- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink. NOTE: No hand cleanser in ladies restroom.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: Provide portable, pump type soap dispenser until normal soap dispenser is replaced.
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01/12/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium santizer in 3 vat sink: 300 ppm. Provided copy of CFM fact sheet. A followup reinspection will be conducted on 9/10/15.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- 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: Ham/turkey/ roast beef/ cooked cubed chicken/ corned beef in coled hold table: 55/52/54/64/60 degrees F. Cold cuts/ buffalo chicken/ veggie patties in 2 dr UC cooler: 59/58/46 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 voluntarily disposed of all out of temperature TCS foods in 2 dr UC cooler and cold table.
- 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: 2 dr UC cooler.
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. Provide service invoice for 2 dr UC cooler to Health Department within 10 days.
- 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. NOTE: CFM with required credentials arrived during the inspection.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). NOTE: Provide copy of CFM photo ID for Muhammed Naveed to Health Dept. within 10 days.
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09/03/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Quaternary Ammonium sanitizer solution in 3 vat sink: 200 ppm.
- 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 roast beef in cold table front service counter: 51 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Roast beef determined to be out of temperature < 2 hours. PIC relocated roast beef away from steam well and covered.
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04/23/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Ensure a complete employee health policy is current and available in the establishment at all times.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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 current & accurate employee health policy is required to be in place at the food establishment.
Correction: Employee health policy given to certified food manager at the time of inspection and was reviewed and signed by all present employees. Ensure the employee health policy is current and readily accessible during all normal operating hours.
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04/23/2014 | Routine | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a routine inspection. A complaint was received by the Health Department on April 15, 2013. Complainant alleges that bugs and spiders were observed around the food and crawling on glass above food.. Complainant also alleges the facility has new employees who do not know how to prepare food. EHS discussed complaint with manager, who was not aware of complaint. EHS did not observe any bugs or pest during the inspection. Facility receives monthly pest control service. The last two services were received this morning (4/18/13) and 3/21/13. The pest control service provider noted on both reports " Saw no problems at time of service. No recommendations are needed at this time." EHS spoke to employees who started working at facility with the last few months, however both employees have taken the Certified Food Manager class and passed exam. Per manager food employees are fully trained. Complaint not confirmed.
No violation noted during this evaluation. | 04/18/2013 | Complaint | |
The purpose of today’s visit was to conduct a routine inspection. EHS provided manager with updated Employee Health handouts in English and Spanish.
NOTE TO MANAGER: Please fax service report for the 2DR cooler in the front area no later than ten days. Please conduct an employee health training and fax the signed agreements no later than Thursday, May 2, 2013. Faxed copies will not be kept by the Health Department. Please keep signed copies of employee health agreements on record in the facility.
MAINTENANCE:
*Water Heater: Ruud ES50-15-G which uses 15KW
*Dish Machine: N/A, Sanitize basin and wiping cloth buckets observed with acceptable levels of Quat
Observed facility clean and organized
- 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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the 2DR cooler in the front were observed cold holding at improper temperatures using a calibrated food temperature measuring device:------precooked egg at 46F and precooked chicken at 47F.
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 FREEZER TO RAPIDLY CHILL
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: ----2DR cooler in the front area observed at 45F.
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.
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04/18/2013 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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 (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.
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12/05/2012 | Routine | |
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