June 11, 2009 (Routine)

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: chicken in prep
  Foods shall remain covered at all times.
• 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: flour, yellow powder
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.

December 09, 2008 (Critical Procedures)

• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: tamales
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: ham
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 4-502.13(A) - Manufacturer plastic containers were observed reused for the storage of various items
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse
• 6-501.12(A) - Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 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.

May 02, 2008 (Routine)

• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: stored on counter wet and outside of sanitizer.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: sausage thawing in the prep sink without running water
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: refried beans, rie,soups, shrimp and other prepared foods in the two door refrigerator
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on May 1 they shall be date marked with a "use by" date not exceeding May 6.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.

May 01, 2007 (Critical Procedures)

• 2-101.11 - Corrected During Inspection Critical During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge.
  The employees shall be educated with a current employee health policy. ALL employees are responsible for reporting symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea to the manager. In addition, the employees shall report if they are diagnosed with communicable diseases such as E. coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A to the manager.
• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: During inspection observed raw beef over RTE ice in the reach in freezer.
  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.
• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: In the reach in freezer, observed one package of raw chicken stored over raw beef.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Containers of pulled pork, salsa, packages of precooked meats individually wrapped in foil packs, sauces prepared on site and stored in the reach in refrigerators at the facility.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on April 30, 2007 they shall be date marked with a "use by" date not exceeding May 6, 2007.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration.
  A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. NOTE: The CFM arrived approximately 20 minutes after the start of inspection.
  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.

January 04, 2007 (Follow-up)

December 21, 2006 (Routine)

• 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 (RTE). Observed raw beef stored over RTE vegetables and sauces in the upright refrigerator.
  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.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the reach in freezer.
  Raw foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1. raw chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
• 3-501.17(A)(1) - Corrected During Inspection Critical The prepared ready-to-eat (RTE) sauces, cooked meats and beans and rice in the refrigeration unit is not properly dated for disposition.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like left over soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on Dec 20, 2006 they shall be date marked with a "use by" date not exceeding December 26, 2006. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Oysterizer blender2. black and decker toaster
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-402.11(A) - Critical A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
• 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.

June 21, 2006 (Routine)

• 2-401.11A - Corrected During Inspection Critical Open drinking container, bottle of water, stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Drink from a cup with a lid and a straw.
• 3-501.16B - Corrected During Inspection Critical Raw beef being sliced on a table is 65F and cold holding at improper temperatures.
  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: inside reach-in freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.11A - Corrected During Inspection Repeat The handwashing facility located at the back prep area is blocked, preventing access by employees for easy handwashing. A pan is in the hand sink.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 7-102.11 - Corrected During Inspection Critical Repeat 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.

December 27, 2005 (Critical Procedures)

December 27, 2005 (Critical Procedures)

February 17, 2005 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food container. sugar
  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.
• 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide bleach at proper concentration of 50 to 100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 7-102.11 - Corrected During Inspection Critical Working containers 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.
• 7-203.11 - Corrected During Inspection Critical A container previously used to store poisonous or toxic materials is being used to store tomatoes.
  Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense food because of the potential for contamination of the food.

February 17, 2005 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food container. sugar
  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.
• 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide bleach at proper concentration of 50 to 100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 7-102.11 - Corrected During Inspection Critical Working containers 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.
• 7-203.11 - Corrected During Inspection Critical A container previously used to store poisonous or toxic materials is being used to store tomatoes.
  Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense food because of the potential for contamination of the food.

January 18, 2005 (Pre-Opening)

• 4-101.111 - Wood shelves in dry storage room are unsealed
  Seal/paint shelves in dry storage room.
• 4-402.11A - Prep table in back area is not easily movable for cleaning purposes.
  Provide casters on prep table to allow it to be moved for cleaning.
• 5-501.110 - There is no refuse container for the storage of grease.
  Provide waste handling containers for the storage of grease in a sanitary manner. Vendor has been contacted. Barrel to be provided in seven days.
• 6-202.15 - No self-closing device on rear exit door
  Provide self-closer on rear door
• 6-501.14A - No invoice available to indicate date of last cleaning of exhaust hood.
  Have exhaust hood cleaned professionally and provide invoice to Health Department within 30 days.

January 14, 2005 (Other)

• 3-305.14 - Food is subject to environmental sources of contamination during preparation. Splash guard observed necessary by prep sink next to clean drainboard side of the three comp. sink.
  Install a splash guard. Protect unpackaged food from environmental sources of contamination during preparation.
• 4-101.111 - 1. Exposed wood and supports observed unsealed.2. Exposed wood shelving and plywood on back wall observed unsealed in dry storage room.
  Paint/seal all wood.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Milk crates and other crates observed used as shelving in dry storage room and under the three comp. sink.
  Milk and other 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.
• 4-204.112B - The thermometer in the Turbo Air two door prep observed broken.
  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.
• 4-402.11A - Table in back kitchen with shelving observed not sealed to wall or on wheels.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage or install wheels.
• 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.
• 5-202.13 - Critical No air gap observed at the prep sink.
  Provide a 2" air gap to prevent the backflow of solids, liquids, and other contaminants.Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap
• 5-204.11A - Critical There is no handwash lavatory at back kitchen area, preventing routine handwashing by food workers.
  Install an additional handwash lavatory to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 5-205.15B - Grease trap observed with about two inches of grease.
  Clean the grease trap once/week.Dispose of the grease in proper receptacle. Plumbing systems and components shall be maintained in good repair.
• 5-501.110 - Observed no grease barrel for the disposal of waste grease.
  Provide waste handling containers for the storage of grease in a sanitary manner.Waste Management company was contacted during the inspection and a message was left for them to contact the establishment and myself.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the front sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-202.11A - Lights bulb in the front area by white wood shelving observed not protected.
  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.
• 6-202.15 - No self-closing device observed at rear exit door.
  Install a self-closing device. Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-303.11A - No light bulb observed in the mop sink room.
  Install a light fixture. 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.
• 6-501.11 - 1. Coving by rear exit door observed coming apart from corner of wall.2. Back kitchen floor observed in need of repainting.
  1. Reseal the coving. 2. Repaint the kitchen floor.Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - 1. Air filter above Turbo Air prep and one in the back kitchen above the upright refrigerator observed dirty.2. Pipes at the three compartment sink observed dirty.
  Clean all. 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.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned. There is no record or sticker to indicate date of last professional vent hood cleaning.
  Contact vent hood cleaning company to clean the vent hood in its entirety. Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.