The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation. | 01/12/2016 | Routine | |
The evidence of sewage was on the back prep area under 3-vat sink. The food establishment operator called the plumber.The sewage back up had stopped about 4:10pm. There was no evidence of sewage water on the ground. The operator sanitized the back prep area. The operator will send/e-mail service receipt to HD. There was no evidence of sewage back-up when inspection ended. The facility was open for business.
No violation noted during this evaluation. | 01/28/2015 | Complaint | |
NOTE:
- Monitor the temperature at the 2DR prep cooler.
- Before placing food containers at the prepline in the morning, turn on the cooler first.
- Use freezer to rapid cool food items.
- Do not overfill on the food containers at the prepline.
- Walk-in cooler temperature display needs repair. Send a copy of receipt to HD. Fax (703) 653 9448.
- 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: Steak & Cheese (52F-43F), Ham (47F-41F), Roast Beef (50F-43F), Felafel (49F) at the prepline and Pastrami (44F), Chicken Breast (47F) at the 2DR Prep 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. Food items from prepline were moved to a unit holding 41F or below to cool them rapidly. Food items from 2DR Prep cooler were discarded.
- Equipment / Cooling, Heating, and Holding Capacities (corrected on site)
Observation: The 2DR prep cooler was measured 45F.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. Adjusted the refrigerator temperature to below 41F.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label (corrected on site)
Observation: The temperature of the 3-vat sink was observed at less than 110°F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F. Adjusted water heater temperature. Water temperature was measured at 120F.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located by the 3-vat sink was blocked with container (thawing), preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Container was removed.
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01/14/2015 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer concentration in 3 vat sink: 250 ppm.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC cleared items stored in sink.
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02/20/2014 | Routine | |
The purpose of this visit was to investigate a foodborne illness complaint and to conduct a routine risk inspection. Water heater information: AO Smith BT65-200. Quaternary ammonium sanitizer in 3 vat sink: 350ppm PIC provided invoice for latest pest control service on 2/25/13, and advised pest control operator service is provided monthly.
- 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: veggie patties in serving line cold hold unit #2: 44 degrees F. NOTE: PIC relocated veggie patties to walk-in 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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Walk-in cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Top of beverage dispensers over above dispensing nozzles/levers.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Food storage shelf immediately next to chemical storage shelf, with minimal separation between toxins and food products. NOTE: PIC relocated food/cleaning chemicals to obtain satisfactory separation.
Correction: All poisonous and toxic materials shall be stored below and separated from food, equipment, utensils, linens, and single service items to prevent contamination.
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03/25/2013 | Routine | |
| No violation noted during this evaluation. | 03/25/2013 | Complaint | |
The purpose of this visit was to conduct a routine inspection.
Facility Data Sheet
Hot water heater: AO Smith BT65-200 which uses 65,000 BTU's to produce 67 GPH of 120F water at an 80F rise.
Dishmachine: N/A
- 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)
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The ambient air temperature measuring device located in the following cold or hot hold unit is not accurate in °F:
1) Norlake walkin cooler (observed 50F when it was recorded at 41F)
Correction: Ambient air temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- 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.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Floor tiles around the water heater.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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08/09/2012 | Routine | |
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