The purpose of today's visit was to conduct a routine assessment. A complaint investigation dated 1/14/16 was conducted in conjunction to today's assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1.Train employees on proper cooling methods using cooling guidance documents provided (English, Spanish)
A follow-up inspection on our about 1/25/16 to assess water heater capacity.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED TRAY OF CORN TIGHTLY COVERED WITH PLASTIC WRAP AT 143F IN WALK-IN COOLER.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The permit holder has installed or replaced a warewashing machine. The current water heater (BRADFORD WHITE, 75T80B3N) does not have the capacity to meet an increase in hourly hot water demands required by the addition of the warewashing machine.
Correction: PLEASE REPLACE/REPAIR THE WATER HEATER WITHIN 10 DAYS. Within 30 days, the permit holder shall replace or upgrade the water heater with a unit that meets the following design and capacity requirements: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Minimum recovery rate of @gph of ##F water at a ##F rise@, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The permit holder shall provide the Health Department with the specifications (cut sheet) for the replacement water heater and obtain approval prior to purchase and installation. As an option, the permit holder may choose to remove a newly installed warewashing machine to comply with this requirement. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: PLEASE REPAIR/REPLACE LID TO TRASH CAN IN LADIES RESTROOM WITHIN 30 DAYS. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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01/14/2016 | Routine | |
The purpose of today's visit was to conduct a risk-factor assessment. The following suggestions have been made:
1. Have more than one employee attain Certified Food Manager (CFM) credential
2. Assign multiple CFMs to a shift in the event that one needs to handle catering deliveries
3. Keep copies of CFM cards in food establishment for easy reference during future inspections
Please continue the following practices that demonstrate Active Managerial Control (AMC):
1. Date marking and time stamping all opened/prepared food products
2. Maintaining food temperature logs
3. Conducting internal health inspections in order to assure food safety
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. CERTIFIED FOOD MANAGER (CFM) WAS DELIVERING CATERING ORDERS AND WAS NOT PRESENT DURING 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 ON-SITE PRIOR TO COMPLETION OF INSPECTION.
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08/14/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Please continue to practice safe food handling practices to ensure safety of food being served. Suggestion made to keep copy of Certified Food Manager Card on site in the event that operator forgets to bring it in store. Also advised to washing less items in 3-vat sink at a time to allow for proper washing, rinsing, and sanitize of soiled utensils and food contact surfaces.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the FLOOR TILING NEAR 3-VAT SINK is not maintained in good repair.
Correction: PLEASE REPAIR DAMAGED, CHIPPED, AND CRACKED TILES NEAR SINK. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/24/2015 | Routine | |
| No violation noted during this evaluation. | 06/11/2014 | Risk Factor | |
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--OBSERVED THREE LARGE PANS OF PINTO BEANS IN THE WIC COVERED WITH PLASTIC WRAP AT 45-46F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.--CFM POSTED 2013 PERMIT IN CONSPICUOUS LOCATION.
- 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. --CFM ARRIVED DURING TIME OF INSPECTION.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) UNDER HOOD 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.
- Physical Facilities Good Repair
Observation: Observed that TWO OF THE DRAIN PLUGS ON THE THREE COMPARTMENT SINK are not maintained in good repair.--STAFF USING PLASTIC WRAP ON DRAIN PLUGS TO HOLD WATER IN THE SINK.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.--MANAGER INVERTED MOPS DURING TIME OF INSPECTION SO THAT THEY CAN AIR DRY.
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05/28/2013 | Routine | |
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