- 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.
>On the last inspection, potentially hazardous foods were above 41 F in the countertop cooler at the front counter and in the walk-in cooler in the back. **Today, milk and cream cheese was observed in the countertop cooler with a measured internal temperature of 41-43 F. Milk and shredded cheese was observed in the walk-in cooler with a measured internal temperature of 41 F. This violation has been corrected. >On the last inspection, there was no hot water at the hand sinks in the bathrooms. **Today, the hot water temperature was measured at 105 F in the men's restroom lavatory. This violation has been corrected. >On the last inspection, food contact surfaces were not clean. **Today, food contact surfaces were clean to sight and touch. PIC stated that staff has increased the washing frequency. This violation has been corrected. >On the last inspection, chemical spray bottles were not labeled for their contents. **Today, spray bottles were labeled correctly. This violation has been corrected also. Nice Job!
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12/17/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The brush used to sweep flour and sugar off the prep tables was soiled with dried food debris stuck in the bristles. The knives used for spreading frosting had a large build up of dried food debris. **These utensils were taken to the dish wash area to be washed, rinsed, and sanitized.
- 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 milk in the walk-in cooler and in the display cooler with measured internal temperatures of 45-47 F. All other foods in these coolers were between 41-43 F. Observed creamer on the counter with a measured internal temperature of 66 F. **CORRECTION** The milk and creamer were discarded upon request. A reinspection will be conducted within 14 days to verify that the violation remains corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
There were no labels on the spray bottles throughout the facility. One of the bottles contained a strong concentration of chlorine bleach and could not be distinguished from the spray bottles containing water. **CORRECTION** The bottles were labeled during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed opened bulk bags of flour and sugar stored throughout the facility. **Cover foods or transfer bulk bags to food grade containers with lids after opening 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:
The gasket on the display cooler at the front counter is torn. **Please repair or replace the gasket.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
There is an accumulation of dried food debris on the outer surfaces of some of the equipment, particularly the proofing oven next to the walk-in cooler. **Thoroughly clean these areas and increase the regular cleaning frequency.
- 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:
There is no hot water at the hand sink in the men's restroom. **Repair the hot water supply so that at least 100 F can be maintained for hand washing.
- 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-- 43 F (cream cheese, shredded cheese, butter) 2-door cooler in back-- 43 F (creamer) display cooler up front-- 41-42 F (milk)
- 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.
No hot foods at the time of the inspection.
- Information: Dishwashing Methods:
3-compartment sink available wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- 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: 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:
Good hand washing observed.
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12/10/2015 | Semi Annual Food | 86 |
- 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:
The women's restroom handsink has no hot water. The water only reached 72 F. Please repair.
- 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.
Display fridge- 43 F Walk in-42 F Reach in- 43 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 100 ppm chlorine 3 compartment sinks
- 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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06/08/2015 | Semi Annual Food | 97 |
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