The purpose of this visit was to conduct a routine inspection.
NOTE:
- Provide a copy of service receipt for the hand washing sink at the kitchen (near office) with in 14 days.
- Plumbing / Maintained in Good Repair
Observation: The hand washing sink basin at the kitchen (near office) is slow to drain.
Correction: A plumbing system shall be maintained in good repair. Repair the handwashing sink drain issue and provide a copy of service receipt to the Health Department with in 14 days.
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10/27/2015 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Observed the knives stored between the ice bath unit by the service area (front of the griddle). The person-in-charge removed the knives and sanitized before storing them in knife storing unit.
- The re-heating food items were re-heating for less than 2 hours. At the end of the inspection the satisfactory temperature was achieved for re-heat. The establishment was not open for business until 4PM.
No violation noted during this evaluation. | 04/23/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/24/2015 | Complaint | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: mashed potato scoop stored on top of lid for container of mashed potatoes, in contact with lid handle.
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. NOTE: PIC relocated scoop to water bath >135 degrees F.
- 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: Gallon of milk in Silver King 2 sliding door display cooler, and gallon milk on ice at bar.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Milk in Silver King cooler was disposed, milk in ice at bar determined to be out of temperature less than 2 hours and was relocated to a cooler.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Silver King 2 sliding door display cooler.
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. NOTE: PIC agreed to discontinue use of cooler for storage potentially hazardous foods
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing the equipment to be used as designed: plastic color coding on tongs used at grill deteriorated/chipping posing potential physical contamination hazard.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. NOTE: PIC provided replacement tongs in satisfactory condition.
- 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. NOTE: CFM with required credentials arrived at the facility prior to the end of the inspection.
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11/25/2014 | Routine | |
| No violation noted during this evaluation. | 11/25/2014 | Complaint | |
The purpose of this visit was to investigate a complaint of ants observed on a service table near the bar. At the time of the inspection, no ants were observed on, under, or around the designated table/booth, surrounding area, or elsewhere in the dining area or kitchen. Area was also in good sanitary condition, free of food debris. PIC advised that PCO was scheduled to visit the facility on Sunday for investigation and treatment if required. Complaint could not be confirmed.
No violation noted during this evaluation. | 08/15/2014 | Complaint | |
The purpose of this visit was to conduct a routine risk evaluation. Dishmachine turned thermolabel black. Sanitizer concentration in wiping cloth bucket: 300 ppm. Discussed importance of having certified food manager on site at all times food service activities. PIC advised that certified food manager training is to be provided at this location in the near future.
- 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. NOTE: CFM with required credentials arrived during the inspection.
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06/25/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with a foodborne illness investigation of confirmed foodborne illness. Epidemiologist who interviewed family members alleged person sustaining illness ate at this facility on 11/12/13, in addition to other food service facilities. Dishmachine turned thermolabel black. Quaternary ammonia sanitizer in wiping cloth bucket: 300 ppm. The following good retail practice was discussed during the inspection: 1) repair of walk-in cooler door and lower door of Hobart upright cooler so they remain tightly closed 2) use of hair restraints by all food employees except hostesses, wait staff or other employees who pose minimal contamination risk.
No violation noted during this evaluation. | 12/09/2013 | Risk Factor | |
Investigated a complaint of sewage odor in the bar and restroom area. Feint odor of sewage was detected in both bathrooms, but could not be detected in the bar area. No evidence of sewage back-up, and PIC confirmed there had been none. Inspection earlier today by a service technician revealed the roof exhaust fan over the bathroom is not functional. NOTE: Please remember to provide an invoice of the exhaust fan repair to the Health Department within 14 days as required above.
- Physical Facilities Good Repair
Observation: Exhast fan on roof over bathrooms found to be malfunctioning by a service technician.
Correction: Repair the malfunctioning roof exhaust fan. Provide service invoice for fan repair to Health Department within 14 days.
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10/11/2013 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment/foodborne illness investigation in response to a complaint received 10/11/13. Complaint could not be confirmed. Dishmachine turned thermolabel black. Quaternary ammonium sanitizer concentration in wiping cloth buckets: (2x) 250/200 ppm. The following good retail practices were discussed during the inspection: place thermometers in all coolers
No violation noted during this evaluation. | 10/11/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk assessment. Hobart dishmachine turned thermolabel black. NOTE:PLEASE REMEMBER TO SUBMIT REPAIR INVOICE FOR WALK-IN COOLER TO HEALTH DEPARTMENT WITHIN 36 HOURS AS REQUIRED ABOVE.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. NOTE: food items stored on floor of walk-in freezer.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no accurate temperature measuring device located in the following cold or hot holding equipment: Victory 2 dr prep cooler,Traulsen cooler over freezer upright, and Victory cooler over cooler.
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.
- 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: Walk-in cooler.
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. NOTE: All PHF above 41 degrees F placed in ice or relocated to another cooler. Service call for walk-in scheduled during the inspection. PIC will provide service invoice to Health Department within 36 hours.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Hobart 2 dr cooler over cooler - gaskets damaged/ door does not remain closed.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. NOTE: cooler not in use at the time of inspection. Repair gaskets and door prior to returning unit to service.
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09/25/2013 | Routine | |
The purpose of this visit was to investigate a complaint received on 2/27/13. Complainant alleged that a persistent odor of sewage was observed in the kitchen and bathroom areas. No odor of sewage was observed in any part of the facility at the time of the inspection.
No violation noted during this evaluation. | 03/01/2013 | Complaint | |
The purpose of this visit was to investigate a complaint and conduct a routine risk inspection. Water heater information: State SBD85365. Dish Machine: Hobart CL44E Quaternary ammonium sanitizer concentration dish machine/wiping cloth bucket: 200ppm/400ppm. PIC provided invoice for latest pest control service on 2/6/13, and advised that pest control service is provided monthly or as needed. Hood last serviced 11/20/12. PIC advised grease extractors cleaned nightly. PIC to provide invoice to Health Department for repair of Victory 1 dr undercounter pasta cooler and Silver King 2 glass door undercounter display cooler, and for hood cleaning. Undercounter coolers to be taken out of service until restored to fully functional condition. Hobart dish machine uses both hot water and chemical sanitizing. Final rinse temperatures of 193 degrees F obtained per digital display, but temperature label did not turn. Chemical sanitizer level in dish machine was satisfactory. Due to temperature discrepancy and redundant sanitizing methods, unit will remain in service until inspected by a technician, within no later that 72 hours. Invoice for dish machine service also to be provided to health department. All invoices to be provided to health department no later than 3/11/13. NOTE: PIC provided written documentation of all required service calls prior to the end of the inspection.
- 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: butter and other potato toppings in 2 silver king 2 dr undercounter cooler, and lobster meat/cooked pasta/cubed beef in Victory 1 dr undercounter cooler. Note: PIC relocated potato toppings to ice baths and disposed of cooked pasta, cubed beef, and lobster meat.
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.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration units are not operating properly and are unable to maintain cold food at or below 41°F: Victory 1 dr under counter pasta cooler, and Silver king 2 glass dr undercounter potato topping cooler.
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.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Observed that clean and sanitized steak knives were stored in a manner that exposed them to contamination: Steak knives stored immediately under hand sink towel dispenser and next to handwashing 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.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. NOTE: CFM arrived shortly after the start 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towel dispenser, and hand soap dispenser were not functional at one hand sink..
Correction: Provide paper towels and handwashing cleanser at each hand sink to allow employees to properly dry their hands after handwashing.
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03/01/2013 | Routine | |
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