The purpose of this visit was to conduct a routine inspection.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: The dipwell water was shut off. Scoops were observed in still water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. THE SCOOP WAS SANITIZED AND PLACED BACK IN TO DIPWELL. DIPWELL WAS TURNED ON.
- 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. 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. THE MANAGER ARRIVED AT THE FACILITY DURING INSPECTION.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. Observed the front entrance door (both) was left open.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. DISCUSSED WITH THE MANAGER. THE DOOR WAS CLOSED.
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03/21/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Send a copy of the service receipt for handwashing sinks to Health Department with in 14 days.
- Water / Pressure / Quantity and Availability
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: Handwashing sinks at the women's room and back prep.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Service the handwashing sinks and provide a copy of service receipt to HD within 14 days.
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03/24/2015 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer in 3 vat sink/ wiping cloth bucket: 400/400 ppm.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: Artic Air 1 dr UR cooler left. (existing thermometer measuring 0 degrees F)
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Hobart mixer in back room.
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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04/17/2014 | Routine | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: State Sandblaster CSB526SFEX100. . PIC advised pest control service is provided monthly. PIC further advised that tomato sauce is no longer prepared or canned on the premises, and that hot plate is no longer used.
- Food Storage / Prohibited Areas / Other Sources (repeated violation)
Observation: Food storage under other sources of contamination. Food stored in alcove of kitchen which has unfinished walls.
Correction: Food may not be stored under other sources of contamination. Provide smooth, easily non-absorbent surfaces throughout the alcove or discontinue use of alcove for storage of food/utensils/equipment.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: interior of both Artic Air 1 dr upright coolers.
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.
- Outer Openings, Protected / Screen Requirements (corrected on site) (repeated violation)
Observation: Front door open at the start of the inspection.
Correction: Keep front door closed or screened to protect against the entry of insects and rodents.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items: Container of bleach stored on top of case of canned roasted red peppers.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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03/08/2013 | Routine | |
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