- Rule Violation and Requirement: VIOLATION OF SECTION 2-201.12 *PRIORITY* The person in charge did not properly exclude or restrict a food employee, specifically:
Observed an employee with an open wound on her palms working at establishment without an impermeable cover such as gloves worn. The current bandage was visibly soiled with dried blood. CORRECTION: PIC directed employee to thoroughly wash hands and put on gloves (non-latex) over a new bandage.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Garage walk-in cooler: Ambient air 35°F. Display cooler: Milk 40°F. Mini cooler under espresso machine: Ambient air 38°F.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
None available.
- Information: Dishwashing Methods:
3 compartment sink not set up during time of inspection.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Here is what is stated in the 2012 Oregon Food Code in regards to lessions: 2-201.12 Exclusions and Restrictions.* The person in charge shall: (A) Exclude a food employee from a food establishment if the food employee is diagnosed with an illness listed in OAR 333-019-0010. (B) Restrict a food employee that has symptoms caused by illness, infection, or other source that is: (1) Associated with an acute gastrointestinal illness such as: (a) Diarrhea, (b) Fever, (c) Vomiting, (d) Jaundice, or (e) Sore throat with fever, or 15 (2) A lesion containing pus such as a boil or infected wound that is open or draining and is: (a) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a singleuse glove is worn over the impermeable cover, (b) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or © On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; (3) The food employee is jaundiced.
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03/23/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Observed several flies and bees inside the establishment. Please maintain a pest free facility and minimize their presence.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed boxes of breakfast bars and other food items stored on the floor of the walk-in cooler in garage. Please read below.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Dutch freeze machine: Mix 35°F. 2-door cooler: Milk 40°F. Garage walk-in cooler: Ambient air 35°F.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
No hot food available during time of inspection.
- Information: Dishwashing Methods:
3 compartment sink, not set up at time of inspection. Sanitizer bucket with 200 ppm quaternary ammonium. Test strips and thermometers available.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Please ensure all employees wash hands for the required time between switching tasks such as taking money and assembly a new drink.
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10/29/2015 | Semi Annual Food | 100 |
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