| No violation noted during this evaluation. | 10/16/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedure for Norvirus clean -up. Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission. Information regarding the procedure given to director.
- Storage or display of food in contact with water or ice
Observation: Ice buildup in reach-in Focus freezer in the kitchen. Package food may not be stored in direct contact with ice. Must defrost to prevent source of contamination. Must keep freezer free of ice.
- Sanitization methods - hot water, chemical
Observation: Chlorine sanitizer was tested low in the kitchen. Chlorine sanitizer concentration must be maintained between 50-100 ppm. Discarded at the time of inspection and made another one. Corrected on site.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager at the premise. Must have at least one certified food protection manager employee who has supervisory and management responsibility with authority to direct and control food preparation and service. Director stated that personnel is registered for the class at LC on 04/11/2015.
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09/30/2015 | Regular |
- Sanitization methods - hot water, chemical
Observation: Sanitizer in sprayer bottle was too weak. Chlorine sanitizer concentration must be maintained between 50 to 100 ppm. Corrected at time of inspection
|
12/17/2014 | Regular |
- Cleanability of floors, walls, and ceilings
Observation: In the women's restroom there is duct tape around a drain and on the tile. Duct tape is NOT a smooth and cleanable surface. REMOVE the duct tape and REPAIR as needed to provide a smooth and cleanable surface.
- When to wash
Observation: Observed food employee place gloves on without washing hands first. Education provided and she verbalized understanding. CORRECTED ON SITE.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Sanitizers
Observation: The spray bottle of bleach sanitizer was in excess of over 200 ppm. Educated food employee and she verbalized understanding. In the kitchen posted on the wall is a sign how to make bleach sanitizer at the correct concentration. ALWAYS MAINTAIN BLEACH SANITIZER AT 50-100 PPM. Refer to sign if needed.CORRECTED ON SITE.
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The upright freezer for the Focus Child Program has excessive ice build up. Remove all of the frozen food and place in the church freezer until the freezer for the Focus Child Program upright freezer is defrosted. SHALL PROVIDE A LETTER OF CORRECTION WITHIN 10 DAYS. TO LINN COUNTY PUBLIC HEALTH. INSPECTOR GAVE THE FOOD MANAGER A BUSINESS CARD FOR ANY NEEDED REFERENCE.
- Sponges not used on clean or in use food contact surfaces
Observation: One sponge observed at the 3 compartment sink. SHALL NOT use sponges on food contact surfaces. Discarded during this inspection. CORRECTED ON SITE.
- Posting inspection reports
Observation: The last inspection was NOT posted. SHALL ALWAYS have the most current inspection posted in a conspicuous place for consumers to view. Post this inspection after inspector is finished writing the inspection.
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04/24/2014 | Routine |
- Backflow protection
air gap, device standard, when required
- Test kit provided and used to measure sanitizing solution concentration
Many black spots on the chlorine test strips were showing wrong concentration. Must replace a new chlorine test strips to ensure the concentration of sanitizer.
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07/26/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Under reach-in cooler is food build-up and debris. 2) Door tracks of cupboards below counter tops have large food build-up. Clean more frequently to prevent build-up and contamination. --Can opener had slight food build-up. CLean to prevent contamination. CORRECTED ON SITE.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Milk, cheese, deli meats, etc. in reach-in cooler were opened yesterday and not date marked. Must date mark potentially hazardous foods if not used within 24 hours of opening package or preparation. Have 7 days after date mark to consume or discard. Handout given. CORRECTED ON SITE.
- Sanitization methods - hot water, chemical
Bleach- water sanitizer tested below 10ppm. MUST use test strips frequently to ensure concentration is maintain 50-100ppm for adequate sanitation. CORRECTED ON SITE.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw eggs stored above ready-to-eat foods in reach-in cooler. Must store raw meats BELOW any ready-to-eat foods to prevent contamination. CORRECTED ON SITE.
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05/07/2013 | Routine |
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