|Facility Type:||Fast Food Restaurant|
|Inspection date:||February 11, 2013|
|Number of critical violations:||2|
|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 Repeat 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.
|5-205.11(B)||Corrected During Inspection Observed the handsink in the backroom had a bucket of sanitizing cloths and the front handsink had a pair of gloves and food debris. food employee removed items.|
Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken 45F, seafood salad 46F, shredded cheddar 49F, american cheese 45F in the sandwich line. CFM removed and replaced items and also reduced portions.|
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
|5-501.113(B)|| Outside refuse container was uncovered.|
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.