This was a Risk factor Assessment inspection. The inspection focused on critical violations and their corrective action. No critical violations were observed . Food contact surfaces were observed to be visibly cleaned.
There were no visible signs of pest presence on premises noted during this inspection. The concentration of the quaternary ammonium compound sanitizer in the sanitizing compartment at the 3-vat sink was checked and observed to be in compliance at, 200 ppm.
No violation noted during this evaluation. | 12/10/2015 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection to the routine inspection made on June 24, 2015. Found that compliance has been met for all of the outstanding violations.
No violation noted during this evaluation. | 07/06/2015 | Follow-up | |
The Purpose of today's visit is to conduct a routine inspection. The time listed in this report is for the inspection only. The inspection report was generated back at the office due to problem with the laptop computer.
Gave the Certified Food Manager a Red Folder containing handouts on food borne illness and prevention. The Certified Food Manager has agreed to provide training on food borne illness and prevention to the food employees within the next ten (10) days. A follow-up inspection will be conducted within 2 weeks to determine compliance status of the outstanding critical violations as well as the non-critical violations.
- 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 this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."
THE CERTIFIED FOOD MANAGER HAS NOT PROVIDED TRAINING ON FOOD BORNE ILLNESS AND ITS PREVENTION FOR ALL OF THE FOOD EMPLOYEES.
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)
- Food Storage / Preventing Contamination
Observation: (CORRECTED DURING INSPECTION) Food stored on the floor and/or food stored less than 6 inches off the floor.
OBSERVED OPEN CONTAINERS OF VEGETABLES STORED ON THE FLOOR INSIDE OF THE WALK IN REFRIGERTOR.
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.
STORE ALL FOOD ITEMS ON SHELVES IN THE WALK IN TO PROTECT FROM CONTAMINATION.
- Cutting Boards / Resurface / Discard
Observation: FOUND THAT SEVERAL OF THE LARGE CUTIING BOARDS are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
RESURFACE OR REPLACE THE LARGE WHITE CUTTING BOARDS.
- Food Temp Meas Device, Calibrated
Observation: (CORRECTED DURING INSPECTION) The food temperature measuring device was found out of calibration in the range of use.
FOUND THE FOOD THERMOMETER OUT OF CALIBRATION BY 10 DEGREES F.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F
PROVIDED THE CFM WITH A NEW THERMOMETER.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: INTERIOR PANEL AND INTERIOR SURFACES OF THE ICE MACHINE.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
CLEAN AND SANITIZE THE INTERIOR SURFACES OF THE ICE MACHINE.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: SHELVES INSIDE OF THE 2 DOOR UPRIGHT FREEZER ARE SOILED WITH FOOD RESIDUE AND STAINS.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
CLEAN THE INSIDE OF THE 2 DOOR UPRIGHT FREEZER.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: THE DOOR GASKETS OF THE 1 DOOR UNDERCOUNTER REFRIGERATOR, 1 DOOR UNDERCOUNTER FREEZER, 2 DOOR UPRIGHT FREEZER AND 2 DOOR REFRIGEARTED PREP UNIT ARE SOLIED WITH FOOD DEBRIS.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
CLEAN THE DOOR GASKETS OF THESE UNITS TO REMOVE THE FOOD DEBRIS.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: STAINLESS STEEL PANS were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
ALLOW THE STAINLESS STEEL PANS TO AIR DRY BEFORE STACKING THEM.
- 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.
THE CERTIFIED FOOD MANAGER ARRIVED WITHIN 20 MINUTES OF START OF THE INSPECTION.
- Plumbing / Maintained in Good Repair
Observation: FOUND LEAK AT THE FAUCET OF THE HAND SINK IN THE BACK KITCHEN AREA.
Correction: A plumbing system shall be maintained in good repair.
REPAIR THE LEAK AT THE FAUCET OF THIS HAND SINK.
- Cleaning Frequency for Physical Facilities
Observation: OBSERVED THE FLOORS BENEATH EQUIPMENT IN THE KITCHEN AND IN THE DRY STORAGE ROOM ARE SOILED WITH DEBRIS.
Correction: Clean the FLOORS OF THESE AREAS at a frequency necessary to ensure the protection and safe preparation of food.
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06/24/2015 | Routine | |
| No violation noted during this evaluation. | 08/08/2014 | Risk Factor | |
- 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 at the sushi bar the kitchen.
Correction: Food employees may drink only from a covered container using a straw. (beverage discarded)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label:sugar, flour, ground foods.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of some of the small refrigerated units are torn or damaged.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace the broken rubber gaskets.
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02/12/2014 | Routine | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
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.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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09/05/2013 | Routine | |
| No violation noted during this evaluation. | 02/06/2013 | Risk Factor | |
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