Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
|
No violation noted during this evaluation.
|
Jun 9, 2009
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Some items in top of the chefs prep cooler exceeded 41F (pesto 48F, onions 46F). Lids had been opened slightly. Inside of unit 41F.
Also, raw chicken at 42-44F in refrigerated drawers under grill (this is marginal--should be maintained at or below 41F).
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
|
Dec 18, 2009
|
95 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Chicken at 58F, ground beef patty 55F in refrigerated drawer under grill (less than 4 hours).
Ground sausage (in top of pizza prep cooler) 54F, interior of unit 50F.
Note: left-hand door does not close properly.
Other measured temperatures okay.*
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
|
Jun 16, 2010
|
90 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Chicken, ground beef in refrigerated drawers at 60-62°F.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
|
Jun 30, 2010
|
90 |
-
VIOLATION OF SECTION 2-301.14 *CRITICAL* Food employees are not washing their hands as often as necessary, specifically:
Person handled used dishes, then put away cleaned utensils/dishware without washing hands at handwash sink (rinsed hands at warewashing sink).
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work; 2) after touching body parts other than clean hands and clean, exposed portions of arms; 3) after using the toilet room; 4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues; 6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; 10) when switching between working with raw foods and working with ready-to-eat foods; or 11) after engaging in other activities that contaminate the hands.
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Raw chicken in refrigerated drawer under grill at 50°F, meat loaf 51°F (about 2 hours according to chef).
Other refrigeration units appeared okay.*
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
|
Dec 17, 2010
|
90 |
|
No violation noted during this evaluation.
|
Dec 28, 2010
|
100 |
-
VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
The rinse temperature at the tray surface for the kitchen dishwashing machine only reached 150°F.
The bar dishwashing machine was okay (rinse had 100 p.p.m. chlorine concentration).
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
-
VIOLATION OF SECTION 7-101.11 *CRITICAL* Containers of poisonous or toxic materials or personal care items are not properly labeled, specifically:
One-quart spray bottles were not labeled (one with orange liquid below dishwashing machine and one with yellow liquid on the chefs line).
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
|
Jun 24, 2011
|
91 |
Restaurant representatives - add corrected or new information about B.j Willy's Public House & Eatery, 1717 Willamette Falls Dr, West Linn, OR 97068 »