- 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:
Observed raw white fish in right one door prep top reach in at 60°F Observed liquid egg in left prep top at 46°F Observed cooked chicken in left drawer under grill at 45°F Please ensure all potentially hazardous foods shall be maintained at 41°F or less. CORRECTION: Raw white fish was discarded. Liquid egg and cooked chicken placed in cooler holding below 41°F
- 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.
Front one door beverage reach in ambient air temperature 40°F, Milk 41°F Front pie display ambient air temperature 38°F Front salad prep top: Cut tomatoes 42°F, Salsa 41°F, Cut cucumber 42°F, Sour cream 40°F Counter on ice: Mixed cut fruit 39°F Right one door reach in under toaster ambient air temperature 40°F Left one door reach in under toaster ambient air temperature 39°F Large one door reach in ambient air temperature 38°F, Milk 39°F Right grill prep top: Cut strawberries 42°F, Ham 43°F, Coleslaw 42°F. Reach in: Raw white fish 60°F (SEE VIOLATION) Left grill prep top: Cut peppers 42°F, Ham 42°F, Liquid egg 46°F (SEE VIOLATION) Right under grill drawer: Raw hamburger 41°F, Cooked chicken 45°F (SEE VIOLATION) Left under grill drawer: Raw chicken 43°F Back dry storage one door reach in ambient air temperature 36°F Walk in cooler ambient air temperature 40°F, Lemon 40°F, Roast beef 40°F Ice-cream freezer: Frozen Grill two door freezer: All items frozen Walk in freezer ambient air temperature -5°F: 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.
Grill steam table: Gravy 148°F, Carrots 159°F, Chili 160°F, Soup 160°F
- Information: Dishwashing Methods:
Chemical dish machine 122°F, 100ppm Chlorine Sanitizer buckets 300ppm Ammonium Chloride Test kit available
- 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/
- 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.'
|
03/04/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-301.11(B) *PRIORITY* Food employees do not minimize contact with food in a ready-to-eat form, specifically:
Observed server preparing salad using tongs but touching cut greens with other hand to keep food from spilling over bowl side. Server did not wash hands before preparing salad. Please ensure all food employees minimize bare hand and arm contact with exposed food that is in a ready-to-eat form. CORRECTION: Please ensure all servers only use the provided tongs to portion ready-to-eat foods.
- 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.
Front one door drink reach in 42°F, Milk 43°F One door pie reach in: 38°F Two door salad prep Cut cucumber 40°F, Sour cream 40°F, Salsa 41°F One door reach in under toaster: Butter 41°F Left Grill reach in and prep top 42°F, Cooked chicken 43°F, Sour cream 43°F, Right grill reach in and prep 41°F, Coleslaw 40°F, Butter 40°F Two door reach in: Butter milk 43°F Front display pie cooler bottom shelf 41°F, top shelf 44°F Front drink reach in: Milk 40°F Grill two door freezer: All items frozen Walk in cooler 38°F Walk in freezer -8°F, 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.
Eggs of cook line 170°F Service steam table: Cheese and broccoli soup 148°F Grill steam table: Vegetable soup 154°F, Corn 151°F, Aujus sauce 176°F
- Information: Dishwashing Methods:
Dish machine 119°F, 100ppm Chlorine Test kit available
- 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/
- 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.'
|
12/01/2015 | Semi Annual Food | 95 |
- 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 in the walk in cooler, cartons of raw shell eggs stored on top of boxes of pasteurized egg products. CORRECTION: Raw shell eggs were moved so they are not stored on top of or above ready to eat foods. Cross contamination is a repeat violation. Ensure foods are stored in order of ascending cooking temperature.
- 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.
True 1 Door Cooler: half and half 43°F Ice Cream Freezer: Frozen True 1 Door Cooler: pie 38°F Containers on Ice: melon mix 43°F, butter 43°F True 1 Door Cooler: melon mix 39°F Wait station prep cooler: cut tomatoes 43°F, salsa 41°F Cookline Prep Cooler #1: cooked ham 41°F, diced tomatoes 43°F Cookline Small Prep Cooler: cut tomatoes 43°F, pickles 43°F Cookline Freezer: Frozen Cookline cold drawers #1: raw hamburger 40°F Cookline cold drawers #2: cooked sausage patty 39°F Cookline Prep Cooler #2: coleslaw 43°F, cut melon 43°F 1 Door Glass Cooler: 40°F ambient air temperature Walk In Freezer: Frozen Walk In Cooler: deli roast beef 43°F, cut cantaloupe 41°F, cooked carrots 39°F, cooked turkey 39°F Milk dispenser: milk 40°F Pie Cooler: 41°F ambient air temperature Dorm Cooler: 45°F ambient air temperature. Not storing potentially hazardous foods.
- 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.
Wait Station Steam Table: soup 139°F Chicken off grill: 169°F Cookline: Steam Table #1: Au jus 159°F Steam Table #2: gravy 140°F Steam Table #3: sauce 140°F
- Information: Dishwashing Methods:
Chemical dish machine: 50 ppm chlorine, 124°F at plate level Sanitizing buckets: 200 ppm quaternary ammonium Chlorine and quaternary ammonium test kits available Handwashing sinks stocked
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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 ice is filled all the way to the top of the product when used for cooling Ensure employee beverage containers are approved when needed
|
05/27/2015 | Semi Annual Food | 90 |
Restaurant representatives - add corrected or new information about Village Inn Pancake House, 17070 Sw 72nd Avenue, Tualatin, OR 97224 »