Sharis Restaurant, 19001 Beavercreek Rd, Oregon City, OR 97045 - Restaurant inspection findings and violations

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Business Info

Restaurant: Sharis Restaurant
Address: 19001 Beavercreek Rd, Oregon City, OR 97045
Phone: (503) 650-8837
Total inspections: 9
Last inspection: Mar 11, 2011
Score
(the higher the better)
94
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • 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: Some racks inside the prep line refrigerator are rusty. Door and drawer gasket on same unit are damaged. 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.
  • VIOLATION OF SECTION 7-102.11 *CRITICAL* Working containers of poisonous or toxic materials are not clearly labeled, specifically: Bleach in squirt bottles at wait station not labeled. REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Working containers (including spray bottles) used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually labeled with the common name of the material.
Mar 12, 2007 94
  • VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically: Small amount of food residue on the wire rack in the left side refrigerator on the chefs line. REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Sep 17, 2007 99
  • VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically: Wiping cloth solution lacks correct amount of sanitizer. 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.
  • VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: Eggs stored at room temperature 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: Thermometer missing in burger drawer and milk 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 5-501.115 The storage area or enclosure for refuse, recyclables or returnables is not maintained free of unnecessary items, specifically: Garbage bags on ground in dumpster area. REQUIRED CORRECTION: A storage area or enclosure for refuse, recyclables or returnables shall be maintained clean and free of unnecessary items and litter.
Feb 18, 2008 92
No violation noted during this evaluation. Sep 27, 2008 100
No violation noted during this evaluation. Mar 18, 2009 100
No violation noted during this evaluation. Oct 4, 2009 100
  • VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically: A knife was stored between the toaster and the countertop in the kitchen. 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.
  • VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically: Some of the pails for wiping cloths at the waitstation did not have enough sanitizer in them (the pail in the kitchen was okay--measured 50 p.p.m. chlorine). 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.
Apr 20, 2010 98
  • VIOLATION OF SECTION 3-403.11 *CRITICAL* Potentially hazardous food is improperly reheated for hot holding, specifically: Hollandaise sauce heated up in steam table rather than stove to 165°F and holding at 140°F. 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).
  • VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: Some holding temperatures are above 44°F on line at top (example: tomatoes). 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 6-501.16 Mops are not properly positioned for air-drying, specifically: Mop in mop sink. REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
Oct 4, 2010 94
  • VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically: The chlorine concentration in one of the pails in the kitchen was slightly over 200 p.p.m. 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.
  • VIOLATION OF SECTION 3-501.19 *CRITICAL* Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically: Pooled liquid eggs at 47°F at both ends of the line. Other measured food holding temperatures satisfactory.* REQUIRED CORRECTION: CORRECT IMMEDIATELY.  When using time as a public health control, the food shall be marked or otherwise identified to indicate the time within 4 hours past the point in time when the food is removed from temperature control. The food must be cooked, served, or discarded within 4 hours. Unmarked containers or packages marked to exceed 4 hours must be discarded, and written procedures must be maintained in the establishment and made available to the regulatory authority.
Mar 11, 2011 94

Questions about Sharis Restaurant:

We were there 6/3/2022 the restaurant is dirty The womens restroom was filthy I don’t understand a 94 rating Booth seats have huge rips in the cushions
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Restaurants in neighborhood

Name

Address

Distance
Taco Bell #4128 19005 S Beavercreek Rd, Oregon City 0.04 miles
Jack In The Box #7132 19009 S Beavercreek Rd, Oregon City 0.13 miles
Izzys Pizza Restaurant - Oregon City 19011 Beavercreek Rd, Oregon City 0.13 miles
Lighthouse At Berry Hill 19053 S Beavercreek Rd #14, Oregon City 0.16 miles
Toki Sushi & Teriyaki 19061 S Beavercreek Rd, Oregon City 0.17 miles
Dutch Bros Coffee 19131 Beavercreek Rd, Oregon City 0.21 miles
Little Caesar 2050 Beavercreek Rd # 103, Oregon City 0.36 miles
Lil Cooperstown Bar & Grill 19352 Molalla Ave, Oregon City 0.50 miles
Pine Garden Restaurant 2 19360 Molalla Ave Suite 130, Oregon City 0.50 miles
Jimmy O's Pizza 1678 Beavercreek Rd, Oregon City 0.51 miles

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