The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer 3 vat sink: 350 ppm.
No violation noted during this evaluation. | 01/04/2016 | Routine | |
The purpose of this visit was a followup inspection to the routine inspection conducted on 7/17/15. Hot water was found to be of sufficient temperature and quantity. Ambient temperature and temperature of TCS food in 2 dr UC cooler was satisfactory. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF CFM PHOTO ID
- Critical: Certified Food Manager/Presence Required (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. NOTE: Provide CFM photo ID for Alex Morales to Health Dept. within 10 days.
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07/21/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer in 3 vat sink: 300 ppm. NOTE: Please remember to provide service invoice for hot water heater to the Health Dept. within 24 hours.
- 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 tomatoes/ buffalo chicken/ veggie patties in 2 dr UC cooler: 48/48/50 degrees 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. NOTE: PIC disposed of all TCS foods in the 2 dr UC cooler.
- 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.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The hot water heater was not providing hot water of the required temperature to fixtures within in the facility.
Correction: Have hot water heater serviced so that it is capapble of providing hot water of a minimum temperature of 100/110 degrees F to the handwashing stations/ 3 vat sink under peak demand conditions.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°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. NOTE: Provide service invoice for hot water heater to Health Dept. within 24 hours.
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07/17/2015 | Routine | |
The purpose of this vist was to conduct a routine inspection. Quaternary ammonium sanitizer in 3 vat sink: 300 ppm. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICE FOR 2 DR UNDERCOUNTER COOLER IN FRONT SERVICE AREA TO HEALTH DEPT. WITHIN 10 DAYS.
- 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: Beef steak in cold table: 46 degrees F
Correction: falafel/cold cuts/veggie patty: 48/45/46 degrees F in 2 dr UC cooler.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 dr UC cooler at front service counter.
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. NOTE: Provide copy of service invoice to Health Dept. within 10 days.
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03/06/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* All non-critical violations shall be corrected within 30 days or no later than the time of the next inspection.
* Monitor cold-holding temperatures on serving line cooler to ensure internal food temperatures of 41 F degrees or less.
* Monitor portion sizes in the serving line cooler to ensure internal food temperatures of 41 F degrees or less throughout portion.
* Metal containers allow for better temperature transfer than plastic.
* 3-compartment sink hot water did not achieve 110F degrees at time of inspection, but was not "in-use".
* Wash solution shall be maintained at 110F or greater unless otherwise stated on cleaning agent manufacturer's label instructions.
- 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 Turkey, Chopped Steak, Teriyaki Chicken, Shredded Chicken cold-holding on the serving line unit.
Correction: Ensure portion control is being used on the serving line to ensure internal food temperatures of 41 degrees F or less for Steak, Sliced Turkey, Chicken Teriyaki, and Shredded Chicken(serving line unit). Metal containers allow for better temperature transfer than plastic containers. All PHF's relocated to Walk-in Cooler at time of inspection. Internal temperatures at 41 degrees or less at time of inspection.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the wash water solution was observed at less than 110°F. 3-compartment sink was uncapable of achieving 110F degree water temperature at time of inspection.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
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03/07/2014 | Routine | |
Today's visit is a follow-up to the routine inspection conducted on July 24, 2013 to verify that the 2DR undercounter cooler is able to hold at 41F or below. EHS observed 2DR undercounter holding at below 41F.
No violation noted during this evaluation. | 07/31/2013 | Follow-up | |
The purpose of today's inspection was to conduct a routine inspection. A follow-up inspection will be conducted on Monday, July 29 to verify that the 2DR undercounter cooler is able to hold at 41F or below. Water Heater: State Sandblaster, SB65215SFE, KW 15
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:-------meatballs and marinara sauce at steam table at 122F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. REHEATED TO ABOVE 165F.
- 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:
1) Sliced tomatoes on serve line at 50F,
2) Oven roasted chicken on serve line at 48F,
3) Sliced ham on serve line at 47F,
4) sliced provolone cheese on serve line at 45F,
5) Sliced ham in 2DR undercounter cooler at 46F,
6) Oven roasted chicken at 48F.
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. MOVED TO WALKIN COOLER TO RAPIDLY COOL TO 41F AND BELOW.
- 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:
1) 2DR undercounter cooler observed at 49-50F.
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. ALL POTENTIALLY HAZARDOUS FOODS MOVED TO WALKIN COOLER UNTIL UNIT CAN BE REPAIRED/ADJUSTED.
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07/24/2013 | Routine | |
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