REMINDERS AND RECOMMENDATIONS:
1) Please monitor cold holding, hot holding, cooling and cooking temperatures and recommend preparing a log/sheet to write down the temperatures.
2) Recommend writing receiving temperatures on the invoice.
3) Please check sanitizer solution every time it is prepared and change it every 4 hours.
4) **Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F.
5) Kindly pre-chill all the potentially hazardous foods (PHFs) to 41F before putting it on the cold bar.
6) It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed chicken and lot of foods cooling at cold bar. Tuna salad and chicken completely covered while cooling. Boiled potatoes and chicken layered more than 4-5 layers. Sliced tomatoes overfilled and put on prep top before cooling all the way to 41F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: cottage cheese 51F, cut melons 48F and 49F, chickpeas 44F, beans 46F, pico de gayo 55F, pasta salad 55F--cold bar buffet. Half & half 48F--cofee station. Sliced cheese 49F (prep station near hot lamp).
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. Note: Discarded half& half and cottage cheese. All other items put back in walk-in refrigerator for cooling.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
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02/01/2016 | Routine | |
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: chicken in oven. The employeed called EHS stating that chicken is ready, however it was at 164F.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. Note: Cooked longer to 167F and also discussed with manager/owner to use food thermometer to verify cook temperature.
- 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:cottage cheese 49F (double pan), diced ham 49F, chickpeas 60F, shredded cheddar 56F, boiled egg without shell 61F--cold well buffet. Salsa 63F, sausage 54F--True 3DR prep top.
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. Note: Put all items inside the walk-in refrigerator and prep refrigerator. Discussed about using deep metal pans, no double pan and also making sure that the PHFs are cooled to 41F before putting on buffet.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: Employee failed to immerse the utensils in sanitizer after washing and rinsing. Also, they had sanitizer in middle (rinse 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. Please make sure that the utensils are washed, rinsed and sanitized.
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10/20/2015 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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." New employees not trained.
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)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash her hands after removing soiled gloves (breaking raw shell eggs) and before wearing new pair of glove.
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 reason of handwashing with employee and she washed hands.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed boxes of food stored on floor in walk-in refrigerator and freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed dolma, chick peas, beans, cut melons, boiled eggs cooling on buffet cold wells and they were on double pan.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: cream cheese 44F, salsa 60F--3DR prep top grill. Cottage cheese 50F, shredded cheddar cheese 46F-- buffet. Half & half 53F, 2% 59F--coffee station
Correction: packaged butter 67F--grill station.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: all refrigerators. The dial refrigerators for the upright refrigerator not accurate.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- 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. Note: The manager arrived 35 minutes after the inspection started.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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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05/13/2015 | Routine | |
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. DISH WASHER HAD DIRECTION OF WASHING TUBS BACKWARDS.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- 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. OBSERVED WORKER PUTTING ON NEW GLOVES WITHOUT 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. ORAL & WRIITEN INFO. PROVIDED.
- 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: SAUSAGE 45F, COOKED PEPPERS 44F & MASHED POTATOES 45F @ #4.
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. MOVED & RECENTLY PUT IN ITEMS THAT ARE COOLING & TURNED UNIT TEMPS. DOWN. RECOMMEND MONITORING.
- 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 3 compartment sink and wet wash cloths with a concentration of 0.0 ppm total chlorine.
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. ORAL & WRIITEN INFO. PROVIDED.
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09/24/2014 | Routine | |
This is a risk factor assessment inspection. A preopening inspection and permit was issued on December 30, 2013.
I reviewed employees health policy with PIC. The red folder with the required forms and materials were issued to PIC during the preopeing inspection on December 30, 2013.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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 preopening inspection on December 30, 2013, 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)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Donuts and other bakery products were displayed at the customer service line unprotected
Correction: Foods shall be protected from contamination from customers by sneeze guards or individually wrapped.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- 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.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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01/15/2014 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Food protectors/sneeze guards have not been installed over the self-serve soup station pots. Soup pot lids can not be used as substitute for sneeze guards. The owner has eliminated the self-serve soup station service until sneeze guards have been installed, inspected and approved by the Health department. You may choose to relocate the soup station to a location not accessible to patrons.
*All other items listed on inspection report dated 12-11-13 have been corrected. We thank you.
*Approval for a Health department permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 12/30/2013 | Pre-Opening | |
PREOPERATIONAL FINAL INSPECTION
/Equipment Listing Continued:
*Front counter cooling unit 2: not turned on
*Front counter cooling unit 3: not turned on
*Front counter hot holding unit 1: not turned on
*Front counter hot holding unit 2: 148 F
*Front counter hot holding unit 3: not turned on
*Front counter hot holding soup unit: 195
*1D upright reach-in refrigerator: 39 F
1. The self-serve soda dispensing machine is scheduled to be fitted with "push button" on December 12, 2013.
2. The self-serve station paper cups dispenser has not been installed.
3. The installed sneeze guards at 3 self-serve cold holding units and 2 self-serve hot holding units (buffet line) do not meet code requirements. The sneeze need to be adjusted to adequately protect exposed food items
4. Caulking has not been completed at the two exhaust hood systems. CORRECTED.
5. Walk-in refrigerator had not cooled enough to meet code temperature requirements during this inspection.
6. Walk-in freezer had not cooled enough to meet code temperature requirements during this inspection.
7. The three cold holding units at the front serving line were not turned on.
*Discussed with the owner regarding the required employee health policy.
*Owner/Contractor shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 12/11/2013 | Pre-Opening | |
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