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All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
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FOOD HANDLER ORDINANCE Multnomah County Code 8.30 states:
* No owner of a public eating-place shall continue to employ a food handler after thirty (30) days from the date of hire without the food handler having a valid food handler’s certificate.
* No person shall perform work without having procured a food handler’s certificate within the first thirty (30) days of employment.
* All employers shall post food handler certificate or a photocopy of any certificate provided they have seen the original certificate in one central location for review by the health department.
* Violation of any provision of this chapter not otherwise provided for is punishable upon conviction by a fine of not more than $500.00 or by imprisonment not exceeding six months, or both.
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HOUSE FLY CONTROL STEPS:
1. Clean all floors thoroughly of food and soil everywhere throughout facility. Clean soiled equipment, too.
2. Store foods in sealed containers or in refrigerators.
3. Move trash and dumpsters away from doors to kitchen and other entries into facility. Provide tight fitting lids for trash containers.
4. Screen all openings to restaurant. Keep unscreened windows and doors closed. Another option to screening of openings is the use of air curtains.
5. Obtain kitchen approved fly traps and install in a manner that will not contaminate food.
SMALL FLY CONTROL STEPS:
In order to eliminate small flies in a restaurant, you must eliminate the source of them. Killing adult flies will not eliminate the problem.
1. Clean all floors very thoroughly removing all food matter which includes very small bits of food and liquids. Food must be cleaned up from everywhere throughout facility including behind, around, and under equipment. Very small amount of food can propagate an infestation. Food and soil in cracks, between tiles, under loose tiles, in gaps of floor/wall covings, around equipment legs, etc. can be a source of flies. An old lemon or potato, etc. kicked under equipment or counters can be a source of flies.
2. Completely clean out all drains. Sink drains, floor drains, floor sinks, dishwashing connections, insides of dishwasher scrapper units, etc. must be thoroughly scrubbed clean with a brush deep down inside the drain. The biofilm that coats the insides of the drains must be removed physically with a brush down inside of the pipe. A heavy duty drain cleaner that is approved for your pipes must be used to clean the drain afterwards. (DO NOT USE bleach or ammonia – these products will not work).
3. Retile any loose floor tiles and re-grout to eliminate water/food harborage areas. Do the same with wall/floor coving baseboards. This step is critical for some small flies.
4. Remove trash daily. Physically scrub out all trash containers with soap and water.
5. Prevent flies from accessing food. Put all food in completely sealed containers. Store emptied soda, beer, liquor and syrup bottles in a separate sealed room or outside. Use up fruits and vegetables quickly, or store them under refrigeration.
6. Water catch basins of all indoor plants, and refrigeration evaporator trays must be cleaned. Inspect these areas, and plant soil for signs of flies and maggots.
7. Eliminate wet towels, sponges, mop heads and other moisture rich areas to prevent maggots/fly attraction. THIS IS A CRITICAL STEP. Store wiping cloths and mops in tied off plastic bags or sealed buckets at night (or dry completely after using.). Change sanitizing solution, mop water, and towels daily.
8. Remove any standing water. Fix any water leaks.
9. Some types of small flies can be vacuumed up. Use a shop vacuum to capture flies each night from surfaces, and store vacuum in an area outside of facility.
10. Only after all of the above steps are performed, use kitchen approved fly traps. Sticky traps such as gold sticks, and others that use pheromones to attract flies and can be used to monitor a problem. They will not eliminate the infestation but can help determine problem areas and help to remove some flies. Steps above must be completed to eliminate flies first. Install all traps in a manner that prevents food contamination.
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Multnomah County Environmental Health will charge a $285.00 re-inspection fee for more than 2 re-inspections in a calendar year connected with a food service facility. The fee for each re-inspection is $285.00 (Multnomah County Code).
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New Food Sanitation Rules are in effect as of September 4, 2012. Non-compliance with these new rules will not be considered a violation until after July 1, 2013. After that date, priority items will be a 5 point violation and priority foundation items will be a 3 point violation.
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SECTION 3-603.11 A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information. A facility that serves or sells animal foods raw, partially cooked or without otherwise being processed to eliminate pathogens either in a ready-to-eat form or as an ingredient in another ready-to-eat food shall inform consumers of the significantly increased risk of foodborne illness. The advisory must include a disclosure and reminder and can be provided using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure shall include a description of the animal derived foods such as "oysters on the half shell (raw oysters)" , "raw-egg Caesar salad" and "hamburgers (can be cooked to order)" or identification of the food by asterisking them to a footnote that state that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1) Regarding the safety of these items, written information is available on request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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The following steps must be taken BEFORE the re-inspection to effectively control and address the cockroach problem:
1. Clean all kitchen floor areas under equipment thoroughly of food and soil. Concentrate under equipment in hard to reach areas. Floors must be spotless of soil/food.
2. Clean all counters, shelving, and equipment thoroughly of food and soil. Remove all items from shelves, clean, and then replace items.
3. Clean all dishware, utensils, glassware, etc. at end of night. Do not leave soiled items in kitchen overnight.
4. Seal up all holes, cracks, and crevices completely in kitchen and other food areas. Examine each wall in facility inch by inch to identify these holes and cracks. Use clear silicone caulking, concrete and plaster patch materials to permanently seal them.
5. Use tape and tape all of the way along edges of loose paper or other documents attached to the walls so that roaches cannot get behind them.
6. Store all foods in roach proof containers with tight fitting lids. Do not leave any food out where roaches can get into it.
7. Discard or store all loose materials in the facility in roach proof containers. Newspaper, clothing, used wiping cloths, stacks of takeout boxes, cups, paper bags, etc. can be ideal hiding places for roaches. Discard them or put them away into roach proof containers with tight fitting lids.
8. Repair all water leaks. Eliminate all standing water.
9. Discard all loose cardboard. Roaches can come in on cardboard boxes, and these boxes can provide ideal nesting areas. Eliminate as much cardboard as possible to prevent roaches.
10. Require that your pest control service do a thorough treatment of the restaurant for cockroaches.
11. Follow all steps and directives given to you from your pest control service.
12. Provide documentation of extermination service and of what was done to eliminate the roaches to the Environmental Health Specialist upon re-inspection.
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VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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VIOLATION OF SECTION 6-501.111(C) The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
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VIOLATION OF SECTION 7-202.12(C) Resricted use pesticides are not properly applied, specifically:
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Your restaurant has received a score of 70 or more and will be posted with a notice stating that the restaurant has “Complied with the Acceptable Sanitation Standards”.
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Dec 5, 2012
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