Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Cut fruit on breakfast buffet in open bowls
REQUIRED CORRECTION: Food on display shall be protected from contamination by the use of: 1) packaging; 2) counter, service line, or salad bar food guards; 3) display cases; or 4) other effective means.
|
Aug 8, 2007
|
98 |
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Cut fruit in open bowls (no cover / guard) out on breakfast self-service buffet
REQUIRED CORRECTION: Food on display shall be protected from contamination by the use of: 1) packaging; 2) counter, service line, or salad bar food guards; 3) display cases; or 4) other effective means.
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Single service packets of cream cheese and coffee dairy creamers left out at room temperature (65F) in bowls - no temperature control.
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.
|
Mar 4, 2008
|
91 |
-
VIOLATION = 46A VIOLATION OF OAR 333-170-040 Personal items are stored in an inappropriate area, specifically:
Do not store personal coats, etc on the dry foods storage shelves
REQUIRED CORRECTION: Personal belongings such as purses, coats, and personal medications must be stored in an area of the establishment that is separate from areas used for food preparation and storage, or utensil washing and storage.
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-REPEAT: single service packages of cream cheese left out at room temperature in bowls at the breakfast service bar - no temperature control, leftovers returned to cooler for next day use
-Carton of pasteurized egg found out of temperature control next to the grill, product at 65F - chef discarded
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.
-
VIOLATION OF SECTION 4-502.11 Water pressure or water temperature measuring devices are not maintained in good repair or are not accurate, specifically:
The water pressure gauge for the final rinse of the dishwasher is not working (stayed on "0", no movement) -- replace
REQUIRED CORRECTION: Water pressure or temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
|
Nov 13, 2008
|
88 |
|
No violation noted during this evaluation.
|
Nov 25, 2008
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Single service packets of cream cheese left out at room temperature in a bowl for breakfast service.
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.
-
VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
The final rinse temperature of the high temperature sanitizing dishwasher only reached 170-172F on the gauge and 1555-156F measured internally
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.
|
Apr 28, 2009
|
86 |
|
No violation noted during this evaluation.
|
May 14, 2009
|
100 |
|
No violation noted during this evaluation.
|
Nov 13, 2009
|
100 |
-
VIOLATION OF SECTION 2-301.14 *CRITICAL* Food employees are not washing their hands as often as necessary, specifically:
Dishwasher loaded the dirty dishes, rinsed hands & dried them on a towel then continued to put clean dishes away
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.
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VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Raw whole shelled eggs stored above cooked pasta and sauce in the prep table
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
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VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Shield / guard for pineapple is only covering product half way; granola and strawberries for waffles should also have lids to protect them
REQUIRED CORRECTION: Food on display shall be protected from contamination by the use of: 1) packaging; 2) counter, service line, or salad bar food guards; 3) display cases; or 4) other effective means.
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Cream cheese single service packets have an internal temperature of 51F;
Liquid egg in the 2 door True refrigerator has a temperature of 57F
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.
-
VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Cooked salmon has a date of 3/6 - it is a cut date, not a pull date
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
|
Apr 16, 2010
|
84 |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
In-use knife stored in metal knife holder, soiled, dried debris
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
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VIOLATION OF SECTION 3-304.15 Gloves are used improperly, specifically:
Approx 9-12 boxes latex gloves found in kitchen & storage
REQUIRED CORRECTION: Single-use gloves shall be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation. Cloth gloves must not be used in direct contact with food, unless the food is subsequently cooked. Latex gloves are prohibited in food service establishments, effective March 1, 2003.
|
Sep 24, 2010
|
97 |
-
VIOLATION OF SECTION 2-301.15 Food employees are not washing their hands in an approved handwashing lavatory, specifically:
Food prep sink used to wash hands after handling eggs
REQUIRED CORRECTION: Food employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
|
Apr 28, 2011
|
99 |
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