- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
>On the last inspection, observed pork butts improperly cooled in the reach-in cooler. Large pieces were stacked on top of one another in a pan. **Today, the pieces are separated into smaller quantities and temperature logs are kept for cooling. The measured internal temperatures of pork stored in the cooler were between 40-41 F. This violation has been corrected. Good job!
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02/02/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Observed 2 pork butts stored in the 3-door cooler with measured internal temperatures of 46 F and 49 F. The pork has been in the cooler overnight according to the PIC. **CORRECTION** The pork was immediately discarded. Discussed with PIC about cooling procedures. A reinspection will be conducted within 14 days to verify that the violation has been corrected.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
>On the last inspection, food workers were improperly washing their hands. **Today, good hand washing was observed. This violation has been corrected. >On the last inspection, improper beverage cups were observed. **Today, beverages were covered lids and straws. This violation has been corrected also.
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01/19/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Observed cooked pork stored in the 3-door cooler with a measured internal temperature of 47-49 F. The pork has been in the cooler overnight according to the PIC. Observed cooked pork in the steam unit with a measured internal temperature of 98-114 F. The pork has been in the steam unit for approximately 2 hours according to the PIC. **CORRECTION** The pork in the cooler was discarded. The pork in the steam unit was immediately reheated to 165 F on the grill.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed spatulas and tongs stored in tepid water with a measured internal temperature of 69 F at the grill. **CORRECTION** The utensils were taken to the dish wash area to be washed, rinsed, and sanitized. Store utensils in one of the approved methods noted below.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.15(B)(D)(E) Gloves are not properly designed, specifically:
Food workers were wearing latex gloves while handling clean dishes and prepping onions. **CORRECTION** The gloves were removed from the facility. The onions were discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed an open employee beverage can of energy drink with no lid or straw stored on the prep table next to onion and noodles. Observed a container of cookies stored on the prep table also. **CORRECTION** The beverage and the cookies were discarded upon request. A reinspection will be conducted within 14 days to verify that the violation has been corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
Observed food worker to rinse hands with water (no soap) repeatedly after handling raw chicken and then begin to handle clean dishes. **CORRECTION** Food worker was stopped and instructed on proper hand washing procedures. Food worker washed hands with soap and water before returning to work.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
prep cooler-- 41-43 F (macaroni salad, raw pork, garlic, raw chicken) 3-door reach-in cooler-- 38-40 F (breaded chicken, sauce, macaroni salad) 2-door vegetable cooler-- 42-43 F (cut cabbage, butter) 2-door beverage cooler-- 39 F 3-door reach-in freezer holding things frozen.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Hot holding temperatures: steam unit (beans 141 F, pork 145 F, rice 149 F); on grill (chicken 150*F).
- Information: Dishwashing Methods:
3-compartment sink available wiping cloth sanitizer solution concentration: 50 ppm chlorine detected
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- Information: This establishment has been cited for the same priority/priority foundation violation on two or more consecutive semi-annual inspections, creating a significantly increased risk for foodborne illness. Observation of this violation again at the next semi-annual inspection could result in enforcement action including facility closure or a court citation.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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01/05/2016 | Semi Annual Food | 84 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
The ice dispenser for the soda machine has a clump of black residue inside. Keep clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Chemical spray bottles are stored over a bag of onions. Do not store chemicals with food or dishes. CORRECTION: Spray bottles relocated
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wiping cloth stored out on counter with no sanitizer. Keep cloth dipped in sanitizer solution.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Improper employee beverage located behind soda machine. Abide by the sign posted on the soda machine regarding employee beverages.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
All refrigeration holding at 38-40 F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Steam table- 144-170 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine 3 compartment sink Handwashing sinks stocked
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Consumer advisory needs to be adjacent to menu board with applicable item
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08/24/2015 | Semi Annual Food | 89 |
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