- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Unable to verify if anyone is Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Equipment location, installation, repair, and adjustment
Observation: Small reach-in cooler behind cashier have ambient temperature between 45-46 after checking three times. Manager called for service.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Numerous cooling units do not have any temperature measuring devices.)min egg cooler, upper parfait cooler and underneath parfait cooler. This is a REPEAT violation.
- Warewashing equipment, determining chemical sanitizer concentration
Observation: QA sanitizer solutions tested too low almost evaporated. Manager made new one and corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The following food were stored in line cooler with past marked time for more then 1 to 2 hrs: shredded green salad, onion, pickles etc. Manager discarded voluntarily.Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Several microwaves in the upper portion have build up of food debris. This is a REPEAT violation. 2) Several coolers have food debris and need cleaning in the kitchen.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: The dish machine reached maximum 117*F after 5 times checking. Data plates says the minimum 120*F and automatic dispenser display show 107*F for rinse. Manager called service.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events. Provided info to be posted for employee to follow and corrected.
- Posting inspection reports
Observation: Most recent inspection report is not posted for consumer's view.
- 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: Food employees did not read and sign Food Employee Illnesses Reporting Agreement. Provided forms.
- Poisonous or toxic material containers
Observation: Two plastic containers with QA sanitizer solutions and holding rags were not labeled. This is a REPEAT Violation. Manager marked them and corrected on site.
- Food employees hair is effectively restrained
Observation: Two employees have no hair restrains when when working with food.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Walls of ice machine bin have pink slim build up.
- Food storage containers identified with common name of food
Observation: All spray bottles containing food are not labeled on food counter. Manager used marker and labeled them . Corrected.
- 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: Small reach-in cooler behind the cashier have ambient temperature between 45-51*F after checking 3 times. PHF such as small individual butter and yogurt (43-46*) removed Corrected on site.
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12/28/2015 | Regular |
- Insect control devices are properly designed and installed
Observation: Telephone follow up phone call to this food establishment. Inspector spoke with the manager Tammy about the complaint received about food establishment having flies.She sent an E-Mail with information regarding pest control company used and a few days ago when the weather was colder she did observe influx of flies, but at this time under control with the pest control equipment in place.
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10/07/2014 | Non Illness Complaint |
- Food temperature measuring devices are provided and readily accessible
Observation: Numerous cooling units do NOT HAVE any temperature measuring devices. ALL cooling units shall be provided with accurate thermometers. Shall verify with letter of correction that all cooling units are provided with thermometers.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several of the microwaves in the upper portion have build up of food debris. Shall clean as often as necessary to keep clean.
- Foods are at proper initial internal temperature when removed from temperature control and are consumed or discarded as required
Observation: The food was not marked with any type of stickers or sticker board or other means to keep when the food was placed and when to discard. Shall have proper procedures for time as a control for proper temperatures. CORRECTED ON SITE. Shall follow up with letter of correction within 3 days to correct this violation. REPEAT VIOLATION.
- Handwashing signage
Observation: The men's restroom does not have a sign posted when employees must wash their hands. Given during this inspection to post. CORRECTED ON SITE.
- When to wash
Observation: Observed one employee wipe her nose and then proceeded to touch single service food containers. Food employee was educated when to wash their hands. Observed employee wash her hands and verbalized understand. CORRECTED ON SITE.
- Food storage containers identified with common name of food
Observation: Plastic container holding rags not labeled. Not a sanitizer either but also not labeled. This unidentified liquid was discarded. If using a plastic bucket which is not pre labeled, shall label with the contents of the container. The contents was discarded during this inspection. CORRECTED ON SITE.
- Toilet room
receptacle, enclosed, fixtures clean
- Equipment location, installation, repair, and adjustment
Observation: The ice dispenser in the front lobby is not dispensing ice. Repair as needed. --Observation: The walk in freezer plastic opening is loose and has screws missing holding the plastic barrier upright in the walk in freezer repair as needed.
- Outer openings are protected
Observation: One of the outer doors does not close all the way with the closure and has to be closed by hand. Shall repair as needed to have a self closing tight fitting door to prevent entrance of pests and rodents.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: The low temperature dish machine was only at 95 degrees and NO chlorine was being dispensed from the dish machine. Manager called for service during this inspection. The dish machine was repaired during inspection and is at least 120 degrees and dispensing chlorine accurately at this time. CORRECTED ON SITE.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: The low temperature dish machine does not have a data plate. ALL dish machines shall be provided with a data plate, shall easily be accessible,readable and affixed to the dish machine per the manufacturer that indicates the machine’s design and operation with specifications including the: temperatures required for washing, rinsing,and sanitizing. Jake Nichols from commercial repair on site and is aware and will order the data plate.
- Plumbing system maintained in good repair
Observation: The 3 tank sink leaks all over the floor when the water is drained from the sink. Shall have a licensed plumber repair and send to Linn County Public Health a copy of the invoice when repaired.
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03/03/2014 | Routine |
- Outer openings are protected
Light gap on bottom of both back doors. Also gap on left side of back door near employee break room. Replace weather strip to close gaps and prevent pest entry.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Heavy build-up on floor under large ice machine. 2) Spilled cups/lids and food debris under large equipment by drive-thru area. Clean floor frequently to prevent build-up.
- Sanitization of food contact surfaces - before use and after cleaning
Buckets of santizier area suppose to be changed out every 4 hours per corporate instructions. Time labels are suppose to be on buckets when changed. Time labels not being changed and emlpoyees did not know when sanitizer buckets were last changed. Ensure to label with times to ensure being changed regularly. CORRECTED ON SITE.
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance. Employees use wall posted clocks to determine when food needs to be discarded and changed out. Not changing times on clocks when food is changed. Must comply with HACCP procedure to ensure proper time/temp control of food items.
- Light bulbs, protective shielding
1) Syrup storage cupboard under ice cream machine has spilled liquid stains. 2) Walk-in freezer has spilled food on floor. Clean more frequently to prevent build-up. 3) HEAVY mold growth in cupboard under ice dispenser by pop dispensers in seating area. Clean and check for leaking water drain lines. Area is a hazard for food items and pest control.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood vent system above grills has heavy grease build-up and needs cleaned.
- equipment food contact surfaces and utensils clean to sight and touch.
Shield light bulb in reach-in milk cooler near registers. Light must be covered or shatter proof to prevent broken glass contamination. --1) Growth on front of ice chute in large ice machine. Must drain , wash , risne and sanitize machine more frequently to prevent build-up. 2) Reach-in cooler for salad prep foods near large ce machine has food debris on bottom shelf. 3) Bottom shelf of reach-in freezers have food debris. Clean food contact areas more frequently to prevent contamination.
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10/17/2013 | Routine |
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