Note to Manager:
1) Train additional staff to have a Certified Food Manager (CFM) Card. A CFM is required to be on the premises at all times during operations.
2) Clean the mold on the wall behind the dishmachine. Add this item to the cleaning schedule to avoid repeat violations.
- 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 THE INSPECTION.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the WALL BEHIND THE DISHMACHINE is in need of cleaning.
Correction: CLEAN THE WALL. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/17/2015 | Routine | |
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Food items that are not easily identified by appearance were observed without a label: oil.
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors and walls by the by the 3-vat sink, grease trap, and dish machine are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/06/2014 | Routine | |
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: veggie oil bottles.
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.
- 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: cooked ham 45F, shredded mozzarella cheese 47F, and cut tomatoes 46F in 4dr preptop cooler (pizza line). food employee reduced portions and put back items in the walkin cooler. EHS reminded when not in use, to close the preptop.
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
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 4dr prep cooler (pizza line).
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls along the dish machine area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/12/2013 | Routine | |
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