- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
There was an accumulation of black material inside the front soda gun nozzle at the bar. **Thoroughly clean the fixture and increase the regular cleaning frequency.
- 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:
Both prep coolers on the cook line were holding potentially hazardous foods between 49-52*F (cream 53 F, lobster dip 51 F, pasta 53 F, slaw 50 F, marinara 49 F, chicken 50 F, meatloaf 51 F, tomatoes 51 F). The ambient temperatures were detected at 53 F and 51 F. **CORRECTION** All potentially hazardous foods stored in these units were discarded during the inspection. The PIC contacted service personnel and they indicated that they would be out to service the units on 9/30/15. The PIC stated that ice baths and time as a public health control would be utilized until the units could be repaired. A reinspection will be conducted within 14 days to verify that the violation has been corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-201.12 *PRIORITY* The person in charge did not properly exclude or restrict a food employee, specifically:
One of the food workers had a partially healed burn on one of their fingers and was working with ready-to-eat foods without wearing a bandage or glove. **CORRECTION** The food worker was instructed on proper coverings of burns and was observed to wash hands, put on a bandage and a glove before returning to work.
- 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.
Front walk-in cooler-- 35-39 F (cut melon, cheese, sour cream, milk, lettuce, chicken) Back walk-in cooler-- 38-40 F (fish, raw beef, raw pork, clam chowder, lobster dip) Cold drawers at grill-- 39-41 F (raw fish, raw hamburger, deli meats) Back-up prep cooler on cook line-- 40 F (tomatoes, potatoes, lobster dip) Salad prep cooler-- 39-43 F (sausage, eggs, tomatoes, cheese, turkey) 1-door display cooler-- 36-40 F (yogurt, cream cheese) Delfield 2-door reach-in cooler-- 38-41 F (beef, rice, pasta, ham) 2-door display cooler-- 41 F (milk, half & half, butter) Dairy cooler-- 41-43 F (heavy cream, cheese, egg product) Beer walk-in cooler-- 38 F 3-door cooler in bar-- 41 F 2-door cooler in bar 46 F (no potentially hazardous foods) 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: hamburgers off grill 158 F, 161 F; chicken off grill 166 F. Hot holding temperatures: steam unit at cook line (cooked onions 161 F, Au Jus 168 F, mashed potatoes 138 F); soup warmers 168 F, 178 F.
- Information: Dishwashing Methods:
Automatic high temperature dish machine in kitchen: final rinse 160 F. Automatic low temperature dish machine in bar: 100 ppm chlorine detected in final rinse. Wiping cloth sanitizer solution concentrations: 100 ppm chlorine detected at all stations.
- 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.'
- Information: Notes/Recommendations:
Good food storage observed today. Good date marking observed.
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09/29/2015 | Semi Annual Food | 90 |
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