- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.11 *PRIORITY FOUNDATION* Soap is not provided at a handwashing sink, specifically:
No soap in the soap dispenser at kitchen hand wash station Soap was provided at the time of inspection.
- 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.
Main walk-in cooler: 38F Beer walk-in: 38F Line sandwich make drawers: 38F, sliced meat Burger station29F-39F, pico, beans, cheese onion, lettuce, tomato Appetizer station: 41F-43f, corn salsa, hummus Salad station: 38F, lettuce, tomato, dressing, guacamole Fry station: 38F ,fish, chicken Dessert station: 36F-40F, beets, cake, brownie Pizza line reach-in:39F, salami, pepperoni, ham, Backup fridge for grill items: 37F cheese
- 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.
Tomato basil soup 172F, grilled chicken 171F, au jus 188F
- Information: Dishwashing Methods:
Kitchen dishwasher final rinse temperature at 120F with 100 ppm chlorine. Bar dishwasher final rinse 100 ppm chlorine.
- 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: The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted. Online Food Handler testing available at http://orfoodhandlers.com/
- 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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01/11/2016 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
There was no detectable sanitizer in the final rinse of the automatic chemical sanitizing dish machine in the kitchen. There were dishes in the machine upon arrival. **CORRECTION** The sanitizer solution concentrate was changed and the pump was primed and the machine was dispensing 100 ppm in the final rinse by the end of the inspection. The dishes in the machine were re-washed.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Observed a case of single service cups sitting on the floor in the dry storage area. **Store single service items at least six inches off the floor to prevent possible contamination as noted below.
- 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 employee beverage cup with a straw but no lid sitting on a shelf above the prep table where food workers were actively preparing foods. **CORRECTION** The beverage was discarded upon request. Use only approved beverage containers in appropriate areas as noted below.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The grout is missing in many areas of the kitchen floor. There are also a few places where the tile is broken. *Repair the tile and replace the grout to make cleaning easier.
- 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.
Walk-in cooler-- 37-41 F (chicken, cheese, steak, hamburger, cooked noodles, milk) Randell 2-door reach-in cooler at grill-- 39-40 F (corn beef, raw beef, prime rib, raw chicken) Cold drawers at flat grill-- 40-42 F (turkey, rice) Pasta prep cooler next to Randell cooler-- 40-42 F (noodles, cooked onions, cream sauce) Grill prep cooler-- 37-43 F (tomatoes, cheese, pico, guacamole, spinach dip). Fryer prep cooler-- 38 F (chicken, tomatoes) Salad/Appetizer prep cooler-- 36-42 F (corn salsa, dressing, cheese, humus, guac, chicken). 3-door salad back-up cooler-- 41 F (spinach, dressing) 2-door dessert cooler-- 41 F (faro, slaw) 5-door reach-in cooler in bar-- 38 F (whipped cream) 3-door reach-in cooler in bar-- 42 F (no potentially hazardous foods) Beer walk-in cooler-- 34 F Walk-in, reach-in, & chest freezers 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 temperature: soup warmer 164 F.
- Information: Dishwashing Methods:
3-compartment sink available. Automatic low temperature dish machine in kitchen: wash 120 F/100 ppm chlorine detected. Automatic low temperature dish machine in bar: wash 123 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 200-300 ppm quaternary ammonium detected.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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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08/13/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Blitz Sports Pub, 10935 Sw 68th Parkway, Tigard, OR 97223 »