October 02, 2009 (Follow-up)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Repeat Observed food employees using improper handwashing procedures.
  Food employees shall wash their hands and exposed portions of their arms by: 1) removing an discarding used gloves; 2) rinsing under clean, running warm water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under clean, running warm water; and 6) drying with paper towels or air drying device.
• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking container, cup of water, stored in a manner that may contaminate food. On a shelf above packaged foods.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-301.11(A) - Corrected During Inspection Critical Repeat Food employees failed to wash their hands prior to engaging in food preparation. No cold water at one hand sink and no soap or paper towels at the other hand sink.
  ALL food employees shall be washing their hands as specified under 2-301.12.
• 3-301.11(B) - Corrected During Inspection Critical Repeat Food employee was observed handling the following ready-to-eat food using his bare hands: cooked bread.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food, chicken, stored over ready-to-eat food, cooked rice, in the walk-in refrigerator.
  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.
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: corn starch.
  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.
• 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows: cups used to dispense the corn starch.
  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.
• 3-305.11(A)(3) - Repeat Food stored on the floor in the walk-in 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 - Corrected During Inspection Repeat The food on display is not protected from contamination. Buffet.
  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. Lids were put on the dishes.
• 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 that measures the concentration in ppm sanitizing solutions shall be provided.
• 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: shelves and tables in the kitchen.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
• 4-702.11 - Corrected During Inspection Critical Repeat The food-contact surfaces of the equipment were not observed sanitized; the bleach vat was empty.
  All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.It was replaced and is sanitizing at 50ppm.
• 4-703.11(C) - Corrected During Inspection Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114) The bleach vat was empty.
  Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine.Vat replaced and sanitizing at 50ppm.
• 5-205.15(B) - Corrected During Inspection Repeat Plumbing connections at one hand sink and the 3-vat sink are leaking.
  A plumbing system shall be maintained in good repair.
• 6-301.11 - Corrected During Inspection 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.
• 6-301.12(A) - Corrected During Inspection Repeat 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.
• 6-303.11(A) - Repeat Observed that inadequate lighting was provided in the walk-in refrigerators. Bulb out.
  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 floors, walls and ceiling in the kitchen are not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(C) - Corrected During Inspection Critical Repeat Methods are not being used to control pests. Live and dead roaches were observed in the kitchen.
  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.A follow up inspection will be conducted in approximately 10 days.
• 6-501.12(A) - Repeat Observed that the floors, walls and ceiling in the kitchen are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-208.11(B) - Corrected During Inspection Critical Repeat First aid supplies are not being stored in a kit or container. Bottle of liquid on a shelf over food prep table.
  Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.

September 16, 2009 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking container, cup of water, stored in a manner that may contaminate food. On a shelf above packaged foods.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Repeat Observed food employees using improper handwashing procedures.
  Food employees shall wash their hands and exposed portions of their arms by: 1) removing an discarding used gloves; 2) rinsing under clean, running warm water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under clean, running warm water; and 6) drying with paper towels or air drying device.
• 3-301.11(A) - Corrected During Inspection Critical Food employees failed to wash their hands prior to engaging in food preparation. No cold water at one hand sink and no soap or paper towels at the other hand sink.
  ALL food employees shall be washing their hands as specified under 2-301.12.
• 3-301.11(B) - Corrected During Inspection Critical Food employee was observed handling the following ready-to-eat food using his bare hands: cooked bread.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 6-301.11 - Corrected During Inspection 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.
• 6-301.12(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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food, chicken, stored over ready-to-eat food, cooked rice, in the walk-in refrigerator.
  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.
• 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114) The bleach vat was empty.
  Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine.Vat replaced and sanitizing at 50ppm.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the equipment were not observed sanitized; the bleach vat was empty.
  All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.It was replaced and is sanitizing at 50ppm.
• 7-208.11(B) - Corrected During Inspection Critical First aid supplies are not being stored in a kit or container. Bottle of liquid on a shelf over food prep table.
  Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: corn starch.
  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.
• 6-501.111(C) - Critical Methods are not being used to control pests. Live and dead roaches were observed in the kitchen.
  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.A follow up inspection will be conducted in approximately 10 days.
• 3-306.11 - Corrected During Inspection Repeat The food on display is not protected from contamination. Buffet.
  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. Lids were put on the dishes.
• 3-305.11(A)(3) - Repeat Food stored on the floor in the walk-in 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.
• 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows: cups used to dispense the corn starch.
  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.
• 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 that measures the concentration in ppm sanitizing solutions shall be provided.
• 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: shelves and tables in the kitchen.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
• 5-205.15(B) - Repeat Plumbing connections at one hand sink and the 3-vat sink are leaking.
  A plumbing system shall be maintained in good repair.
• 6-501.12(A) - Observed that the floors, walls and ceiling in the kitchen are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.11 - Observed that the floors, walls and ceiling in the kitchen are not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in refrigerators. Bulb out.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.

June 08, 2009 (Critical Procedures)

• 2-301.12(A)-(B) - Critical One sink was equipped with soap and cold water only; the other handsink was not equipped with soap, therefore it is presumed that one ore more of the steps below was ommitted if and when staff washed their hands.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: brocolli stored on tray of rawfish fillets
  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. See storage chart
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: buffet Gobi Veg Noodle, Rice, Okra, Tandoor Chicken, Butter Chicken and Corn Veg Soup
  Potentially hazardous foods shall be hot held at a temperature of 135F or above to prevent potential bacterial growth
• 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: chicken at 60F in Superior RI Unit
  Potentially hazardous foods shall be held cold at a temperature of 41F or below
• 3-501.16(B) - Corrected During Inspection Critical Observed raw shell eggs stored at room temperature
  Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45F or less.
• 3-501.17(A)(1) - Critical 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: chicken
  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
• 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.. 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.

September 23, 2008 (Routine)

• 3-202.15 - Corrected During Inspection Critical The following food item from damaged packaging was found offered for service: dented can of tomatoes.
  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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food, chicken, stored over ready-to-eat food, rice, in the walk-in refrigeration unit.
  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.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:chicken over beef in the 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).
• 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: msg,corn starch and sugar.
  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.
• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. Bottle of water is in the ice for consumption in the ice machine.
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows:cups used to dispense the rice, msg, corn starch, sugar and cooked rice.
  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. Use a scoop with a handle.
• 3-305.11(A)(3) - Food stored on the floor in the walk-in refrigerator and freezer.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF 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 display is not protected from contamination. Buffet.
  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. Sneeze guards have been ordered.
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: foil is used to line shelves.
  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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A bleach test kit to measures the concentration in ppm of sanitizing solutions shall be provided.
• 4-402.11(A) - The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: hand sink.
  Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Caulk it to the wall.
• 4-602.11(E)(4) - Corrected During Inspection Surfaces of the ice machine are 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.
• 4-903.11(A) - Corrected During Inspection Clean utensils were found stored in a dirty drawer.
  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 pots were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 5-205.15(B) - Plumbing connections under the hand sink are leaking.
  A plumbing system shall be maintained in good repair.
• 6-201.13(A) - Floor and wall junctures are not coved.In the kitchen.
  If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
• 6-404.11 - Corrected During Inspection Products for credit, redemption, or return are not being stored in a separate designated area. Can of tomatoes.
  Store damaged and/or spolied products in a separate and segregated area to preclude the mistaken use of these products.
• 6-501.16 - Corrected During Inspection Observed that the mop is improperly stored between use. In the bucket.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-102.11 - Corrected During Inspection Critical Working container of poisonous and toxic material, bottle of soap, is not properly labeled with a common name.
  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.

August 11, 2008 (Follow-up)

April 01, 2008 (Critical Procedures)

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his hands before engaging in food preparation, after touching dirty food equipment.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking container, bottle of water, stored in a manner that may contaminate food and food contact surfaces. On a shelf above the food prep table.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food, chicken, stored over ready-to-eat food, ginger and potatoes, in the walk-in refrigerator and 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.
• 7-102.11 - Corrected During Inspection Critical Working container of poisonous and toxic material, bottle of windex, is not properly labeled with a common name.
  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.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials, bottles of rug cleaner and windex, are not properly stored to prevent the contamination of food and single service items. On top of the ice machie and on a shelf next to aluminum food pans.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.