- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed the following potentially hazardous foods stored in the reach-in cooler without date marks: cream cheese, dairy based dip, and horseradish mayo. These items are prepared 'in house' according to the PIC. **CORRECTION** The foods were properly dated for the date that they were prepared during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The gaskets on the prep cooler reach-in and the upright reach-in doors are torn. The floor in the prep cooler is loose and allows food debris to be trapped under it making cleaning very difficult. **Please repair according to manufacturer's recommendations.
- 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-- 39-43 F (salami, pastrami, chicken, roast beef, cheese, tuna, cream cheese) 2-door reach-in cooler-- 38-43 F (pastrami, cream cheese, milk) countertop cooler-- 41 F 2-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 unit (beef 143 F, meatballs 136 F, Au Jus 162 F, chicken 164 F, soup 142 F)
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected in third compartment wiping cloth sanitizer solution concentration: 200 ppm QAC detected
- 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.
- 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:
Good hand washing observed.
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01/11/2016 | Semi Annual Food | 97 |
- 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, the prep cooler was not holding foods at or blow 41F. **Today, the cooler has been repaired. The internal temperatures of potentially hazardous foods stored in the cooler were measured as follows: turkey 33 F, tuna 30 F, roast beef 32 F, tomatoes 35 F, cheese 34 F, ham 33 F. The upright coolers were also holding below 41 F. This violation has been corrected. >On the last inspection, improper employee beverages were observed in the kitchen. **Today, no employee beverages were observed. This violation has been corrected. In addition to the priority and priority foundational violations, the core plumbing violation has also been corrected.
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09/08/2015 | 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:
The internal temperature of potentially hazardous foods stored in the prep cooler were measured as follows: turkey 51 F, ham 50 F, roast beef 50 F, tomatoes 48 F, salami 51 F, pepperoni, 50 F, potato salad 51 F. The ambient temperature of the cooler was measured at 51 F. **CORRECTION** Potentially hazardous foods that have been in the cooler for more than four (4) hours were immediately discarded (potato salad, turkey, roast beef, tomatoes). Foods that have been in the cooler for less than four hours were placed in the back cooler to rapidly chill and an ice bath was set up for working containers at the prep cooler. A recheck will be made within 14 days to verify that the violation has been corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The hot water valve is steadily leaking at the hand sink. **Repair the valve according to local plumbing codes.
- 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 opened bag of chips and a drink stored on the prep table. Observed a food worker to drink from a cup with a lid but no straw in the prep area. **CORRECTION** The chips and drink were immediately discarded. The employee 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.
2-door cooler up front-- 41-42 F (lettuce, cheese) 1-door refrigerator/freezer in back-- 40 F (turkey, ham, soups)
- 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: countertop warmers (chicken 155 F, meatballs 150 F, soup 148 F, Au Jus 155 F).
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm quaternary ammonium detected. Wiping cloth sanitizer solution concentration: 300 ppm quaternary ammonium 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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09/01/2015 | Semi Annual Food | 87 |
- 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.
Today's visit was a recheck on a corrected priority item found at the semiannual inspection. At the last inspection the prep-top table was holding food at improper temperatures. Unit was repaired and was holding food at 39-42F. Violation corrected.
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04/16/2015 | Reinspect Food | |
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