This was a routine inspection. Food contact surfaces were observed to be visibly cleaned. The concentration of the Quaternary ammonium Compound sanitizer at the ware washing sink was checked and observed to be 200 ppm, acceptable.
However, two critical violations were noted and the managers on duty were advised top correct these violations as soon as possible. A certified food person was not on premises as required. Information on certification was provided during this visit.
The manager on duty has been advised to fax her food sanitation certificate (picture ID card) to our office within the next 10 days to verify compliance. If the certificate is not received, a follow-up inspection will be conducted on 11/24/2015 .
- 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
Observation: There is no Certified Food Manager present in the establishment.
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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11/13/2015 | Routine | |
- 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.
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)
- Food Contact Surface/Smooth, Easily Cleanable
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface.The chest refrigerator located on the serving line in the kitchen. This refrigerator is very rusty and the interior surface has chipped off and is no longer easy to clean and sanitize.
Correction: The surfaces of the interior of the refrigerators should be clean, rust free and under normal use conditions shall be finished to have a smooth, easily cleanable surface. Resurfaced the interior of this unit. If it can no longer be repaired or resurfaced, it should be replaced or removed from the cafeteria..
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA COMPOUND /QAC test kit. The available chlorine test kit is not the appropriate kit to check the sanitizer in use.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavities of the microwave ovens are observed soiled. Food debris was noted on the ceiling surfaces inside the cavities of these ovens.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Clean the ceiling and other interior surfaces of the microwave ovens more frequently to prevent residue /debris build-up.
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05/19/2015 | Routine | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Bev Air Milk cooler
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
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03/12/2014 | Routine | |
The purpose of today’s visit was to conduct a risk factor assessment. No critical violations observed during today's visit. Thank you.
Observed proper datemarking and proper handwashing techniques by food employees
No violation noted during this evaluation. | 10/29/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
Please do the following:
1. Seal the dry storage shelves
2. Obtain a food thermometer to measure food temperatures.
MAINTENANCE:
*Water Heater: AO Smith BTC-670-780
*Dish Machine: N/A, observed wiping cloth buckets observed with acceptable levels of Quat
Observed proper datemarking and proper handwashing techniques by food employees
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: The shelves i the dry storage room are chipping exposing the particle board.
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. Repaint the shelves to ensure that they are sealed and smooth.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device. Obtain a thermometer for measuring the receipt of food and cook/reheat/holding temperatures.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
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03/12/2013 | Routine | |
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