Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
No measureable chlorine in sanitizer buckets upon arrival.
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 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
-Condensation (small drip) is leaking in the walk-in above covered food containers. Food under leak moved, water contained - continue until repaired.
-Wall panel to the right side of the back door is peeling off. Repair or replace. Seal all holes & gaps.
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.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
-Flour build-up under dough table in the dough room - shop vac broken - until replaced, need to sweep under table too (clean all daily).
-Wire shelves where clean dishes are stored (by dry storage) need to be cleaned.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
-Unfolded packages of pizza boxes are being stored directly on the floor in the back room.
-Disposable lids (for drink cups) and straws were stored on the bottom of the cabinet under the beer taps - this is level with the floor drain, and the surface is also unclean.
*Inside this cabinet is mildewing; need to either move sugars & other foods or seal inside plastic tubs. Eliminate moisture inside the cabinet, and remove all boxes/mold infested materials.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
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VIOLATION OF SECTION 5-205.15 *CRITICAL* The plumbing system is not repaired or maintained in good repair, specifically:
-Grey water backed up inside the floor sink drain inside the cabinet under the beer taps.
-The backflow device at the fountain soda is leaking water out the bottom - either water pressure reversing or device is failing. (The backflow device requires yearly testing to make sure it is working properly).
-The mop sink is not draining.
-Water leaking under the handsink nearest the pizza oven.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. The plumbing system must be repaired according to the Building Codes Division and maintained in good repair.
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Missing light cover on the fixture above the dishwasher.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
|
Feb 22, 2007
|
89 |
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VIOLATION OF SECTION 5-205.15 *CRITICAL* The plumbing system is not repaired or maintained in good repair, specifically:
The floor sink drain for the beer tap is not draining
REQUIRED CORRECTION: CORRECT IMMEDIATELY. The plumbing system must be repaired according to the Building Codes Division and maintained in good repair.
|
Mar 14, 2007
|
95 |
|
No violation noted during this evaluation.
|
Sep 4, 2007
|
100 |
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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:
Container of pre-cooked steak strips set on top of other containers at the prep cooler, holding at 46-50F (less than 4 hours).
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.
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Missing light cover on fixture above the dishwasher.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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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 either kitchen handsinks upon arrival.
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 6-501.11 Physical facilities are not maintained in good repair, specifically:
-WALLS: Holes in drywall in storage, gaps & loose FRP at corner in pizza oven area & around the back door
-FLOOR: repair/ replace damaged & missing floor tiles & coving
-Replace the black caulk between the wall & back handwash sink.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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VIOLATION OF SECTION 6-501.111C *CRITICAL* The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
Flour beetles observed crawling in the excess flour between the dough roller and the wall. No signs of beetles in dough.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. The presence of insects, rodents and other pests shall be controlled to minimize their presence on the premises by using approved methods, such as trapping devices or other effective means.
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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:
Floors / some surfaces, including under dishwasher, crates & pop syrup, mixer, flour room, unclean.
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.
|
Sep 4, 2007
|
84 |
-
VIOLATION OF SECTION 6-501.111C *CRITICAL* The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
bugs in flour on shelves next to, below, and floor under dough roller..
REQUIRED CORRECTION: CORRECT IMMEDIATELY. The presence of insects, rodents and other pests shall be controlled to minimize their presence on the premises by using approved methods, such as trapping devices or other effective means.
|
Sep 28, 2007
|
96 |
-
VIOLATION OF SECTION 6-501.111C *CRITICAL* The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
still found 4-5 live adultsâ¦
REQUIRED CORRECTION: CORRECT IMMEDIATELY. The presence of insects, rodents and other pests shall be controlled to minimize their presence on the premises by using approved methods, such as trapping devices or other effective means.
|
Oct 5, 2007
|
96 |
|
No violation noted during this evaluation.
|
Oct 12, 2007
|
100 |
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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 walk-in cooler door is falling apart -- repair / replace
-The right door of the right pizza prep cooler is not shutting properly (seal not tight, coming open) -- repair / replace
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.
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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 top of the dishwasher and the interior had residue / build-up
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.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Several non-food contact surfaces unclean, including:
scale, solid shelves, walk-in metro racks (white fuzz), soda syrup spill (under boxed syrup rack in back room), clear plastic tub on top of ice maker
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Missing light cover in the ceiling next to the pizza oven
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
-Several ceiling tiles loose or dirty, some missing, throughout the kitchen -- replace all missing & dirty / damaged ceiling tiles
-The seal / caulk between both kitchen handwash sinks and the walk is deteriorating and/or moldy -- re-caulk
-Many floor tiles and base cove tiles are damaged or missing -- repair / replace so floor is smooth and cleanable
-Gaps between the wall and back door frame, plus holes in the wall in dishwashing and back storage (where soda syrup boxes are located) areas -- repair to seal all holes & gaps, so non-absorbant, smooth, and cleanable
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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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 equipment, shelves, etc is extremely dirty. Some areas of accumulation in corners & floor /wall junctions where scrubbing needs to occur
-Mold growing on the floor behind & under the ice maker
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.
|
Feb 14, 2008
|
93 |
-
VIOLATION = 49 VIOLATION OF OAR 333-170-060 *CRITICAL* Foods are placed below the food rim of a directly plumbed sink, specifically:
Lettuce soaking in sink that is directly connected to the sewer
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.
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VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Bacon bits in a wrapped container directly under dripping water in walk-in (water condensate dripping off condensate waste pipe)
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 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Several small cutting boards (some green, yellow) with scoring and black stains
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.
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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 top exterior and "ceiling" interior surfaces of the dishwasher found unclean
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.
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VIOLATION OF SECTION 4-601.11 *CRITICAL* Food-contact surfaces are not clean, specifically:
-Sink being used to drain lettuce (direct contact inside sink) with brown and red residue wiped off the sides
-Ice scoop holder with brownish liquid in the bottom and foul odor
-One cutting board put away on "clean" shelves with food residue
-Black flap and the sides around the flap inside the ice maker have black and clear mold-like growth
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
-Some of the solid-surface kitchen shelves and unused items (microwave, etc) on these shelves are unclean
-Pizza oven top rack with heavy build-up
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
-Pizza dough racks stored directly on the floor in the storage room and by the dough room
-Cups, lids, red pepper flakes on the floor in the cupboards below the beer taps (floor unclean)
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
-The seal / caulk between sinks (both kitchen handwash sinks, the mop sink, and the dish pre-rinse sink) and the wall has deteriorated or become black -- reseal
-Many base cove tiles damaged or missing - replace so the floor is smooth and cleanable
-Gap between the wall and back door frame, holes in wall in storage room (next to walk-in) -- repair so well-sealed, non-absorbent, and cleanable
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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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 equipment is very unclean, including: under shelves in the walk-in, around the mixer and back door, in back storage room
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.
|
Sep 24, 2008
|
78 |
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VIOLATION OF SECTION 3-301.11 Food employees do not minimize contact with exposed foods, specifically:
Scoops left in flour & sugar bulk bins are bowls without handles
REQUIRED CORRECTION: Use spatulas, tongs, deli tissue or other dispensing equipment to minimize direct hand contact with food or ice.
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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 (especially the top "ceiling" inside) of the dishwasher with residue / build-up
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.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Metro racks (wire shelves) in walk-in with some build-up
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Still some damaged or missing base cove tiles throughout; areas between floor tiles where grout is deteriorating / wearing
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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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:
Overall cleaning improved, still need cleaning behind / under some equipment and storage shelves, especially at the wall - floor juncture.
(Including the space behind the platform where cardboard pizza boxes are stored)
Dough room also improved, but still some flour build up
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.
|
Mar 3, 2009
|
91 |
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wiping cloth solutions are weak
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 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Cutting board (blue) has grooves in it
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.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Pizza conveyer is unclean
Refrigerator racks are unclean
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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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:
Mixer head is unclean
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.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Still some damaged coving; area between grout is deteriorating
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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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:
Premises need cleaning
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.
|
Aug 16, 2009
|
91 |
-
VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
White powdery dry foods stored in plastic bins lack labels (i.e. flour, powder sugar) in area near the back door
REQUIRED CORRECTION: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food.
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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:
Water dripping from ceiling / overhead inside the left pizza prep cooler, onto packages of food
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.
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VIOLATION OF SECTION 6-501.111C *CRITICAL* The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
Observed live red flour beetles - 4 inside the dough roller, and 2 crawling on the wooden butcher block table by the roller; did not observe any insects in bagged flour or on surface of dough in walk-in
REQUIRED CORRECTION: CORRECT IMMEDIATELY. The presence of insects, rodents and other pests shall be controlled to minimize their presence on the premises by using approved methods, such as trapping devices or other effective means.
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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:
Some areas of the floor, such as behind the mixer stand and under the pizza dough table along the baseboard, are very unclean
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.
|
Feb 25, 2010
|
92 |
|
No violation noted during this evaluation.
|
Mar 17, 2010
|
100 |
-
VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
Dough dispenser head is unclean
REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
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VIOLATION OF SECTION 5-501.112 Refuse receptacles containing food residue or that are not durable or rodent-resistant are stored outside, specifically:
Dumpster lid is open
REQUIRED CORRECTION: Refuse receptacles that are not durable, cleanable, insect- and rodent-proof, leakproof, and nonabsorbent or that contain food residues may not be stored outside.
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VIOLATION OF SECTION 6-101.11 Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
Broken tiles and broken coving; grout missing in some areas (floor tile)
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable floor surfaces shall be provided. Provide closely woven and easily cleanable carpet in carpeted areas. Provide nonabsorbent floor surfaces in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage rooms, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
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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:
Floor dirty in areas where grout is missing and broken coving
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 25, 2010
|
94 |
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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:
The inside of the ice maker bin at the black plastic chute has slime/ white & black build-up
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.
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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:
Flour dried and caked into floor tile grout in dough rolling room (deck brush broken / not available);
Spilled sesame seeds & food residue around the baseboard and shelving legs in the dry storage area next to pizza box storage
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.
|
May 20, 2011
|
96 |
Restaurant representatives - add corrected or new information about Round Table Pizza #491, 16444 Sw Boones Ferry Rd, Lake Oswego, OR 97034 »