This was a routine inspection. Food contact surfaces were observed to be visibly cleaned.here were no visible signs of pest presence on premises noted during this inspection. The quaternary ammonium compound sanitizer at the 3-compartment sink was checked and noted to b e 200 ppm and acceptable.
However, the certified food manager was advised to correct repeat violations such as the cold holding food temperatures and the missing ceiling light cover, permanently.
- 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:Grilled chicken breast, cooked steak, and cut grilled cjhicken.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.(Items discared all)
- Equip/Utensils/Linens/Single-Service/Elevation (corrected on site)
Observation: Carry-out trays were found stored directly on the floor exposing them to possible contamination, at the serving station.
Correction: Store single service utensils at least 6 inches above the floor to protect them from contamination.(Trays were elevated above the floor)
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulbs on a ceiling light fixture above the food storage shelving in the back room are not covered by a protective shielding. The shield or cover is missing.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Replace the missing ceiling light cover to protect foods from contamination by pieces of bulbs during breakage.
- Separation of Toxics by Spacing or Partitioning (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. Observed bottles of cleaning chemicals stored next to crackers and cleaned trays.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.(relocated away from the food and cleaned utensils.
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11/12/2015 | 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: teriyaki chicken and steak.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(the teriyaki chicken and the steak were removed from the searing table and returned to the walk-in for proper cooling to 41-F. Amounts in the holding containers were reduced for proper cold holding).
- Critical: Certified Food Manager/Presence Required (corrected on site) (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. (CFM arrived during the inspection)
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sinks throughout was measured at a temperature less than 100°F. Observed temperatures at the hand washing sinks were 93-F and 94-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. (CFM adjusted the temperature setting on the hot water heater to a higher level , during the inspection).
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs on the ceiling above the dry food storage area is not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Replaced the missing ceiling protective light cover to protect foods from contamination.
- Handwashing Aids and Devices, (Not at Food Prep or Mop Sink)
Observation: Observed that handwashing aids and devices have been installed at the food preparation sink. A soap dispenser is above the food preparation sink.
Correction: Remove the handwashing aids and devices. Food preparation sinks shall not be used for handwashing. Relocate the soap dispenser away from the food prep sink. Install the dispenser at the hand washing sink where it would not contaminate food.
- 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.Spray bottles of glass cleaners were found stored on food shelf next to food in the dry storage area.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.(chemical bottles were relocated away from the food shelf).
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01/29/2015 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. It was a pleasure to work with you today. Please remember that a Certified Food Manager must be present during all operating hours. *Remember to wash hands prior to placing on clean gloves to reduce the chance of cross contamination from the foodworker to the glove to the food. Thank you.
MAINTENANCE:
*Water Heater: State Sandblaster SBT7575NE which uses 75,100 BTU
*Dish Machine: N/A, Quarternary ammonuim tested at within acceptable limits. Facility has test kit.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. A foodworker entered the customer service area to wait on a customer and placed on clean gloves without first washing hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Uncut tomatoes placed directly on a wire shelf used to store clean utensils.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Place containers in a clean, sanitized container to store and wash prior to slicing.
- 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 Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS provided a handwashing sign for the manager.
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01/24/2014 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. It was a pleasure to work with you today. Thank you.
MAINTENANCE:
*Water Heater: State Sandblaster SBT7575NE which uses 75,100 BTU
*Dish Machine: N/A, Quarternary ammonuim tested at 200ppm, facility has test kit.
- 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: deli roast beef, cut tomato, deli turkey 44fm 47f, 43f in the open top sandwich unit which had an ambient air temperature of 45f as the dial had been possibly knocked off calibration during cleaning. However the thermostat was adjusted by the cfm and by the end of the inspection had reached 39F. The unit itself is capable of maintaining phf at 41f or below.
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. based upon time and temperature of the above food only being out for approximately 1 hour the food items were moved back to the walk in refrigerator to re-chill and new products with a temperature of 41f or below were brought back from the walk in refrigerator.
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01/11/2013 | Routine | |
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