- 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:
Iced eggs and batters are stored on ice at 45 F. This items need to be stored at 41 F or below. To ensure this, you must have less product and more ice. If this is not possible, then you must store them inside the fridge. Shell eggs were out at 47 F. Keep eggs stored under refrigeration. CORRECTION: Eggs moved to fridge
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Past due dates were observed on food. Turkey from 2/1, sausage 2/19, salsa 2/2, corned beef 2/19, brisket 2/19 and potato salad 2/18. After seven days from preparation, these items must be discarded. CORRECTION: Some items discarded and some redated
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
A spray bottle of degreaser is stored with the nozzle facing the dishwasher plug well. Do not hang chemicals from here. They could possible get sprayed or leak into the dishwasher. CORRECTION: Degreaser moved
- 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 food at 38-43 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- 144-168 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 130 F with 200 ppm chlorine Handwashing sinks stocked
- 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.'
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03/02/2016 | Semi Annual Food | 85 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed raw chicken breasts in zip lock bags stored over bread and ground beef in the Traulsen 3-door freezer. CORRECTION: Operator immediately re-arranged all foods in order according to cooking temperatures. Employees were educated on importance of maintain foods separated according to cooking temperatures to avoid cross-contamination issues. An informational handout was given.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed a soiled knife with old food debris hanging on the knives rack in back of kitchen with the other cleaned knives. CORRECTION: Operator immediately removed soiled knife and sent through the dishwasher. Please also ensure knives rack is washed, rinsed, and sanitized prior to storing clean knives.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the hanging spray wash wand besides the dishwasher soiled with old food debris and grease. Both the nozzle and handle were soiled with grease and food debris. Please read below.
- 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.
Wait area prep-top cooler: Red salsa at 38°F. Front prep-top cooler in front of grill: Sliced tomatoes at 40°F. Ice-bath: Pancake/waffle mix at 38°F. Prep-top cooler next to grill: Red salsa and diced tomatoes at 40°F. 4-door cooler unit under griddle: Hash browns at 40°F and diced ham at 39°F. Trauslen 3-door freezer: All food items frozen. Walk-in cooler: Ambient air 38°F and raw beef patties at 37°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.
Hot holding unit next to prep-top cooler: Gravy at 188°F. Ready-to-serve philly cheesesteak omelets at 150°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 120°F with 100 ppm chlorine. Cook-line sanitizer bucket with 100 ppm chlorine. Test strips and thermometers available.
- 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.'
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02/16/2016 | Semi Annual Food | 87 |
- 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:
Ice machine is soiled with mildew. Clean and sanitize at a higher frequency.
- 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 food at 36-42 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- 150-170 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 100 ppm chlorine Dishwasher ran at 129 F with 100 ppm chlorine Handwashing sinks stocked. Good handwashing observed
- 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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10/26/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed raw chicken on top of raw beef patties, and raw beef patties on top of raw pork sausage in the 3-door freezer. CORRECTION: PIC immediately rearranged the 3-door freezer foods in compliance with the Oregon Food Code and cooking temperatures.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the fan guard and ceiling of the walk-in cooler to be accumulated with a mildew substance. Please increase cleaning frequency of all nonfood-contact surfaces.
- 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.
Front True display cooler: Ambient air 40°F. 3-door freezer: All food items frozen. Walk-in cooler: Diced ham 37°F. Prep-line cooler: Tomatoes 40°F. Coolers under grill: Hash brown potatoes 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.
Hot holding unit adjacent to prep-line cooler: Hollandaise sauce 170°F. Off the grill (ready to be served): country potatoes 165°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 126°F and 100 ppm chlorine per test strip. Wait area sanitizer bucket at 50 ppm chlorine. Test strips available and thermometer.
- 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.'
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09/15/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Biscuits Cafe, 16755 Sw Baseline Rd, Ste 700, Beaverton, OR 97006 »