| No violation noted during this evaluation. | 11/20/2015 | Illness Complaint |
| No violation noted during this evaluation. | 10/19/2015 | Follow Up LOC |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: The global area hand sink did not reach 100*F, and the womens employee bathroom (1st floor) hand sink does not have hot water provided (2nd sink). All hand sinks used by food service employees must have hot water provided (>100*F).
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employee reporting agreement was not formally signed by each employee. Each employee that handles/prepares food must have the employee agreement signed and on file. Discussed with manager who will have every employee sign at next meeting.
- Handwashing signage
Observation: Some hand sinks throughout the entire facility had hand washing signs posted but some did not. All hand sinks used by food service employees must have a hand washing sign posted. Given at time of inspection.
- Sanitizers
Observation: Sanitizer dispenser on the 3rd floor was tested too strong at time of inspection. Quat sanitizer must be maintained at 200-400ppm or manufacturer specification.
- Food temperature measuring devices are provided and readily accessible
Observation: Antipasto prep cooler did not have a thermometer inside. All coolers that store TCS (time/temp control for safety) food must have a thermometer inside.
- Equipment location, installation, repair, and adjustment
Observation: Milk cooler (1st floor) has a torn door gasket, and the Grill Prep walk in cooler floor is in poor condition. Must repair or replace to keep equipment in good working order.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: All walk in cooler and freezer vent covers need to be cleaned.
- Utensils and pressure measuring devices maintained
Observation: Several utensils (spatulas and plastic containers) were not in good working order (Chips, cracks, dents, etc.). Must maintain all utensils and equipment in good working order to prevent buildup of bacteria. All were discarded at time of inspection.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cooked roast beef was observed in the meat walk in cooler (1st floor) that had been previously cooked today and yesterday. Meat cooked today was temped @ 62*F and yesterday was temped @ 72*F. Meat was discarded at time of inspection. Discussed with manager about breaking down meat further to allow for proper cooling. Manager stated meat will be sliced after resting in the future.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: WW Homestead milk cooler does not have a working thermometer. All coolers that store TCS (time/temp control for safety) food must have a working thermometer.
- Miscellaneous sources of contamination
Observation: Utensils in the dish room were stored below the hand washing sink without a cover. Must move the clean utensils away from under the hand sink or cover to prevent contamination.
- Condiments are protected from contamination by consumers
Observation: Condiments and garnishes (lemons, peanut butter, and butter) were observed not covered in consumer self service areas. Products must have a cover or be moved under a sneeze guard.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become soiled and must be cleaned: Victory cooler (3rd floor by Global), Pizza cooler gaskets (3rd floor), behind the Grill and under equipment (Classic Grill Area), and the Bakery walk in freezer (1st floor). Must clean all areas as frequently as needed to prevent soiling.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In main meat walk in cooler (1st floor) raw beef was observed stored above raw pork. Must store all raw animal products in order of internal cooking temp starting with poultry at the bottom. Moved at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips on site were expired at time of inspection. Must have test strips within expiration date at all times to check concentration of sanitizer.
- Safe, unadulterated, honestly presented
Observation: Observed bagged lettuce that was wilted. May not sell any food that is adulterated to prevent spread of foodborne illness. Discarded at time of inspection.
|
09/17/2015 | Regular |
| No violation noted during this evaluation. | 04/28/2014 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All cupboards under drink and dessert stations on 3rd floor have build-up and need cleaned.
- Cleanability of floors, walls, and ceilings
Observation: Caulk counter edges around drink station near large seating area on 3rd floor.
- Plumbing system repaired according to law
Observation: Drain line for drink dispenser catch pan in catering side room is removed. Replaced drain line to properly dispose of waste liquid.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: 1) Whipped butter stored at room temperature. Container is labeled "Refrigerate". Must maintain 41 degrees or below. Product discarded. CORRECTED ON SITE. 2) Several cold hold units on 3rd floor do not hold potentially hazardous foods 41 degrees or below (unit is 35*F, but storage bins are too thick). Food is out for service for only 3 hours. Food is kept in insulated bins. Must cool insulated bins or switch to metal bins to help maintain temperature or provide a written procedure for "time-temp-control" to ensure staff is labeling and discarding PHF product if out of temperature for longer than 4 hours. Provide procedure to Linn County Public Health for review.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: 1) Build-up on potato slicer (1st floor), 2) Build-up in reach-in coolers and reach-in hot hold units (1st and 3rd floor) 3) Bakery area has flour build-up on all equipment (1st floor). Have written cleaning schedule for staff per shift to ensure all food contact surfaces are getting cleaned as often as necessary.
- Plumbing system maintained in good repair
Observation: Several sinks (hand and food preparation sink) have slight leak. Repair to maintain in good condition.
- Sanitization methods - hot water, chemical
Observation: Sanitizer dispenser on 1st floor is over 500ppm. Food grade quat sanitizer must be maintained at 200ppm. Call for service.
|
04/18/2014 | Routine |
- Material characteristics of non-food contact surfaces
1) Seal all tray storage cabinets (back/ceiling juncture) behind lighting. 2) Seal around ceiling/top of produce cooler juncture, 3) Provide closure strips on bottom of pizza oven and 4) Sides of walk-in produce cooler. Gaps must be closed and area easily cleanable. REPEAT VIOLATION.
- Plumbing system repaired according to law
1) Hand sink near pan storage on 1st level does not leak as much but slight drip when water is off. Must repair so NO WATER IS LEAKING. 2) Sprayer nozzle continues to have a slight leak. MUST REPAIR. ALL PLUMBING MUST NOT LEAK AND MAINTAIN IN GOOD WORKING CONDITION PER FOOD CODE.
|
08/30/2013 | Routine |
- Miscellaneous sources of contamination
1) Provide splash guard on hand sink near dish storage in warewashing room. 2) Provide sneeze guards for salad bar. BOTH ON ORDER.
- Plumbing
materials, design, construction and installation
- Cleanability of floors, walls, and ceilings
Adjust 1) Condensation drain line for large steamer in bakery and 2) Drain line for large ice machine in catering room. All drain must be maintained off the floor for easy cleaning. Maintain a 1 inch air ga and proper fall for lines.
- Plumbing system repaired according to law
1) Repair leaking sprayer near wok station. 2) Provide trough drain cover for large ice machine in food preparation room and 3) Warewashing room on 3rd level. For downstairs 4) Provide cleanout cover under misc. sink in catering room, and 5) Replace sink in pan storage area, leaks can not be repaired due to age of sink (No replacement parts) REPEAT VIOLATION
- Material characteristics of non-food contact surfaces
1) Seal all tray storage cabinets (back/ceiling juncture) behind rope lighting. 2) Seal around ceiling/ top of produce cooler juncture, 3) Provide closure trips on bottom of pizza oven, and 4) Sides of walk-in produce cooler to close gaps. All surfaces must be smooth and easily cleanable.
|
08/26/2013 | Routine |
- Miscellaneous sources of contamination
1) Provide splash gaurd on hand sink near dry dish storage in warewashing room. 2) Provide sneeze guards for salad bar area.
- Plumbing
materials, design, construction and installation
- Material characteristics of non-food contact surfaces
Caulk 1) back wall/ceiling juncture inside cabinets for tray storage in all areas, 2) Top/ceiling juncture for walk-in produce cooler, 3) Around all areas for counter/support beam junctures. Provide closure strips for 4) Bottom sides of pizza oven, and 5) side of walk-in produce cooler. Also, 5) Cover hole in wall near fod preparation sink in wok area.
- Plumbing system repaired according to law
Repair leaking plumbing for 1) Back flow preventer underneath dish rotating rack, 2) Hand sink at pizza area, 3) Slow draining hand sink on food preparation area, 4) Garbage disposal in mop sink room, 5) Under sink basin near tea station. Also, 6) Install plumbing for milk rail drain (do not tie into breakfast well on right side), 7) Install plumbing for coffee machine rail drain. All plumbing must be maintained in good repair. 8) Repair leaking sprayer for food preparation sink in wok area. 9) Place cleanout cover for 3 compartment sink in dish room. Also, provide cover for trough drains in 10) dish machine room, 11) Near ice machine in food preparation room. 12) Cover floor sink in mop sink room For plumbing on 1st level 13) Place cleanout cover under misc. sink in catering room.
- Cleanability of floors, walls, and ceilings
1) Raise drain line off floor for large ice machine in catering area 2) Raise condensation drain line further off floor for large steamer in bakery area.
- Backflow protection
air gap, device standard, when required
|
08/23/2013 | Routine |
- Variance obtained for specialized processing methods
Has a vacuum package sealer. Do not use unless issued a variance from State Health Department. If not using remove.
- Material characteristics of non-food contact surfaces
1) Caulk behind bakery sink near mixer to make area smooth and easily cleanable. 2) replace potato slicer above food preparation sink. No longer cleanable, rusty.
- Plumbing
materials, design, construction and installation
- Food storage - preventing contamination from the premises
Raise bottom shelving for skillet storage to maintain at least 6 inches off the floor.
- Light intensity
Provide lighting in bakery dry storage area near steamer.
- Plumbing system repaired according to law
1) Raise drain line for large ice machine off the floor. 2) Raise condensation line for bakery steamer off the floor. Plumbing ust be maintained off the floor for easy cleaning. 3) Leaking hand sink near pot and pan warewashing. Plumber will repair. 4) Place a cleanout cover over cleanout for misc. sink in catering room. 5) Cut opening in floor sink cover for floor sink under sink in bakery area.
|
08/14/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
|
03/15/2013 | Routine |
- Handwashing signage
Need to post signage yet at each handsink, given examples today.
- Plumbing
materials, design, construction and installation
- Handwashing sinks-Numbers, capacities, location, and placement
Handsink installed as part of the front counter service line is low for convenient usage by taller staff. If it does not get utilized by all employees properly, then an additional handsink at more convenient height will need to be installed in the next 3 months.
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
1) Has yet to clean the interior of the walk in cooler and freezer, clean and sanitize before usage. 2) Need to clean all food contact surfaces yet once construction is completed. --1) Safety cable yet to be installed on all gas powered equipment, ie grills and oven, installing now. 2) All non food contact surfaces will need to be cleaned again before usage.
- Hand drying provided
Need to provide paper towels for handsink at front service area yet.
- Disclosure of menu items offered or served raw or undercooked
Need to post signage for cooked to order eggs in lieu of a menu.
- Indoor and outdoor surfaces
1) Need to caulk the handsink by prep area to the wall. 2) Need to caulk the walk in cooler caulked both interior and exterior surfaces as they join the floor surfaces. 3) Has unfinished wall that is planned to be tiled in next day, yet to be completed. 4) Has carpet on service side of line that will be removed and replaced in construction this summer. Must provide a smooth, nonabsorbent floor at that time, ie plans to provide tile.
- Cleanability of floors, walls, and ceilings
1) Need to caulk the handsink by prep area to the wall. 2) Need to caulk the walk in cooler caulked both interior and exterior surfaces as they join the floor surfaces. 3) Has unfinished wall that is planned to be tiled in next day, yet to be completed. 4) Has carpet on service side of line that will be removed and replaced in construction this summer. Must provide a smooth, nonabsorbent floor at that time, ie plans to provide tile.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
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03/14/2013 | Routine |
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