The following active managerial controls are suggested to improve food safety in this facility:
* Train employees to avoid bare hand contact with ready-to-eat foods. Ensure utensils and gloves are conveniently located. Closely monitor operations where bare-hand contact with foods may occur.
* Review proper dishwashing and sanitizing procedures with employees. Monitor cleaning and sanitizing of food contact surfaces.
* Check foods inside refrigerators daily to verify proper date marking (date marking of foods in the facility has greatly improved relative to previous inspections).
* Have other employees formally trained in food safety to assist in overseeing safety of operations. EHS is providing additional time to obtain CFM photo identification cards to allow time for other employees to become trained, and obtain certification. Send copy(ies) of CFM cards to EHS no later than 4 March 2016.
- Duties / Train Employees in Food Safety
Observation: Observed food employees require training in preventing bare hand contact with ready to eat foods, sanitizing food contact surfaces afer cleaning, and date marking.
Correction: Provide training in these areas of food safety. Contact the EHS if training assistance is needed. It is strongly recomended that additional food employees become trained as CFMs to assist in oversight of operations.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: An employee was observed contacting bread with his bare hands and arms while transferring the bread from trays to a prep table.
Correction: Prevent bare hand contact with ready to eat foods through the use of utensils or gloves. Train and supervise employees to prevent contamination of foods. Bread was discarded. Employee washed hands and donned gloves before handling other bread.
- Critical: Food Protection from Contamination / Designated Storage of Damaged, Spoiled or Recalled Food (corrected on site)
Observation: Damaged, spoiled or recalled food stored in a location that does not segregate the product. Approximately five significantly dented cans observed comingled with undamaged cans in storage.
Correction: Damaged, spoiled, or recalled food shall be held in the food establishment as stated under 6-404.11. Do NOT store damaged, spoiled, or recalled food with food that is going to be used for the consumer. Designate and label an area for storage of damaged/unsafe foods to be returned to vendor where such foods cannot contaminate other foods or equipment. An employee relocated damaged cans to an appropriate area.
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: A visibly soiled oven mit was observed stored in direct contact with bread on a rack.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. Bread was discarded.
- 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.
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. Sanitizer solution was prepared, and rags stored therein.
- 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: Deli meats (sliced in-house), lasagna, meatloaf, pizza and meat sauces.
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. CFM determined dates of preparation and labeled foods accordingly.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): Prep refrigerators along the cookline.
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. CFM indicated a repair service is ordering parts.
- 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: shelving throughout.
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: An employee was observed washing, rinsing, and placing utensils in storage without sanitizing utensils.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. CFM provided training. Utensils were sanitized in dishmachine.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. CFM card expired 20 December 2015
Correction: exam certificate was renewed, and is valid.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the baseboards near the dishwasher and three vat sink are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises, particularly in rear utility area.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Critical: Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. A spray bottle of automotive cleaner was observed stored on a shelf with dishwashing solutions. EHS asked for automotive cleaner be removed from food area. Bottle was later observed in the three vat sink with utensils and equipment.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. EHS observed cleaner placed in garbage.
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02/04/2016 | Routine | |
This inspection was conducted shortly after a busy lunch period
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Cans with significant dents were observed stored among cans ready for sale or service.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. If possible, return all dented and damaged canned goods to your food supplier for a credit. Store damaged cans in a clearly marked area where they cannot contaminate other foods or surfaces. Damaged canned goods were discarded.
- Food Storage / Preventing Contamination (repeated violation)
Observation: A large quantity of wrapped bread was stored on a shipping pallet less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Please use suitable (cleanable) racks to keep bread 6" or more from floor at all times.
- 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: Turkey (56 F), ham (48 F), meatballs (45 F), butter (44 F), tomato slices (47 F), tomato sauce (43 F), lasagna (45 F) in the walk-in refrigerator
Correction: Tomato slices (50 F), butter (54 F), canolli (47 F) in the right three door prep refrigerator
- Equipment / Good Repair / Components / Gaskets
Observation: Observed damaged door gaskets on three door prep top refrigerator.
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. Inspect all refrigeration units and replace or repair damaged gaskets.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: Non-food contact surfaces of cooking dishes were observed visibly soiled with films of grease.
Correction: Ensure all surfaces of food contact equipment, such as cookware, are thoroughly cleaned to prevent accumulations of grease and potential contamination of food contact surfaces.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: Shelving above three vat sink used to store clean food containers was observed with an accumulation of grease.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean shelving.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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08/10/2015 | Routine | |
EHS reviewed proper date marking for foods prepared and stored in the facility. Please review date marking procedures and proper food storage in prep tops with the employees.
Thank you for accompanying the EHS, and promptly correcting violative conditions.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: partially frozen hamburger stored in freezer above cooked eggplant.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CFM IMMEDIATELY RELOCATED FOODS.
- 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: Meatloaf
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. AN EMPLOYEE MARKED THE FOOD WITH THE EXPIRATION DATE.
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02/13/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Open drinking containers were discarded at time of inspection.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 wiping cloth bucket with a concentration of 0 ppm total chlorine.
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. The sanitizer bucket was replaced with the proper concentration for chlorine.
- Physical Facilities Good Repair
Observation: Observed that the 3vat sink faucet is being held up with electrical tape and is not maintained in good repair.
Correction: Repair or replace the 3vat sink faucet. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/12/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist discussed methods of maintaining temperatures during peak hours.
No violation noted during this evaluation. | 06/05/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided information on proper cooking temperatures.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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.
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside of walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: meat sauce, meatballs and sausage
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. Meat sauce, meatballs and sausage were reheated at time of inspection.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: inside of 2dr salad prep cooler and sandwich cooler
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 wiping cloth bucket with a concentration of 0 ppm total chlorine.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer and knives stored in between pizza prep cooler
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Backdoor observed opened allowing the entry of insects and rodents.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/13/2013 | Routine | |
The purpose of this visit was to conduct a follow-up inspection.
All violations were corrected.
No violation noted during this evaluation. | 07/15/2013 | Follow-up | |
The purpose of this visit was to conduct a risk factor inspection.
The food was removed from the 3dr Leader Unit and relocated to the walk-in cooler.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:pizza sauce inside of walk-in cooler, cooked noodles, sliced ham and raw fish inside of Leader 3dr prep cooler
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.
- 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 sanitizer buckets with a concentration of 0 ppm total chlorine.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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07/01/2013 | Risk Factor | |
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