Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 2-301.14 *CRITICAL* Food employees are not washing their hands as often as necessary, specifically:
Observed employee change tasks several times without ever washing their hands, including wiping at their nose in the mirror then walk past the handsink to wipe food prep counters and move food containers with their bare hands.
Note that during the entire time of inspection, not one employee was observed to wash their hands in the kitchen.
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:
Tray of assembled & wrapped breakfast burritos were sitting out on the counter (room temperature) upon arrival. No time marking on or for that tray observed, and their temperature measured 58F.
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 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
No chlorine sanitizer measured in the final rinse of the dishwasher. (Bleach bottle is empty, laying on its side)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
-
VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
The interior of the dishwasher is very unclean; a lot of grease & food build up especially in the external well (near drain).
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
-
VIOLATION OF SECTION 4-601.11 *CRITICAL* Food-contact surfaces are not clean, specifically:
1) The pour spouts, interior sides of the hoppers, and top & lids of the ice cream machine are unclean; dried ice cream residue - not cleaned as required.
2) Black slime / residue build-up on the interior of the drive through ice chute.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
1) The top of the dishwasher is unclean.
2) The exterior surfaces of the spray faucet is slimy.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-
VIOLATION OF SECTION 5-205.11 *CRITICAL* A handwashing facility is not accessible for employee use at all times, specifically:
The only handwash sink in the kitchen was blocked by a large rack of buns.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing facilities shall be accessible at all times for employee use.
-
VIOLATION OF SECTION 5-205.15 *CRITICAL* The plumbing system is not repaired or maintained in good repair, specifically:
The mop sink faucet back flow device is not working - severe water leak through the AVB. Also, the splitter device attached to the mop sink is prohibited by plumbing codes as it eliminates backflow protection of the mop hose.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. The plumbing system must be repaired according to the Building Codes Division and maintained in good repair.
|
Apr 3, 2007
|
70 |
|
No violation noted during this evaluation.
|
Apr 26, 2007
|
100 |
-
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
-Door gaskets to the upper freezers at the end nearest the drive-through pay window are torn, leaking cold air (temperature appears good - repair before effected).
-Spray hose at the dishwashing area replaced, new hose too long -- shorten so above rim (like at prep sink)
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
|
Nov 2, 2007
|
99 |
|
No violation noted during this evaluation.
|
Mar 17, 2008
|
100 |
|
No violation noted during this evaluation.
|
Oct 30, 2008
|
100 |
|
No violation noted during this evaluation.
|
Feb 27, 2009
|
100 |
-
VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Mop stored in mop bucket
REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
|
Nov 7, 2009
|
99 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Cooked chicken steaks and cooked chicken nuggets holding at 95F and 120F at hot holding units on the line
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 4-204.112 Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Thermometers not provided in the walk-in and the frappe machine refrigerator
REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
-
VIOLATION OF SECTION 4-502.13 Bulk milk dispensing tubes are not cut on the diagonal, specifically:
Creamer tube at both front machines are cut straight across
REQUIRED CORRECTION: Bulk milk dispensing tubes must be cut on the diagonal, leaving no more than one inch protruding from the chilled dispensing head.
|
Apr 5, 2010
|
92 |
-
VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Dish machine dispensing 0ppm chlorine; final rinse temp 138F
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
|
Jul 31, 2010
|
96 |
|
No violation noted during this evaluation.
|
May 6, 2011
|
100 |
Restaurant representatives - add corrected or new information about Mcdonalds - Lake Oswego, 16044 Sw Boones Ferry Rd, Lake Oswego, OR 97034 »