- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed: 1) cartons of strawberries on the floor 2) bag of granola stored on the floor
- 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:
Observed the 1 door freezer with a broken handle. Please repair.
- 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.
1 Door Cooler: apple juice 41°F Prep Cooler: pineapple 41°F 2 Door Cooler: lemon 41°F 1 Door Freezer: Frozen 1 Door Freezer: 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.
No hot foods available during the inspection
- Information: Dishwashing Methods:
3 compartment sink available Sanitizing bucket: 200 ppm chlorine Chlorine test kit available Handwashing sinks stocked
- 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/
Ensure food handler's cards are available at all times.
- 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:
Ensure employee beverage containers have a lid and straw or lid and handle.
|
01/11/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed 0 ppm chlorine in the sanitize compartment of the 3 compartment sink. CORRECTION: PIC remade the solution to 50 ppm chlorine.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
Please label containers with contents.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-602.11(A)(B)(1-4,6,7)(C) Food packaged in the establishment or bulk foods are not properly labeled, specifically:
Please label the repackaged bags of granola with ingredients.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Chlorine test kit was not available during the inspection. CORRECTION: Chlorine test kit provided.
- 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 establishment has an accumulation of food debris on walls, floors, shelves and cooler front doors. Recommended to increase 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.
1 door freezer: frozen 1 door freezer: frozen 1 door cooler: 40°F ambient air temperature Prep cooler: kale 43°F, 40°F ambient air temperature 2 door freezer: 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.
no hot foods during inspection.
- Information: Dishwashing Methods:
3 compartment sink: 0 ppm chlorine (see violation) Chlorine test kit not available (see violation) Sanitizing bucket: 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.'
- Information: Notes/Recommendations:
Ensure handwashing sink is accessible at all times.
|
08/28/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about The Bowl & Berry, 4078 Nw Bethany Blvd, Ste E-1, Portland, OR 97229 »