This was a Risk factor assessment inspection. The inspection focused on critical violations and their corrective action. Food contact surfaces were observed to be visibly cleaned. Thew concentration of the Quaternary ammonium compound in the sanitizing sink was acceptable, noted at 200 ppm.
However, the manager was advised as follow:
1) Ensure that sufficient supply of paper towels and other hand washing supplies are always available on premises to prevent improper hand washing and drying that may lead to contamination of food and food contact surfaces
2) Replace the missing shield on the exposed ceiling light fixture in the food preparation area.
3) Train employees to p[ace wet wiping towels in sanitizing solution after each use.(wet wiping towels were observed laying on tables throughout the facility)
4) Repair the slow draining hand washing sink located in the front serving area.
- 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: Canadian Bacon = 60-F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(discarded)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the food [prep area near the office was being used for ice dumping. Ice cubes were observed inside this hand washing sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sinks in the food prep areas. There were no paper towels on premises at the beginning of the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (Paper towels were obtained from an other store during the inspection)
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08/12/2015 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: An ice scoop was found directly on top of the ice machine after use.
Correction: During pauses in ice dispensing, the scoop shall be stored in one of the following manners: 1)on the ice with the handle not touching the ice
2) in a cleaned and sanitized container
3) on an ice scoop dispenser.
(scoop was placed on a cleaned container during the inspection )
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter throughout the facility.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit located under the sandwich prep table has a loose door or a missing screw.
Correction: Repair the door properly to secure it in place.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The interior of the cabinet located under the soda fountain in the dining area.Lots of debris, trash and syrup residue were observed.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks throughout the facility except the front serving area sink, was measured at a temperature less than 100°F.
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. Adjust the temperature of the hot water to minimum of 100F at all sinks.
- 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 men's restroom 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.(Poster given to the certified food manager during the inspection)
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the door on the walk-in freezer does not seal tightly causeing ice build-up around the door and on the curtain
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for fruit flies and other pests in a cabinet located under the soda fountain.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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04/03/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist ( EHS) recommended that employee health policy is reviewed at least every six months.
No violation noted during this evaluation. | 08/11/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed proper hand washing procedures, when to hand wash, cleaning schedule of shelving, inside of refrigeration units and gaskets, storage of wet wiping cloths and the proper method to use when air drying.
No violation noted during this evaluation. | 03/27/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS discussed cleaning schedule for facility and pest control service.
- 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: 1dr Bev air unit by grill
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: 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front line being used to store chemicals.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Physical Facilities Good Repair
Observation: Observed that the prep table that stores the microwave is broken and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/05/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided employee health information, handwashing signs and glove use information.
EHS discussed wiping cloth storage in between use and replacing broken thermometers.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonium compound-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 quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Handwashing Signage at Handwashing Facilities Required (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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01/23/2013 | Risk Factor | |
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