June 22, 2009 (Critical Procedures)

• 3-402.11(A) - Critical The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: boston mackerel and squid.
  Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours. PLEASE PROVIDE A PARASITE DESTRUCTION LETTER FROM YOUR SEAFOOD SUPPLIER.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: At True Display Refrigerator - Half and Half 48F, sliced tomatoes 49F; At 1dr reach-in refrigerator beef 51F, mashed potatoes 50F, dumplings 57F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. All items discarded.
• 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less. True display refrigerator 50F, 1dr reach-in refrigerator 50F.
  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. Display ref was turned down and was at 40F at end of inspection. Reach-in just had new thermostat installed and CFM has called technician for adjustment. Do not use this unit until it can hold at 41F or below.
• 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.