Discussed active managerial control. Observed good sanitation and food temperature control.
No violation noted during this evaluation. | 11/30/2015 | Risk Factor | |
Maintain an equipment and food temperature log for the two 3DR True Prep Coolers. Email the log to the Health Department weekly on Mondays.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 3DR TRUE PREP COOLER (R) BLUE CHEESE AT 50F (2) CHICKPEAS AT 44F (3) BEAN SPROUTS AT 46F
Correction: 3DR TRUE PREP COOLER (4) SLICED TOMATO AT 45F (5) CORN AT 49F (6) QUINOA AT 50F.
- 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: (1) 3DR TRUE PREP COOLER (R) AT 45F
Correction: (2) 3DR TRUE PREP COOLER (L) AT 46F
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06/09/2015 | Follow-up | |
Note to Manager:
(1) Train additional staff to be a Certified Food Manager for adequate coverage during all operating hours.
(2) Provide a refresher training on when to wash hands and on your employee health policy.
(3) Keep your supplier statement for the smoked salmon in an easily accessible location.
(4) Please correct your menu with a consumer advisory for the smoked salmon and a disclosure statement for the smoked salmon by June 8, 2015.
(5) Keep a temperature log for your coolers and have a food temperature log to ensure that food is maintained at 41F or below at all times.
(6) Service your 3DR True Prep Cooler (L) and (R) prior to June 8, 2015. Do not use the cooler to store time/temperature for safety foods until they are services. Service the soft serve machine to ensure temperatures are maintained at 41F or below.
(7) Train staff to maintain the time log for the dairy carafes as part of your time as a public health procedure. Check that the logs are maintained daily as a part of active managerial control.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED TWO DRINKING GLASSES WITHOUT LIDS ON THE PREP TABLE.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. MANAGER TRAINED STAFF.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 3DR TRUE PREP COOLER (R)- BLUE CHEESE AT 48F, GRILLED MUSHROOM AT 46F, COOKED NOODLE AT 48F
Correction: 3DR TRUE PREP COOLER (L)- SLICED TOMATO AT 44F, ALFALFA SPROUTS AT 53F, CORN AT 46F
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: MILK AND HALF 'N' HALF CARAFES.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. DISCUSSED WITH CFM ABOUT MAINTAINING THE TIME LOG.
- 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 that may be served raw and/or undercooked: SMOKED SALMON UNDER CREATE YOUR OWN SALAD.
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. PLEASE CORRECT THE MENU PRIOR TO THE REINSPECTION ON JUNE 8, 2015.
- 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: SMOKED SALMON
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. PLEASE CORRECT THE MENU PRIOR TO THE REINSPECTION ON JUNE 8, 2015.
- 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) 3DR TRUE PREP COOLER (R) AT 45F
Correction: (2) 3DR TRUE PREP COOLER (L) AT 46F
- 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. CFM ARRIVED DURING THE INSPECTION.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level OF THE MOP SINK is not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. CREATE AN AIRGAP BETWEEN THE HOSE AND THE FLOOD RIM LEVEL OF THE MOP SINK.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials. OBSERVED DUST ACCUMULATED ON THE VENT BEHIND THE ICE CREAM CHEST FREEZER.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination. CLEAN THE VENT.
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06/03/2015 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: baby tomatoes, lettuce
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Food employee rewashed lettuce and tomatoes and put on gloves before handling food items
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): milk carafes
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. EHS discussed with CFM importantance of keeping time logs and CFM created new time logs
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer buckets and in the 3-vat sink with a concentration of less than 200ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CFM reset solution to 200ppm
- Handwashing Signage at Handwashing Facilities Required
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.
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11/07/2014 | Routine | |
The purpose of this visit was to conduct a follow-up visit on the 3dr preptop cooler #2 (salad right) and to drop off inspection report. Repairman was called and the cooler was not repaired yet. EHS observed no food storage inside the cooler except the toppings. Toppings are changed out every 4 hours. Please do not use the cooler until it is at 41F and below and is able to hold food at 41F and below. Please send me a copy of the repair invoice by June 20, 2014.
No violation noted during this evaluation. | 06/10/2014 | 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: several dented 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. CFM removed damaged cans for credit
- 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) potato salad 44F in coke 2dr glass cooler, 2) alfafa sprouts 53F in 3dr preptop cooler #1 left, 3) feta cheese 58F, sour cream 56F, pico de gallo 53F in 3dr preptop cooler #2 right
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. potato salad was discarded, CFM added ice to the sprouts and feta/sour cream/pico de gallo were all reduced in portion and swapped out
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): observed that logging for milk carafes has stopped for several weeks in log book
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. discussed with CFM about proper logging procedures
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink by the chest freezer being used to wash milk shake mixer
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. food employee put milkshake mixer at the dish machine
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06/06/2014 | Risk Factor | |
- 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: a) cream cheese 52F, alfafa sprouts 59F in true 3dr left cooler, b) pico de gallo 52F, sour cream 52F, bleu cheese 56F in true 3dr right 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. CFM AND FOOD EMPLOYEE REMOVED ALL POTENTIALLY HAZARDOUS FOODS AND STORED IN DIFFERENT COOLERS.
- 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 Sink / Used for Hand Wash Only
Observation: Observed the handsink by the walkin freezer being used to wash rags.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quat solution in the bucket was measured at over 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 quat solution at 200ppm or based on manufactuer's instructions. Verify concentration using the appropriate test kit.
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09/09/2013 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: food-contact surfaces of utensils were facing up
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- 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. cooked chicken 46F in true 3dr upright (discarded bc left overnight)
Correction: 2. tuna salad 45F, chicken salad 44F, deli ham 46F, deli turkey 45F, provolone cheese 44F in true 2dr (CFM shut top and items went down to 41F and below)
- 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: true 1dr cooler, beverage air 2dr flatop cooler, true 2dr preptop (sandwiches), true 3dr upright 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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dishmachine with a concentration of 0ppm total chlorine. CFM setup sanitizing sink.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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02/07/2013 | Routine | |
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