- Duties / Inspect Foods upon Receipt (corrected on site) (repeated violation)
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.IT WAS OBSERVED UPON DISCUSION AND OBSERVATION BY EHS WHO ARRIVED APPROXIMATELY 10 MINUTES AFTER FOOD WAS DELIVERED THAT THE CFM IS NOT MONITORING RECEIVING TEMPERATURES OF FOOD.
Correction: .The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination. CFM HAS BEEN ASKED TO MONITOR TEMPERATURES USING A CALIBRATED THERMOMETER AND RECORD IT IN A LOG. EMAIL OR FAX LOG FOR 1ST WEEK OF SEPTEMBER AND FIRST WEEK OF OCTOBER TO ME WITHIN THE 10TH OF THE MONTH.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED THREE WAY VEGGIE MIX AT 124F AND CORN AND BEANS AT 131F IN THE HOT HOLD CASE.
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. CFM HAS BEEN ASKED TO NOT ACCEPT FOOD THAT ARRIVES OUT OF TEMPERATURE AND MONITOR TEMPERATURES IN HOT HOLD CASE.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
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08/28/2015 | Routine | |
- Duties / Inspect Foods upon Receipt (corrected on site)
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed lunches on the counter at room temperature, turkey sandwich at 63F, yoghurt at 58F in the True refrigerator
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.DISCARDED
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
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.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the cove molding in front of the sink is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/11/2014 | Routine | |
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: electric skillet, utensils - FACILITY DID NOT HAVE CATERING TODAY AND WAS COOKING FOOD FOR LUNCH, HOWEVER NO 3-VAT SINK AVAILABLE. IF CATERED LUNCH IS NOT AVAILABLE ALTERNATIVES WHICH DO NOT REQUIRE COOKING AND CLEANING OF UTENSILS MUST BE PROVIDED
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (corrected on site)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:GE electric skillet, Chefmaster coffee maker, Essential Home toaster oven, microwave - ALL ITEMS LABELED FOR STAFF USE ONLY EXCEPT FOR ELECTRIC SKILLET, THIS WAS TO BE REMOVED FROM THE FACILITY
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the bathroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the cabinets doors are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests.Drain flies observed around the sink area in the kitchen
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor around the base of the cabinets is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/30/2013 | Routine | |
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