The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer 3 vat sink: 400 ppm.
No violation noted during this evaluation. | 01/28/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Quaternary ammonium concentration 3 vat sink/ handsink: 300/250 ppm.
No violation noted during this evaluation. | 11/03/2015 | Risk Factor | |
The purpose of this visit was a followup inspection to confirm satisfactory performance of the walk-in cooler. The walk-in cooler had a satisfactory ambient temperature at the time of the inspection. No TCS foods were store in the cooler.
- 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 wiht required credentials arrived during the inspection.
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06/19/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitzer 3 vat sink/wiping cloth bucket: 300/250 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INOVICE FOR WI COOLER LEFT TO HEALTH DEPT. WITHIN 48 HOURS.
- 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: Diced tomatoes/ grated cheese/ milk: 48/48/51 degrees F.
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. NOTE: Diced tomatoes and grated cheese were relocated to another cooler. Milk was voluntarily disosed.
- 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 left.
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
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06/18/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/05/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: n/a
- Critical: Water / Capacity / Quantity and Availability (corrected on site)
Observation: There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.---3-vat sink 90F
Correction: The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment.---Manager reset the tankless water heater 3-vat sink 126F
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the hand washing sink at all hand washing sink was measured at a temperature less than 100°F.--hand washing sink(1)(2)(3) 88F,85F, 82F, men's and women restroom hand washing sinks: 75F, 77F
Correction: A hand washing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.---Manager reset the tankless water heater and all hand washing sinks was observed above 100F.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the near the prep sink being used to store container of oil.
Correction: Hand sinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.----Container of oil was discarded.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.---Three restaurant equipment no longer in use located in back room.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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03/14/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided hand washing signs.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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07/25/2013 | Risk Factor | |
The purpose of today's inspection is to conduct a routine inspection.
Water Heater: Rinnai V2532
Dish machine: n/a
Note to Manager:
Please fax within 10 calendar days a service report showing that the water heater is able to maintain peak hot water demand throughout the food establishment. FAX # 703-385-9568
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours.---Baked beans 50F (2/4/13)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.---Discarded
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: foil used as lining
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives, tong
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.----Items above was cleaned
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The water heater / boiler serving the food service establishment is no longer operable.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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02/05/2013 | Routine | |
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