Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
|
No violation noted during this evaluation.
|
Jan 4, 2007
|
100 |
-
VIOLATION OF SECTION 3-307.11 Food is not protected from miscellaneous sources of contamination, specifically:
Observed fly paper cylinder hanging directly above a food preparation sink.
REQUIRED CORRECTION: Food shall be protected from contamination that results from a factor or source not identified in these rules.
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Pre-cooked eggs inside Beverage Air refrigerator (by the hand-wash sink) at 45° F (less than 2 hours); interior of refrigerator at 50° F (had been opened a lot).
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.
|
Jul 19, 2007
|
93 |
-
VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The chlorine concentration in the sanitizing rinse for the mechanical warewashing machine measured less than 50 p.p.m.
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.
|
Jan 4, 2008
|
96 |
|
No violation noted during this evaluation.
|
Jan 15, 2008
|
100 |
|
No violation noted during this evaluation.
|
Jul 21, 2008
|
100 |
|
No violation noted during this evaluation.
|
Jan 13, 2009
|
100 |
-
VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Dishwashing machine does not inject 50-200 p.p.m. chlorine in rinse cycle.
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 6-301.12 *CRITICAL* Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
No paper towels or soap at the rear handwash sink.
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.
|
Aug 1, 2009
|
92 |
|
No violation noted during this evaluation.
|
Aug 11, 2009
|
100 |
-
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:
Thermometer is missing or hard to find in the 1-door Beverage Air 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.
|
Jan 13, 2010
|
99 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Single-door Beverage Air at 48°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.
-
VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Ham not date-marked in walk-in.
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.
-
VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Mop bucket stored with mop in water.
REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
|
Sep 5, 2010
|
94 |
-
VIOLATION OF SECTION 4-203.12 Ambient air temperature measuring devices are not accurately or properly scaled, specifically:
The thermometer in the glass-door refrigerator is broken.
REQUIRED CORRECTION: Ambient air temperature measuring devices shall be accurate to plus or minus 3°F.
|
Feb 18, 2011
|
99 |
Restaurant representatives - add corrected or new information about Mcdonalds Restaurant - Oregon City, 1450 Molalla Ave, Oregon City, OR 97045 »