July 06, 2009 (Follow-up)

June 16, 2009 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  The PIC or CFM must notify the Health Department within 24 hours of an employee notification that they have been diagnosed with one of the Big Five Foodborne Illnesses.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 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 hoisin sauce in the walk in 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)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination:Observed chicken in the walk in freezer and noodles in the Classic refrigerator stored without any covering
  Foods shall remain covered at all times.
• 4-101.11(A) - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment and/or utensils are not safe:Observed springrolls stored on newspaper
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
• 4-703.11(C) - Corrected During Inspection Critical Observed an employee wash and rinse a utensil, however no sanitizer was set up in the sanitize basin, therefore it was not sanitized.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound. All equipment or utensils that are washed and rinsed must be sanitized.
• 43.1-3-1(a) - Corrected During Inspection The establishment has not posted the permit to operate in a conspicuous location.
  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.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the 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.
• 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the water supply system.Observed no backflow prevention device on the mopsink faucet, with a hose attached and laying in the mopsink
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
• 6-501.111(C) - Critical Methods are not being used to control pests.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.

June 12, 2008 (Routine)

• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: walk in cooler and freezer
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: rice scoops in standing water
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 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: items being held in the Classic Hobart display refrigerator (chicken wings, eggs, sliced tomato)
  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.
• 4-101.11(A) - Critical Food contact surfaces of equipment and utensils are not safe. (Take-out bags being used to store unwrapped meats in the refrigeration and freezer units) --Corrected in some areas
  Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
• 4-301.11 - The Classic Hobart display reach-in is not currently operating as required to hold food at a temperature of 41f or below.
  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 other working refrigerators. **This unit may not be used for the storage of potentially hazardous foods. The facility may use it to store whole, uncut produce and dry spices.****
• 4-501.11(B) - The door gaskets of the following unit(s) are damaged: Classic (Hobart) reach in refrigerator
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of water at the cook line.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-903.11(A) - Corrected During Inspection Bottled drinks and misc. items were observed on the floor under the drink station counter and ice machine.
  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.
• 4-903.11(B) - Corrected During Inspection Clean bowls, cups and lids were observed stored with the food-contact surface facing upward, at the drink station.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Kenmore chest freezerBlack&Decker can opener and coffee makerKitchenAid blenderZouirushi rice cooker
  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.
• 5-202.13 - Critical Repeat An air gap between the water supply outlet and the flood rim level of the ice maker is not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 5-205.15(B) - Plumbing connections of the mop faucet piping is leaking.
  A plumbing system shall be maintained in good repair.
• 6-202.15(A)(1)-(3) - Back door is kept open for ventilation and opening is not protected by a screen or other effective means.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in refrigerator. Replace light bulb.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.11 - Repeat Observed that the following areas are not maintained in good repair:Raw wood exposed in the drink areaCaulking needed around the handsink in the drink area
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (msg containers)
  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.
• 6-501.12(A) - Repeat Observed that the floor in the water heater closet and under the drink area equipment is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. (table cleaning solution in Windex bottle)
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

December 13, 2007 (Follow-up)

December 04, 2007 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw beef over artifical crab in the walk in freezer)
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-304.13 - Wet linens (i.e. aprons, towels, table cloths) found used in direct contact with the following food item(s): cover noodles
  Linens may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.
• 3-305.11(A)(3) - Food box (canned goods) stored on the floor and/or food stored less than 6 inches off the floor in the kitchen (below storage rack)
  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.
• 4-202.16 - Corrected During Inspection Cardboard boxes observed being reused for storage in the refrigeration unit and on the storage shelves.
  Discontinue the re-use of cardboard. Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-502.13(A) - Chili and msg containers containers were observed reused for the storage of rice, water, etc.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 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:Kenmore chest freezerEuropro 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.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level from the ice machine is not observed.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the water supply system for the ice machine.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
• 6-501.11 - Observed that the following areas are not maintained in good repair:1. raw wood exposed in newly constructed front beverage area 2. raw wood observed on shelving in the warewasher area
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the floor in the the water heater closet is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

June 08, 2007 (Follow-up)

• 3-501.14(A) - Critical Repeat The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:beef and chicken broth
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F
• 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Large pots of broth placed in the walk in cooler
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:walk in cooler, sandwich prep unit and hobart 2 dr reach in
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. 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 other working refrigerators.

June 04, 2007 (Critical Procedures)

• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:raw chicken over pork in walk in freezer
  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).
• 3-501.14(A) - Critical The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:beef and chicken broth
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Large pots of broth placed in the walk in cooler
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:spring rolls, items on top of prep unit (meatballs, cooked chicken, raw beef), seafood, raw beef in walk in cooler
  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.
• 4-101.11(A) - Critical The food-contact surfaces of the following equipment and/or utensils are not safe:take out bags being used to store unwrapped food
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less.walkin cooler, Hobart 2 door reach in, True sandwich prep unit.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: slicer
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink. (missing in kitchen and behind front counter)
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name.
  Discard. Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

May 11, 2007 (Pre-Opening)

May 10, 2007 (Pre-Opening)

• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: True 2DR prep refrigerator.
  Without the use of this refrigerator, there is not enough usable refrigeration space for the establishment to conduct safe food preparation.
• 4-501.11(A) - The True 2DR prep refrigerator is not maintaining 41F ambient air temperature.
  Have the unit serviced to keep 41F or less.

May 08, 2007 (Pre-Opening)

• 5-205.15(B) - Critical The backflow prevention device on the mop sink faucet is broken - the bell is missing
  Repair the faucet.
• 6-301.12(A) - Observed that paper towels were not provided at the back handsink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.11 - The following is in need of caulking:1) tighten screws along back of 3 vat sink and caulk edge of sink to wall2) remove caulk at back handsink and re-caulk
  Make necessary repairs.
• 6-501.12(A) - The shelf holding all of the chemicals under the prep table is in need of cleaning.
  Remove chemicals and thoroughly clean the shelf.
• 6-501.14(A) - It could not be determined when hood system had last been cleaned.
  Hood exhaust system must be professionally cleaned to the roof within 30 days. Fax the receipt to the Health Department upon completion of the work.