Today's visit is a follow-up to the routine inspection conducted yesterday to verify the full repair of the Walkin Cooler. EHS observed the Walkin Cooler and potentially hazardous foods inside the Walkin Cooler both holding well below 41F. Thank you for obtaining an urgent third party service. Please continue to monitor temperatures of potentially hazardous foods AND equipment temperatures. In order to help facilitate the additional active managerial control needed, please maintain the "Equipment Monitoring Log" provided for the next 30 calendar days. Please fax or email the log to your EHS every Monday morning until the log is complete. If any employees observe the Walkin Cooler above 41F, please take some temperatures of food stored inside that refrigerator and record on the provided food temperature log. If food temperatures are above 41F, adjust/repair the refrigerator temperature AND move the food to a refrigerator that is holding 41F or below. Demonstrate active managerial control at all times, by being PRO-ACTIVE. Also please note as was discussed yesterday busy periods is not an allowable excuse for out of compliance cold holding temperatures. In addition to the equipment monitoring log, food temperature log, EHS also provided CFM with a food receiving log and the past edition of the "Food for Thought" Newsletter titled "How Cold Is It".
No violation noted during this evaluation. | 02/05/2016 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted tomorrow morning to verify a full repair of the Walkin Cooler to be able to maintain 41F or below. Additional active managerial control is needed in the areas of monitoring food cold holding and equipment temperatures, cooling prepared and sliced items to 41F within four hours, and checking receiving food temperatures (per CFM after the food delivery this morning no temperatures were taken to verify proper receiving temperature).
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:---------tuna at 60F and sliced tomatoes at 61F both prepared or sliced four hours prior.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). BOTH MOVED TO FREEZER TO RAPIDLY CHILL.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the Norlake Walkin or moved from the Walkin Cooler to another unit were observed cold holding at improper temperatures using a calibrated food temperature measuring device:----------
1) Items inside Walkin Cooler: salami at 48F, sliced ham at 48F, cold cut meat trio at 51F, steak at 48F, cut chicken at 49-50F, tuna salad at 54F, seafood salad at 51F, cooked meatballs at 49F, sliced tomatoes 51-52F,
2) Sliced turkey at 46F, chicken at 47F, sliced tomatoes at 45F on service line.
3) Tuna salad at 46F, steak at 47F inside 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 DISCARDED.
- 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: ----------Norlake Walkin cooler observed cycling between 41-50F.
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. CFM CALLED A THIRD PARTY SERVICE TECHNICAN, WHO ARRIVED TO BEGIN REPAIR DURING THE INSPECTION. A FOLLOW-UP INSPECTION WILL BE CONDUCTED IN THE MORNING TO VERIFY FULL REPAIR.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the back handsink being used to rinse out a customer tray.
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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02/04/2016 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Observed good hand washing between glove changes after handling cash and before preparing a new sandwich.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit (front):-----Duke 2DR cooler
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
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01/13/2015 | 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)
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the dry storage shelving above the back room hand washing sink.
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)
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 / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the serving station being used to dump food debris.
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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01/27/2014 | Routine | |
- 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: steak=46/50-F, grilled chicken=46/47-F, cheese pizza = 50-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. (Relocated)
- Critical: Plumbing / Maintained in Good Repair
Observation: The hot water hale at the serving area hand washing sink is stuck and hot water is not accessible at the sink.
Correction: Repair this hand sink so that the hot water handle is lose and operable allowing employees to wash their hands properly with soap and hot water.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles above the dry storage shelving are not in place and the ceiling is not sealed..
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Install the ceiling tiles properly in place to seal openings/gaps.
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02/07/2013 | Routine | |
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