This was a risk factor inspection. Upon arrival, staff was preparing to sanitize in the middle sink of the 3 compartment sink. They were aware of using bleach and the use of the test kit, however the sanitize sink is the third sink from the left.
It was observed that the 1DR refrigerator at the coffee counter was not maintaining 41F ambient air temperature(4.501.11(A)). Do not use the refrigerator for the storage of any temperature sensitive foods (no milk) until the unit has bee serviced. Fax or email a copy of the service receipt for the 1DR prep refrigerator at the coffed counter to the Health Department within 4 days. It is recommended that the temperature of all refrigerators be checked and recorded daily. The next inspection will be in approximately six months.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink - wait station area.
Correction: Dispenser was filled. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/09/2015 | Risk Factor | |
This was a routine inspection. There is minimal cooking from raw being done. Datemarking is in good order. Continue to train employees on the proper sanitizer concentration in the 3 vat sink. Active managerial control (AMC) is a method for the person in charge to spread the responsibility to employees for datemarking, sanitizer concentration, etc. There were a number of maintenance issues observed today. Make the necessary repairs and stay on top of those types of issues in the future. The next inspection will be in approximately six months.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: The concentration of the chlorine santiizer (bleach) was measured at less than 50ppm.
Correction: Chlorine sanitizer concentration is to be 50-100ppm. Use the test strips to confirm. Sanitizer was re-mixed to proper concentration.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the coffee station being used as a wash sink
Correction: dishes were air drying on rack and soap and scouring pad were at the handsink.
- Critical: Plumbing / Maintained in Good Repair (repeated violation)
Observation: The following plumbing problems were observed:
1) pipe below sanitizer sink is leaking directly onto the floor
Correction:
2) left-side faucet at 3 vat sink leaks when water is turned on
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the walkin refrigerator and the wakin freezer are not shielded (covered).
Correction: Provide covers for the light bulbs in the walkin refrigerator and walkin freezer OR replace the bulbs with shatter-resistant bulbs. If covers are provided, take pictures and forward to health department within 14 days. If bulbs are replaced, forward receipt for purchase to heatlh department within 14 days.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen handsink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels were provided.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: There was not handwashing signs at the restroom handsinks.
Correction: Provide handwashing signs at all handsinks. Signs were provided by EHS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the light fixture without a cover in the walkin refrigerator has an accumulation of dust directly above food storage.
Correction: Clean the light fixture in the walkin refrigerator.
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04/06/2015 | Routine | |
- Critical: Certified Food Manager/Presence Required (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.
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07/22/2014 | Other | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Enforcement action may now be warranted due to repeat critical observation of no Certified Food Manager being present in facility at the beginning of inspection. EHS provided manager with CFM guidelines. Please fax or email a third party service report showing the repair/adjustment of the True 1DR Display Cooler within 5 (five) calendar days. Please do not store any potentially hazardous food in the cooler until it is able to hold 41F or below.
NOTE TO MANAGER: A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.-------------Observed food employee fail to remove single use gloves and wash hands after drinking from an employee drink along the cookline.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER.
- 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:
1) Full gallon of milk in True 1DR Display Cooler at 47F,
2) Half full gallon of milk with frequent use in True 1DR Display Cooler at 58F.
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. ITEM NUMBER ONE MOVED TO WALKIN COOLER. ITEM NUMBER TWO DISCARDED.
- 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.
- Hand Drying Provision / Individual, Disposable Towels
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.
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07/09/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS recommends to owner to have 1-2 more employees obtain CFM photo card. EHS provided CFM guidelines with new location address.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.------------Observed boxes of powder for tea and a box of cereal stored directly on floor in dry storage area.
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean large spoons (three) were stored in an manner that exposed the items to contamination.-----------Observed the clean spoons stored hanging very close to one of the handsinks.
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.
- 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:----------observed household microwave used for food items served to public.
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) (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. OWNER ARRIVED DURING INSPECTION AND HAS CFM CARD. PER OWNER ONE OTHER EMPLOYEE HAS CFM PHOTO CARD BUT IS OFF TODAY. RECOMMENDED GETTING AT LEAST 1-2 MORE EMPLOYEES CFM CARDS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink being used for:-----------one of the handsinks in the front area is being used to store a tray of bread on top. The back handsink was used to rinse and ring out a wet wash cloth.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink near to the ice machine and dry storage area are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back kitchen 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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02/04/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
It is highly suggested that at least two more staff members become certified food managers. Please see the handout provided, the office location has changed.
Please review the employee health policy handouts provided with all employees within 2 weeks. All facilities must have a written employee health policy that all employees agree to report symptoms, illness, conditions. Please fax/e-mail me employee sign-in sheet by 10/2/13. Additional information is available on our website.
Please contact me if you have any questions. Thank you
- 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)
- 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.
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09/18/2013 | Routine | |
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