September 16, 2009 (Follow-up)

• 2-301.15 - Repeat A food employee was observed cleaning their hands in the 3-vat sink.
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 4-101.16 - Repeat Sponges are being used to wipe down the food-contact surfaces after the surfaces have been cleaned and sanitized.
  Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 5-202.12(A) - Repeat Water from the handwashing sink at the women's restroom measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 6-301.11 - Repeat Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.16 - Repeat Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

September 15, 2009 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to name the Big Five Foodborne Illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The person in charge shall know the symptoms associated with foodborne illness (E.coli, Salmonella, Typhi, Shigella, Norovirus and Hepatitis). Common symptoms of foodborne illness include vomiting, diarrhea, jaundice and/or sore throat with fever.
• 2-301.15 - A food employee was observed cleaning their hands in the 3-vat sink.
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw shell eggs over cut watermelon
  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.
• 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 cut honeydew melon at 44F, ham at 53F, pate at 49F, 2% reduced fat milk at 45F
  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.
• 3-501.17(B) - Corrected During Inspection Critical The following read-to-eat, commercially processed food was not properly dated for disposition after opening:Observed 3 types of ham and pate were not date marked, according to the CFM had been opened over 24 hours ago
  Refrigerated, ready-to-eat, commercially processed potentially hazardous foods (time/temperature control for safety food) that are held for more than 24 hours after opening shall be clearly labeled with a "USE BY" date, not exceeding 7 TOTAL DAYS. For example, if foods like opened packages of deli meats are opened on September 1 they shall be date marked with a "use by" date not exceeding September 7.
• 4-101.16 - Sponges are being used to wipe down the food-contact surfaces after the surfaces have been cleaned and sanitized.
  Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch:Observed food contact surface of the citrus press with dried on food
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized:Utensils and equipment
  Obtained sanitizing compound. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Obtained sanitizing compound
• 43.1-3-1(a) - Critical The establishment is operating without a valid permit to operate issued by the Department due to failure to pay permit renewal fee.
  No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
• 5-202.12(A) - Water from the handwashing sink at the women's restroom measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator.Observed bottle of Raid Ant spray
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

October 09, 2008 (Routine)

• 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.
• 43.1-3-8 - Critical The establishment has been ordered to close due to the lack of a certified food manager.
  The Director shall order the closure of any food establishment which is operated without the permit required by Section 43.1-3-1 or is operated without a certified food manager being in control of the food establishment. Upon receipt of satisfactory proof of compliance with the written requirements set forth in the closure order, the Director shall immediately issue a written rescission of the order.

October 09, 2008 (Follow-up)

October 08, 2008 (Critical Procedures)

August 22, 2008 (Follow-up)