- 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 diced chicken and sliced cheese stored in the McCall refrigerator/freezer at the fryer with measured internal temperature of 46 F. **CORRECTION** The chicken and cheese were discarded upon request. All other foods were at or below 41 F.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed an accumulation of grease and food debris on the outer surfaces and gaskets of the reach-in coolers. Observed an accumulation of what appears to be mold or mildew along the cove base in the walk-in cooler. **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.
walk-in cooler-- 41-43 F (cheese, lettuce, eggs, tomatoes, ham, dessert mix) McCall over under refrigerator/freezer at fryer-- 40-43 F (cheese, tacos, lettuce) McCall over/under refrigerator/freezer at grill-- 43 F (ham, eggs) *monitor this unit closely* prep cooler-- 40-43 F (cheese, ham, bacon & cheese) 1-door cooler at front counter-- 34-36 F (half & half, dressing); dessert machine-- 38 F walk-in & reach-in 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: hamburger off grill 156-167 F, beef tacos out of fryer 178 F hot holding temperatures: tray warmers (eggs 135 F, hamburgers 148 F, chicken 138 F, ham 152)
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected wiping cloth sanitizer solution concentration: 200 ppm QAC detected.
- 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.'
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03/25/2016 | Semi Annual Food | 95 |
- 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 a container of half & half with a measured internal temperature of 61 F. The half & half was sitting on the counter near the drive thru window. **CORRECTION** The half & half was immediately discarded.
- 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 in the back is not working. The cold drawers at the grill are not working. **Maintain all equipment 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 places in the kitchen floor where the grout is missing. **Repair these areas so they are smooth, durable, non absorbent, and easily cleanable.
- 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-- 42 F (cheese, ham, turkey, lettuce, egg product, tomatoes)--monitor unit closely small prep cooler at grill-- 41 F (cheese, peppers, ham) McCall refrigerator/freezer-- 41 F (sour cream, ham, chicken); freezer holding frozen. True refrigerator/freezer-- 37 F (lettuce, cheese); freezer holding frozen. 1-door reach-in cooler #2 at front counter-- 39-40 F (sour cream, dressing, milk) 1-door reach-in cooler at drive thru-- 43 F (milk, salsa)-- items moved to reach-in at front counter shake machine-- 38 F walk-in & reach-in freezers holding frozen. Monitor walk-in freezer closely.
- 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: hamburger off grill 167 F; chicken out of fryer 197 F hot holding temperatures: tray warmers (hamburgers 142-164 F, ham 140 F, sausage 140 F, chicken 167-170 F).
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected in third compartment. wiping cloth sanitizer solution concentration: 300 ppm QAC detected.
- 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.'
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11/02/2015 | Semi Annual Food | 95 |
- 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 an uncorrected priority item. The smoothie machine was holding dairy product at improper temperatures. The machine has been completely removed now. Facility is planning to eventually get a new smoothie machine. Violation corrected.
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05/21/2015 | Reinspect Food | |
- 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:
The SaniServe smoothie machine was holding dairy product at 46 F today. This machine must be able to consistently hold the dairy product at 41 F or below. Repair immediately. Do not use until is has been repaired and can maintain temperature. CORRECTION: Manager shut down machine
- 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.
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04/27/2015 | Reinspect Food | |
- 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:
The SaniServ machine is holding a milk product at 48 F. Repair unit so that it can hold food at 41 F or below. The inserts of ham and cheese on ice are stacked too high. Portions on top are at 48 F and the second layer is around 39 F. Do not stack the product. CORRECTION: SaniServ machine is taken offline until it can be repaired. Top portions of ham and cheese moved to another unit to cool back down. Manager educated staff to not overstack these items.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
Cut lettuce and tomatoes are not time marked with stickers during inspection. Keep time stickers on these items to ensure that they are not out longer than 4 hours. CORRECTION: Manager directed employees to put stickers on lettuce and tomatoes
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wiping cloth solution was lacking sanitizer. Manager replaced all buckets with fresh solution at 200 ppm quat.
- 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:
Some of the small bowls have many cracks in them. They are no longer easily cleanable. Please replace all cracked small bowls.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The 3 compartment sink faucet does not work. Facility uses rinse hose to fill compartments. Repair the faucet.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Paper towels are not kept stocked at any of the handsinks. Manager stated that the key to the holders is missing. Store paper towels on top of the holders unitl key can be replaced. CORRECTION: Paper towels placed at each sink
- 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.
Most refrigeration at 38-42 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.
Hot drawers- 142-175 F Chicken drawer- 176-180 F Egg cooked to 177 F
- Information: Dishwashing Methods:
3 compartment sink with 200 ppm quat
- 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/
Provide copies of all cards
- 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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04/13/2015 | Semi Annual Food | 89 |
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