Conducted follow-up to verify proper use of TIME as Public Health Control measure for all front pastry TCS food items. Observed all time stickers with date and time for all required foods and in Compliance. Please continue to place stickers with Time Daily. Thank you.
Observed Hot Water at handsinks reach 112F and 3Vat Sink reach 116F.
- Wall / Ceiling Attachments / Fixtures / Cleanable
Observation: OBSERVED MISSING/ DETACHED CEILING TILE ABOVE DRINK STATION ROOM ABOVE BLENDERS. OBSERVED CELING TILE PAINT BUBBLE DROOPING DOWN FROM FIXTURE (FROM POSSIBLE LEAK ABOVE) DIRECTLY ABOVE PREP UNIT AT DRINK STATION.
Correction: PLEASE REPAIR/REPLACE CEILING TILE FIXTURES TO PREVENT CONTAMINATION OF FOOD ITEMS AT PREP UNIT BELOW.
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03/24/2016 | Follow-up | |
Please remember to include Time Sticker for all TCS food items kept at Room Temperature at front customer self serve pastry display. All food items must be used within 4 hours or discarded.
*A followup will be conducted to verify Compliance and verification.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. OBSERVED WET CLOTHS (WATER ONLY) SITTING ON PLATE AT ROOM TEMPERATURE AT FRONT COUNTER UNIT.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. EHS EXPLAINED PROPER SANITIZING PROCEDURES, SANITIZER BUCKET CREATED DURING INSPECTION FOR WET CLOTHS.
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: (REPEAT) The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): FOILAGE SAUSAGE BREAD, SWEET FRANK ROLL, CROQUE MONSIEUR, SWEET POTATO PIE, THE HONEY FLOWER BREAD, CRANBERRY APPLE CREAM CHEESE, RED BEAN PASTRY, CHEESY DONUT, RED BEAN CREME PASTRY - IN CUSTOMER SELF SERVE DISPLAY UNIT (FRONT), HALF & HALF AND WHOLE MILK - CUSTOMER COFFEE SELF SERVE AREA
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. EHS EXPLAINED PROPER TIME KEEPING PROCEDURES, CFM WILL CREATE TIME LABEL STICKERS FOR FOOD ITEMS.
- Critical: Discard or Recondition Unsafe or Adulterated Food (corrected on site)
Observation: The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: OBSERVED MULITPLE PACKAGES OF RASPBERRIES AND BLUEBERRIES WITH MOLD GROWTH IN WIC. PER DISCUSSION WITH CFM, FOOD ITEMS ARE NOT BEING USED.
Correction: A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. PLEASE REMEMBER TO REMOVE AND DISCARD ANY FOOD ITEMS NOT TO BE SERVED FROM REFRIGERATION UNIT PROMPTLY AFTER DISCOVERING CONTAMINATED FOOD ITEM. ALL PACKAGES DISCARDED.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: MILK FROTHER AT ESPRESSO MACHINE. FROTHER IS BEING CLEANED WITH WET CLOTH (ONLY CONTAINING WATER) AND IS NOT SANITIZED.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER SANITIZING PROCEDURES, SANITIZER BUCKET CREATED DURING INSPECTION FOR WET CLOTH.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at DRINK STATION ROOM 78F AND HANDSINK BY PREP AREA IN KITCHEN 76F was measured at a temperature less than 100°F.
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.
- Wall / Ceiling Attachments / Fixtures / Cleanable
Observation: OBSERVED MISSING/ DETACHED CEILING TILE ABOVE DRINK STATION ROOM ABOVE BLENDERS. OBSERVED CELING TILE PAINT BUBBLE DROOPING DOWN FROM FIXTURE (FROM POSSIBLE LEAK ABOVE) DIRECTLY ABOVE PREP UNIT AT DRINK STATION.
Correction: PLEASE REPAIR/REPLACE CEILING TILE FIXTURES TO PREVENT CONTAMINATION OF FOOD ITEMS AT PREP UNIT BELOW.
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03/21/2016 | Routine | |
Please label all food items with Frank Dogs and Cheese Pastries with Time Log for maximum use 4 hours.
Observed exceptional examples of Active Managerial Control with Datemarking and Labeling. CFM has laminated date cards specifically for all Packaged Items, Canned Goods, And Processed Food Items including hot dogs. Dates are written on cards and highly monitored. Observed every Dry Storage Item including Sugar, Starch, Almonds, etc. in dry good containers labeled with Item Name, Expiration Date, and Date Opened. Facility is very organized.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): PASTRIES WITH HOT DOG AND CHEESE: Croque Monsieur, Foliage Sausage, Sweet Frank Roll - in sneeze guard display counter at front
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. CFM WILL CREATE LABELS FOR ALL FOOD ITEMS INDICATING TIME USE FOR MAXIMUM 4 HOURS.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: COFFEE FROTHER ROD. EQUIPMENT IS ONLY BEING WIPED OFF BY WET CLOTH WITH NO SANITZER.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER SANITIZING PROCEDURES. SANITIZER BUCKET CREATED FOR WET CLOTH FOR PROPER SANITIZING.
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04/13/2015 | Risk Factor | |
Certified Food Manager not present at beginning of inspection. Please remember that a Certified Food Manager must be present at establishment during ALL HOURS OF OPERATION. To ensure that a CFM is present during all operating hours, please have 2 or more food employees attain Certified Food Manager card.
Food items kept at room temperature that is discarded including pastries with meats and cheeses are kept for maximum 4 hours. EHS explained proper time logging. Time Logs observed acceptable.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED METAL MIXING STIRS AT COFFEE STATION STORED IN WATER AT ROOM TEMPERATURE. OBSERVED ICE SCOOP STORED IN ICE MACHINE WITH HANDLE TOUCHING ICE. OBSERVED SCOOP FOR DRY STORAGE FOODS INCLUDING SUGAR STORED WITH HANDLES IN SUGAR.
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. WATER REMOVED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3VAT with a concentration of 0ppm total chlorine. NO CHLORINE AVAILABLE AT FACILITY.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. ALL DISHWASHING MUST CEASE AND PROCEED WHEN CHLORINE SANITIZER IS AVAILABLE. CHLORINE SANITIZER ADDED AT END OF INSPECTION.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: METAL AND PLASTIC PANS AND CONTAINERS. OBSERVED FOOD EMPLOYEE WASH WITH SOAP AND WATER, RINSE AND AIR DRY.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER DISHWASHING PROCEDURES. DUE TO NO SANITIZER AVAILABLE AT FACILITY, ALL DISHWASHING WILL CEASE AND PROCEED WHEN CHLORINE SANITIZER IS AVAILABLE.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location. PERMIT NOT AVAILABLE FOR PUBLIC VIEW.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. PLEASE POST THE HEALTH DEPARTMENT FOOD ESTABLISHMENT PERMIT FOR PUBLIC VIEW.
- 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. CFM ARRIVED BEFORE INSPECTION CONCLUDED.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at @LOCATION@ was measured at a temperature less than 100°F. HANDSINK AT KITCHEN BY FRONT DOOR REACHING HIGHEST TEMPREATURE OF 78F.
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.
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11/19/2014 | Routine | |
PREOPERATIONAL FINAL INSPECTION
1. Water heating equipment is undersized and is not the one on approved plans. The installed water heater has an input of only 8.0 K.W. that generates only 40.8 gallons per hour. You need at least 60 gallons per hour of 120 F degrees water at 80 f degrees rise
2. Self close devices have not been installed at two rest rooms doors and at the back outer door.
3. A mop rack has not been installed at the mop sink.
4. Lighting at both rest rooms is only 8 foot candles. You need at least 20 foot candles.
*Owner contractor shall correct the above listed items and schedule for a Final follow up Health Department inspection.
No violation noted during this evaluation. | 08/20/2014 | Pre-Opening | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Items listed on the last inspection report have been corrected. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes, replacements, additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 08/20/2014 | Pre-Opening | |
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