- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed large connected table top can opener with dried food debris buildup. Please ensure equipment food-contact surfaces are clean to sight and touch. THIS IS A REPEAT VIOLATION CORRECTION: Can opener was sent to dish washer to wash, rinse and sanitize.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed shelves under and around grill with a build up of debris and grime. Please ensure all nonfood-contact surfaces of equipment are cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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.
Grill prep table Coleslaw 38°F, Corn 39°F, Dressing 38°F, Lemon 41°F. Reach in ambient air temperature 37°F, Raw fish 38°F Salad prep table: Mushrooms 40°F, Mozzarella cheese 40°F One door reach in ambient air temperature 39°F, Raw chicken 38°F, Raw pork 39°F, Raw fish 38°F Walk in cooler ambient air temperature 40°F, Raw chicken 39°F, Raw beef 40°F One door freezer: All items 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.
Steam table: Pulled pork 160°F, Mashed potatoes 180°F, Sauce 180°F Soup hot holding: 143°F
- Information: Dishwashing Methods:
Chemical dish washer 144°F 200ppm Chlorine Bar chemical dish washer 150°F 200ppm Chlorine Test kits available.
- Information: This establishment has been cited for the same priority/priority foundation violation on two or more consecutive semi-annual inspections, creating a significantly increased risk for foodborne illness. Observation of this violation again at the next semi-annual inspection could result in enforcement action including facility closure or a court citation.
- 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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03/15/2016 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed large connected table top can opener with dried food debris buildup. Please ensure equipment food-contact surfaces are clean to sight and touch. CORRECTION: Can opener was sent to dish washer to wash, rinse and sanitize.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-502.11(A)(C) Utensils are not maintained in good repair or condition, air or water temperature measuring devices or water pressure measuring devices are not maintained in good repair or accurate, specifically:
Observed several rubber spatulas that have significant damage. Portions are either melted and/or missing. Please ensure all utensils are maintained in good repair and condition.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed a bottle of Mountain Dew on the prep table. Please ensure all employee beverages have a lid and a straw or a lid and a handle.
- 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.
Salad reach in: ambient air temperature: 40°F One door reach in: ambient air temperature 38°F Grill prep table: Salsa 40°F, Cheese 39°F, Meat ball 38°F, Gumbo 38°F Walk in cooler: 38°F, Raw beef 38°F, Cut peppers 39°F Bar two door reach in ambient air temperature 31°F Large one door freezer: all items frozen Small one door freezer: all items 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.
Meat sauce 139°F
- Information: Dishwashing Methods:
Chemical Dish Machine 114°F, Re-ran 145°F 100ppm Chlorine Bar dish machine 134°F 100ppm Chlorine Test kit available
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12/03/2015 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.15(A)(D) Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Observed the rear door propped open with a brick. Read below:
- 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:
Observed several bottles of hard alcohol in the bar contaminated with insects. CORRECTION: Hard alcohol was discarded and golf tees were added to other bottles. A pest control plan is in place.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed in use utensils improperly stored. Read below
- 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:
Recommended to increase the cleaning frequency in hard to reach areas, near the water heater and in the air ducts.
- 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.
Kenmore Freezer: Frozen Prep Cooler: butter 43°F, lettuce 43°F 1 Door Glass Cooler: raw beef 41°F On Ice: tomatoes 43°F Main Prep Cooler: lettuce 43°F, cut tomatoes 39°F, coleslaw 39°F Walk In Cooler: raw beef 39°F, whole tomatoes 39°F, raw hamburger 40°F, soups 41°F Bar Cooler: 45°F ambient air temperature (no potentially hazardous foods stored in this cooler) 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.
Steam Table: mashed potatoes 158°F Soup Kettle: soup 159°F
- Information: Dishwashing Methods:
Bar dish machine: 50 ppm chlorine, 119°F Kitchen dish machine: 50 ppm chlorine, 138°F Chlorine test kit available Sanitizing buckets: 200 ppm chlorine
- 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:
Recommended to update your time marking policy to include all time marked products. Discussed raw animal food storage in the freezer Recommended to re-label chemical spray bottles so they are readable.
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04/24/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Tree's Restaurant & Catering Llc, 20510 Sw Roy Rogers Rd #160, Sherwood, OR 97140 »