March 12, 2009 (Critical Procedures)

July 18, 2008 (Routine)

• 3-302.11(A)(4) - Corrected During Inspection Critical dough in walkin freezer is uncovered; containers of foods in green refrigerator are uncovered
  cover all foods in storage
• 3-501.14(B) - Corrected During Inspection Critical The tuna fish salad prepared this morning is holding at 46f.; it is not being cooled to 41F or less within 4 hours:
  Potentially hazardous foods shall be cooled within 4 hours from 41F or less if prepared from ingredients at room temperature.
• 4-102.11(B)(2) - Corrected During Inspection dough in freezer stored in a cardboard tomato box
  store food in a clean, commercial single or multiple use container which is covered; do not recycle manufacturers' containers or boxes for foods
• 4-501.11(B) - there are no drain plugs for the three vat sink
  provide drain plugs for the sink
• 4-502.11(A) - Corrected During Inspection one of the silicon bread trays/molds is ripped
  discard all ripped, damaged utensils
• 4-901.11(A) - containers found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(A) - Corrected During Inspection cleaned silicone dough molds/liners stored on the three vat sink faucet and in the hand sink
  allow these to air dry and then store in a protected area
• 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 photo ID card within 14 days and fax me the information
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the rear area is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-301.12(A) - Corrected During Inspection Repeat there are no towels at the front hand sink and the towel dispenser at the back sink is jammed (repeat violation)
  provide towels at all hand sinks
• 6-501.12(A) - the drain plugs at the three vat sink and the drain area are soiled
  clean these
• 6-501.16 - Corrected During Inspection Mops and brooms not hung up to air dry.
  invert or hang wet mops to dry

January 18, 2008 (Routine)

• 4-204.112(B) - Corrected During Inspection Repeat There was no temperature measuring device located in the following cold or hot holding equipment: True display unit holding milk and yogurt.
  Cold or hot holding equipment used for the storage of potentially hazardous foods shall be equipped with a thermometer
• 4-501.11(B) - Corrected During Inspection the towel dispenser at one hand sink was jammed
  repair the dispenser so employees can dry their hands
• 4-602.11(E)(4) - Corrected During Inspection the beverage dispening machine has sticky areas.
  Clean this as necessary
• 6-301.11 - Corrected During Inspection Repeat Observed that hand soap was not provided at each handwashing sink.; none in mens' room
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.; none in mens' room
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.110(B) - Corrected During Inspection Observed employee clothing stored on rack for food, single service items.
  Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.

July 19, 2007 (Complaint)

July 19, 2007 (Routine)

• 4-204.112(B) - no thermometer in the front display refrigerator which contains milk products
  put a thermometer in this refrigerator; it is required in all hot and cold units holding potentially hazardous foods
• 4-502.11(A) - observed several cracked or damaged lexan plastic containers
  replace damaged equipment and utensils
• 4-602.13 - The nonfood-contact surfaces of the following equipment had needs cleaning: soda dispenser; exterior and interior of undercounter refrigerator in front area (green doors); area of caulk at three vat sink (moldy)
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.(none in mens' room)
  Provide hand soap at each hand sink to allow employees to properly wash their hands.

March 12, 2007 (Routine)

• 4-204.112(A) - Corrected During Inspection The temperature measuring device in the undercounter refrigerator in the front area was not properly located in the warmest part of the unit:
  In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
• 4-402.11(A) - the caulk is ripped at the rear hand sink
  recaulk as needed
• 4-602.11(E)(4) - Surfaces of beverage dispensing nozzles, not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 6-202.15(A)(1)-(3) - Corrected During Inspection door was open when I arrived
  keep the door closed
• 6-501.12(A) - drain pipes and floor at three vat sink area are soiled
  clean the pipes and floor

August 24, 2006 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled water in spray bottle
  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.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets of the walkin freezer; drain pipes of the three vat sink
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.12A - liners and pans used for break baking do not appear to be cleaned as frequently as required.
  The red silpat liners must be cleaned after each use and the trays (not direct food contact) at least once daily
• 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.
• 6-501.12A - air duct/vent in ceiling of walkin refrigerato noted in need of cleaning.
  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.
• 6-501.18 - Handwashing facilities are unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-209.11 - Corrected During Inspection Employee Pepto-Bismol stored on a shelf in the walkin refrigerator.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

March 16, 2006 (Routine)

• 2-103.11E - Employees are not monitoring food temperatures upon receipt. The CFM noted that vegetables are inspected upon receipt. The CFM also noted that the establishment is beginning to receive food via key drops.
  Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport. It shall be noted that food cannot be inspected when it is delivered via a key drop.
• 2-401.11A - Corrected During Inspection Critical Upon my arrival an prior to the start of the inspection, a food handler was observed drinking from an uncovered beverage container (small, plastic, white cup) while in the prep area.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container. *Discussed with CFM.*
• 3-305.11A2 - Observed unwrapped single service spoons stored next to the hand sink where they are subject to splash, dust or other contamination.
  Store food and utensils where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes of chips stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-204.112A - The temperature measuring device in the 2 door reach-in refrigerator was not properly located in the warmest part of the unit (near the doors).
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-901.11A - Repeat Observed lexan pans stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 5-202.13 - Critical The diameter of the air gaps between the drain lines serving the basins at the 3 compartment sink and the flood level rim of the floor sink are less than twice the diameter of the drain lines.
  Provide air gaps with a diameter that is at least twice the diameter of the water supply inlet (drain lines) and not less that 1 inch for proper backflow prevention by the air gap. *Discussed requirements with CFM.*
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for the hand sink near the 3 compartment sink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - Observed the cove base under the 3 compartment sink in poor repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-202.12A - Corrected During Inspection Critical Repeat The concentration of the quaternary ammonia sanitizer in the 3 compartment sink was measured at 400 ppm. NOTE: The manufacturer's instructions indicate that the quaternary ammonia sanitizer should be used between 150 and 400 ppm. The current CFR states that quaternary ammonia in food service establishments shall be used at 200 ppm. The current CFR states that quaternary ammonia can be used at 400 ppm in food processing plants. Please contact me with any questions.
  Maintain the concentration of quaternary ammonia sanitizers at 200 ppm. The CFM diluted the solution with water and now filling half of the sink basin with sanitizer from the dispensing system and half of the sink basin with plain water.
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers. NOTE: The Health Department's database indicates that the 2006 permit to operate was issued on 1.9.2006.
  Post the permit in a conspicuous location to consumers.

March 16, 2006 (Routine)

• 2-103.11E - Employees are not monitoring food temperatures upon receipt. The CFM noted that vegetables are inspected upon receipt. The CFM also noted that the establishment is beginning to receive food via key drops.
  Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport. It shall be noted that food cannot be inspected when it is delivered via a key drop.
• 2-401.11A - Corrected During Inspection Critical Upon my arrival an prior to the start of the inspection, a food handler was observed drinking from an uncovered beverage container (small, plastic, white cup) while in the prep area.
  A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container. *Discussed with CFM.*
• 3-305.11A2 - Observed unwrapped single service spoons stored next to the hand sink where they are subject to splash, dust or other contamination.
  Store food and utensils where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes of chips stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-204.112A - The temperature measuring device in the 2 door reach-in refrigerator was not properly located in the warmest part of the unit (near the doors).
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-901.11A - Repeat Observed lexan pans stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 5-202.13 - Critical The diameter of the air gaps between the drain lines serving the basins at the 3 compartment sink and the flood level rim of the floor sink are less than twice the diameter of the drain lines.
  Provide air gaps with a diameter that is at least twice the diameter of the water supply inlet (drain lines) and not less that 1 inch for proper backflow prevention by the air gap. *Discussed requirements with CFM.*
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for the hand sink near the 3 compartment sink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - Observed the cove base under the 3 compartment sink in poor repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-202.12A - Corrected During Inspection Critical Repeat The concentration of the quaternary ammonia sanitizer in the 3 compartment sink was measured at 400 ppm. NOTE: The manufacturer's instructions indicate that the quaternary ammonia sanitizer should be used between 150 and 400 ppm. The current CFR states that quaternary ammonia in food service establishments shall be used at 200 ppm. The current CFR states that quaternary ammonia can be used at 400 ppm in food processing plants. Please contact me with any questions.
  Maintain the concentration of quaternary ammonia sanitizers at 200 ppm. The CFM diluted the solution with water and now filling half of the sink basin with sanitizer from the dispensing system and half of the sink basin with plain water.
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers. NOTE: The Health Department's database indicates that the 2006 permit to operate was issued on 1.9.2006.
  Post the permit in a conspicuous location to consumers.

October 28, 2005 (Routine)

• 2-301.14A - Critical Food employees are failing to wash their hands prior to glove use between tasks. Employees observed handling money and working in the dish wash area fail to wash their hands, put on gloves, and prepare food.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent contamination when changing task. **Review handwashing reminder in comments section.**
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered chicken breasts in the 2 Door refrigerator.
  Protect food from contamination by storing food in packages, covered containers, or wrappings.
• 4-202.16 - Repeat Milk crate(s) found used for the following: elevated storage in the back of the establishment near the mop sink.
  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.
• 4-204.112B - Repeat There was no temperature measuring device located in the 2 door refrigerator.
  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.
• 4-501.11B - The door gaskets on the 2 Door Refrigerator are damaged.
  Replace all damaged door gaskets.
• 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: Caulk affixing 3 compartment sink to the wall (mildew growth) .
  Maintain nonfood-contact surfaces of equipment clean. Strip the caulk and reseal the 3 compartment sink.
• 4-603.14 - Corrected During Inspection Repeat The CFM reported that the sanitizer dispenser has not been relocated to preoperly operate the 3 compartment sink (i.e, wash, rinse, sanitize right to left).
  Based on the plumbing of the 3 compartment sink the far left sink shall be used as the sanitize basin. This is because the sanitize basin must be plumbed separately from the wash and rinse basins. The CFM set up the 3 compartment sink properly during the inspection.
• 4-901.11A - Repeat Observed stainless steel and lexan pans stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11D - Repeat Boxes of single service items were observed stored on the floor.
  Elevate all single service products 6 inches off of the floor for protection. **It was observed that the establishment does not have a lot of dry storage space.**
• 6-301.11 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the dish wash area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.12A - Obsevred that the floor sink serving the 3 compartment sink is in need of cleaning.
  Clean the floor sink, and other areas of the facility, at a frequency necessary to preclude an accumulation of dirt and debris.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-202.12A - Corrected During Inspection Critical Observed that the concentration of the quaternary ammonia sanitizer in the 3 compartment sink was 400 ppm.
  Maintain the concentration of quaternary ammonia sanitizers at 200 ppm. Dilute the sanitizer with water. Calibrate the dispensing system so that the concentration of the sanitizer is consistently maintained at 200 ppm.

May 20, 2005 (Critical Procedures)

• 2-103.11D - Repeat Poor handwashing procedures observed. Observed employee washing her hands for 5 seconds.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the chicken in the 2 door reach-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Observed chips stored in boxes on the floor across from the 3 compartment sink.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.18E - Corrected During Inspection Critical The commercially processed pastrami in the walk-in was marked with a consume-by date of 5/18/05.
  The CFM/PIC reported that he prepared the pastrami yesterday and mislabeled the datemark label. Always double check to verify that consume by and prep dates are accurate.
• 4-603.14 - Based on the plumbing of the sink, the 3 compartment sink is being operatred backwards.
  Operate the 3 compartment sink from right to left: wash, rinse, sanitize.
• 4-901.11A - Repeat Observed lexan pans stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11D - Single service items (plastic bowls, etc.) stored in boxes on the floor across from the 3 compartment sink.
  All single service products must be stored 6 inches of of the gloor for protection.
• 43.1-3-4 - The Person in Charge (PIC) has an expired Certified Food Manager (CFM) card. Another employee did not have her CFM card present.
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that card may be faxed to the Food Safety Section (703.385,9568) for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action. Fax both CFM's cards to my attention by Monday, May 23.
• 5-205.15B - The hot water faucet in the men's restroom and the cold water faucet in the women's restroom each have small leaks.
  Plumbing systems and components shall be maintained in good repair.

December 02, 2004 (Routine)

• 6-301.12A - Observed that no paper towels were available for hand sink in the back.
  CORRECTED DURING INSPECTION. Provide individual, disposable paper towels at all hand sinks to encourage proper hand drying by food handlers.
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.
• 3-501.16A - Critical Observed meatballs hot holding at improper temperatures.
  CORRECTED DURING INSPECTION. Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 4-202.16 - Milk crate(s) found used for the following:1. Elevated storage in the mop sink area
  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.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed foods (deli meats, tuna salad) in the refrigeration unit 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. IF THE ESTABLISHMENT REQUIRES THAT THE FOOD BE USED IN LESS THAN 7 DAYS THAN USE THE APPROPRIATE CONSUME BY DATE.
• 2-103.11D - Poor handwashing procedures observed. Observed an employee change her gloves without washing her hands in between.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. Hands must be washed between glove use.
• 4-204.112B - There was no thermometer in the sandwich prep unit.
  Provide a thermometer in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 6-301.11 - Soap was not provided at the hand sink in the back.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

March 11, 2004 (Routine)

• 6-303.11A - Inadequate lighting was noted in the walkin refrigerator.
  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.
• 6-501.12A - Drain pipes at the three vat sink noted in need of cleaning.
  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.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed meats in the refrigeration unit 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.
• 5-501.113A - the lid of the green trash trolley in the rear area was cracked.
  Replace the damaged lid
• 4-901.11A - lexan pans found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-602.13 - The top of the bread warmer/baker was greasy
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.16 - brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use; corrected during inspection.

July 28, 2003 (Routine)

• 4-501.114C - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Corrected during inspection.Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-901.11A - Plastic lexans were not found stacked while wet after cleaning and chemical sanitization.
  Corrected during inspection.Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 43.1-3-1A - Critical No permit was posted in plain view.
  Corrected during inspection.Post food service and all other relevant permits in plain view of patrons.