September 08, 2009 (Routine)

January 30, 2009 (Follow-up)

January 27, 2009 (Critical Procedures)

• 3-202.15 - Corrected During Inspection Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service: dented can of olives..
  Item discarded. Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-403.11(A) - Corrected During Inspection Critical The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: meat sauce.
  Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165F for 15 seconds.
• 3-501.14(A)(2) - Corrected During Inspection Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours. Rice was observed at 60 degrees F (was prepared yesterday).
  Rice was discarded. Cool rice on ice bath (like demonstrated). Potentially hazardous foods shall be cooled from 135F to 70F within two hours and to 41F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: on prep line - tomato 48 F, cheese 52, cheese 47, pepperoni 50 F.
  Food was discarded or placed in freezer depending on amount of time it was out of temperature. 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.
• 4-501.114(C) - Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration.There were no wiping cloth buckets near prep areas. Employee set up wiping cloth bucket with dish detergent instead of sanitizer.
  A quaternary ammonium compound solution shall measure at 200 ppm. Bucket should be placed near prep areas for ease of use.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: inside ice machine.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  Manager arrived to establishement during 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. 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.

July 22, 2008 (Routine)

• 3-202.15 - Corrected During Inspection Critical one can of artichoke hearts was dented at the rim.l
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-301.11(C) - cup as scoop in bag of breading
  use scoops with handles
• 3-302.12 - Unlabeled food containers of flour (?)
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly
• 3-304.14(B)(1) - Corrected During Inspection wet wiping cloth lying on counter.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6. Containers of oil, bag of bread crumbs near the soda syrups and in the walkin refrigerator
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-306.11 - The food on the buffet is not protected from contamination.
  Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
• 4-204.112(B) - Corrected During Inspection could not locate a thermometer in the pizza prep refrigerator
  provide a thermometer to hot and cold units holding potentially hazardous foods
• 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.
• 4-501.11(B) - Repeat The light is out in the True beverage refrigerator; several lights on the hood system are out; two knobs are missing from the flat grill; several of the plastic strips of the walkin curtain are ripped off;
  repair/replace these
• 4-502.13(A) - aluminum foil covering parts of the fryer is greasy and soiled
  if foil is used it should be changed daily
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior of bulk flour container; gaskets of the pizza prep refrigerator; the left side of the pizza oven and right side of the fryer; the Hobart dough mixer.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(C) - Corrected During Inspection Critical observed dried on meat on the slicer.
  If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 43.1-1-5(f) - noted part of small homestyle food processor/chopper
  all equipment must be commercial, NSF or the equivalent
• 43.1-3-4(a)-(h) - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  Obtain a CFM photo ID card within two weeks and fax me a copy of the card.
• 5-205.11(A) - Corrected During Inspection Repeat The handwashing facility in the front area is blocked by a ladder and the one in the dishwashing area is holding pans.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - Repeat there is a small drip at the faucet of the three vat sink and a possible drip under one refrigerator (large prep ref on line)
  repair these
• 6-202.11(A) - Repeat Light bulb(s) in the walkin refrigerator is not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-501.12(A) - Observed that the following are in need of cleaning: drain pipes at three vat sink; rear door; floor at dry storage area; .
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

March 06, 2008 (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 as follows: walkin
  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. Note: chicken should be below beef and seafood
• 3-305.14 - Corrected During Inspection foods stacked in walkin refrigerator so they cannot cool and hold cold
  store foods in walkin to allow for maximum air circulation.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical some of the foods in the refrigerators with new gaskets are holding over 41f since doors are not tight
  lower temperatures and adjust doors as needed to keep all foods at 41f or lower
• 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.
• 4-501.11(B) - doors with new gaskets at some of the refrigerators do not close tightly; two plastic strips missing from curtain at entrance to the walkin refrigerator; one shelf in the refrigerator attached with string; string on dough mixer; there are no drainplugs at the three vat sink.
  repair or replace as needed
• 4-502.11(A) - observed dented metal bowl and rusty canopener.
  Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: top and sides of pizza oven and pipes; right side of cooking equipment next to pizza oven; utensil drawer; some of the walkin shelves; exterior of bulk flour container; beverage dispenser machine; dough mixer.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(A)(5) - Corrected During Inspection Critical food debris and food found on slicer
  Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
• 4-903.11(A) - Corrected During Inspection knife stored in space between prep refrigerators
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 4-904.11(A) - Corrected During Inspection spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the pizza prep area is blocked by a ladder, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - Corrected During Inspection Repeat Plumbing connections at two sinks are loose or leaking and one hand sink has been removed.because it is malfunctioning
  A plumbing system shall be maintained in good repair. Plumber is working on sinks now.
• 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.
  put handwash signs at all sinks