This was a risk factor assessment inspection. the inspection focused on critical violations and their corrective actions. Food contact surfaces were observed to be visibly cleaned. The concentration of the quaternary ammonium compound sanitizer in the sanitizer dispenser was checked and observed to be acceptable at 200 ppm.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back ofc the kitchen was being used washing utensils
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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08/27/2015 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: powder sugar, and spices
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
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.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Ice scoop.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be (discarded)
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles were not properly labeled.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.(bottles labeled during the inspection)
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06/24/2015 | Routine | |
The purpose of this visit is a follow-up to determine a repair of the 4 drawer prep cooler. The unit has been repair and is now capable of maintaining TCS-foods at 41f or below. Thank you.
No violation noted during this evaluation. | 06/20/2014 | Follow-up | |
The purpose of this visit is a follow-up to check on the capability of the four drawer prep top cooler of holding Temperature Control for Safety Foods at 41f or below. The unit is not functioning properly yet. Do not use this unit to store Temperature control for safety foods. A follow up will be conducted within five days to determine effectiveness of repair. Thank you
- 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: sliced deli turkey (top) 45f, sliced deli ham (top) 45f, cut honey dew melon 43f-45f in bottom drawer.
Correction: Manager moved the above foods (and others) to the walk in refrigerator 39f. 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 (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The 4 drawer prep top cooler on the side of the cookline was observed to have an ambient air temperature of 46f-47f
Correction: Manager placed "Do not use" sign on door. Do not use this unit to store Temperature control for safety foods such as deli meats, cheeses, sliced or cut tomatoes, hummus, yogurt, hot dogs or cut melons until a repair is adequate to hold the above foods at 41f or below. 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.
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06/16/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection of this seasonal snack bar. Thank you. Sanitizer measured at an acceptable level. Employee health policy in place.
Note: A follow-up will be conducted to check on the repair of the Delfield 4 drawer prep top cooler within 10 days. Do not store potentially hazardous foods in this unit until it is repaired and can hold potentially hazardous foods at 41f or below. Thank you.
Hot water heater: State SUF100-150NE which uses 150,000 BTU's to produce 220 GPH of 120F water at an 80F rise.
Dishmachine: N/A
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: A foodworker place dint wiping cloth solution which was observed at an acceptable level. 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.
- 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: Tuna salas 45f-47f
Correction: cut tomato 47f
- 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: The delfield 4 drawers prep top cooler 48F
Correction: Unit was emptied of food during inspection. Within 10 days, 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
Observation: Observed that the drain in the floor below the three vat sink is in need of cleaning and was observed with food debris and buildup of grime.
Correction: Increase the frequency of cleaning of the drain to ensure that there is no build-up of food debris and grime. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/06/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Thank you.
Hot water heater: State SUF100-150NE which uses 150,000 BTU's to produce 220 GPH of 120F water at an 80F rise.
Dishmachine: N/A
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: oil for cooking
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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: sliced tomatoes, deli turkey
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Chicken salad
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. Side hall handsink only
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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. Side hall handsink only
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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06/10/2013 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Hot water heater: State SUF100-150NE which uses 150,000 BTU's to produce 220 GPH of 120F water at an 80F rise.
Dishmachine: N/A
EHS provided manager with CFM guidelines handout.
Time reflects inspection time only.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: ------Observed cut tomatoes dated with a discard date of July 20, 2012.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food temperature measuring device is not accurate in °F:
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The Gaskets of the following equipment had accumulations of grime and debris:
1) Delfield 2DR freezer,
2) Delfield 4 drawers cooler,
3) Delfield 2 drawers cooler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Single service cups and lids were observed stored unprotected at the customer self service counter.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- 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.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- 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.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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08/10/2012 | Routine | |
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