|Facility Type:||Full Service Restaurant|
|Inspection date:||October 01, 2013|
|Number of critical violations:||4|
|Number of non-critical violations:||9|
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.
|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.
|6-301.11||Corrected During Inspection Observed that hand soap was not provided at handsink at cookline.|
Provide hand soap at each hand sink to allow employees to properly wash their hands.
|5-202.12(A)|| Water from the handwashing sink at restroom was measured at a temperature less than 100°F. @85F|
A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced tomatoes 47F, sliced provolone 50F, 44F, sliced american cheese 54F.--3DR prep top. Sour cream 53F, feta cheese 54F, chicken salad 52F--3DR prep refrigerator. Mozzarella cheese 46F--2DR prep refg. Note: All items discarded except sliced provolone at 44F and mozzarella cheese.|
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.
|3-501.17||Corrected During Inspection Critical The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Feta cheese, mozzarella cheese|
Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
|3-501.17||Corrected During Inspection Critical The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: lasagna|
Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
|7-204.11||Corrected During Inspection Critical The concentration of the quaternary ammonia solution was measured at 400 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.|
Maintain the concentration of quaternary ammonia solution at 200ppm. Verify concentration using the appropriate test kit.
|4-203.12(B)||Corrected During Inspection The ambient (air/water) temperature measuring device located in the following unit is not accurate in 15°F. The thermometer in 3DR prep refg was reading under 30F. Note: Placed new thermometer in the refrigerator.|
Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
|4-302.12(A)|| Food temperature measuring device was not working, no battery.|
A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
|6-202.15(A)(1)-(3)||Corrected During Inspection Front door open for ventilation.|
Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
|4-501.11(A)|| The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR prep refrigerator 46F.|
Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
|4-602.13|| The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Observed shelves above 3-vat sink, area around equipment, gasket for refrigerators, refrigerator door is in need of cleaning.|
Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|6-501.12(A)|| Observed that the hood filters, mop sink, ceiling vents in the kitchen is in need of cleaning.|
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.