Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
1) Long cook's prep cooler has an ambient air temperature of 52-55F, with foods at 46-48F on bottom, 50-54F in middle, and 56F in top
2) Salad cooler set to 50F - ok except for cheese crumbles.
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 6-202.15 Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Door sweep missing from the downstairs storeroom door; large gap > 1/4
REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
|
May 25, 2007
|
94 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Cooks prep cooler has an ambient air temperature of 64F, with lasagne inside at 56-58F (chef stated all put inside within last hour)
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.
|
Jun 20, 2007
|
95 |
|
No violation noted during this evaluation.
|
Jun 29, 2007
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Small 2-drawer refrigerator unit next to the steam table on the cookline holding foods at 47-48F in top drawer and 45-46F in bottom drawer (bottom drawer had been left partially open; will try adjusting thermostat
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 6-101.11 Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
There is a gap greater than 1/4-inch under the bottom of the door (from outside) into the downstairs storage room (with produce and walk-in cooler)
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
|
Dec 27, 2007
|
94 |
|
No violation noted during this evaluation.
|
Jan 16, 2008
|
100 |
-
VIOLATION = 49 VIOLATION OF OAR 333-170-060 *CRITICAL* Foods are placed below the food rim of a directly plumbed sink, specifically:
Salad being washed inside the 1-basin sink in the kitchen that is directly connected; tomatoes washed (in strainer) set in wait station handsink.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. In existing food preparation sinks that are directly plumbed and where food is placed in the sink below the rim, foods must be placed in a container where the rim is above the flood rim of the sink.
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The cookline 2-drawer & open top cooler (next to the steam table) found holding food temperatures at 44-46F (approx 2 hours - empty overnight)
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.
|
Jun 6, 2008
|
90 |
|
No violation noted during this evaluation.
|
Jul 2, 2008
|
100 |
-
VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Butter not dated in 2-door upright - corrected by dating at time of inspection
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.
|
Dec 13, 2008
|
95 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-The longer cookline open-top prep cooler found holding foods inside at 52-56F
-Small 1 door salad prep unit with blue cheese at 57F (only PHF inside this cooler) -- either reduce temperature of unit to 41F or keep blue cheese somewhere it will hold at 41F
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.
|
Jun 24, 2009
|
95 |
|
No violation noted during this evaluation.
|
Aug 25, 2009
|
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:
Metal racks inside the walk-in, Randell prep, & upright coolers are rusting and/or have coating flaking off
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.
|
Dec 16, 2009
|
99 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Cookline prep cooler inserts and top drawer holding 48-60F; salad prep blue cheese 46F; large prep top inserts 48-60F
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 4-501.11 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 on large prep cooler does not seal and is being held in place with tape
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.
|
May 19, 2010
|
94 |
|
No violation noted during this evaluation.
|
Jun 9, 2010
|
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:
-The door on the large prep cooler is not sealing / staying closed on its own and is held shut with tape;
-The rack inside this unit is flaking off blue coating and rusting underneath
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.
|
Dec 2, 2010
|
98 |
|
No violation noted during this evaluation.
|
May 27, 2011
|
100 |
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