- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed tongs stored in 300 ppm QAC sanitizer solution at the grill. The tongs are stored in the solution between uses. **CORRECTION** The utensils were placed in an ice bath upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
There is a leak in the water line under the rinse sink in the dish wash area. **Please repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The grout is missing in many areas throughout the kitchen tiled floor. **Please repair so the floor is cleanable.
- 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 area under the rinse sink at the dish machine is soiled with what appears to be mold. **Thoroughly clean this area and increase the regular cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed food worker to place a raw steak on the grill with gloved hands and then remove the gloves and begin to put on a new pair of gloves without washing hands between activities. **Food worker was stopped and instructed to wash hands. Food worker washed hands with soap and water and put on a new pair of gloves 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.
walk-in cooler-- 37-40 F (cheese, milk, lettuce, raw beef, ranch) beer walk-in cooler-- 40 F Traulsen 2-door reach-in cooler at grill-- 37-40 F (raw beef, raw hamburger) 2-door reach-in cooler near walk-in cooler-- 39 F (key lime parfait) onion prep cooler-- 41 F (batter) main prep cooler 35-42 F (cheese, lettuce, ranch) small prep cooler at stove-- 39 F (alfredo sauce, parmesan sauce) lettuce hopper-- 42 F Silver King cold drawers at stove-- 37-42 F (salmon, cheese, cooked noodles) Silver King overhead cooler at stove-- 35 F (ribs, beans) 2-door keg cooler at bar-- 39 F (vanilla mix) on ice throughout-- butter 42 F, sour cream 40 F, ranch 36 F, tomatoes 36 F, lettuce 43 F) Coke cooler-- 41 F (milk) walk-in, chest, & 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: chicken off grill 181 F; potatoes out of oven 207 F hot holding temperatures: warmer at flat grill (Au Jus 170 F, mashed potatoes 133 F); countertop warmer at stove (mushrooms 156 F, cream sauce 137 F).
- Information: Dishwashing Methods:
3-compartment sinks available in kitchen and in bar automatic high temperature dish machine in kitchen: final rinse 170 F automatic low temperature dish machine in bar: wash 129 F/100 ppm chlorine detected 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: 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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12/17/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Open milk jugs are not dated with an open date. Remember to date open containers of dairy product.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
Many large flies are observed in this facility. Hang fly strips, swat flies, deep clean all areas with chlorine solution and eliminate harborage areas. Seek professional help if necessary.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Floors are missing grout or tiles in the kitchen. Please repair 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 holding at 37-41 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.
Steam table Hot drawers Hot cabinets
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm quat Dishwasher ran at 162 F Bar dishwasher ran at 126 F with 200 ppm chlorine Handwashing sinks stocked
- 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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06/23/2015 | Semi Annual Food | 94 |
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