- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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." CFM had information but not recent hires.
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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 comp. sink & wet wash cloth buckets with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Corrected wash cloth buckets & will correct 3 comp. sink with-in 10 days.
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09/28/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/09/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with a complaint investigation. Dishmachine activated thermolabel. Quaternary ammonium concentration in wiping cloth bucket: 300 ppm. The following good retail practices were discussed during the inspection: 1) repair walkin cooler door latch so that door remains secure, and tightly held against door gaskets. 2) provide thermometer in 2 dr UC cooler #1 front right.
Other cooler/freezer temperatures:
2 dr flattop ice cream freezer: <32 degrees F
Additional food temperatures:
Sliced american cheese/cooked turkey cold holding in Traulsen 4 dr UR freezer,cooler CL: 38/40 degrees F.
Gallon milk 2x cold holding in 2 dr UC cooler #1 front right: 39/38 degrees F.
Yogurt 32 oz/yogurt 8 oz cold holding in 2 dr UC cooler #2 front right: 38/37 degrees F
Black bean salsa/chunky black bean salsa in 2 dr prep cooler front center: 41/33 degrees F
Oatmeal/grits hot holding in steam table front: 141/146 degrees F
Gallon milk cold holding in 5 dr UC cooler front left: 41 degrees F
Soymilk 32 oz/ buttermilk 64 oz/ heavy whipping cream 32 oz/ hard boiled egg/liquid eggs 32 oz/provolone/
monteray jack/raw chicken/ground turkey/ground bison/ground beef cold holding in walk-in cooler : 37/36/34/38/39/39/38/33/35/36/34 degrees F
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Cooked sausage/vegetable soup in steam table: 131/112 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- 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: cooked chicken/cooked turkey/cooked spaghetti/cooked fettucini/cooked shrimp/sliced roast beef in 2 drawer under range cooler CL: 54/46/51/49/44/45 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: Food items determined to be out of temperature <2 hours and were relocated to walk-in cooler. Cooler was maintaining sufficient ambient temperature. Discussed importance of keeping drawersn fully closed when not in use with PIC.
- 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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08/29/2014 | Risk Factor | |
Visited facility in response to a complaint about ants observed in dining area. No ants observed at the time of the inspection in area specified by complainant or elsewhere in the facility. No ants observed during exterior perimeter inspection of the facility. PIC provided current PCO invoices. Complaint could not be confirmed.
No violation noted during this evaluation. | 08/29/2014 | Complaint | |
Ecolab EC-44 dish machine passed Thermolabel test.
Additional Equipment and Food Temperatures:
1DR Counter Top Display Cooler (Front, Beer Only) 46F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:sliced tomatoes prepared from room service stock and not pre-cooled in top of 2-Door Prep Cooler in front area, at 45F
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. CORRECTIVE ACTION: TOMATOES WERE MOVED TO LARGER COOLER FOR PRE-COOLING
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. POST PERMIT.
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03/31/2014 | Routine | |
Receiving Temperature Observed: Frozen breaded chicken strips at 30F
Dish Machine: Ecolab EC-44: passed Thermolabel test.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days (by September 30, 2013). Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by FAX or email that training has been completed. Failure to comply may result in further enforcement action. Please FAX documentation to: 703-385-9568
- 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)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): Salmon whicfh may be served partially cooked.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish: please FAX to: 703-385-9568
- 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: In Traulsen 4Door Cooler/Freezer Combo Unit: package sliced Swiss cheese 42F, Tzitziki sauce 43
Correction: In 2Drawer protein cooler under griddle: raw chicken 42F, raw hamburger 43F
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09/16/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please send parasite destruction letter to EHS by FAX: 703-385-9568. Also send copies of information/receipts on suppliers of other meats and potentially hazardous foods, including bison and mushrooms.
Begin implementation of Employee Health Policy as soon as possible, with the goal of completion of current employee training within 30 days, by March 30, 2013.
- 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: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: raw frozen salmon.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. Send FAX of parasite destruction letter to EHS at 703-385-9568.
- 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: cold hold next to gas range: liqquid egg, diced tomato, diced ham, goat cheese.
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. Moved to another refrigerator.
- Ventilation Hood Systems / Adequacy
Observation: Ventilation hood is missing one louver unit, which may create a fire hazard.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
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02/28/2013 | Routine | |
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