The purpose of today's visit was to conduct a routine inspection. Please email or fax a copy of the repair invoice for the dish machine and copies of the updated menus with the complete consumer advisory within 10 days. Facility was clean and organized.
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: all burgers on the grill menu and eggs cooked any style on breakfast menu.
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Equipment / Good Repair / Components / Gaskets
Observation: The door self-closing hinge of the following unit(s): Walk In freezer and refrigerator are missing: Doors do not close tightly or completely.
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. INSTALL HINGES.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. REPAIR DISHMACHINE, 3 COMPARTMENT SINK WAS SET UP.
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03/25/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Facility was clean and organized. Observed very good date marking. Reminded food employees not to tightly cover items that have just been prepped so that they can cool properly.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: bacon egg & cheese sandwich 100-120F under heat lamp
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. ITEMS WERE REHEATED TO ABOVE 165F
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11/03/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
There are no violations observed during this visit. The staff is knowledgeable in food safety prevention. Observed frequent hand washing and sanitization practices during the inspection.
Thank you.
No violation noted during this evaluation. | 04/28/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. CFM and food employees are knowledgeable. EHS observed a complete consumer advisory disclosure statement and reminder statement at the bottom of the weekly menu. EHS reminded CFM that during the preparation and printing of the weekly menu that each menu item that may be undercooked/cooked to order needs to have an asterisk symbol linking the menu item to the statement at the bottom of the menu. EHS provided CFM a sample menu containing the complete consumer advisory.
No violation noted during this evaluation. | 10/20/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. It is recommended that facility obtain at least one additional CFM to serve as back up to the one CFM that facility has on a regular basis. Facility wash, rinses and sanitizes dishes and utensils two different ways in a row. First facility uses three compartment sink and then runs dishes through Hobart High Heat Sanitizer Machine. During today's inspection, EHS was not able to verify Hobart machine was properly sanitizing as the thermolabel was not activated. Please continue to wash rinse and sanitize all dishes and sanitizes in the three compartment sink. Until the Hobart machine is working properly please do not use. Please fax a service report for the dish machine within 30 days.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:---------sausage patties and cooked potatoes on front line at 108F and 106F.
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. DISCARDED.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit (which is the front of unit):
1) Traulsen 2DR flat top cooler # 2 (cookline),
2) Delfield 4 drawers prep cooler front,
3) Delfield 2DR flat top freezer
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications per the data plate display on the machine. The minimum temperature was 150 F while the actual temperature was observed at 140 - 148 during four different dish runs.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
- 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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03/24/2014 | Routine | |
- 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: 2% milk =44-F, whole milkn = b49-F, sliced tomatoes = 56-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. (Relocdated)
- Warewash Equipment / Cleaning Frequency
Observation: The exterior surfaces of the warewashing machine are in need of cleaning.
Correction: Maintain the surfaces of the warewashing machine in clean conditions at all times.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under stationary equipment on the front prep/serving line is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/30/2013 | Routine | |
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