The purpose of this visit was to conduct a risk factor inspection.
No violation noted during this evaluation. | 12/21/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. CFM on duty during inspection was knowledgeable. The following good active managerial control systems were in place and observed: labels with the date and time that foods are prepared/sliced/portioned is placed on the container of foods to verify rapid cooling, date marking labels with start and discard date, rapid cooling methods (such as shallow uncovered metal trays placed on a speed rack), food temperature logs and TPHC labels with start and end time, and accurate easily accessible documentation regarding parasite destruction for three fish species. EHS discussed with CFM the following topics: no bare hand contact, proper glove usage and running the main high heat sanitizing dish machine a few times and verifying that the wash and rinse temperature have reached minimum limits before running dishes through. Time reflects inspection time only.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:------observed in two different locations, scooping utensils being stored in water with a temperature of 120-123F.
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 CHANGED AND NEW UTENSILS PLACED IN CLEAN CONTAINER WITH NO WATER.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Observed the same single-use gloves worn by dishwasher to handle and load dirty dishes and utenils into dish machine also worn to handle and put away cleaned and sanitized dishes coming out of dish machine.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. DISCUSSED WITH CFM, WHO DISCUSSED WITH DISHWASHER THAT BETWEEN HANDLING DIRTY DISHES AND CLEAN DISHES THAT SINGLE USE GLOVES NEED TO BE REMOVED, DISCARDED, HANDS WASHED AND NEW CLEAN PAIR OF SINGLE USE GLOVES PLACED ON HANDS.
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03/16/2015 | Routine | |
The purpose of this visit is to investigate a complaint of the following allegation: "AT AROUND 5:10PM, ON SATURDAY, OCTOBER 18, 2014, AFTER OUR PARTY OF FIVE SAT, READY TO ORDER OUR MEAL, A COCKROACH FELL FROM THE CEILING, ONTO THE HAND OF ONE OF OUR PARTY, WHICH WAS QUICKLY FLICKED OFF. MY SON COMMENTED THAT IT MUST HAVE COME FROM A HOLE IN THE CEILING TILE. THE WAITER SAW THE INCIDENT. THE WAITER APOLOGIZED SEVERAL TIMES, DURING OUR MEAL, AND A WOMAN IDENTIFYING HERSELF AS A MANAGEMENT MEMBER, APOLOGIZED ALSO, STATING THAT THEY JUST CALLED A PEST CONTROL COMPANY. OBVIOUSLY, THE EXISTENCE OF ONE COCKROACH, RAISES THE DISTINCT POSSIBILITY OF MANY MORE, WHICH WOULD BE A HEALTH RISK. PLEASE ADDRESS THIS CONCERN."
EHS spoke with the manager who was on duty and was aware of the complaint. Manager directed the inspector to the area where the patrons were allegedly sitting and EHS observed that the area around the sprinkler head had a small space cut out and one damaged area on the ceiling tile above the booth. EHS used a flash light to observe the spaces in the ceiling tiles and did not observe any live or dead cockroaches. EHS also placed flashlight to light decorations on the wall around the booths in the seating area. No live or dead cockroaches observed.
Manager reported that they contacted the pest control operator in response to this complaint and treatment was conducted on 10/20/14 (Report was reviewed by EHS). The door needs to be sealed at the entry/exit due to a door sweep needing replacement leaving a gap greater than 1/4 inch, which could allow pests to enter the building. In addition, the dumpster lid behind the facility was not closed. I have provided you with a guidance documentation to reduce the risk of a cockroach infestation. Thank you. The complaint is closed and is not confirmed as the EHS did not observe any live or dead cockroaches during today's visit.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Manager closed the dumpster door. 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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom door sweep of the entry/exit door..
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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10/21/2014 | Complaint | |
| No violation noted during this evaluation. | 07/03/2014 | Complaint | |
The purpose of this visit is to conduct a risk factor assessment. A complaint investigation was also completed during today's visit and the details of the complaint is located in this facility file at the health department. No critical violations observed during today's visit. Thermolabel activated on first run of both the bar and kitchen heat sanitizing dishmachine. Observed 1 employee demonstrate proper handwashing during inspection. Employee health policy in place. Thank you.
ADDITIONAL FOOD/EQUIPMENT TEMPERATURES:
1. Bar two door cooler 34f--Milk in the bar two door cooler 39f
2. Ob cool rice in the walkin refrigerator on a sheet pan 1 hour-44f
3. ob cool clam chowder in an ice bath in the prep sink at the back line cooling for 1 hour--80f-83f
No violation noted during this evaluation. | 07/03/2014 | Risk Factor | |
The purpose of this visit is a follow-up to check on the repair of the heat sanitizing glass washer at the bar and the Quaternary ammonium sanitizer dispenser at the mop sink. Both units have been repaired. No further follow-up necessary. Thank you.
No violation noted during this evaluation. | 03/07/2014 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment inspection. Thank you for following me through the inspection as it helps me to answer questions or clarify any issues that arise.
ITEMS NEEDED:
Please remember to fax a copy of the invoice showing the repair and proper funtioning of both the bar heat sanitizing glass washer and the quaternary ammonium dispenser for wiping cloth bucket solution to my attention at the health department within 10 days. Fax number is 703-385-9568.
NOTES:
Employee health policy in place. Observed proper handwashing. Facility noted in clean and orderly condition. Thermometers present in all refrigerators. Proper date marking in place. Manager knowledgeable on proper cooling methods. Parasite destruction in place. Invoices reviewed with approved suppliers, Pest management system in place. No evidence of pest infestation during today's visit.
ADDITIONAL NON-CRITICAL VIOLATION:
4-501.11A: CORRECTED DURING INSPECTION: Equipment good repair: Prior to opening and prior to use, the heat sanitizing dishmachine could not be started. A technician arrived during inspection to test the electrical box connected to the dishmachine. The unit began working after repair and activated the thermolabel.
If you have any questions, please contact the health department.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine at the bar, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Meanwhile, use the heat sanitizing dishmachine in the kitchen to wash, rinse and sanitize utensils. Fax a copy to the health department within 10 days showing that the unit has been repaired. I have provided my business card with my fax number. Please ensure that the fax included the name and address of this facility.
- Critical: Conditions of Use/Presence & Use/Application of Toxics
Observation: The quaternary ammonium in all wiping cloth buckets measured above 500ppm which is above the specified approval concentration for food contact surfaces on the bottle. being used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Upon further investigation, it was discovered that the dispenser tube leading from the Quaternary ammonium for the wiping cloth bucket was dispensing through the wrong dispenser.
Correction: Hazardous and toxic materials shall be applied in such a way that prevents the contamination of food and food contact surfaces. The manager agreed to manually adjust the wiping cloth bucket solution and also to have the tubes correctly placed and tested to dispense at a concentration of between 150-400ppm. Please fax a copy of the invoice for the repair, with the name and address of this facility, to the health department within 10 days. Meanwhile, manually adjust the concentration to the approved strenght and use the test kit to measure as demonstrated during today's visit. I have provided you with my business card with my contact information.
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02/03/2014 | Risk Factor | |
| No violation noted during this evaluation. | 09/27/2013 | Follow-up | |
| No violation noted during this evaluation. | 08/29/2013 | Follow-up | |
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils
Observation: Food and food contact equipment surfaces and utensils are exposed to possible contamination of mold and contaminated water due to water saturation on floors . The saturated water is being transported throughout the food preparation areas as employees walk on the tiles exposing food and food contact surfaces of equipment and utensils to possible contamination.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. Food must be prepared in a good sanitary environment to prevent contamination and possible foodborne illnesses.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Baked potato drawers on cookline .
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: 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
Observation: Observed the handsink at the food prep stations are being used for dumping.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Sewage System / Operation and Maintenance
Observation: Observed improper disposal of sewage (i.e. mop water used to clean the floor). The mop water was observed accumulated under floor tiles not able to properly drain through floor drains.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base of the back entrance to the kitchen.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping along the base of the back entrance door to the kitchen to prevent insects and other small animals from entering the kitchen and contaminate food.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at disg washing station handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the ladies restroom hand washing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor and wall tiles have been damaged by water. loose tiles and moisture damaged wall base tiles were noted throughout. Water pooling from underneath the floor tiles was observed.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles were not labeled to identify contents.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.Floor tiles saturated by water throughout the facility, from an unknown source.
Correction: Remove water from floor and dry tiles completely throughout affected areas..
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08/28/2013 | Routine | |
| No violation noted during this evaluation. | 02/12/2013 | Complaint | |
- 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)
- 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 QUATERNARY AMMONIA COMPOUND test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of some refrigerators were noted to be broken.
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. repair or replace the broken gaskets.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution due to a lack of a test kit.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Warewash Equipment / Cleaning Frequency
Observation: The extrerior surfaces of the mechanical warewashing machine are soiled with debris
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Potato puncher.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the baking trays.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back work area was blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Plumbing / Maintained in Good Repair
Observation: The hot water handle on the 2-vat sink is not working providing not hot water at this sink.
Correction: Repair the handle to ensure that hot water is available at this sink accordingly.
- Physical Facilities Good Repair
Observation: Observed that the wall, ceiling s and floors in the kitchen and in the hot water heater room are 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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02/12/2013 | Routine | |
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