- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Observed a spray bottle hanging at the mop sink with no label for the contents. The liquid inside was clear. **CORRECTION** The liquid was determined to be bleach and was promptly labeled upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
The wiping cloth sanitizer solution in the far satellite wait station was soiled with food debris and there was no detectable sanitizer. **CORRECTION** The sanitizer solution was discarded and fresh solution was prepared with a measured concentration of 100 ppm chlorine.
- 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-- 36 F (rice, steak, cut melon, roast beef, cheese) near side prep cooler-- 39-41 F (chicken, egg product, cheese) far side prep cooler-- 42 F (sausage) cold drawers at grill-- 34-41 F (pastrami, prime rib, cooked vegetables, gravy, ham, cheese) egg prep cooler-- 41 F salad prep cooler in wait station-- 40-43 F (salsa, sour cream, lettuce, butter) pie cooler-- 42 F walk-in freezer & freezer drawers 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 160 F hot holding temperatures: steam unit at cook line (gravy 160 F, Au Jus 168 F, mashed potatoes 160 F, brown gravy 158 F); soup warmers in wait station 138-155 F.
- Information: Dishwashing Methods:
3-compartment sink available automatic low temperature dish machine: wash 119 F/100 ppm chlorine detected wiping cloth sanitizer solution concentration: 50-100 ppm chlorine detected (see violation 39E)
- 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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02/10/2016 | Semi Annual Food | 97 |
- 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, food workers were not using proper procedure for washing hands. **Today, good hand washing was observed. Food workers were washing hands when required and were using soap and water for a full 20 seconds. Hand sinks were accessible and fully stocked. This violation has been corrected. >On the last inspection, foods were improperly stored according to cooking temperatures. **Today, foods were properly stored with ready-to-eat stored over raw foods and raw foods were stored according to cooking order with the highest required cooking temperatures stored lower on shelves. This violation has been corrected. >On the last inspection, the dish machine was not dispensing any detectable chlorine sanitizer in the final rinse. **Today, the machine has been serviced and was dispensing 100 ppm chlorine in the final rinse. This violation has been corrected. >On the last inspection, the near side prep cooler at the grill was holding foods above 41 F. **Today, the cooler has been serviced and food internal temperatures stored in this cooler were holding at 41 F. This violation has been corrected also. Nice Job!
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10/15/2015 | Reinspect Food | |
- 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 an opened package of raw hamburger meat on a plate was stored on the top shelf in the prep cooler directly over bottled sauces and a container of Quiche, and a container of pancake batter. **CORRECTION** The hamburger was placed on a lower shelf below any ready to eat foods or foods with lower cooking temperatures.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
There was no detectable sanitizer in the final rinse of the low temperature chemical sanitizing dish machine. The supply line was clogged. **CORRECTION** The PIC cleared the line and primed the pump and the machine was dispensing 50 ppm chlorine in the final rinse by the end of the inspection.
- 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:
Potentially hazardous foods stored in the near side prep cooler on the cook line were holding with the following measured internal temperatures: cheese 49 F, hamburger 50 F, Quiche 50 F, batter 51 F. The ambient temperature of the unit was measured at 49 F. The PIC stated that the cooler is scheduled for repair and staff was instructed not to store foods in this cooler. The date marks on the Quiche were for today's date and the bag of cheese had not been opened. PIC stated that these foods were placed in the cooler a couple of hours prior to the inspection. **CORRECTION** The foods that were in the cooler for less than 4 hours (Quiche, hamburger, cheese) were placed immediately in the walk-in cooler to rapidly cool. The batter was discarded. A reinspection will be conducted within 14 days to verify that the violation has been corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed two cases of pies stored on the floor in the walk-in cooler. **CORRECTION** The pies were moved to a shelf upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
>Observed one food worker to crack raw shell eggs and then rinse hands with water only (no soap) and dry them with a paper towel and begin to handle ready to eat buns and lettuce. >Observed food worker to rinse dirty dishes and then wash hands with soap and water for only 5-10 seconds and begin to put away clean dishes. **CORRECTION** Food workers were stopped and instructed on proper hand washing techniques. Food workers were observed to wash hands with soap and water for 20 seconds 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-- 33-39 F (steak, fish, ham, lettuce, cheese, dressing) far end prep cooler at cook line-- 41-43 F (tomatoes, ham, turkey, cheese, eggs) cold drawers at grill-- 38-39 F (chicken, pulled pork, pastrami) cold drawers at flat grill-- 40-43 F (rice, sausage, cheese, ham) egg cold well at stove-- 41 F (egg product) prep cooler at wait station-- 40-41 F (dressing, sour cream, pico, lettuce, butter) display cooler at wait station-- 33 F (milk) pie display cooler at front counter-- 39 F walk-in, freezer drawers, & chest freezer 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 164-170 F, chicken out of fryer 189-202 F. Hot holding temperatures: warming unit at cook line (Hollandaise 139 F, Au Jus 152 F, gravy 142 F, brown gravy 140 F, mashed potatoes 146 F); soup warmers at wait station 143 F, 156 F.
- Information: Dishwashing Methods:
3-compartment sink available. Automatic low temperature dish machine: 50 ppm chlorine detected (See violations 14DA) Wiping cloth sanitizer solution concentration: 200-300 ppm quaternary ammonium 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.'
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09/28/2015 | Semi Annual Food | 80 |
Restaurant representatives - add corrected or new information about Shari's Restaurant, 19365 Sw Martinazzi Ave., Tualatin, OR 97062 »