|Facility Type:||Full Service Restaurant|
|Inspection date:||January 17, 2013|
|Number of critical violations:||3|
|Number of non-critical violations:||2|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|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. THE CERTIFIED FOOD MANAGER ARRIVED BY THE END OF THE INSPECTION.
|2-401.11(A)||Corrected During Inspection Critical A food employee was observed drinking from an uncovered container in the bar area.|
Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. PERSON IN CHARGE REMOVED THE CONTAINER.
|3-302.11(A)(1)||Corrected During Inspection Critical Raw salmon and corned beef stored over broccoli in the 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. FOOD EMPLOYEES PROPERLY REARRANGED AND STORED FOODS TO PREVENT CROSS CONTAMINATION.
|4-204.112(B)||Corrected During Inspection There was no temperature measuring device located in the following cold or hot holding equipment: AllMetal 2 door prep refrigerator.|
Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. A THERMOMETER WAS PLACED INSIDE THE UNIT.
|6-501.111(B)|| Observed two live roaches outside of the walk-in refrigerator.|
Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.