- 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 over raw beef in the walk in cooler. Please ensure raw animal foods are stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. THIS IS A REPEAT VIOLATION CORRECTION: Raw chicken was moved to the bottom shelf.
- Rule Violation and Requirement: VIOLATION OF OAR 333-170-0050 A copy of the manufacturer's dishwashing instructions is not provided, specifically:
Observed no hot water for the chemical dish washer. PIC states repair man has already been contacted. CORRECTION: Hot water was repaired before the conclusion of the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed wet wiping cloths stored on the counter. Please ensure cloths used for wiping food spills are wet and stored in an approved sanitizing solution.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed most prep top and cooler handles not clean to the touch. Please ensure nonfood-contact surfaces of equipment are cleaned at a frequency necessary to preclude accumulation of soil residues.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
Observed handwashing sink in bar with no hot water. PIC states repair man was scheduled to come that afternoon. CORRECTION: Repair of hot water was completed before conclusion of the inspection. Violation resolved.
- 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 a bowl and pot in the hand washing sink of the bar. Please ensure handwashing sinks shall be accessible at all times for employee use and not used for other purposes. CORRECTION: Items were removed.
- 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.
Right prep top: Broccoli 42°F, Carrots 41°F Center prep top: Raw chicken 40°F, Raw beef 40°F Left pre top: White fish 40°F, Raw oysters 39°F Grill drawer: Cooked shrimp 40°F, Crab puff 40°F Six door Traulsen cooler ambient air temperature 39°F, Broccoli 39°F. Raw fish 40°F Walk in cooler ambient air temperature 39°F, Raw chicken 39°F, Raw beef 40°F, Mixed vegetables 39°F Bar three door reach in: Half and half 39°F, Juice 38°F, Lemon 40°F Three door freezer: All items frozen Top open freezer#1: All items frozen Top open freezer#2: All items 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.
Steam table: Fried rice 160°F, Soup 140°F Rice cooker: Rice 190°F
- Information: Dishwashing Methods:
Chemical dish machine 0°F (SEE VIOLATION), Re-test 139°F 50ppm Chlorine Bar chemical dish machine 0°F (SEE VIOLATION), Re-test 151°F 50ppm Chlorine Test kit available
- 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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12/15/2015 | Semi Annual Food | 79 |
- 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 is a reinspection of a priority item found at the semiannual. At the last inspection, there was food out of temperature on the cook line. No food was observed out today. Violation corrected.
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04/29/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-202.18(A) *PRIORITY FOUNDATION* Shellstock is not properly labeled or tagged, specifically:
Fresh oysters are observed with no tags. Manager stated that the bag usually comes with a tag on it, but another employee may have thrown it away. Keep shellstock tags for at least 90 days. This facility does steamed and fried oysters. CORRECTION: Employee will keep track of shellstock tags from now on. They purchase oysters from different seafood markets, but could not provide receipts at this time.
- 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:
Raw shrimp are above fried chicken pieces, in the walk-in. Do not store raw over ready to eat. CORRECTION: Foods rearranged
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The vent hood is soiled with dangling grease debris. Keep clean to avoid falling on food. CORRECTION: Manager has scheduled hood to be cleaned
- 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:
Cooked chicken, beef, shrimp, eggs, lettuce and bbq pork are out at room temperature at 48-50 F for cold items and 98-114 F for hot items. Foods were placed back inside of prep top. Discussed with manager that you must keep these items below 41 F or above 135 F. Do not leave foods sitting outside of temperature control. CORRECTION: Bbq pork reheated and placed in steam table. Another portion placed uncovered in walk in to cool down.
- 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:
Ants are observed under the bar. Deep clean this area and call professional help is necessary.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
The wiping cloths that are out on the counters have no sanitizer. Do not rinse out cloths before using them. You wan to maintain the bleach on the cloths.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Facility is using plastic grocery bags to store food. Do not use these to store food. Purchase food storage containers, plastic wrap or ziplock bags.
- 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 ice machine has an inner portion missing which has exposed insulation and rusted pieces. Repair or replace ice machine.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The walk-in shelving racks are soiled. Keep clean. The outside of equipment is soiled with heavy grease and food debris. Keep clean.
- 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:
An improper employee beverage was observed at the dishwasher. All employee beverages must have a lid with either a straw or handle. CORRECTION: Drink removed
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.14 Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
The bar side women's restroom door is not self-closing. This door gets hung up on the floor. Repair door.
- 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:
The floors under equipment and under the bar are soiled. Deep clean these areas.
- 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 equipment holding food at 37-42 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 Rice warmer- 166 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Main dishwasher ran at 127 F with 50 ppm chlorine Bar dishwasher ran at 130 F with 50 ppm chlorine Handwashing sinks stocked
- 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: 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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04/14/2015 | Semi Annual Food | 78 |
Restaurant representatives - add corrected or new information about Canton Phoenix, 14455 Sw Pacific Hwy, Tigard, OR 97224 »