Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION = 46A VIOLATION OF OAR 333-170-040 Personal items are stored in an inappropriate area, specifically:
Coats, purses, etc - make sure not to store on the food storage shelves above or with food items.
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.
|
Nov 16, 2006
|
98 |
|
No violation noted during this evaluation.
|
Jun 6, 2007
|
100 |
|
No violation noted during this evaluation.
|
Oct 23, 2007
|
100 |
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Open containers of "toppings" - brown sugar, chopped nuts, sour cream, chives, etc. - at the 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.
|
Mar 18, 2008
|
98 |
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Open containers of toppings - brown sugar, nuts, strawberries, yogurt, etc. - at the 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 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
The fan in the kitchen on top of the microwave is dusty.
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 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 sink next to the ice maker is unclean, starting to drain slow
-The floor under the refrigerators & freezers with 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.
|
Jul 16, 2008
|
94 |
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Open containers of toppings - brown sugar, raisins, strawberries, etc. - at the self-service buffet (no sneeze guard, lid, or other form of protection from customer contamination)
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.
|
Apr 10, 2009
|
96 |
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Vanilla yogurt & strawberries at ice bin, and oatmeal toppings in open containers for customer self-service (no sneeze shield or other form of protection)
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 3-403.11 *CRITICAL* Potentially hazardous food is improperly reheated for hot holding, specifically:
Nacho cheese (was from already open can & pulled from refrigerator) holding at 118F at 9am (end of breakfast); water around cheese at146F; cheese started to heat in morning at approx 6:30am
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).
|
Nov 6, 2009
|
91 |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Rice scoop in container of water at 73F
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 3-306.11 Food on display is not protected from contamination, specifically:
Vanilla yogurt and strawberries at ice bath and oatmeal toppings are all in uncovered containers for self-service
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.
|
Apr 20, 2010
|
95 |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Rice scoop in a container of water at 68F;
Scoop without a handle stored inside bulk granola container
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 3-306.11 Food on display is not protected from contamination, specifically:
Toppings for oatmeal are in uncovered / unprotected containers out on the customer self-service counter
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.
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Single service creamers that are labeled "keep refrigerated" are being stored at room temperature in the dining area and in a box in the kitchen
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.
|
Nov 15, 2010
|
89 |
-
VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Package of canadian bacon thawing in hot water (approx. 20 minutes as per PIC), had reached an internal temperature of 82F
REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2) completely submerged under running water at a temperature of 70°F (21°C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or for a period of time that does not allow raw animal food to be above 41°F (5°C) for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
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VIOLATION OF SECTION 3-501.18 *CRITICAL* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Open container of salami slices dated 6/7 & open container of black olives dated 5/17
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F (5°C) or less or is not properly date-marked.
|
Jun 20, 2011
|
93 |
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