August 25, 2009 (Routine)

• 2-103.11(M) - Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
  The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissible through food, such as E. coli, Salmonella Typhi, Shigella, Hepatitis A, and Norovirus.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat Observed melons and cottage cheese at temperatures exceeding the required cold holding temperature of 41 F or less.
  Keep cold potentially hazardous foods at 41 F or less.
• 4-301.11 - The salad bar unit, though cold is not distributing the cold air sufficiently to cool pans of fruit and cottage cheese to the required 41 F.
  Adjust unit or change procedures for food presentation to ensure that foods are adequately chilled to 41 F or less.

March 26, 2009 (Critical Procedures)

September 11, 2008 (Routine)

October 17, 2007 (Complaint)

• 43.1-3-3(a) - Critical There is no Certified Food Manager present in the establishment.
  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. You must cease operation of the salad bar until a CFM arrives. The salad bar closes at 8:00 p.m. There is not a CFM who is available to come to the store. Therefore, the salad bar must close. It may reopen tomorrow when James Pumphrey arrives at 6:00 a.m. F-26446, exp. 11-15-07.
• 5-205.15(B) - Plumbing connections at the downstairs toilet in the restroom are leaking.
  A plumbing system shall be maintained in good repair. A plumber has been called and is scheduled to arrive today.

September 11, 2007 (Critical Procedures)

March 22, 2007 (Routine)

November 09, 2006 (Follow-up)

• 4-101.19 - Repeat The non-food contact surface under the slicer is not corrosion resistant, non-absorbent, and/or smooth. Observed cardboard under the slicer feet.
  Remove non cleanable and absorbent card board from beneath the slicer.
• 4-501.11(A) - Repeat Microwave oven door (inside) was observed in a state of disrepair and damaged. Observed a hole in the screen door preventing effective cleaning.
  Repair or replace microwave oven screen.
• 4-501.11(B) - Repeat The door gasket of the walk-in refrigerator is damaged.
  Replace door gasket of walk-in refrigerator to allow for a tight seal between the door and the frame.
• 4-502.11(B) - Repeat The food temperature measuring devices were found out of calibration in the range of use. Observed the food thermometers reading 44F and 40F in an ice bath.
  Calibrate food thermometer often to 32F in an ice bath to ensure accuracy of food temperature measurements.
• 4-502.11(C) - Repeat The ambient air temperature gauge on the salad bar refrigerator is not in good repair.
  Repair or replace above cited temperature gauge.
• 6-101.11(A) - Repeat All ceiling tiles located in food prep area do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas.
  Replace all absorbent ceiling tiles in prep area with smooth, non absorbent an easily cleanable tiles.
• 6-303.11(C) - Repeat Observed burned out/ missing light bulbs in food prep area.
  Fix light fixtures and replace burned out bulbs to provide a minimum of 50 foot candles of light in food preparation areas.
• 6-501.16 - Repeat Observed a mop in the mop bucket not hung up to air dry.
  Hang up all mops to air dry to prevent microbial growth.

October 30, 2006 (Routine)

• 3-305.11(A)(2) - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. Observed a produce basket on 3 compartment sink while employees were washing utensils.
  Protect and store food from splashes to prevent contamination.
• 3-501.16(A)(2)(a) - Critical Following food items at salad bar were observed cold holding at improper temperatures.1) Chicken 49F2) Sausage salad 47F3) Cut water melon 47F4) Hard boiled eggs 48F
  Relocate the food items to a refrigeration unit capable of maintaining 41F or below. NOTE: Food items were discarded.
• 4-101.19 - The non-food contact surface under the slicer is not corrosion resistant, non-absorbent, and/or smooth. Observed cardboard under the slicer feet.
  Remove non cleanable and absorbent card board from beneath the slicer.
• 4-301.11 - Repeat The salad bar refrigerator was observed with food temperatures greater than 41F (47-49F.
  Repair or adjust the refrigerator to maintain potentially hazardous food items at 41F or less
• 4-501.11(A) - Microwave oven door (inside) was observed in a state of disrepair and damaged. Observed a hole in the screen door preventing effective cleaning.
  Repair or replace microwave oven screen.
• 4-501.11(B) - The door gasket of the walk-in refrigerator is damaged.
  Replace door gasket of walk-in refrigerator to allow for a tight seal between the door and the frame.
• 4-502.11(B) - Corrected During Inspection The food temperature measuring devices were found out of calibration in the range of use. Observed the food thermometers reading 42F and 36F in an ice bath.
  Calibrate food thermometer often to 32F in an ice bath to ensure accuracy of food temperature measurements.
• 4-502.11(C) - The ambient air temperature gauge on the salad bar refrigerator is not in good repair.
  Repair or replace above cited temperature gauge.
• 5-205.11(B) - Corrected During Inspection The handwashing station at the prep area is being used for purposes other than washing hands. Observed food container placed in hand washing sink basin.
  Use hand wash sink only for hand washing purpose.
• 6-101.11(A) - All ceiling tiles located in food prep area do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas.
  Replace all absorbent ceiling tiles in prep area with smooth, non absorbent an easily cleanable tiles.
• 6-303.11(C) - Observed burned out/ missing light bulbs in food prep area.
  Fix light fixtures and replace burned out bulbs to provide a minimum of 50 foot candles of light in food preparation areas.
• 6-501.16 - Repeat Observed a mop in the mop bucket not hung up to air dry.
  Hang up all mops to air dry to prevent microbial growth.

May 22, 2006 (Routine)

• 3-501.16A - Corrected During Inspection Critical Repeat one of the rotisserie chickens in hot holdng was holding at improper temperatures.
  ALL POTENTIALLY HAZARDOUS FOODS MUST HOLD AT 140F OR ABOVE To inhibit the growth of harmful bacteria.
• 3-501.16C - Corrected During Inspection Critical Repeat Temperatures of foods at salad bar ranged from 38f to 49f. All temperatures should be at or below 41f. If
  If the unit cannot hold food below 45f it will need to be replaced as of January 2008. (manager removed food out of temp and will request adjustment of the unit)Monitor temps at the salad bar.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed cole slaw and lunch meats in the walkin were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 4-204.112B - Repeat There was no temperature measuring device located in the chicken hot hold unit
  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.
• 4-501.11B - one of the light shields in the walkin is cracked; walkin shelves are buckled or starting to rush in areas
  replace light shield; plan for replacement of shelving.
• 4-601.11C - container holding utensils is very soiled
  clean the container.
• 4-904.11B - Dispensing utensils are stored on lower shelf of prep table with handles down so employees must touch eating surface to take themk
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-202.11A - Lights bulb(s) in the walkin are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-501.12A - Repeat drain pipes at three vat sink and ceiling at vent are soiled
  clean these areas

May 22, 2006 (Routine)

• 3-501.16A - Corrected During Inspection Critical Repeat one of the rotisserie chickens in hot holdng was holding at improper temperatures.
  ALL POTENTIALLY HAZARDOUS FOODS MUST HOLD AT 140F OR ABOVE To inhibit the growth of harmful bacteria.
• 3-501.16C - Corrected During Inspection Critical Repeat Temperatures of foods at salad bar ranged from 38f to 49f. All temperatures should be at or below 41f. If
  If the unit cannot hold food below 45f it will need to be replaced as of January 2008. (manager removed food out of temp and will request adjustment of the unit)Monitor temps at the salad bar.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed cole slaw and lunch meats in the walkin were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 4-204.112B - Repeat There was no temperature measuring device located in the chicken hot hold unit
  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.
• 4-501.11B - one of the light shields in the walkin is cracked; walkin shelves are buckled or starting to rush in areas
  replace light shield; plan for replacement of shelving.
• 4-601.11C - container holding utensils is very soiled
  clean the container.
• 4-904.11B - Dispensing utensils are stored on lower shelf of prep table with handles down so employees must touch eating surface to take themk
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-202.11A - Lights bulb(s) in the walkin are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-501.12A - Repeat drain pipes at three vat sink and ceiling at vent are soiled
  clean these areas

December 02, 2005 (Routine)

• 3-501.15A - The methods or time alloted for cooling chicken portions were not adequate.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16A - Corrected During Inspection Critical Repeat Hot hold chicken observed at 125 F.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) chicken portions [pulled meat] in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed deli meat loaves in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 4-301.11 - Hot hold box for chicken did not maintain meat at required 140 F.
  Provide additional heat mechanism or a different unit or raise level of whole chicken in containers. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11B - Repeat The door gasket of the cooler is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- rubbermaid plastic boxes
  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.
• 5-203.14A - Critical Observed drain pvc pipe under sanitizing compartment of sink extending into drain in floor.
  Alter the length of the drain pvc pipe so that at least 4 inches of space is provided between drain pipe and floor drain.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

May 11, 2005 (Routine)

• 3-501.16A - Corrected During Inspection Critical Repeat rotisserie chicken was holding at 122f
  hold chicken at 140f or over ; monitor this unit
• 3-501.16C - Critical cold chicken at salad bar was 52f. all other foods tested were 44f
  COOL CHICKEN WELL BEFORE PUTTING OUT; THE UNIT ISDESIGNED TO HOLD, NOT TO COOL
• 4-204.112B - There was no temperature measuring device located in the hot display case holding rotisserie chickens
  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.
• 4-501.11B - One light is missing from the hot holding unit for rotisserie chicken
  replace the light in accordance with the manufacturer's specifications.
• 4-502.11A - homestyle scissors to cut chicken are chipped
  discard scissors and replace with commercial scissors
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: pannini grill, .
  clean encrusted greas from grill.Maintain nonfood-contact surfaces of equipment clean.
• 5-501.17 - There is no covered feminine napkin refuse container in the ladies room l.
  Provide a covered feminine napkin refuse container in the ladies room l.
• 6-201.11 - ceiling tiles in bathroom are made of absorbent, acoustical type material
  replace with tiles that are smooth, nonabsorbent and easy to clean
• 6-303.11C - several ceiling tubes out or missing
  replace light tubes as needed
• 6-501.11 - ceiling tiles in bathroom are stained
  replace tiles (with smooth tiles)
• 6-501.12A - Repeat walls at three vat sink; drain and drain pipes at three vat sinkceilings in kitchen and floors under equipment noted in need of cleaning.
  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.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.(utility room)
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-102.11 - Critical Working containers of ?????? are not properly labeled.Pink liquid in bathroom unlabeled and bottles of clear liquid in kitchen in bottles for :"red:" and:"blue" cleaner
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

November 05, 2004 (Routine)

• 6-303.11A - one light is out in the chicken hot holding box and two tube lights out in the ceiling
  replace burned out bulbs
• 3-501.16A - Critical chicken in hot holding at 134f at improper temperatures.
  ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.; corrected
• 6-501.12A - floor in several areas, at coving, is soiled
  clean the floor
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.; corrected
• 6-501.110B - Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can open er.
  Clean and sanitize these surfaces for food contact.; corrected
• 4-203.12A - there is no thermometer in the case holding hot chicken and the one in the deli case is buried under packages of food
  provide a thermometer to the chicken unit and put the deli case one where employees can see it to easily monitor
• 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: chicken roti9sserie unit; hot holding chicken box; caulked areas at three vat sink (at wall) pannini grill.
  Maintain nonfood-contact surfaces of equipment clean.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed tuna, potato salads, etc in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-501.11B - the faucet at the three vat sink has been adapted to provide sanitizer and soap to the sink but the hot and cold faucets do not work as they should
  replace or repair the faucet so that hot and cold water can be supplied separately so temperature can be controlled

October 23, 2003 (Routine)

• 3-501.16B - Critical Observed roast chicken and half&half cold holding at improper temperatures.
  Corrected during inspection. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 6-303.11A - Repeat Inadequate lighting was noted in the walk-in unit.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3-307.11 - Observed 2 lunch boxes stored in the walk-in unit.
  Provide employee cooling unit.
• 6-202.11A - Repeat Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the following areas:1.In the walk-in unit2.Over the 3 vat sink3.Over the prep table
  Provide end caps to completely enclose the light tubes and prevent collapse of the bulb in the event of breakage.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-302.12 - Unlabeled food containers inside the walk-in.
  Label 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.
• 7-201.11B - Critical Containers of sanitizer sprays are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 4-904.11B - Observed several plastic ladles were not stored with the handles up.
  Corrected during inspection. To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-501.111B - Observed fruit flies in the prep area. Premises are not being routinely inspected for evidence of pests.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-903.11B - Clean trays were not found stored in a position that allows for air-drying.
  Store trays in a self-draining position that allows air-drying.
• 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.

April 01, 2003 (Routine)

• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2-401.11B - Critical 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. corrected during inspection
• 7-102.11 - Critical Working container of windex is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. corrected during inspection
• 6-303.11A - Inadequate lighting was noted in the walk-in refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

January 14, 2003 (Complaint)