April 14, 2009 (Routine)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical items in one part of the salad bar are holding over the required 41f; all other foods at the salad bar are well below required temperture
  repair the unit so that all potentially hazardous foods are kept at 41f or lower.
• 4-501.11(A) - One section of the salad bar is not currenlty operating as required to cold hold food at a temperature of 41F or less.
  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.
• 4-501.11(B) - there are ceiling lights out in the salad prep room, the closing device at the three vat sink (left vat) is loose; there is a drip from the conderser? or piping? for the fan in the prep room. It is dripping into a bucket.
  repair these
• 43.1-3-3(a) - Corrected During Inspection 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.
• 6-501.12(A) - Observed that the ceiling fan in the prep room has dust accumulations on it.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

April 04, 2008 (Critical Procedures)

September 12, 2007 (Critical Procedures)

March 06, 2007 (Routine)

• 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows: Observed a fan guard in the prep room with an accumilation of dust
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
• 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: Observed that the tomatoes-49 and melons-46 on the salad bar
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.

October 30, 2006 (Routine)

• 3-304.14(B)(2) - Wiping cloths improperly stored between use. Wet wiping towel stored only in soapy water
  After each use, soak wet wiping towel in sanitizing solution.
• 3-305.11(A)(2) - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination.A box of kiwi fruits stored next to hat hand washing sink.
  Do not store food near hand sink, 3-vat sink or any other sink where it will be contamination by splashing water.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Test sanitizing solutions to ensure proper concentration of sanitizer.
• 4-703.11(C) - Critical When tested, no sanitizer chemical sanitizer was found in the wiping cloth bucket.
  Soak wet wiping towels in solution that contain appropriate sanitizer.
• 43.1-3-1(a) - Corrected During Inspection Critical The establishment has not posted the permit to operate in a conspicuous location. Permit was posted in manager's office.
  Post permit at a location that is visible to customers.
• 6-501.12(A) - The floor inside the coffee station cabinet at the salad bar, was noted in need of cleaning.
  Clean this area properly to prevent debris build-up and attraction of pest.

April 17, 2006 (Routine)

• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) macaroni salad was found to be labelled improperly with the expiration date.
  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.
• 4-502.11B - A digital food temperature measuring device at the deli was found out of calibration in the range of use.
  Calibrate or replace the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: sandwich panini press.
  Clean and sanitize these surfaces for food contact.

April 17, 2006 (Routine)

• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) macaroni salad was found to be labelled improperly with the expiration date.
  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.
• 4-502.11B - A digital food temperature measuring device at the deli was found out of calibration in the range of use.
  Calibrate or replace the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: sandwich panini press.
  Clean and sanitize these surfaces for food contact.

November 28, 2005 (Routine)

• 3-501.16B - Corrected During Inspection Critical Cold hold temperature of turkey cubes was 47 F and higher.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 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: soup pot.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-202.12A - Water from the handwashing sink at handsink and compartment sink in prep room was measured at a temperature lof 105F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. Black out earlier in day may have affected hot water availability. Bakery sink water was cold.
• 6-501.111C - Critical Methods are not being used to control pests. Large population of fruit flies found in store at donut station and sink of bakery.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Treat for fruit flies and other pests monthly at the very least.

July 07, 2005 (Routine)

January 21, 2005 (Routine)

September 22, 2004 (Routine)

• 7-201.11B - Critical Repeat Observed containers of cleaning/sanitizing solution adjacent to dry food items or perishable vegetables [ not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items].
  CORRECTED DURING INSPECTION-Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 6-501.114A - Observed inoperable can opener on salad prep food table
  Remove the can opener, and all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 5-205.11A - Repeat Observed the handwashing facility located at the salad prep room is blocked, preventing access by employees for easy handwashing.
  CORRECTED DURING INSPECTION - Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 4-202.16 - Observed milk crate(s) found used for the following: elevating boxes of fruit in salad prep area.
  CORRECTED DURING INSPECTION - Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 6-403.11A - Observed staff lunch item's not in an area designated for employees to eat, such that salad prep room perishables are not protected from possible cross-contamination.
  CORRECTED DURING INSPECTION - Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination.
• 3-307.11 - Observed salad room ceiling fan was in need of cleaning to prevent dust from falling and contaminating food on salad prep table
  Protect food from miscellaneous sources of contamination by having fans, etc cleaned regularly. .

December 02, 2003 (Routine)

• 3-302.11A4 - Critical noted uncovered container of croutons at salad bar.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.; corrected during inspection
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed potato salad, and other similar foods, in the refrigeration unit (refrigerated storage room) 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.

March 31, 2003 (Routine)

• 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: prep room fans.
  Maintain nonfood-contact surfaces of equipment clean.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed soups in the refrigeration unit was not properly dated for disposition after opening.
  Corrected during inspection. 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.
• 7-201.11B - Critical Containers of glass cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Corrected during inspection.
• 5-205.11A - Repeat The handwashing facility located at the salad bar prep room is blocked, preventing access by employees for easy handwashing.
  Corrected during inspection.
• 6-301.12A - Observed that no paper towels were available for handsink at women's restroom.
  Corrected during inspection.