Today's visit was conducted to perform a follow-up inspection to verify compliance following Routine Inspection conducted 7/27/15.
Observed all previous violations noted corrected. Observed thermometer used for monitoring temperatures for cooking and cooling. EHS discussed cooking temperatures with CFM and food employees. Observed towel dispenser installed at handwashing sink along with Handwashing signs provided by EHS. Discussed barehand contact and tasting of food items with CFM and Food Employeees, and understanding verified. Observed Chlorine levels at 3Vat sink and newly installed Dishwashing Machine at proper sanitizing levels. EHS provided test strips for facility as Quat test strips were located in kitchen (not for use).
Observed Bev Air Prep Cooler (front) with ambient temperature at 50F. Food items observed out of temperature include mashed potatoes 49F, and black beans 53F. Food items moved to WIC. Unit is not to be used for Cold Holding of TCS Food Items. EHS provided Temperature Recording Log to monitor ambient air temperatures daily. CFM is to send copy to EHS by 8/14/15. CFM has considered replacing unit with new refrigeration equipment. Please remember that cooked food items must remain cold holding at 41F or below.
Thank you for correcting all violations today.
- 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: MASHED POTATOES 49F, BLACK BEANS 53F - BEV AIR PREP COOLER (FRONT)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS MOVED TO WIC.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: BEV AIR 2DR PREP COOLER (FRONT) 50F
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. UNIT IS TO NOT HOLD TCS FOOD ITEMS INCLUDING MASHED POTATOES AND BLACK BEANS. EHS PROVIDED TEMPERATURE LOG FOR MONITORING. CFM HAS MENTIONED REPLACING UNIT.
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08/06/2015 | Follow-up | |
PLEASE CORRECT ALL VIOLATIONS AND REFRAIN FROM REPEAT VIOLATIONS OR RISK FURTHER ENFORCEMENT.
**Please remember to always monitor Food Temperatures when cooking beef, chicken, seafood, and Cooling of soups.**
EHS provided additional handouts on Proper Food Temperatures, Handwashing, Cooling, 3VAT Sink Set Up, Cross Contamination, Datemarking, and Employee Health Policy in Korean.
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cooking and reheating temperatures of potentially hazardous food. PER DISCUSSION WITH CFM, FOOD EMPLOYEES ARE NOT MONITORING COOKING TEMPERATURES OF SOUP ITEMS.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds. EHS EXPLAINED PROPER COOKING PROCEDURES.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). PER DISCUSSION WITH CFM, FOOD EMPLOYEES ARE NOT MONITORING COOLING OF BEEF BONE SOUP. PLACING IN WIC AFTER COOKING WITHOUT MONITORING.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. EHS EXPLAINED PROPER COOLING PROCEDURES.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEE WASH HANDS FOR <10 SECONDS UNDER RUNNING WATER WITHOUT SOAP.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED MULTIPLE FOOD EMPLOYEES PUT ON NEW GLOVES WITHOUT WASHING HANDS, OBSERVED FOOD EMPLOYEE ENTER KITCHEN FROM OUTSIDE AND PROCEED TO COOKLINE WITHOUT WASHING HANDS.
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 EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEES WASHED HANDS.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED FOOD EMPLOYEE WASH HANDS IN PREP SINK AND 3VAT SINK WITHOUT SOAP.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS EXPLAINED PROPER HANDWASHING PROCEDURES. FOOD EMPLOYEES WASHED HANDS IN HANDSINK.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: LEMON AND LETTUCE GARNSISHES FOR FRIED FISH DISH.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EHS EXPLAINED PROPER PROCEDURES, FOOD EMPLOYEE WASHED HANDS AND PUT ON GLOVES.
- Critical: Preventing Contamination of Food when Tasting (corrected on site)
Observation: An employee observed reusing a utensil to taste food. OBSERVED OWNER TASTE SOUP AT COOKLINE WITH SPOON AND PLACE ON PLATE NEXT TO COOKLINE. SECOND FOOD EMPLOYEE TOOK SAME SPOON AND PLACED BACK IN SOUP TO TASTE.
Correction: A food employee may not use a utensil more than once to taste food that is to be sold or served. EHS EXPLAINED PROPER FOOD SAFETY PROCEDURES. SPOON PLACED IN DISHWASHING AREA TO BE WASHED. PLATE REMOVED FROM COOKLINE.
- 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 ICE SCOOP WITH HANDLE TOUCHING ICE, OBSERVED SCOOP FOR DRY RICE WITH HANDLE EMERGED IN FOOD ITEM.
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. HANDLES PLACED UPWARDS IN FOOD ITEM.
- 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: MASHED POTATOES 46F, COOKED SPINACH 45F, COOKED BEANSPROUTS 53F, COOKED SHRIMP 45F, BLACK BEANS 46F - TRUE 2DR PREP COOLER (FRONT)
Correction: RAW BEEF 45F - TRUE 2DR PREP TOP COOLER
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. NO BLEACH TEST KIT AVAILABLE AT FACILITY FOR 3VAT SINK.
Correction: Obtain a @BLEACH test kit.
- 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 3VAT SINK with a concentration of 0 ppm total chlorine. UPON ARRIVAL OF INSPECTION, NO FORM OF SANITIZER AVAILABLE AT ESTABLISHMENT. 3VAT SINK CONNECTED TO EMPTY QUAT SOLUTION AND NO CHLORINE BLEACH AVAILABLE AT FACILITY. UNABLE TO SANITIZE ANY DISHES OR UTENSILS.
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. EHS STOPPED ALL DISHWASHING OCCURING DURING INSPECTION. EHS INSTRUCTED FOR A FOOD EMPLOYEE TO PURCHASE CLOROX FOR SANITIZER USE. CHLORINE SANITIZER PROVIDED AND SET UP AT 3VAT SINK PRIOR TO INSPECTION CONCLUSION.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. OBSERVED ONE PAIR OF TONGS USED AT TRUE 2DR PREP TOP COOLER FOR RAW SEAFOOD, RAW BEEF, AND VEGETABLES.
Correction: Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. EHS EXPLAINED PROPER PROCEDURES, MULITPLE TONGS PROVIDED FOR EACH FOOD ITEM.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean DISHES AND UTENSILS were stored in an manner that exposed the item(s) to contamination. OBSERVED CONTAINER OF CLEAN DISHES AND UTENSILS STORED ON FLOOR UNDERNEATH 3VAT SINK.
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. ALL ITEMS REMOVED FROM FLOOR UNDER 3VAT SINK AND PLACED TO BE RE-WASHED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the KITCHEN being used TO STORE WET CLOTHS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS REMOVED FROM SINK BASIN.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. PAPER TOWELS NOT PROVIDED AT ONLY HANDWASHING SINK IN KITCHEN.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CFM PLACED PAPER TOWELS NEAR SINK AREA.
- 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 all handwashing sinks used by food employees. NO HANDSIGN BY HANDSINK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HANDWASHING SIGN FOR SINK.
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07/27/2015 | Routine | |
Brunch Menu updated with raw food items including Tuna Steak removed from menu and are no longer serving food item. All eggs are scrambled and fully cooked.
Individually wrapped cooked noodles by cookline at room temperature will now use TIME AS A PUBLIC HEALTH CONTROL. Cooked noodles are made and used for lunch time only. EHS explained and created log for time cooked and time to be discarded of noodles kept at room temperature. Time form created and signed by CFM and placed in file.
**PLEASE CONTINUE TO LOG DATE AND TIME OF NOODLES ON PAPER. REMEMBER THAT NOODLES MUST BE DISCARDED WITHIN 4 HOURS MAXIMUM.**
Please attain a Certified Food Manager's Card and send copy to Health Department by 2/2/15.
Please correct all Non-corrected violations by next inspection.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. OBSERVED 3VAT SINK SET UP INCORRECTLY WITH SANITIZER AND SOAP MIXED TOGETHER IN ONE BASIN.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: green garnishes for ham pasta
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EHS EXPLAINED PROPER FOOD HANDLING PROCEDURES. FOOD EMPLOYEE PUT ON GLOVES.
- 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 UTENSILS STORED IN CONTAINER OF WATER AT ROOM TEMPERATURE. OBSERVED WIRE BOWL USED AS SCOOP FOR ICE IN ICE MACHINE.
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. CFM REMOVED WATER FROM CONTAINER. PLEASE ATTAIN A SCOOP WITH HANDLE FOR ICE.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperaure. OBSERVED RAW SHELL EGGS PLACED IN CONTAINER ON TOP OF ICE. CONTAINER NOT COMPLETELY EMERGED IN ICE.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. EGGS PLACED IN REFRIGERATOR.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED CRATES AND WOODEN BOARD USED AS SHELVING TABLE FOR PORTABLE GRILL AND TOASTER.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: ICE SHAVER
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed COFFEE MACHINE MIXER/FROTHER located at the front server station that are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. CFM SET UP SANITIZING BUCKET FOR TOWELS TO SANITIZE EQUIPMENT.
- 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: metal pot. OBSERVED FOOD EMPLOYEE CLEANING METAL POT IN PREP SINK WITH SOAP AND WATER.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER CLEANING PROCEDURES, POT PLACED AT 3VAT SINK FOR PROPER CLEANING.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Physical Facilities Good Repair
Observation: Observed that the 3vat sink is not maintained in good repair. MISSING SINK STOPPER IN 3VAT SINK FOR SANITIZER SOLUTION. (OBSERVED SANITIZER AND SOAP MIXED INTO ONE BAISIN).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. PLEASE ATTAIN SINK STOPPER FOR ALL SINK BASINS.
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01/21/2015 | Routine | |
- 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: Milk 56F- True 2DR Flat Top cooler (espresso), raw shell eggs in tall container on ice at room temperature.
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. MIK DISCARDED, FULL MILK CARTON MOVED TO TRUE 1DR DISPLAY COOLER. MOVED RAW SHELL EGGS INTO SHALLOW PAN AND PLACED ON ICE AT ROOM TEMPERATURE.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Tuna Steak, Eggs
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED ICE SHAVER IN NEED OF CLEANING.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. EHS EXPLAINED PROPER AND THOROUGH CLEANING PROCEDURES.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for QUATERNARY AMMONIA sanitizing solution. OBSERVED FOOD EMPLOYEE SANITIZE DISHES BY DIPPING IN SOLUTION FOR <5 SECONDS.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. EHS EXPLAINED PROPER SANITIZING PROCEDURES. DISHES RE-SANITIZED.
- 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. CFM ARRIVED DURING INSPECTION.
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08/06/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
YOU may not use bare hands to mix, or handle cooked food. Wash hands first at handsink then use gloves or tongs to handle ready to eat food.,
Dishmachine: n/a
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cooked rice noodles. sliced ham in walk in cooler.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. COOKED RICE NOODLES as well as Sliced deli ham WERE DISCARDED.
- 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: Sauce containers.
Correction: LABEL ALL FOOD CONTAINERS. 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. EMPLOYEE LABELED ITEMS.
- 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.
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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Tuna Steak
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: flavored ice shaver.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen floor is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean air ductws. Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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03/12/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
A certified food manager must always be present during operation of restaurant, including food preparation.
Provide copies of the employee health policy with employee signature within 10 days of inspection. Send via fax or email.
Discontinue use of refrigeration unit until it is repaired and able to hold ambient temperature at 41F or below.
Fax # 703-385-9568
Dishmachine: n/a
- 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)
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: fruit sauces, soy sauce, salt, sugar, spices.
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Dispensing utensils in the dipper well are sitting in stagnant water, the dipper well is not working.
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. UTENSILS IN THE DIPPER WELL WERE REMOVED AND PLACED IN THE THREE COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food (onions) stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. MANAGER PLACED ONIONS ON SHELVING UNIT.
- 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 Reach in Refrigerator: chicken 45F,
1dr True refrigerator: Milk 49F, Eggs 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. Chicken, milk, and eggs were discarded.
- 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.
- 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 reach in cooler 45F
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 potentially hazardous food was discarded and will no longer be placed in refrigerator until it is repaired.
- 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. THE CERTIFIED FOOD MANAGER ARRIVED DURING THE INSPECTION.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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12/06/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Other violations include
1. Cold holding equipment not working:
True 2 dr front refrigerator: 45F
True 2 dr Seafood refrigerator: 47F
Provide service invoice upon repair. Discontinue use of refrigeration units to store potentially hazardous food until they are repaired and capable to hold at 41F or below.
Fax or email service report.
Provided an employee health policy and hand washing signs during inspection.
- 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: 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: True 2 dr front refrigerator: Milk 47F
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 MILK TO THE WALK IN COOLER TO KEEP AT OR BELOW 41F
- 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. PROVIDED HAND WASHING SIGNS TO CFM TO POST IN THE KITCHEN AND RESTROOMS.
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06/28/2013 | Risk Factor | |
4-501.11A Equipment in Good Repair
(CORRECTED DURING INSPECTION) Observed the following units unable to operate below 41F:
1) Display Cooler (46F)
Refrigeration units shall operate at a temperature of 41F or below at all times.
- 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 to be used by the person-in-charge to develop a complete 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 "The Big Five Foodborne Illnesses Information Sheet" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Tiramisu (DC--46F),
2) Cheesecake (DC--46F),
3) Tomatoes (TPC--45F)
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. PRODUCTS WERE PLACED IN UNIT THAT MAINTAINS 41F AND BELOW.
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11/28/2011 | Risk Factor Assessment | |
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