Please continue to monitor the receiving temperatures of the food and keep temperature logs.
- Critical: PHF(TCS) Received Cold at 41°F or below (corrected on site) (repeated violation)
Observation: The following refrigerated food item(s) is received at inadequate temperatures: sliced cantaloupe 47- 49F
Correction: Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received. CATERER CALLED, VERIFIED CANTALOUPE SLICED 1.5 HOURS PRIOR. CANTALOUPE PLACED IN FREEZER TO CHILL.
- 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 BLEACH test kit.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWELS WERE PROVIDED.
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10/15/2015 | Routine | |
Today's visit was a follow-up inspection to verify the presence of a Limited Certified Food Manager when lunch was being delivered. EHS observed LCFM present upon arrival and receiving food temperatures were checked and observed at 135F and above. EHS observed receiving food temperatures logs for the last four months.
No violation noted during this evaluation. | 08/28/2014 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection. Lunch served around 12 noon.
CERTIFIED FOOD MANAGER
A LCFM must be onsite when food is received and served. It is unlawful to operate this establishment unless under the direct supervision of a LCFM.
** It is recommended that more than one person on staff be a Limited Certified Food Manager within two weeks, please send a copy of the photo card of the new LCFM to EHS by email or fax once it is received.
REMINDERS:
**Monitor receiving temperature for potentially hazardous foods when it is delivered. It should be delivered at 135F or above or 41F or below. Please keep receiving temperatures logs. EHS did not observed food receiving temperatures log. EHS will double check with EH management whether the household refrigerator needs to be replaced with a commerical refrigerator as documented in the last routine inspection report on October 11, 2013
A follow-up inspection will be conducted within ten calendar days, on or after August 27, 2014 to verify three things: 1) the presence of a Limited Certified Food Manager when food is received from caterer, 2) food is received and delivered at 135F or above or 41F or below and 3) record of food temperature logs.
- Critical: PHF(TCS) Received Cold at 41°F or below (corrected on site)
Observation: The following refrigerated food item(s) is received at inadequate temperatures:-----------observed cut watermelon received at 41F-51F
Correction: Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received. EHS CALLED CATERER AND CONFIRMED WATERMELON WAS CUT 1-2 HOURS PRIOR. WATERMELON PLACED IN FREEZER TO CHILL.
- Critical: PHF(TCS) Received Hot at 135°F or above (corrected on site)
Observation: Hot food is received at inadequate temperatures.------Observed baked beans received at 125F
Correction: Potentially hazardous food (time/temperature control for safe food) that is cooked to a temperature and for a time specified under 3-401.11, 3-401.12, and 3-401.13 and received hot (for example, catered meals to a serving kitchen or satellite operation) shall be at a temperature of 135°F or above. REHEATED IN OVEN
- Critical: Certified Food Manager/Presence Required (repeated violation)
Observation: There is no Certified Food Manager present in the establishment.
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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08/26/2014 | 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 Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Turkey Corn Dogs 128F, veg. nuggets 115F and steamed vegetables 126F in hot box. Note: Reheat all items.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- 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: refrigerator
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.
- 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 BLEACH test kit.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Refrigerator.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- 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.
- 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 in spray bottle. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. Note: A seperate spray bottle for kitchen sanitizer was prepared during inspection. PLEASE USE UNSCENTED BLEACH.
Correction: Maintain the concentration of chlorine solution at 50-200 ppm. Verify concentration using the appropriate test kit.
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10/11/2013 | Routine | |
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