August 19, 2009 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced american cheese 47F, shredded cheese 47F at 2door reach-in prep refrigerator.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. Both items discarded, CFM stated refrigerator would not be used until repaired.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  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 from 2941 Restaurant arrived to, it was made clear a CFM must onsite at both location during all hours of operation, including prep and cleaning.

January 12, 2009 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Observed a hot beverage container used with an open hole. Corrected by discarding container.
  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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Observed ground chuck stored over bread and eggs stored over olives in walk-in cooler.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-304.14(B)(1) - Observed wet wiping cloths stored on prep surface between uses.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat Observed the following food items cold holding at temperatures above 41 F: salmon pasta-48F, shredded cheese-48F, milk @ 1 dr between sinks-46F. Corrected by: filling salmon pasta and shredded cheese pans only halfway. Milk was discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-501.11(A) - Observed the Bev Air I dr refrigerator located between the sinks is holding foods at 46F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 5-205.11(B) - Observed handsink used as a dump sink for ice.
  A handwashing sink may not be used for purposes other than hand washing.
• 6-303.11(A) - Observed light is burnt out in Walk in Freezer.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.

March 19, 2008 (Critical Procedures)

• 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: flour or other similar dry good
  ALL food and ingredients removed from their original container and stored in other food containers shall be labeled properly using the common name of the food
• 3-305.11(A)(3) - Repeat Dessert seen stored on the floor in freezer
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks.
• 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: roast beef @ 125F.
  Adjust thermostat accordingly; product stored under 135F for more than 30 minutes should be reheated to 165F prior to hot hold at a temperature of 135F or above.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken pieces, chicken salad, tuna salad and tomato observed at 45F in deli reach in unit
  Potentially hazardous foods shall be held cold at a temperature of 41F or below
• 3-501.17(B) - Critical The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: deli hams cut more than 24 hours prior.
  Refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. Violation is to be corrected prior to COB
• 4-301.11 - The cooler and the deli reach in unit were not currently operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair/adjust the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch - recangular bake trays on shelving unit.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-903.11(C) - Repeat Catering bowls observed stored out of original packaging.
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 6-501.12(A) - Repeat Observed that flour is coating non-food conctact surfaces, and presumably floor space as well
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

October 11, 2007 (Routine)

• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: flour and grain.
  ALL food and ingredients removed from their original container and stored in other food containers shall be labeled properly using the common name of the food.
• 3-304.14(B)(1) - Improper storage of wet wiping cloths observed.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Repeat Fish and poulty was stored on the floor in the walk in cooler or freezer.
  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.
• 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: pizza @ less than 130F and baked, sliced chicken at less than 130F.
  Potentially hazardous foods shall be hot held at a temperature of 135F or above.
• 4-903.11(C) - Take out containers observed outside of original packaging.
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: home grade toaster.
  Food equipment in a food establishment shall be NSF certified or classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-501.12(A) - Observed that the floor space near the back of the store is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

May 16, 2007 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: fish fillet found over and in close proximity to bread and casserole in walk in freezer.
  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.
• 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: horseradish and other items in cooler; and an unidentified flour variety in barrel.
  ALL food and ingredients removed from their original container and stored in other food containers, shall be labeled properly using the common name of the food.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: frattata and soup both observed at less than 110F.
  Potentially hazardous foods shall be hot held at a temperature of 135F or above. Therefore reheat these items to 165F prior to vending. This item is being corrected now.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: roast beef 46Ftuna sld 46Fsliced ham in cooler 46/47Fcheese product 46F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below.
• 5-205.11(B) - Repeat The handwashing station at the coffee station is being used to rinse items.
  A handwashing sink may not be used for purposes other than hand washing.
• 6-202.11(C) - Observed that a proper protective shield is not provided for the heat lamps over warming plates.
  Provide a shield to surround and extend beyond the bulb so that only the face of the bulb is exposed.
• 7-201.11(A) - Corrected During Inspection Repeat A liquid soap container was left on dry storage shelving over flour.
  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.

January 26, 2007 (Routine)

• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off floor in freezer and cooler storage.
  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.
• 3-501.17(A)(2) - Critical The following ready-to-eat salads and boiled eggs are not used within 24 hours of preparation and is not properly dated for disposition.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41F-45For below shall be clearly labeled and date marked with a "USE BY" not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. BEING CORRECTED.
• 4-302.14 - Corrected During Inspection There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-502.13(A) - Single-service items were observed reused for the storage of chocolate, nut and raisin storage.
  Single-service items may not be reused for extended duration. Obtain reusable commercial grade food containers for food storage.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: cooking tray on drying rack at right of compartment sink.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:coffee grinder, braun brand.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  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.
• 5-205.11(B) - The handwashing station at rear of kitchen is being used for purposes other than washing hands. Filtered water is drawn from this sink for baking purposes.
  A handwashing sink may not be used for purposes other than hand washing.
• 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at restrooms used by staff.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 7-201.11(A) - Corrected During Inspection Sealed windex bottles were stored over dry goods near shelving unit.
  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.

October 04, 2006 (Routine)

• 3-304.12(A)-(F) - In-use floor scoops observed with handle touching flour.
  To prevent cross contamination potential, please maintain handle above flour.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Roast beef, chicken slices and pasta sld were observed at 47F
  Relocate foods to another unit. All foods in refrigeration must be stored at 41F.
• 4-301.11 - Repeat The two reach in coolers behind serving line were observed with ambient temperatures of 47 and 50F. As such they were not maintaining foods consistently at 41F internal temperature.
  The units will require adjustment or servicing to ensure foods are consistently maintained at 41F.
• 4-601.11(A) - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: french fry slicer.
  Clean and sanitize at compartment sink.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:Cuisinart toaster and Braun coffee grinder.
  Label and use for staff use only.
• 6-501.111(A) - Flying insect observed inside flour bin during inspection.
  Check flour regularly for biological contaminants and/or evidence of pests.
• 6-501.12(A) - Floor under the flour containers was observed dirty.
  Clean hard to reach areas regularly to prevent accumulation of residue.

May 23, 2006 (Routine)

• 3-305.11A2 - Corrected During Inspection Food (bulk containers of flour) stored in a location (under 2-compartment sink drainboards), where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-305.14 - Observed box of single-use catering trays/containers stored next to exposed, cooling loaf of bread just outside walk-in cooler. Food is subject to environmental sources of contamination during preparation.
  Remove box and store away from exposed foods. Protect unpackaged food from environmental sources of contamination during preparation.
• 3-501.16A - Critical Repeat (CORRECTED DURING INSPECTION): Observed the following foods hot holding at improper temperatures:1. hashbrowns, 123F (under counter heat lamp)2. ham & cheese english muffin, 110F (under counter heat lamp)
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.16B - Critical (CORRECTED DURING INSPECTION): The following foods were observed cold holding at improper temperatures:1. whole milk carafe, 49F2. half & half carafe, 55F3. skim milk carafe, 45F4. strawberry yogurt, 46F
  Discard all milk creamer carafes and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria. Adjust temperature or relocate all potentially hazardous foods from the Beverage Air 4-door reach-in refrigerator to refrigeration unit sufficient in capacity to properly cold hold until failing unit is repaired.
• 4-204.112B - Repeat There was no temperature measuring device located in the Beverage Air 2-door prep cooler.
  Provide and maintain a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-301.11 - Beverage Air 4-door reach-in refrigerator was observed insufficient capacity to meet the food storage demands of the establishment.
  Repair or provide additional refrigeration equipment necessary to maintain food items at 41F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11B - Repeat The door gaskets of the following equipment was observed damaged:1. Beverage Air 2-door LP cooler (on left)2. Beverage Air 1-door cooler (being used as bread proofer)3. Beverage Air 1-door cooler next to dough prep table
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Corrected During Inspection Repeat Manufacturer containers were observed reused for the storage of other foods (e.g. golden raisins, raisins, sundried tomatoes, figs, white and dark chocolate) in dry storage room.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - The nonfood contact surface of the caulking at the 3-compartment sink had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Corrected During Inspection Clean single-service cup lids were observed stored with the food-contact surface facing forward (toward customer) next to soda dispensing machine.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.11A - Corrected During Inspection Coffee filters were found stored unprotected on shelf in dry storage room.
  Store coffee filters protected to prevent contamination prior to use.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Cuisinart wide-slot toaster2. Kitchen Aid mixer and attachments
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at the handsink located just outside the dry storage room used by food employees.
  Provide and maintain a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11B - Repeat Light bulb observed missing in Traulsen 2-door freezer.
  Provide and maintain at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.

May 23, 2006 (Routine)

• 3-305.11A2 - Corrected During Inspection Food (bulk containers of flour) stored in a location (under 2-compartment sink drainboards), where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-305.14 - Observed box of single-use catering trays/containers stored next to exposed, cooling loaf of bread just outside walk-in cooler. Food is subject to environmental sources of contamination during preparation.
  Remove box and store away from exposed foods. Protect unpackaged food from environmental sources of contamination during preparation.
• 3-501.16A - Critical Repeat (CORRECTED DURING INSPECTION): Observed the following foods hot holding at improper temperatures:1. hashbrowns, 123F (under counter heat lamp)2. ham & cheese english muffin, 110F (under counter heat lamp)
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.16B - Critical (CORRECTED DURING INSPECTION): The following foods were observed cold holding at improper temperatures:1. whole milk carafe, 49F2. half & half carafe, 55F3. skim milk carafe, 45F4. strawberry yogurt, 46F
  Discard all milk creamer carafes and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria. Adjust temperature or relocate all potentially hazardous foods from the Beverage Air 4-door reach-in refrigerator to refrigeration unit sufficient in capacity to properly cold hold until failing unit is repaired.
• 4-204.112B - Repeat There was no temperature measuring device located in the Beverage Air 2-door prep cooler.
  Provide and maintain a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-301.11 - Beverage Air 4-door reach-in refrigerator was observed insufficient capacity to meet the food storage demands of the establishment.
  Repair or provide additional refrigeration equipment necessary to maintain food items at 41F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11B - Repeat The door gaskets of the following equipment was observed damaged:1. Beverage Air 2-door LP cooler (on left)2. Beverage Air 1-door cooler (being used as bread proofer)3. Beverage Air 1-door cooler next to dough prep table
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Corrected During Inspection Repeat Manufacturer containers were observed reused for the storage of other foods (e.g. golden raisins, raisins, sundried tomatoes, figs, white and dark chocolate) in dry storage room.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.13 - The nonfood contact surface of the caulking at the 3-compartment sink had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B - Corrected During Inspection Clean single-service cup lids were observed stored with the food-contact surface facing forward (toward customer) next to soda dispensing machine.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.11A - Corrected During Inspection Coffee filters were found stored unprotected on shelf in dry storage room.
  Store coffee filters protected to prevent contamination prior to use.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Cuisinart wide-slot toaster2. Kitchen Aid mixer and attachments
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at the handsink located just outside the dry storage room used by food employees.
  Provide and maintain a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11B - Repeat Light bulb observed missing in Traulsen 2-door freezer.
  Provide and maintain at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.

December 07, 2005 (Routine)

• 2-301.14A - Corrected During Inspection Critical Several food employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food. (e.g. watches, bracelets).
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a CLOSED beverage container with a STRAW if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee handle baked bread using her bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed plastic containers being used to dispense foods like cake flour, bread flour, sugar, and other bread flour mixes.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. ALL foods shall be dispensed using a food scoop or utensil that is designed with a handle.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in freezer unit. Observed raw seafood stored on the shelf above pre-made pie shells.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw frozen foods not sorted by their "type" and cooking temperatures inside the walk-in freezer. Organize the freezer as discussed.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.12 - Unlabeled food containers of flour mixes used in the bakery.
  Label ALL working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use. Observed knives and a spatula stored in containers of stagnant water.
  Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14A - Wiping cloths improperly used. Observed towels stored underneath the cutting boards.
  Ensure cloths used for wiping food spills are not used for any other purpose. Purchase NSF approved rubber mats and place them under the cutting boards to prevent the boards from sliding while in use.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed oil stored on the floor in the dry storage area.
  Elevate food storage onto NSF approved shelving units or dunnage racks with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Observed the following foods hot holding at improper temperatures: 1. egg/cheese sandwiches: 132f, 2. hash brown potatoes: 110f, 3. mashed potatoes: 128f, 4. chicken: 123f.
  The CFM stated that the egg and cheese sandwiches and hash browns are to be discarded and she will rapidly reheat the mashed potatoes and chicken to 165F and maintain at 140F or above through the hot holding period. **As discussed with the CFM, the hot holding equipment at the service line is not adequate to hold cooked food at 140f or above. I have suggested that the daily specials be placed on "time as a public health control." See hand out provided and follow directions on a daily basis.
• 3-501.18D - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) sliced deli meats inside the 2-door reach-in refrigerator at the service line were not discarded by a "use by" date. Foods were labeled 11/28/2005. After discussing this with the CFM, she stated that date was when the food was prepared. The "use by" date was 12/4/2005.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-602.11B - Insufficient information on the packaged foods for CUSTOMER SELF SERVICE such as: 1. vegetable salads, 2. fruit salads, 3. fruit and cheese salads, 4. deviled eggs (special), 5. pasta salad, 6. granola, 7. home made granola bars, 8. cookes, 9. brownies, 10. sandwiches.
  Ensure all food packaged in the establishment is labeled with the following: 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.
• 4-202.16 - Milk crates and/or soda crates found used for the following: 1. elevate containers of bread flour mixes off the floor in the bakery area.
  Milk crates and/or soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. Purchase NSF approved shelving units or dunnage racks for your storage needs.
• 4-204.112B - There was no temperature measuring device located in the following units: 1. one 2-door reach-in refrigerator at the service line, 2. chest freezer for ice cream.
  Provide a working and visible temperature measuring device in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11B - The door gaskets of the following units are damaged: 1. Traulsen upright freezer, 2. walk-in refrigerator, 3. both Beverage Air reach-in refrigerators at the bakery area.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-502.13A - Fish filet containers are being reused for the storage of other foods.
  Discontinue the reuse of ANY single-use containers or buckets for other food storage. Provide NSF approved reusable food storage containers designed for your food storage needs.
• 4-602.11E - Surfaces inside the ice machine were observed soiled with accumulations of grime and debris.
  Clean inside the ice machine at any time when contamination may have occurred, at least every 24 hours.
• 4-903.11A - Observed a box of single service items stored on the floor next to the door leading into the kitchen.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-903.11C - Single service items for catering orders were observed stored unprotected on the shelves in the kitchen.
  Either store the items in the original protective packaging OR store the items food contact side down (inverted) to protect from contamination until used.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Cuisinart toaster oven, 2. Rubbermaid plastic container for a type of bread flour, 3. Kitchen Aid mixer and attachments.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11B - The handwash station at the service line is being used for purposes other than washing hands. Observed ice dumped into the hand sink.
  ALL hand sinks shall be used for washing hands only.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the RESTROOM hand sinks. **Management shall discuss this violation with the property manager of the building. Common area restrooms are not required to have hand washing signage, but since the food employees of the cafe use these restrooms, it is highly suggested.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11B - Inadequate lighting was noted inside the Traulsen upright freezer. Observed the light bulb missing.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 7-201.11A - Corrected During Inspection Observed wiping cloth buckets containing QUAT sanitizer stored directly next to food and clean equipment.
  Containers of ALL and ANY sanitizers, detergents, toxic materials, and chemicals shall be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

June 15, 2005 (Follow-up)

June 14, 2005 (Follow-up)

June 07, 2005 (Routine)

• 2-401.11A - Corrected During Inspection Critical Repeat A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 3-302.11A1 - Corrected During Inspection Critical The raw eggs were observed stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Critical Repeat Bag of uncovered food was observed in the dry storage room.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A - Corrected During Inspection Critical Observed pizza hot holding at improper temperature (126F) at the service line.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 3-501.16B - Critical Observed tuna salad sandwich (60F) and yogurt (57F) cold holding at improper temperatures in open display case at the service line.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 4-204.112B - There was no temperature measuring device located in the prep table reach-in at the service line.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Repeat Observed food stored in the open display case at temperatures above 41F and the temperature of the open display case at the service line reading at 58F.
  Repair the refrigeration unit to keep cold holding food to 41F or below. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-502.13A - Repeat Manufacturer containers were observed reused in the kitchen.
  Discontinue the reuse of single-use containers at the establishment.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) Beverage Air 1-Dr reach-in refrigerator gasket; 2) utensil storage rack; 3) utensil storage drawers.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the utensils were not observed sanitized during the inspection.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-903.11B - Corrected During Inspection Clean pans stored on the shelf next to 3 vat sink were not found stored in a position that allows for air-drying.
  Store pans and dishes in a self-draining position that allows air-drying.
• 4-903.11B - Clean single service containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.11B - Corrected During Inspection Unwrapped spoons were not stored at the service line with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 43.1-3-1A - Critical A valid permit could not be located at the establishment.
  It is unlawful to operate without a valid permit issued by the Department.
• 43.1-3-4 - Critical 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
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
• 5-205.11B - The handwash station at the service line area is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided handwashing sinks used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.12A - Following areas noted in need of cleaning: 1) floor under the fryer; 2) floor under the flour mixers; 3) floor of storage shelf in front of mop sink; 4) dry storage room floor.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.