|Facility Type:||Fast Food Restaurant|
|Inspection date:||February 12, 2013|
|Number of critical violations:||1|
|Number of non-critical violations:||4|
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 DURING THE INSPECTION.
|6-301.14||Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.|
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HANDWASHING SIGNS WERE PROVIDED TO THE PERSON IN CHARGE DURING INSPECTION.
|5-205.11(A)||Corrected During Inspection The handwashing facility located across the three compartment sink was blocked, by several pieces of equipment, preventing access by employees for easy handwashing.|
A handwashing sink shall be maintained so that it is accessible at all times for employee use. ITEMS BLOCKING THE HANDSINK WERE REMOVED.
|3-304.12(A)-(F)|| Observed ice scoop stored with the handle in contact with the ice, in the ice machine.|
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 135°F and the container is cleaned frequently. ICE SCOOP WAS PROPERLY STORED.
|5-205.15(B)|| Plumbing connections under the three-compartment sink piping are leaking.|
A plumbing system shall be maintained in good repair.