*Please monitor WIC ambient temperature as well as Food Item Temperature. ALL food items must be cold held at 41F or below. Please adjust WIC temperature as needed.
Observed facility clean and organized. CFM is very knowledgeable about food safety, Thank you.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: MARINARA SAUCE 47, CUT TOMATOES 46 , SLICED PROVOLONE CHEESE 47, PASTA NOODLES 48F, HAM 47F, RAW CHICKEN PARM 50F, COOKED LASAGNA 48F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM ADJUSTED WIC TEMPERATURE AND OBSERVED LOWERED TO 37F. CUT TOMATOES DISCARDED.
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12/09/2015 | Risk Factor | |
Observed examples of Active Managerial Control practiced by CFM. Upon discussion with CFM, cooler temperature and food temperature checks are done daily at start of day. CFM added Thermostat addition to back of WIC to ensure that dated WIC is properly maintaining temperature.
*Please monitor WIC ambient air temperature and food temperatures to ensure foods are maintained cold at 41F or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: RAW MARINATED CHICKEN 60F AT COOKLINE IN ROOM TEMPERATURE
Correction: PROVOLONE CHEESE 43F, FETA CHEESE 44F, COOKED NOODLES 44F - WIC
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: CARDBOARD LINING SHELVING UNITS BY PREP AREA AND PIZZA AREA.
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 (repeated violation)
Observation: Openings to the exterior of the building are present along the BACK DOOR SCREEN.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the WALLS ALONG PREP COOLER AREA in the COOKLINE is in need of cleaning. PLEASE CLEAN AND PAINT WALLS.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/17/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor inspection.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bread
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.---CFM talk to the food employee and put on gloves.
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12/31/2014 | Risk Factor | |
Today's visit is a follow-up to the routine inspection conducted yesterday. The Artic walk-in cooler was able to maintain at proper cooling temperature at the time of the visit. The CFM also provided a copy of the job invoice perform on the Artic walk-in cooler yesterday. EHS recommends using equipment monitoring log for all the cooling units.
No violation noted during this evaluation. | 06/18/2014 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: n/a
EHS provided manager with employee health policy.
Note to Manager:
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A follow-up inspection will be conducted tomorrow morning on Thursday, July 18, 2014 to verify that the walk-in cooler is able to maintain foods at 41F and below.
-Do not store any potentially hazard food in the Walk-in cooler while it not working properly.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food items were found subject to contamination during storage due to the condition as described: open container of salad and one bag of garlic bread with small opening was contaminated from a water leak from the ceiling of the walk-in cooler.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.---Discarded
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cook lasagna 50F, cook noodles 49F, slice ham 48F, pizza sauce 47F, marinated raw chicken 60F
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.----Pizza sauce was discarded and the rest was moved to the freezer units and cooling units that are able to maintain 41F and below.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk-in cooler 45-48F
Observed small water leak inside the walk-in cooler ceiling.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: all the shelving needs cleaning.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Outer Openings, Protected / Screen Requirements
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed hole located at the wall junction near the Blue air 1dr prep cooler.
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.--grill at the cook-line
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.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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06/17/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Thank you for correcting all violations.
- 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: Raw chicken 63F
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. OWNER PLACED CHICKEN IN REACH IN REFRIGERATOR.
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09/03/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint.
The owner provided an employee health policy.
Water Heater: A.O. Smith
Model: ELJF-6-179
BTU/kw: 1.5 kw
Dishmachine: n/a
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: In walk in cooler: lettuce, green peppers, olives, chicken is uncovered.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM COVERED FOOD IN WALK IN COOLER.
- 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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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:
In Superior 2 dr
1. diced ham
Artic WIC
1. Noodles
2. Stuffed Grape leaves with rice
3. Lasagna
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 DATE LABELED FOOD.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: Freezer chest by the fryer.
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.
- 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: Walls by the preparations stations.
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen in the is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/05/2013 | Routine | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint investigation. The manager is aware of the complaint. The restaurant does not have a cleaning schedule and it is usually done when there is down time. The owner will develop a cleaning scheduled to maintain the restaurant and organize the dry storage area. The complaint is confirmed.
- 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: Walls by the preparation station.
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen in the is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/05/2013 | Complaint | |
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