The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Discussed the Time as Public Health Control for Food Safety for cheese at the side of griddle.
- Discussed the thawing process for frozen raw animal products that was observed next to the griddle. Advised the manager to use walk-in or other units to thaw food overnight.
- Use 3-compartment sink to make sanitizer solution as described during inspection.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw Chicken in the same container while thawing next to the griddle. Raw chicken over bacon and other cooked items in freezer.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). FOOD ITEMS WERE RE-ORGANIZED TO PREVENT CROSS CONTAMINATION. A CORSS CONTAMINATION PREVENTION GUIDELINES PROVIDED TO THE MANAGER.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Grilled Chicken (95F), Black Beans (103F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. FOOD ITEMS WERE RE-HEATED TO TEMPERATURE. DISCUSSED THE HOT HOLDING REQUIREMENT WITH THE MANAGER.
- 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: Shredded Chicken (52F), Cheese above the prep (47F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS WERE DISCARDED VOLUNTARILY.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the chlorine solution was measured at above 200 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 chlorine solution at between 50 - 100 ppm. Verify concentration using the appropriate test kit.
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01/08/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Discussed the cooling methods, Hot holding/cold holding temperature with the PIC. Provided a cooling methods handout.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: Boiled potatoes (44F), Cooked Chicken (44F) in the walk-in cooler overnight.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. Food items were discarded. The cooling methods handout was provided to the person-in-charge.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken soup (130F) at the hot holding unit.
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 Soup was re-heated above 165F before placing in hot holding unit. Advised the PIC to maintain the hot holding temperature at 135F at all times.
- 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: Chicken Strips (44F), White Rice (44F) at the walk-in 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. Food items were discarded. Discussed with the PIC about how to maintain cold hold temperature.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Chlorine (Bleach) solution was measured above 200 ppm at the wiping bucket at the cookline. 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 bleach solution between 50ppm - 100ppm. Verify concentration using the appropriate test kit. The PIC discarded the water and made a new one from the sanitizer sink.
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07/14/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment inspection.
No violation noted during this evaluation. | 02/02/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine evaluation. Chlorine concentration in 3 vat sink: 75 ppm. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF THE REVISED PRINTED MENU AND PHOTO OF THE REVISED MENU BOARD TO THE HEALTH DEPARTMENT WITHIN 10 DAYS AS DETAILED ABOVE.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken stored over butter and gallon of milk in walk-in cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. NOTE: PIC corrected storage order.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: stainless steel bowls used to transport eggs from pooled egg container to griddle stored at room temperature in between use then reused.
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. NOTE: Discussed with PIC. Either stainless steel bowl to be stored in water 135 degrees F or above between uses, or clean sanitized bowl to be used each time.
- 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: Pooled eggs/cooked sausage patty/cooked, sliced potatoes on counter or in ice bath next to griddle: 49/62/47 degrees F.
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: All foods determined to be out of temperature approximately one hour and were either relocated to another cooler or placed in properly configured ice bath. Discussed with PIC that ice level must be at or above food level in pan placed in the ice bath for required cold hold temparatures to be maintained.
- Critical: Consumer Advisory, Disclosure Provided
Observation: Asterisk on printed menu used for more than one purpose. Also, no consumer advisory provided on the menu board.
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. NOTE: Asterisk on printed menu must only refer to the consumer advisory warning footnote. Another symbol must be used to refer to other footnotes. Also, consumer advisory warning footnote must be printed on the same side of the menu as the disclosure asterisks that are referncing it. Consumer advisory must be provided on menu board for same food items disclosed on the printed menu. Provide copy of revised menu and photo of revised menu board to Health Department within 10 days.
- 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: PIC arrived during the inspection.
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08/01/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer solution 3 vat sink/ wiping cloth bucket: 100 ppm/ 50 ppm.
No violation noted during this evaluation. | 01/23/2014 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 employees handling chlorine container and touching raw chicken, then resuming food preparation activities without washing hands/changing gloves.
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 CFM.
- 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 three vat sink with a concentration of <50 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. NOTE: Chlorine sanitizer concentration in three vat sink was raised to 100 ppm.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located next to 3 vat sink is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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07/31/2013 | Routine | |
The purpose of this visit was to conduct a risk factor evaluation. Water Heater: State SB6-52-155FE. EHS discussed importance of keeping sanitizer within acceptable limits.
- 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: Bacon next to grill.
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: PIC returned bacon to walk-in cooler to cool, and placed smaller amount of cooked bacon in metal container in ice bath.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. Asurface that is soiled cannot be effectively sanitized. NOTE: PIC washed/rinsed/sanitized slicer.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution in wiping cloth bucket serving line was measured at >200 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 chlorine solution at 50-100 ppm. Verify concentration using the appropriate test kit. "NOTE: PIC diluted solution to <100 ppm; Chlorine solution concentration in 3 vat sink was acceptable (100 ppm)
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01/17/2013 | Risk Factor | |
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