The purpose of this visit was to conduct a risk-factor assessment.
No violation noted during this evaluation. | 03/07/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment which turned in to a routine inspection.
NOTE:
- Provide service receipt for True 3-DR Prep (Right) front serve area and pest control with in 10 days.
- Update the paper menu and provide a copy to the Health Department with in 30 days. Observed the appropriate consumer advisory on the wall menu in the establishment.
- Per discussion, the Person-in-Charge will create temperature log and maintain the logs to monitor the refrigerator temperatures and food temperature.
- Active Managerial Control information was discussed with the PIC.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken & Barley Soup (123F).
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. The Person-in-Charge (PIC) discarded the food item.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Pica de Gallo, Blue Cheese, Bean Sprouts (52F, 54F, 56F)
Quinoa, Feta Cheese, Roasted Mushrooms (54F, 51F, 51F)
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. The food items were placed in ice to maintain the ambient air temperature in the unit. Food items from the prep bottom were moved to the another unit that holds 41F or below. Discussed with the PIC about temperature log.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Scottish Sandwich from the signature sandwish menu (Paper menu).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Provide an updated menu to the Health Department with in 30 days. Discussed with the PIC.
- 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: True 3-DR Prep #1 (Right) Front service area (FSA) (Initial/Final) observed at 53F/53
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. Service the refrigerator and provide an invoice indicating the unit is maintaining 41F or below. At the time of inspection the PIC had placed food items on ice to maintain the food temperatures. Advised the PIC not to store food items inside the prep bottom.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager (CFM) 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. 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. The CFM arrived during inspection.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Observed drain flies and couple of flies in the back prep/serve line.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Observed the recent pest control service invoice. Provide a pest control service receipt indicating the treatment for drain flies and house flies in 10 days.
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09/10/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Cooling log and cooling information was provided to the person-in-charge (PIC). Use this log/info. for food items that are received hot from commissary. Be sure to take temperature of food items at arrival.
- Consumer advisory information was discussed with the PIC.
- Advised to monitor temperature of the coolers periodically. Monitor temperature for food items throughout the day.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Meatballs (initial/Final) 95F/123F
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. Food item was heated up in the microwave minimum 165F and placed it in line for serving.
- 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: Quinoa soup (47F), hard boiled egg (45F), Chicken soup with wild rice (55F) in the True 2-Dr upright cooler in the kitchen.
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 were discarded.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Smoked salmon for Scottish sandwich.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Place an asterisk (*) next to the food item (Scottish). Consumer advisory guidelines was discussed with the Person-in-charge. send a updated copy of menu with consumer advisory to HD in 30 days. Mark asterisk on the paper menus and the menu above the serving line.
- 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: True 3-Dr Prep cooler #1 (left) 51F, and True 3-Dr Prep cooler #2 57F at the serving line.
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. The coolers were serviced/repaired during inspection. Final ambient air temperature was measured at 38F and 39F.
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03/03/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection with focus on risk factors. Hot water heater was serviced during the inspection, and hot water at the required temperature was restored to all sinks as detailed above. Service to both 3 dr prep coolers was also started during the inspection. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICES FOR BOTH COOLERS, ALONG WITH DOCUMENTATION OF CURRENT AMBIENT AIR TEMPERATURE FOR BOTH COOLERS TO THE HEALTH DEPARTMENT PRIOR TO COMMENCING OPERATIONS THURSDAY 4/3/14. ALL PRECAUTIONS DETAILED ABOVE MUST BE FOLLOWED FOR COLD HOLDING OF POTENTIALLY HAZARDOUS FOODS UNTIL TODAY'S CLOSE UNLESS 3 DOOR PREP COOLERS ARE RETURNED TO FULLY FUNCTIONAL CONDITION. FACILITY MUST NOT RESUME OPERATIONS AFTER TODAY'S CLOSE UNLESS PREP COOLERS ARE FULLY FUNCTIONAL. IF TWICE DAILY CHECKS OF COOLER TEMPERATURES REVEAL 3 DR PREP COOLERS ARE NOT MAINTAINING REQUIRED AMBIENT TEMPERATURES IN THE FUTURE, THE FACILITY MUST IMMEDIATELY CEASE OPERATIONS AND NOTIFY THE HEALTH DEPARTMENT. COOLER TEMPERATURE LOG SHEETS MUST BE SUBMITTED TO THE HEALTH DEPARTMENT ON A WEEKLY BASIS AS DETAILED ABOVE.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands and on new gloves after handling raw salmon and prior to returning to food preparation activities.
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. NOTE: Discussed with PIC.
- 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: beef meatballs in countertop hot hold unit. (2x) 110, 112 degrees F.
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. NOTE: Small pan of beef meatballs had been placed in a larger pan of cooked chicken breast so did not have direct heat source. PIC will train staff not to "double pan" hot or cold hold items.
- 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/cooked corn kernals/chick peas/black beans/half cherry tomatoes in 3 dr prep cooler L
Correction: Pico de gallo/fresh mozzerella/shelled, hard boiled eggs/raw bean sprouts/cooked diced tofu in 3 dr prep cooler R
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration units are not operating properly and are unable to maintain cold food at or below 41°F: Both 3 dr prep coolers at front service area.
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: PIC to provide service invoice for both coolers prior to commencing operation on Thursday 4/2/14 along with written documentation of current ambient temperatures in both coolers. All foods currently in prep coolers to be disposed no later than 3 PM, and any additional foods placed in prep cooler until closing will be maintained at required cold hold temparatures with ice (if staisfactory repairs have not been completed by that time.) Since the same violation was cited in the 3 11/13/13 inspection report for both coolers, PIC/owner agreed to start keeping logs documenting all cooler temperatures twice daily which will be submitted to the Health Department on a weekly basis.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label (corrected on site)
Observation: The temperature of the in-use wash water solution 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 or the temperature specified on the cleaning agent manufacturer's label instructions. NOTE: Service to hot water heater was started and completed during the inspection restoring required hot water temperatures to all sinks.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: The handwashing sinks in the kitchen and FSA had temperatures <100 degrees F. NOTE: A maximum of 92/94 degrees F maximum temperature acheived at hanksink kitchen/FSA, followed by rapid temperature decrease.
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: Service was started and completed during the inspection restoring required hot water temperature to all sinks.
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04/02/2014 | Routine | |
The purpose of this visit was to follow-up cooler performance. When both 3 dr prep coolers at service line were found at excessive ambient temperature, and foods in those units found to be at > 41 degrees F, a routine inspection was conducted. Service technician arrived during the inspection and repaired both 3 dr prep coolers. The following logs will be kept by PIC and made available for review at the next inspection. 1) log of food delivery temperatures
- 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: Hard boiled egg/fresh mozzarella/falafel in 3 dr prep cooler R: 46/48/49 degrees F
Correction: Sliced tomato/cut cherry tomatoes in 3 dr prep cooler L: 53/50 degrees F.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Advised by PIC that smoked salmon in "Scottish Signature Sandwich" is only food offered raw or undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. NOTE: PIC to add asterisk to smoked salmon sandwich on wall menu and paper menus (next printing) to reference existing footnote.
- 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: 3 dr prep cooler R (3x): 48/53/50 degrees F
Correction: 3 dr prep cooler L: 51 degrees F
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11/13/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer solution concentration in 3 vat sink (initial/final): 500/300 ppm and wiping cloth bucket: 300 ppm. Dishmachine not providing adequate sanitizing solution strength, and did not turn thermolabel black. PIC scheduled service of dishmachine during the inspection. 3 vat sink to be used for wash/rinse/sanitize until dishmachine restored to fully fucntional condition. 3 dr prep cooler #1 not maintaining required ambient temperature. All potentially hazardous foods stored in the prep cooler were relocated during the inspection. PIC scheduled service of prep cooler during the inspection. PIC to provide invoice for prep cooler and dish machine service to Health Dept within 72 hours. 3 dr prep cooler not to be used for storage of potentially hazardous food until it is restored to fully functional condition. NOTE: PLEASE REMEMBER TO PROVIDE INVOICE FOR PREP COOLER AND DISHMACHINE TO HEALTH DEPT., AS REQUIRED ABOVE, WITHIN 72 HOURS.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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: Hard boiled eggs/cooked tofu in 3 dr prep cooler top @ 45/46 degrees F. NOTE: Relocated to another 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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Quaternary ammonia sanitizer solution was measured at 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution at 150-400 ppm. Verify concentration using the appropriate test kit.
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05/28/2013 | Risk Factor | |
This follow-up inspection was to confirm that both True 3dr prep top coolers are able to keep items at cold-holding temperatures and the ambient air temperatures of the equipment is at 41F and below (observed during routine inspection on December 18, 2012). Although ambient air temperature for the true 3dr #2 is at 58F, potentially hazardous foods were found to be at cold-holding temperatures. CFM called maintenance to fix both coolers. EHS recommended filling food items into smaller portions to reduce the risk of having cold-holding violations.
Please fax a copy of the cooler invoices December 28, 2012.
No violation noted during this evaluation. | 12/21/2012 | Follow-up | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: 4 dented cans (2 mandarin oranges, 1 roasted red pepper, 1 artichoke). food employee removed damaged cans
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter in empty container.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): smoked salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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: cooked bacon 53F, sour cream 51F, shredded cheddar cheese 54F, mozzarella cheese 55F, sliced tomatoes 54F, salsa 53F, red peppers 55F, alfafa sprouts 52F on salad bar prep line. bean sprouts 58F, red peppers 54F, sliced tomatoes 56F, shredded cheese 52F in true 3dr prep coolers. cfm removed and replaced all potentially hazardous food items and discarded them.
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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: smoked salmon
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device is not accurate in °F
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH and QUATERNARY AMMONIA test kit.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at women's handwashing sink 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.
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12/18/2012 | Routine | |
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