- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.11 *PRIORITY FOUNDATION* Soap is not provided at a handwashing sink, specifically:
Observed the bar handwashing station soap dispenser broken and unable to dispense soap. CORRECTION: PIC Sergio immediately called maintenance to come by today to fix the soap dispenser. A temporary soap bottle was placed on 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.
Bar display 2-door cooler: Ambient air 40°F. Wait area 2-door display: Ambient air 40°F. Kitchen prep-line single door cooler: Orange juice 41°F. Kitchen prep-line double door cooler: Topside egg wash 40°F, bottom ambient air 38°F. Kitchen coolers under grill: Hamburger patty 41°F. Kitchen walk-in cooler: Diced potatoes 38°F. Kitchen walk-in freezer: All food items frozen. Bakery small display cooler: Ambient air 40°F. Bakery larger display cooler: Ambient air 41°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.
Ready-to-serve benedict eggs at 149°F. Hot holding unit in kitchen prep-line area: Oatmeal 177°F. Holding unit in wait-area: Red vegetable soup at 188°F.
- Information: Dishwashing Methods:
Large kitchen low temperature dishwasher at 131°F with 100 ppm chlorine. Bar area high temperature dishwasher at 160°F. Test strips and thermometers available.
- 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.'
- Information: Notes/Recommendations:
Please ensure facility continues to thoroughly control the presence of flies. Today, a few flies were observed to be present in the back of the kitchen by the dishwashing area. Please ensure facility uses handwashing station for only handwashing.
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02/24/2016 | Semi Annual Food | 97 |
- 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 stored eggs over milk in the single-door prep unit of the kitchen. CORRECTION: PIC immediately re-arranged food of the single-door prep unit according to Oregon Food Code and cooking temperatures.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed a mildew substance growth on the walk-in cooler fan guard and ceiling. Please increase cleaning frequency of all nonfood contact surfaces.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.13 *PRIORITY* An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
Observed kitchen ice-machine water outlet hose inside the sewer drain without a proper air-gap. CORRECTION: PIC immediately cut hose to allow an air gap between water hose and sewer drain.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed kitchen employee crack eggs and then stir a cooking polenta followed by obtaining clean dishware from back of kitchen without washing hands at a wash station. CORRECTION: Employee was told to wash hand and immediately did so. As a reminder, after cracking eggs and before switching tasks please wash hands for 20 seconds at a handwash station with soap.
- 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.
Bar display 2-door cooler: Ambient air 41°F. Wait area 2-door display: Ambient air 40°F. Kitchen prep-line single door cooler: Half-N-half 41°F. Kitchen prep-line double door cooler: Topside tomatoes 40°F, bottom ambient air 38°F. Kitchen coolers under grill: Hamburger patty 41°F. Kitchen walk-in cooler: diced potatoes 38°F. Kitchen walk-in freezer: All food items frozen. Bakery small display cooler: Ambient air 40°F. Bakery larger display cooler: Ambient air 41°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.
Ready to serve potatoes at 160°F. Boiling beef at 180°F on stove.
- Information: Dishwashing Methods:
Bar high temperature dishwasher: 176°F. Kitchen low temperature dishwasher at 127°F and 50 ppm chlorine per test strip. Test strips and thermometers available.
- 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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09/15/2015 | Semi Annual Food | 85 |
Restaurant representatives - add corrected or new information about La Provence, 15151 Sw Barrows Rd, Beaverton, OR 97007 »