile near 3-vat sink.
2) Damaged dry wall on the right side of the walk-in refrigerator and behind mop sink.
3) Damaged ceiling tiles in dining area and above women's room.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at more than 200 ppm wet wiping bucket. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-200 ppm. Verify concentration using the appropriate test kit. Note: Add more water.
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07/21/2015 | Routine | |
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