Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
The quat sanitizer for towels and equipment is set up way too strong, above 400 ppm.
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
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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 (or measuring off the gauge??)
REQUIRED CORRECTION: Water pressure or temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
|
Nov 29, 2006
|
96 |
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VIOLATION OF SECTION 6-301.12 *CRITICAL* Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
No paper towels at handsink.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of adjacent handwashing lavatories shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
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VIOLATION OF SECTION 7-201.11 *CRITICAL* Poisonous or toxic materials are not properly separated or located, specifically:
Window cleaner stored near flour
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by spacing or partitioning. Poisonous or toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single-service or single-use articles.
|
May 26, 2007
|
91 |
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VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The white plastic chute / flap inside the ice maker has some black mildew
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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VIOLATION OF SECTION 7-201.11 Poisonous or toxic materials are not properly separated to prevent contamination, specifically:
Plastic bottles / jugs with liquid cleaners & chemicals stored on shelves directly next to plastic jugs with liquid food ingredients - concerned with mix-up.
Moved at inspection. Keep chemicals stored completely separate from food.
REQUIRED CORRECTION: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service or single-use articles by spacing or partitioning.
|
Dec 6, 2007
|
97 |
-
VIOLATION OF SECTION 7-204.11 *CRITICAL* Chemical sanitizers are not approved, specifically:
A bucket of quat sanitizer with wiping cloths in the prep area of the kitchen found with a concentration of over 400 ppm quat; noted on last inspection report
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010.
|
Jun 17, 2008
|
95 |
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Ice cream scoop at service station in the dipper well with cloudy water, and the running water was turned off (not flushing)
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 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
Tall container (approx 8-10 inches high) wrapped tight with plastic had pasta cooked today and at temperatures of 92-108F in the cooler.
REQUIRED CORRECTION: Potentially hazardous food shall be cooled by: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in an ice water bath; 5) using or arranging containers to facilitate heat transfer; 6) adding ice as an ingredient; 7) other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered.
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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 floor under / behind the cookline with a lot of water & some food and debris
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
|
Nov 28, 2008
|
96 |
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VIOLATION OF SECTION 2-401.11 *CRITICAL* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Unapproved drink containers stored on prep table (water bottle with screw top lid, coffee cups with lid only - no straws or handles); employees drinking from unapproved containers while in work areas
(issued written warnings on past 2 inspection reports)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
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VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
At the handwash sink next to the walk-in refrigerator, there are 2 stacks of crates with potatoes. The back stack has potatoes in the crate directly on the floor, and both stacks are too close to the handwash sink and are exposed to splash contamination.
In the walk-in freezer, 2 bags of potatoes & other boxes (some opened) of food directly on the floor
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
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VIOLATION OF SECTION 7-204.11 *CRITICAL* Chemical sanitizers are not approved, specifically:
Sanitizer bucket set up in the prep area with over 400 ppm quat concentration -- over the limit for a no-rinse application on food-contact surfaces.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010.
|
Jun 19, 2009
|
88 |
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VIOLATION OF SECTION 2-401.11 *CRITICAL* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Better, but not complete. 1 bottle with screw top at prep table (others with lid & straw). PIC removed
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
|
Jul 17, 2009
|
95 |
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VIOLATION OF SECTION 2-401.11 *CRITICAL* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
2 coffee cups with lids only (no straw or handle) observed sitting on kitchen prep tables; one uncovered cup with soda observed sitting on ice cream freezer in service area
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
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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:
STORAGE:
-Walk-in: tray with cake on rack below raw chickens & pork (PIC moved cake); Boxes with raw sausage & bacon stored on very top shelf above pre-cooked lunchmeat (wrapped) -- move uncooked bacon & sausage boxes to lower position than pre-cooked
-Traulsen at end of cookline closest dishwasher: tomatoes, parm cheese, breadsticks on bottom shelf below raw meats (salmon, pork, etc) - PIC moved items
AT PREP: employee cutting / working with raw chicken on prep table. After handling, cutting board, knives, and prep table "cleaned" with sanitizer only before ready-to-eat foods started being prepared in this area. ***MUST "CLEAN" by washing with soap then rinsing; sanitize these items AFTER cleaning (with soap & rinsing). Towels used to wipe down raw meat contamination cannot be reused or returned to same sanitizer used to wipe for ready-to-eat items
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 3-303.11 Ice used as a medium for cooling food or equipment is used as a food, specifically:
Bottle of wine being stored inside the ice machine
REQUIRED CORRECTION: Ice used as a medium for cooling the exterior surfaces of food or equipment may not be used as a food.
|
Dec 10, 2009
|
89 |
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VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
Cooked beans (finished approx 1 to 1.5 hours prior) were in tall 8 quart container sealed with plastic wrap in line cooler; cooked sausages sealed with plastic wrap at 90+F also in line cooler
REQUIRED CORRECTION: Potentially hazardous food shall be cooled by: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in an ice water bath; 5) using or arranging containers to facilitate heat transfer; 6) adding ice as an ingredient; 7) other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered.
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VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Some cutting boards in stack at prep area are rough / have deep
REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
|
Apr 20, 2010
|
96 |
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VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Fountain soda nozzles with black build-up (on white plastic inside nozzle too);
Sign taped to the inside of the chest ice cream freezer - tape not cleanable / clean (with black mold-like spots)
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
|
Nov 18, 2010
|
98 |
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VIOLATION OF SECTION 3-403.11 *CRITICAL* Potentially hazardous food is improperly reheated for hot holding, specifically:
Prepared mashed potatoes and gravy in Alto Sham warmer (in stainless pans wrapped in plastic wrap) were at 126 degrees F & 96 degrees F; Time of service 5 hours away
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous food that has been cooked, cooled and reheated for hot holding shall be reheated within two hours to a temperature of at least 165°F (74°C) for 15 seconds. Potentially hazardous food reheated in a microwave for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°F) and allowed to stand covered for 2 minutes. Ready-to-eat food from a commercially processed package shall be reheated to at least 140°F (60°F).
|
Jun 13, 2011
|
95 |
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