| Name: | Oceanview Restaurant, LLC |
| Jurisdiction: | Alaska |
| Legal type: | Limited Liability Company |
| Status: | Good Standing |
| Date of registration: | 11 Apr 2007 (18 years ago) |
| Entity Number: | 107869 |
| ZIP code: | 99901 |
| County: | Ketchikan Gateway |
| Place of Formation: | ALASKA |
| Mailing Address: | 1831 TONGASS AVENUE, KETCHIKAN, AK 99901 |
| Name | Role |
|---|---|
| Luis Orta | Member |
| Luis C Orta | Registered Agent |
| Luis Orta | Manager |
| Inspection Type | Most Recent Inspection | Address | |||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Routine | 2024-06-25 | 1831 Tongass AVE Ketchikan, AK 99901 | |||||||||||||||||||||||||||||
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| Inspector Comments | The kitchen handwash sink is located directly next to the pizza dough mixer that was in operation at time of inspection. When washing my hands before starting the inspection, I observed water splashes on the rim of the sink roughly one foot away from the bowl of the dough mixer. While I did not observe any splashes enter the dough mixer bowl while washing my hands, as I was careful to ensure no handwashing water went into the dough, it is likely that with any less care splashes could have entered the mixer bowl. I also observed the paper towels for drying hands were stored on top of the mixer, adding another point where drips can enter the dough mixer bowl. The operator was able to install a paper towel dispenser and a splash guard on the handwash station to ensure no splashes can enter the dough mixer bowl. |
| Inspector Comments | I observed an employee use the handwash sink to fill a pitcher full of water. Handwash sinks may only be used to wash hands to prevent any cross contamination. The employee was asked to use the food prep sink to fill the pitcher. Employees will be trained to ensure the handwash sink is used only for washing hands. |
| Inspector Comments | Ice machine was observed to have what appeared to be mold-like growth on the inside of the machine where ice is dispensed and stored. Food that comes into contact with surfaces that are not properly cleaned and sanitized are liable to contamination. The person in charge (PIC) discarded all of the ice in the machine and then turned the ice machine off to drain, clean, and sanitize the inside of it. The PIC will have food employees check the ice machine more frequently using a flashlight and will clean and sanitize the ice machine more frequently as needed to prevent any potential contamination that may lead to foodborne illnesses. |
| Inspector Comments | The operator was not able to produce food worker cards at the time of inspection. Employees who work with food are required to have a food workers card to ensure that they are trained to be handling food. The operator has been given 30 days to have employees obtain their food worker cards. |
| Inspector Comments | This facility does not have a Certified Food Protection Manager (CFPM) on site. At least one CFPM is required to be involved in daily operations of the establishment to ensure food is being protected. The operator stated that they will get someone on staff registered for a CFPM class in the next 30 days. |
| Inspector Comments | I observed an employee correctly remove their gloves after taking the trash out to the dumpster, however, the employee did not wash their hands before donning new gloves. Employees are required to wash their hands in before donning gloves to ensure their hands are clean before touching the gloves. The operator will ensure that employees are washing their hands regularly and before donning gloves. The operator will provide training to employees as necessary. |
| Inspector Comments | I observed multiple 5 gallon buckets of various sauces in the walk-in fridge that had temperatures ranging from 40F-49.8F and prepared dates ranging from 6/8-6/23. Temperature Controlled for Safety (TCS) foods are required to be stored at or below 41F to inhibit bacterial growth. Excessive time for cooling potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. The operator voluntarily discarded three buckets of sauces and a pan of grilled chicken that were above 41F. I discussed with the operator conventional methods of cooling foods in a timely manner. Training will be provided to staff as needed. |
Violation Items
| Inspector Comments | No violations |
Violation Items
| Inspector Comments | Several containers full of raw chicken were observed stored above raw meats inside the walk in cooler, along with raw meats which were also found stored above cooked pork and raw, shell eggs which were stored above vegetables. Incorrectly storing raw animal food items may cause cross-contamination which may lead to food borne illness. The person in charge re-arranged all food items and will instruct employees on safe food storage practices. |
| Inspector Comments | One employee was observed handling raw beef with his gloved hands, and then slicing an avocado, touching corn tortillas and placing lettuce on a customer's plate, without removing the same gloves, washing hands and wearing new gloves. Another employee who was slicing cucumbers was observed touching his hair with his gloved hands, and then proceeding to continue handling the cucumbers without first washing hands and exchanging his gloves. Lack of hand washing when changing tasks and touching body parts will lead to cross-contamination of food items. The employees washed their hands and discarded the food items involved. The person in charge will retrain employees on proper hand washing and food handling practices. |
| Inspector Comments | The person in charge did not have a copy of a certified food protection manager's certificate. Lack of training in food safety principles can lead to food safety violations which may cause food borne illness. Copies of the certification must be available for verification at the facility. |
| Inspector Comments | Several buckets full of sanitizer solution (chlorine) for wiping cloths were found to have no trace of sanitizer. Using sanitizers for wiping food contact surfaces is important for reducing the risk of cross-contamination. The operator emptied all the buckets and prepared a new sanitizer solution which was tested at 25 ppm. More sanitizer was added in order to achieve a 50ppm concentration. Employees will be trained on proper sanitizer mixing and testing practices using the available test strips. |
Violation Items
| Inspector Comments | Dishwasher repair continue. Hot water sanitize tested at 145F. A new temperature gauge was installed. The manager explained the temperature issue may be in the boiler system and waiting for a repair schedule. During the interim, continue using 50ppm bleach/water one of the 3 compartments to achieve a sanitize rinse. Repairs should be completed within 7 days. Contact Ketchikan ADEC when repairs are completed. |
Violation Items
| Inspector Comments | The internal temperature of PHF's foods in a front line cooler measured at 44F. Food for cold holding must be 41F. or less to help prevent pathogen growth. The operator has adjusted temperature and called a repair person. RECOMMEND: Keeping a daily temperature log of internal temperature of potentially hazardous foods. Check first thing after opening for 41F or less. Make repairs within one week. |
| Inspector Comments | The CFPM certificate has expired. Re-new CFPM within 90 days. A CFPM is critical for ensuring preventive measures are in place and controlling risk factors. |
| Inspector Comments | Some FWC's have expired. Update FWC's and have new food workers receive a card within 30 days. Food worker training is essential for preventing foodborne illness and other risk factors. |
| Inspector Comments | The sanitize cycle on the high temp. dishwasher reads 148 for the final rinse. Thermal temperature strips did not turn color after all cycles completed. The temperature for sanitizing is 180F. or higher. The operator will discontinue use of dishwasher sanitizer and dip utensils in 50ppm bleach/water mix in the 3x sink. Repair dishwasher within 1 week. |
Date of last update: 26 Jan 2025
Sources: State of Alaska - Department of Commerce, Community, and Economic Development
