- Critical Items Corrected
CRITICAL ITEMS CORRECTED All critical violations were corrected at inspection. Please monitor to assure this level of Food Safety is maintained.
Post violation: On the last inspection, the drain lines for the ice bin and the condensate line for the ice machine were plumbed into the same drain line creating a cross connection.
Today, the lines have been separated and an air gap exists from the end of the drain line to the flood rim of the floor sink. The violation has been corrected.
|
08/10/2010 | Reinspection | |
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk in 34F
Reach in at drive thru - 36F
Shake mix - 41-42F
All freezers OK
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Hot holding: burgers - 155-162F
Burger at 175F out of broiler.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher at 104-112F (See Viol) with 50ppm chlorine.
Wiping cloths buckets at 100ppm chlorine.
All handsinks fully stocked.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food Handler Certificate
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.
- Warewasher, Wash Solution Temperature
The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
Correction: REQUIRED CORRECTION: The temperature of the wash water solution in spray-type warewashing machines shall be: 1) For a stationary rack, single temperature machine, 165°F (74°C); for a stationary rack, dual temperature machine, 150°F (66°C); for a single tank, conveyer, dual temperature machine, 160°F (71°C); and for a multitank, conveyer, multitemperature machine, 150°F (66°C). The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F (49°C).
Post violation: Ran dishwasher 4 times - water temperature ranged from 104F - 112F which is too low. Needs to be at least 120F
Rule: Violation 19D, Not Critical Violation of OAR 4-501.110
- Storage of Equipment, Utensils, Linens
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Correction: REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
Post violation: Tongs and other clean utensils were stored in gray bins which were soiled with food particles and food residue. Need to empty all utensil storage bins and thoroughly clean and sanitize. Ice scoops stored in bucket which had greasy residue on bottom. Bucket was cleaned at the time of inspection.
Some of the food containers were stacked together while still wet. Need to let them drain and thoroughly air dry before stacking.
Rule: Violation 24D, Not Critical Violation of OAR 4-903.11
|
07/28/2009 | Semi Annual | 97 |
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk-in Cooler: Cheese 41*F, Tartar sauce 38*F, Dessert Mix 41*F, Milk 39*F.
Silver King One-Door Reach-in Cooler at Drive Thru: Ranch 39*F, Milk 40*F.
Walk-in Freezer Holding Things Hard-Frozen.
Silver King One-Door Fry Freezer Holding Things Frozen.
Hamburger Chest Freezer Holding Things Frozen.
Dessert Machine: 43*F.
Good Date Marking Observed.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Cooking Temperature: Hamburgers 178*F.
Hot Holding Temperatures: Hamburgers 153-169*F, Chicken Nuggets 151*F, Chicken patties 160*F.
- Junctures, Coved/Enclosed/Sealed
The floor and wall junctures are not coved, closed or sealed, or graded drains are not provided where floors are cleaned by water flush methods, specifically:
Correction: REQUIRED CORRECTION: Floor and wall junctures shall be coved and closed no larger than one thirty-second on an inch (1 mm). When water flush cleaning methods are used, floor and wall junctures shall be coved and sealed and floor drains provided that are graded to drain.
Post violation: Observed cove base missing on the wall near the mop sink. A hole extended through the wall. Please replace cove base.
Rule: Violation 36D, Not Critical Violation of OAR 6-201.13
- Dishwashing Methods
Dishwashing Methods:
Post violation: Three Compartment Sink Set up with 100 ppm chlorine sanitizer.
Automatic Chemical Sanitizing Dish Machine: Wash Temp.= 129*F; 50 ppm chlorine detected.
Wiping Cloth Sanitizer Solution Concentrations: 100 ppm chlorine detected at all stations.
- Good Repair and Proper Adjustment
Equipment is not maintained in good repair or according to manufacturer's recommendations, specifically:
Correction: REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications.
Post violation: The gasket on the dessert machine does not fit tightly and allows for gaps in the lid. Please repair or replace the gasket so that the lid is fitting properly.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
- Food-Contact Non-PHF, Cleaning Freq.
Surfaces of utensils and equipment contacting food that is not potentially hazardous are not cleaned as necessary, specifically:
Correction: REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
Post violation: Observed small amount of black material build-up on the internal baffle of the ice machine. Please clean this thoroughly.
Rule: Violation 22B, Not Critical Violation of OAR 4-602.11
- Cleaning, Frequency/Restrictions
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Correction: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
Post violation: Observed a build-up of black, slimy material inside the floor sink at the soda fountain in the dining area. Please clean this fixture thoroughly.
Rule: Violation 42E, Not Critical Violation of OAR 6-501.12
- Backflow Prevention, Air Gap
An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. An air gap between the water supply inlet and the flood rim level of the plumbing fixture, equipment or nonfood equipment shall be twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm).
Post violation: 1) The condensate line of the back ice machine is tied into the ice bin drain line. This is not allowed. Provide a separate drain line for the condensate.
2) The discharge end of the back ice machine drain line and the dining area soda fountain ice bin drain line are closer than 1"" from the flood rim of the floor sinks. Raise the pipes or cut the ends so they are a minimum of 1"" above the flood rim.
* A reinspection will be conducted within 14 days to verify compliance.
Rule: Violation 30B, Critical Violation of OAR 5-202.13
- Food Handler Certificate
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.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
|
07/26/2010 | Semi Annual | 90 |
- Food-Contact Non-PHF, Cleaning Freq.
Surfaces of utensils and equipment contacting food that is not potentially hazardous are not cleaned as necessary, specifically:
Correction: REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
Post violation: There is black spots on interior surface of ice machine lid and there is sauce like smear on interior side wall of same ice machine.
Rule: Violation 22B, Not Critical Violation of OAR 4-602.11
- Outside Receptacles
Outside receptacles and waste handling units are not designed with tight fitting lids or covers or located and installed to prevent accumulation of debris and to facilitate cleaning, specifically:
Correction: REQUIRED CORRECTION: Receptacles and waste handling units for refuse, recyclables or returnables used with materials containing food residue and used outside of establishment shall be designed and constructed with tight-fitting lids, doors or covers. Refuse and recyclable waste handling units shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and under the equipment.
Post violation: Outside garbage dumpster lid is open.
Rule: Violation 33B, Not Critical Violation of OAR 5-501.15
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Burger final cooking temperature= 189 F
Hot holding temperatures; burgers= 172 F; Chicken 144 F
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk-in Cooler= 39 F
Drive through Reach-in Refrigerator= 40 F
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher water temperature=120 F and dispensing 50 ppm chlorine sanitizer. Good!
Wiping cloth sanitizer solution=100 ppm chlorine.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
- Food Handler Certificate
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.
Post violation: 27 Employees including 2 recently hired; 25 valid cards on file.
|
01/14/2009 | Semi Annual | 92 |
- Food Handler Certificate
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/
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk-in Cooler: Lettuce 40*F, Tartar 38*F, Mac & Cheese 39*F, Sliced Cheese 39*F.
Silver King One-Door Reach-in at Drive Thru: Dressing 38*F.
Walk-in Freezer Holding Things Hard-Frozen.
Hamburger Chest Freezer Holding Things Frozen.
One-Door Reach-in Freezer on Cook Line Holding Things Frozen.
Good Date Marking Observed. Approved Time Marking Procedure Followed.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Cooking Temperature: Jalapeno & Cheddar Steakhouse Burger 199*F, Fish 187*F.
Hot Holding Temperatures: Hamburgers 147-166*F, Chicken 147-161*F.
Cooking Temperature Logs are Kept four times daily.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Three Compartment Sink Set up with 50 ppm Chlorine Detected.
Automatic Chemical Sanitizing Dish Machine: Wash=130*F, 50 ppm Chlorine Detected.
Wiping Cloth Sanitizer Solution Concentrations: 50-100 ppm Chlorine Detected.
- Storage of Equipment, Utensils, Linens
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Correction: REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
Post violation: Observed plastic insert pans to be stacked inside one another while still wet.
*Correction: Please allow insert pans to air dry before stacking in this manner.
Rule: Violation 24D, Not Critical Violation of OAR 4-903.11
- When to Wash
Food employees are not washing their hands as often as necessary, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work;2) after touching body parts other than clean hands and clean, exposed portions of arms;3) after using the toilet room;4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues;6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;10) when switching between working with raw foods and working with ready-to-eat foods; or11) after engaging in other activities that contaminate the hands.
Post violation: Observed food worker to touch clothes and then handle ready-to-eat buns without washing hands between activities.
*Correction: Food worker was stopped and observed to discard bun and immediately wash hands.
Rule: Violation 12D, Critical Violation of OAR 2-301.14
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Blank
Note(s/Recommendations:
Post violation: All violations noted on the last semiannual inspection remain corrected. Good Job.
All Hand Sinks Fully Stocked and Accessible.
|
01/10/2011 | Semi Annual | 94 |
- Blank
Note(s/Recommendations:
Post violation: Bathrooms and Hand Wash Stations Stocked and Accessible.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk-In Cooler: Ham 38*F, Sliced Cheese 39*F, Mac & Cheese 38*F, Dressing 37*F.
Walk-In Freezer Holding Things Hard Frozen.
Silver King Under Counter Reach-In Cooler: Ranch Dressing 41*F, Half & Half 43*F.
Dessert Machine: 30*F.
Silver King One-Door Under Counter Freezer at Cooking Line holding things frozen.
Hamburger Chest Freezer holding things frozen.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Cooking Temperatures: Breaded Chicken 202*F, Hamburgers 172*F-191*F.
Hot Holding Temperatures: Hamburgers 146-170*F, Chicken 151-156*F.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Three Compartment Sink Set up with 111*F Wash Temperature and 100 ppm Chlorine Sanitizer detected.
Sanitizer Solution for wiping cloths detected all at 100 ppm chlorine at all stations.
Auto Chlor automatic Dish Machine: Wash Temp. 108*F (see violation 19D), Chlorine Sanitizer detected at 50 ppm.
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food Handler Certificate
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.
- Warewasher, Wash Solution Temperature
The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
Correction: REQUIRED CORRECTION: The temperature of the wash water solution in spray-type warewashing machines shall be: 1) For a stationary rack, single temperature machine, 165°F (74°C); for a stationary rack, dual temperature machine, 150°F (66°C); for a single tank, conveyer, dual temperature machine, 160°F (71°C); and for a multitank, conveyer, multitemperature machine, 150°F (66°C). The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F (49°C).
Post violation: The maximum temperature of the stationary chemical sanitizing dish machine was measured at 108*F after three consecutive cycles. Please adjust temperature settings so that proper temperatures are reached for adequate wear washing.
Rule: Violation 19D, Not Critical Violation of OAR 4-501.110
- Miscellaneous Sources
Food is not protected from miscellaneous sources of contamination, specifically:
Correction: REQUIRED CORRECTION: Food shall be protected from contamination that results from a factor or source not identified in these rules.
Post violation: A bucket of labeled granules labeled ""de-icer"" was observed to be stored next to syrup connections for the soda machines. Please move chemicals to proper storage area.
Rule: Violation 8M, Not Critical Violation of OAR 3-307.11
|
01/06/2010 | Semi Annual | 94 |
Restaurant representatives - add corrected or new information about Burger King #3954, 2011 NE Cornell Road, Hillsboro, OR »