The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Have multiple kitchen staff obtain CFM cards prior to next inspection in the event that office staff possessing CFM card needs to leave the food establishment for any reason.
2. Provided covered drinking containers and straws for employee use
- 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. OBSERVED EMPLOYEE DRINKING FROM UNCOVERED STYROFOAM CUP WHILE AT THE COOKLINE.
Correction: Food employees may drink only from a covered container using a straw. STYROFOAM CUP DISCARDED.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager (CFM) present at the beginning of the inspection. EMPLOYEE POSSESSED EXPIRED CFM CARD, ALL OTHER CFMs WERE NOT PRESENT IN 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. CFM WITH VALID CFM CARD ARRIVED ON-SITE DURING INSPECTION.
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10/13/2015 | Risk Factor | |
The purpose of today's visit was to conduct a risk-factor assessment. Cold holding has been observed as a violation for the second time. Please take care to use food temperature logs currently in place to verify items at serving line are being maintained at 41F or below. Tray of lettuce and tomatoes were stored at serving line on top of another pan of food rather than directly on top of cold bed of serving line. Explained that items stacked at serving line are unable to be properly cold held since these foods are not in direct contact with cold surface of unit. Advised to stop stacking items at serving line. Butter and half and half were on ice during inspection, as suggested during last routine inspection. However, these items were still unable to be maintained at 41F or below. Certified Food Manager (CFM) decided to start using time for butter and half and half being kept at serving line.
- 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: SERVING LINE- CUT TOMATO #1 (53F), HALF AND HALF (51F), CUT TOMATO #2 (53F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS PLACED IN WALK-IN COOLER.
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05/07/2015 | Risk Factor | |
The purpose of this visit was to conduct a follow-up assessment in order to observe cold holding temperatures of items located in the walk-in cooler. All PHF items were observed to be 41F or below.
Please be advised to keep butter, creamer, and milk at the service line on ice at all times when not stored in walk-in cooler. Thank you.
No violation noted during this evaluation. | 01/15/2015 | Other | |
The purpose of this visit was to conduct a routine assessment. Please take note to monitor temperatures of cold holding items at the service line to insure that all potentially hazardous foods being cold held are maintained at 41F or below (buttter, creamer, milk). A follow-up inspection will be conducted within 24 hours to ensure that walk-in cooler is functioning correctly and that all potentially hazardous foods are being held at 41F or below. Per discussion with person in charge, walk-in temperature will be lowered in order to account for frequent entering and exiting. This is in an effort to prevent cold holding temperatures that exceed 41F. It was a pleasure assisting you today and I look forward to your next assessment.
- 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: 1. AT WALK-IN COOLER-- HARD BOILED EGGS (44F), TUNA SALAD (45F), CREAM CHEESE (43F), CHEDDAR CHEESE (44F), COTTAGE CHEESE (45F), MILK (44F), MILK (44F), TOMATO SAUCE (43F) 2. AT SERVICE COUNTER-- BUTTER (64F), DAIRY CREAMER (62F), MILK (48F), MILK (48F).
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. ITEMS AT SERVICE COUNTER WERE PLACED BACK IN COOLER ON ICE. ITEMS IN WALK-IN WERE DISCARDED.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the MOP SINK.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. HOSE ATTACHED TO FAUCET FIXTURE WAS TRIMMED SO IT WOULD NOT EXTEND BELOW FLOOD RIM LEVEL OF MOP SINK.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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01/14/2015 | Routine | |
| No violation noted during this evaluation. | 01/03/2014 | Routine | |
- 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.--OBSERVED COOKED MEATLOAF IN WIC, COOLING OVERNIGHT, AT 45F.
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.--CFM DISCARDED MEATLOAF DURING TIME OF INSPECTION.--EHS PROVIDED COOLING METHODS TRAINING.
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08/19/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Hot water heater: Rheem Ruud Universal, serial number URNG 0304GO3444 BTUH: 360,000
Dish machine: heat sanitizer, thermolabel tested 160F
Wiping cloth buckets, strip tested: bleach 200ppm. Three compartment sink: Quat 200ppm
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--OBSERVED TWO PANS OF COOKED STUFFED GREEN PEPERS TIGHTLY COVERED WITH PLASTIC WRAP IN THE WALK-IN COOLER, READING 108F.
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 item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:--OBSERVED TUNA SALAD IN THE WALK-IN COOLER AT 47F AND DICED TOMATOES IN THE WALK-IN COOLER AT 45F.
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.--CFM PLACED THE TUNA SALAD AND DICED TOMATOES IN AN ICE BATH. READING 41F FOR BOTH THE TUNA SALAD AND TOMATOES WITHIN 1 HR.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--OBSERVED FOOD DEBRIS ON THE SPLATTER SCREEN OF THE UNIVEX MIXER.
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.
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03/14/2013 | Routine | |
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