The purpose of today's visit was to conduct a risk factor assessment. Recommend not using the Beverage Air Glass Display cooler until it is capable of holding TCS foods at 41F or below. Discussed cooling methods with the manager and recommended using the Walk In to cool foods instead of the prep coolers. EHS provided manager with information on cooling methods.
- 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: quesadilla 44F, burrito 50F & milk 44F in Bev. Air Glass Display cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MANAGER DISCARD ITEMS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink near the 3-vat sink being used to rinse off tomatoes.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH FOOD EMPLOYEE & MANAGER THAT HAND SINK IS TO BE USED FOR HANDWASHING ONLY.
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11/05/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
The facility is clean and organized. Monitor the glass display refrigeration unit to ensure the refrigerator is maintaining an ambient temperature of 41F or below prior to placing food items that require temperature control.
Thank you.
- 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 quesadilla in the glass display 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. MANAGER DISCARDED FOOD.
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04/29/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Please fax or email a service report for the True 1DR undercounter cooler within 5 calendar days. CFM shared that service repair person was called during inspection would arrive to facility within one hour. Observed facility clean and organized.
No violation noted during this evaluation. | 09/26/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with information on time as a public health control (as option for mini salad bar) and cooling methods and sign.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:------------observed recently sliced ham, turkey and boiled eggs placed in prep cooler and at mini salad bar without cooling to 41F first.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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 sanitize basin of of the three compartment sink with a concentration of l00 ppm 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.
- Sanitizing Solution Test Kit Accurate & Used
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. Obtain a new test kit for Quaternary Ammonium.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed that following items were stored in an manner that exposed the item(s) to contamination (directly on floor):-------------box of soup bowls, box of cup lids and box of syrofoam containers.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
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03/25/2014 | Routine | |
- 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." Note: Two new employees were not trained and did not have signed agreements for them.
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs stored above prepared pizza and pastry in walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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: Sliced American cheese 51F--2DR prep right. Tomato cucumber salad 44F, egg salad 45F, potato salad 47F, tomato mozzarella salad 48F--2DR prep top left. Note: All items put back 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.
- 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 Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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10/18/2013 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
No violations were observed today. Facility was clean and multiple CFMs were on duty and knowledgeable.
NOTES:
Water Heater: State, 27kW
3-vat sink observed 200 ppm Quat
No violation noted during this evaluation. | 12/11/2012 | Routine | |
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