The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dish amchine: 75 ppm.
No violation noted during this evaluation. | 03/29/2016 | Risk Factor | |
The purpose of this visit was a follow-up inspection to the complaint investigation conducted 8/18/15. PIC provided invoice for inspection/treatment by licensed PCO dated 8/24/15. Cleaning of areas underneath cookline equipment was greatly improved over the previous inspection. Based on this inspection, insect activity appears to be effectively controlled.
No violation noted during this evaluation. | 08/25/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine: 100 ppm. Chlorine sanitizer wiping cloth bucket: 200 ppm.
- Equipment / Good Repair / Operation
Observation: Evidence of hood not satisfactorily removing grease from cookline observed on walls, conduits, and fire suppression components immediately to left of exhaust hood.
Correction: Have exhaust hood serviced/repaired as necessary to provide sufficient exhaust air velocity.
- 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: CFM arrived shortly after the start of the inspection.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The dumpster and grease collection container both have damaged lids so that they are no longer rodent proof. is in disrepair.
Correction: Have both the dumpster and storage container repaired/.replaced.
- 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. NOTE: Discussed with PIC.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall/floor coving to left of the exahst hood is not maintained in good repair.
Correction: Repair the wall/floor coving to the left of the exhaust hood to provide smooth, easily cleanable surfaces with no gaps that would provide harborage for pests.
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07/06/2015 | Routine | |
- 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: shell egg in stainless steel bowl at cookline.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: PIc relocated shell eggs to cooler.
- Physical Facilities Good Repair
Observation: Observed that coving on floor adjacent to 2 dr UC freezer was loose/detached.
Correction: Secure the loose coving to provide a smooth easily cleanable surface.
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01/22/2015 | Routine | |
| No violation noted during this evaluation. | 01/22/2015 | Complaint | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/19/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: Mizer AH-2
EHS provided CFM date marking handout. The facility has schedule to have the interior hood system cleaned today.
Note to Manager:
-EHS recommends to check why the wall on left side of the hood system has grease build up. The hood system is working properly at the time of the inspection.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar and starch
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.
- 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: yellow curry chicken 46F, red curry 46F,
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.---They reset the walk-in cooler and tested at 40F.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Yellow curry, red curry
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: interior hood system at the wok cook-line
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the floor junctions, Ansel equipment and walls at the cook-line area needs to be clean from grease build-up.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/17/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprout 55F
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 to a cooling unit that maintains 41 F and below.
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12/19/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: AO Smith BT155-880
Dish machine: CMA AH-2
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: foil used as lining.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Ventilation Hood Systems / Adequacy
Observation: Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Cutting Boards / Resurface / Discard (corrected on site)
Observation: The cutting boards along the 3dr prep cooler 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.
- 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.
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05/06/2013 | Routine | |
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