- 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 hamburger and raw chicken stored on a shelf in the 2-door reach-in cooler directly over open pans of fish. **CORRECTION** The foods were arranged to proper storage order upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
There was an accumulation of dried food debris on the cutting surfaces of the slicer and the can opener in the kitchen. Observed an accumulation of food debris on the interior of the prep cooler at the fryer. **CORRECTION** These areas were thoroughly cleaned upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Observed an open bottle and two spray bottles of cleaning chemicals and can paint stored on a shelf over bulk soda containers. **CORRECTION** The cleaning chemicals and paint were moved to a safe location away from any food or clean dishes during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed bulk scoops stored in the rice and sugar with the handles touching the foods. Store scoops in one of the approved methods noted below to prevent possible cross contamination.
- 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:
There is an accumulation of frost on the interior of the Master Chef reach-in freezer and the small chest freezer in the bar. There is one cooler that is no longer working in the wait station. **Please or replace the machines and maintain according to manufacturer's recommendations.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
There are some broken or missing tiles and missing grout in the kitchen floor. There are areas in the ceiling that are damaged and in need of repair. There are places in the wall that are damaged also. **Repair or replace the tiles so the floor does not trap water. Repair the walls and ceiling so it is smooth, durable, and easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
There was an accumulation of food debris on the bottom shelf in the dry storage area. There is an accumulation of dust on the walls on the cook line. **Thoroughly clean these areas and increase the regular cleaning 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.
Meat walk-in cooler-- 40-41 F (prime rib, rice, potatoes, ham) Produce walk-in cooler-- 39-41 F (cheese, milk, butter, half & half, cut melon) Prep cooler at flat grill-- 38-41 F (cooked onion, slaw, tartar) Prep cooler at fryer-- 40-41 F (turkey, ham, sour cream, tomatoes) Cold drawers at grill-- 40-42 F (hamburger, raw fish, chicken, rice, cheese, steak, prime rib) 1-door reach-in cooler at Auto Sham-- 42 F (egg product, heavy whipping cream) 3-door reach-in cooler at produce walk-in-- 40-41 F (cheese, pepperoni, sausage, artichoke) prep cooler at produce walk-in-- 36-38 F (tomatoes, dressing, eggs) True 2-door upright cooler-- 38-39 F (milk, cream cheese) Randell 2-door upright meat cooler at cook line-- 38-40 F (hamburger, chicken, raw fish) 1-door Coke display cooler-- 29-33 F (butter, cream cheese) Keg coolers in bar-- 38 F, 30 F, 39 F, 38 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.
cooking temperatures: sausages out of oven 155 F. Hot holding temperatures: service line warmers (eggs 161 F, sausage 154 F, potatoes 169 F, gravy 179 F, oatmeal 138 F); Autosham 1-door warmer 136 F; Steam unit at cook line (chicken 168 F, Au Jus 186 F); Large Hot Box (beans 156 F).
- Information: Dishwashing Methods:
3-compartment sink available automatic low temperature dish machine in kitchen: wash 134 F/100 ppm chlorine detected automatic low temperature dish machine in bar: wash 118 F/100 ppm chlorine detected wiping cloth sanitizer solution concentration: 100 ppm chlorine & 200 ppm QAC 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: 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/
Obtain current food handler cards ASAP.
- 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:
Discussed reheating procedures with PIC at today's visit.
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02/29/2016 | Semi Annual Food | 87 |
- 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 mashed potatoes and hash browns stored in the Autosham 1-door warming cabinet with a measured internal temperatures of 130 F and 119 F, respectively. The mashed potatoes were placed in the cooler less than one hour prior to the inspection according to the PIC. Observed potentially hazardous foods stored in the prep cooler at the cold station with measured internal temperatures as follows: boiled eggs 46 F, turkey 46 F, tomatoes 46 F, cut lettuce 48 F. **CORRECTION** The mashed potatoes were reheated to 165 F upon request. The hash browns were discarded. The temperature setting was adjusted warmer and the ambient temperature rose to 166 F during the inspection. The foods that have been in the prep cooler for less than 4 hours (eggs, lettuce) were taken to the walk-in cooler to rapidly cool. The foods that have been in the cooler for more than 4 hours (dressing, turkey, tomatoes) were discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
There is no thermometer in the prep coolers on the cook line. **CORRECTION** Thermometers were provided during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
There were a few live flies in the kitchen. **Staff has indicated that a pest management company is treating for the flies. Staff began efforts to eliminate the flies during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
There were some foods uncovered in the Randell reach-in cooler. The racks are rusting and deteriorating creating a source of possible contamination. There are some opened bulk food bags in the dry storage area. **Please cover foods and store at least six inches off the ground to prevent possible contamination.
- 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:
There is an accumulation of frost on the interior of the Master Chef reach-in freezer and the small chest freezer in the bar. There are two coolers that are no longer working, one in the dish pit and one in the wait station. One of the large hot boxes is damaged on the top and at the door. **Please or replace the machines and maintain according to manufacturer's recommendations.
- 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 employee beverage containers with a lid but no handle or straw sitting on a shelf above the prep table. Observed an employee beverage bottle with a screw cap lid sitting on a counter near clean silverware. **CORRECTION** The beverages were immediately discarded. Use only approved containers in appropriate areas as noted below.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-501.17 A covered receptacle is not provided in a restroom used by females, specifically
There is no covered receptacle in the staff restroom. **Provide a trash covered receptacle in this restroom.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
There are some broken or missing tiles and missing grout in the kitchen floor. There are areas in the ceiling that are damaged and in need of repair. There are places in the wall that are damaged also. **Repair or replace the tiles so the floor does not trap water. Repair the walls and ceiling so it is smooth, durable, and easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
Observed dirty utensils stored in the bottom of the hand sink at the cook line. This sink is used for multiple things. **Use designated hand sinks for hand washing activities only.
- 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.
Meat walk-in cooler-- 37-41 F (raw beef, hamburger, ham, turkey) Produce walk-in cooler-- 38-40 F (lettuce, cheese, milk, butter, half & half, chicken) Prep cooler at grill-- 41-43 F (cut melon, sausage, cheese, ham, olives) Prep cooler at fryer-- 39-41 F (turkey, ham, sour cream, salsa, butter) Cold drawers at grill-- 32-40 F (hamburger, raw fish, chicken, rice, prime rib) 1-door reach-in cooler at grill-- 43 F (ham, turkey) Monitor this unit closely. 3-door reach-in cooler at cold station-- 41 F (cheese, pepperoni) True 2-door upright cooler-- 39-40 F (milk, yogurt, butter) Randell 2-door upright cooler-- 37 F (hamburger, calamari, raw fish) 1-door Coke display cooler-- 39-41 F (eggs, butter, cream cheese) Keg coolers in bar-- 31 F, 35 F, 37 F, 38 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.
Cooking temperatures: steak out of oven 145-160 F. Hot holding temperatures: Autosham 1-door warmer 166 F (see violation 19A); Steam unit at cook line (Au Jus 186 F); Soup warmer 175 F; Large Hot Box (beans 170 F, rice 163 F); Large Bread Hot Box 168 F.
- Information: Dishwashing Methods:
3-compartment sink available. Automatic low temperature dish machine in kitchen: wash 136 F/100 ppm chlorine detected. Automatic low temperature dish machine in bar: wash 118 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 200 ppm QAC 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.'
- Information: Notes/Recommendations:
Many of the violations cited on the last semiannual inspection remain corrected at today's visit, specifically, food storage according to cooking temperatures, date marking and discard. Good!
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10/28/2015 | Semi Annual Food | 86 |
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