- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/09/2015 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection to assess pest activity. All violations from previous inspection are corrected. Per the manager they caught 2 mice in the traps. **Observed few mice droppings in the dry storage area around the heating system. All dry food items stored in plastic containers.
Employees did a good job cleaning up the place, keep up the good work and continue monitoring for mouse activity and cleaning to prevent infestation. Per the manager they moved all the compost items from the facility. No fruit flies observed.
No violation noted during this evaluation. | 11/21/2014 | Follow-up | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered yogurt in the refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Note: Covered the yogurt.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. Note: Handsink 88F and 3-vat sink 91F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Note: Adjust the hot water at hand sink at minimum 100F and mimimum 110F at 3-vat sink.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at handwashing sink in kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Note: Dish washing detergent will be used and manager will buy some hand soap.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Observed mice droppings in dry storage/freezer area. Also, observed half eaten apple on floor behind the dry storage rack. The facility does not get pest control service. Observed fruit flies in kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Note: Contact licensed pest control operator and get the facility treated for mice and fruit flies, within 5 days. Send a copy of invoice to the EHS via email or fax.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Observed unnecessary card board items in dry storage area. Also, observed unclean cereal bowls in the 3-vat sink which could attract fruit flies.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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11/03/2014 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service. Changes to your menu may result in the need to have a FULL certified food manager present on site. At this time, the limited menu allows for a Limited Certified Food Manager.
Speak to your dumpster provider to determine how the lids may be completely closed to form a tight seal.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
No violation noted during this evaluation. | 06/20/2014 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the violations above. All violations must be corrected at the time of the final change of ownership inspection, unless otherwise specified in the corrective action statement (CFM card). Contact the Health Department when all violations have been corrected in order to schedule a re-inspection.
- Equipment / Fixed / Space / Seal
Observation: Observed the three-compartment sink in need of re-caulking to the wall.
Correction: Pull up the old caulking and re-caulk the three-compartment sink to provide a tight, cleanable seal.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed the gaskets torn on the Victory upright refrigerator.
Correction: Replace the gaskets.
- Equipment / Non-food Contact / Visibly Clean
Observation: Observed the bottom of the Victory upright refrigerator soiled.
Correction: Clean the bottom of the inside of the Victory upright refrigerator.
- Critical: Certified Food Manager/Presence Required
Observation: This facility only has Limited Certified Food Managers. Due to the reheating of commercially processed food items and the sanitization of food contact surfaces, a FULL Certified Food Manager is needed.
Correction: Have at minimum one (1) employee certified as a FULL Certified Food Manager before July 10. Email me a picture of the Certified Food Managers card on or before July 10.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: Observed the pipe leading from the sanitize basin to the floor drain with an air break where an air gap of at least 1" is needed.;Cut the pipe so that an air gap of at least 1" exists between the pipe and the flood rim level of the floor drain.
- Plumbing / Maintained in Good Repair
Observation: The kitchen handsink is leaking at the handles.
Correction: Repair the kitchen handsink so that it does not leak.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Observed two of the outdoor refuse containers missing lids.
Correction: Provide lids for all refuse containers.
- Physical Facilities Good Repair
Observation: Observed a patch of exposed particle board at the wall near the kitchen handsink, which is not easily cleanable.
Correction: Repair the wall so that it is easily cleanable.
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06/13/2014 | Pre-Opening | |
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