The purpose of this visit was to conduct a routine inspection.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine and inside of cabinets
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Physical Facilities Good Repair
Observation: Observed that the handle was missing on the cabinet on front line and coving in kitchen and restroom are not maintained in good repair.
Correction: Repair the handle and coving.
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01/21/2016 | Routine | |
The purpose of this visit is to conduct a routine inspection.
IMPORTANT:
** A certified food manager shall be on site during all operating hours. Obtain an additional Certified Food Manager. Email a copy of your Certified Food Manager photo identification card.
Thank you
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. The certified food manager arrived before the end of the inspection.
Correction: I have provided you with information regarding obtaining additional Certified Food Manager. 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 / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at does not dispense hot water of at least 100°F. No water is dispensed as the hot water is turned off.
Correction: Hot water was restored and reached 102F during insepction. A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. A follow up will be conducted within 10 days to check on the repair
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: When the toilet is flushed, the water continues to run through the tank and it was observed because of this the manager has placed a sign on the door that the bathroom is out of order.
Correction: The bathroom flush handle was repaired during the inspection and the bathroom is now available for customer use. A plumbing system shall be maintained in good repair. A follow-up will be conducted within 10 days to check on the repair.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the front handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/06/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Fax signed copies of the employee health policy in 10 business days.
Dishmachine: n/a
- 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)
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: True 3dr refrigeration unit.
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.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the back kitchen area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
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. EMPLOYEE PROVIDED TOWELS AT THE HAND SINK.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling tiles are missing in the back kitchen.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/19/2014 | Routine | |
- 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: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 comparment sink with a concentration of 50 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. Both sinks.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the kitchen ceiling is not maintained in good repair. Two ceiling tiles missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/07/2013 | Routine | |
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