The purpose of today's visit was to verify that the Duke 2DR cooler in the front service area is able to hold at 41F or below. Today, EHS observed that the unit is holding at 38F and all potentially hazardous foods were holding below 41F. EHS also observed that the owner had several employees obtain the Certified Food Manager certificate and/or photo card.
No violation noted during this evaluation. | 07/10/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. EHS provided PIC with and discussed CFM guidelines as EHS arrived and facility had no CFM on duty and facility was open and operating. Note to Owner: please make sure that a CFM is always scheduled to provide coverage during all hours of preparation and operation. A follow-up inspection may be conducted in the next ten calendar days to verify that continued CFM coverage is provided. Inspection time reflects the time EHS waited for a CFM to arrive at the facility. A third party service report verifying that the Duke 2DR cooler is able to hold 41F or below needs to be faxed/emailed in three calendar days or a follow-up inspection will be conducted early next week to verify that the unit has been repaired.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food item that is not easily identified by appearance was observed without a label:----------spray bottle of water used to spray bread.
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. LABELED.
- 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:
1) Sliced turkey at 44F on right serve line,
2) Vegetarian patty at 43F on left serve line,
3) Seafood salad at 45F in Duke 2DR cooler.
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. ALL ITEMS MOVED TO WALKIN COOLER HOLDING WELL BELOW 41F TO CHILL.
- 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: ----------Duke 2DR Cooler observed holding at 54F.
Correction: 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.ALL PHF IN UNIT WERE MOVED TO WALKIN COOLER. STAFF WILL NOT USE COOLER UNTIL REPAIRED/ADJUSTED TO HOLD AT OR BELOW 41F.
- 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. CFM ARRIVED WHEN EHS WAS BEGINNING TO PRINT INSPECTION REPORT AND CLOSURE ORDER WAS ALMOST ISSUED. CFM THAT ARRIVES UNDERSTANDS THAT HE HAS TO STAY ON DUTY UNTIL ANOTHER CFM CAN REPLACE HIM.
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06/25/2015 | Routine | |
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for shelving to elevate supplies above the floor in the dry storage areas.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks. Replace cthe crates.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use. Observed wet mop stored in the mop sinbk not hung to properly air dry.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. After each use hand the wet mop to air dry properly.
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04/10/2014 | Routine | |
| No violation noted during this evaluation. | 02/24/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Provided a copy of the employee health policy. Sign and return forms within 10 days via email or fax.
NOTES:
Water Heater: Bradford White, inaccessible (inside store)
Dishmachine: N/A,
- 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)
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07/31/2013 | Routine | |
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