Facility has improved significantly in controlling foodborne illness risk factors in the past year. Thank you.
Please monitor food temperatures one door prep top refrigerator. All foods measured were at 40 and 41 F. It is suggested that this unit be adjusted to maintain foods colder. This will help ensure foods remain at safe temperatures during busy service times.
Maintain chlorine sanitizer solution in the kitchen at all times. Store used wiping cloths in chlorine sanitizer.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employee using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Observed an employee beverage in an open cup stored on a shelf in the kitchen.
Correction: Employees may only drink from covered containers through a straw while in the kitchen. Beverages must be stored in an area where they cannot contaminate food or food contact surfaces. Employee immediately discarded beverage.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed cleaning supplies stored at handwashing sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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02/09/2016 | Risk Factor | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Employee food items and uncovered beverages were found in several areas of the kitchen.
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. CFM provided training to employees. An acceptable area was designated, and all employee food, beverages, and personal items were relocated.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: foil lining on shelves, plastic wrap on microwave.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove foil lining on shelving and plastic wrap to permit thorough cleaning.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: A slicer used to prepare coleslaw yesterday was observed with particles of lettuce and other vegetables on food contact surfaces.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Slicer was taken apart for cleaning.
- Equipment / Non-food Contact / Visibly Clean
Observation: Nonfood-contact surfaces of the shelves were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
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.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink being used for rinsing cleaning cloths.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed multiple overhead lights in the ventilation hood not functioning. Light intensity appears adequate.
Correction: Repair the lights. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/06/2015 | Routine | |
The purpose of this inspection was to perform a risk factor assessment. Thank you for accompanying the EHS during the inspection and answer questions to elucidate procedures and processes performed in the establishment. Good-retail practices including use of absorbent and difficult to clean non-food contact surfaces (foil and cardboard shelf linings and milk crates to elevate equipment were discussed with the CFM during the risk factor assessment
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. The CFM placed both hands flat against the floor to view plumbing beneath equipment. CFM then attempted to handle raw food.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS REMINDED CFM TO WASH HIS HANDS BEFORE FOOD WAS HANDLED. HANDS WERE WASHED.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw beef stored above cooked beef and sour cream in the walk-in refrigerator.
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. EHS PROVIDED TRAINING AND "PREVENT CROSS CONTAMINATION" HANDOUT. AN EMPLOYEE WAS IN THE PROCESS OF RELOCATING FOODS FOR SAFE STORAGE AT THE END OF THE INSPECTION.
- 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: Salsa in one door reach-in refrigerator (51 F), Milk (47 F) in two door prep refrigerator.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. SALSA WAS RELOCATED TO A UNIT CAPABLE OF MAINTAINING FOODS AT 41 F OR COLDER. MILK WAS RECENTLY STORED ON COUNTER. EHS DISCUSSED HAELTH RATIONALE AND PROPER COLD HOLDING PROCEDURES WITH CFM. CFM CONTACTED REFRIGERATOR REPAIR SERVICE TO REPAIR ONE DOOR REACH-IN DURING THE INSPECTION. PLEASE SEND EVIDENCE OF REFRIGERATOR REPAIR TO EHS BY 24 JANUARY 2015.
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01/14/2015 | Risk Factor | |
- 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: fresco cheese (47F), milk (49F), raw fish (50F) in 2dr prep cooler. Cooked rice (45F) in 1dr 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. EHS confirmed 2dr prep cooler is at or below 41F and since they opened less than 2hours ago, manager will keep the prep cooler door closed to bring temperature back down. 1dr prep cooler was at 39F. Therefore manager will keep the prep cooler door closed to bring temperature down.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: shelves were lined with aluminum foil.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1dr prep 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. EHS provided one.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of spices.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Floor / Wall / Ceiling / Cleanability
Observation: Ceiling tiles in kitchen is absorbent.
Correction: Change ceiling tiles in the kitchen to be smooth and cleanable.
- Separation of Toxics by Spacing or Partitioning (corrected on site) (repeated violation)
Observation: Observed that employee medicine was on prep table.
Correction: 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. Medicines were placed in a container on lower shelf.
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03/21/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands after handling raw chicken and before performing other tasks.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed drinking in food prep area and observed an open drink.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef and raw chicken over pickles and lettuce in walk-in cooler.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wooden shelving at cookline, aluminum foil lining on walk-in cooler shelving.
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are damaged: walk-in cooler, walk-in freezer
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.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed prep table and cutting boards located at the meat prep area and cookline that are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
- 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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the both 3 compartment sinks (in the kitchen and in meat prep area) piping are leaking, preventing employees to properly perform wash, rinsing and sanitizing of food equipments. Maintenance has been called.
Correction: A plumbing system shall be maintained in good repair.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Ceiling tiles in the kitchen area is absorbent.
Correction: Ceiling tiles in the food prep area should be nonabsorbent and cleanable.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following are not maintained in good repair: lights over cookline pops out therefore employees keep them off, walk-in cooler and walk-in freezer doors doors don't close.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Remove unused, broken equipments and litters off the premises.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that following are in need of cleaning: walls, doors, shelves, and outside equipments.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: two cleaning chemical spray bottles
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed 2 car cleaner cans and 2 air freshener spray cans over prep table.
Correction: 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.
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02/11/2013 | Routine | |
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