The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized.
No violation noted during this evaluation. | 03/10/2016 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Please note that 5-202.12(A) Handwashing Sink/Mix Valve or Combination Faucet, Water at 100F was observed as a repeat violation for the third time in a row during today's inspection. 5-202.12(A) was observed out of compliance also during the routine inspections conducted on April 30, 2014 and May 15, 2014. Within ten calendar days, please fax or email a service repair invoice verifying that all four handsinks are able to consistently supply 100F water.
EHS observed that facility had Starbucks Corporate Employee Health handouts/agreements and handouts provided by a previous inspector. The signed agreements were for many employees who no longer work at this facility. CFM also shared that a new computer training program covers the required Employee Health information, however the information was not available for EHS to review.. Please verify that all current employees have read and been informed of their responsibilities regarding Employee Health.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the all handwashing sinks in the facility was measured at a temperature less than 100°F. The water temperatures were measured as follows: back handsink at 57F, front handsink at 89F, men restroom at 82F and women restroom at 67F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Plumbing / Maintained in Good Repair
Observation: The sink basin in the women's restroom is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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03/11/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: half & half =49-F, whole milk =44-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. (half & half discarded/replaced) (whole milk placed in refrige.)
- 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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sinks throughout the facility was measured at a temperature less than 100°F. Observed temperatures were 69, 70, and 90-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the desk and in the back room is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/15/2014 | 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)
- Warewash Equipment / Cleaning Frequency
Observation: The exterior surfaces of the warewashing machine was noted to be soiled.
Correction: Clean the surfaces of the warewashing machine frequently to prevent build up of dirt or debris.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink throughout the facility was measured at a temperature less than 100°F. Observed temperatures at the hand sinks were : 89-F and 91-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. adjust the temperature of the hand sinks to at least 100-F.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage container for refuse used inside the facility is in disrepair.
Correction: Storage receptacles for refuse, recyclables, and returnables shall be maintained in good repair. replace the broken trash container(s)
- Physical Facilities Good Repair
Observation: Observed that the mop sink is not maintained in good repair. The mop sink drain screen was noted to be missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing screen at the mop sink drain.
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04/30/2013 | Routine | |
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