Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Mar 16, 2007
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Walk-in refrigerator at 46-48°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.
|
Sep 22, 2007
|
95 |
No violation noted during this evaluation.
|
Apr 4, 2008
|
100 |
No violation noted during this evaluation.
|
Oct 30, 2008
|
100 |
No violation noted during this evaluation.
|
May 21, 2009
|
100 |
No violation noted during this evaluation.
|
Nov 25, 2009
|
100 |
No violation noted during this evaluation.
|
Jun 26, 2010
|
100 |
-
VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Dishwasher does not reach 160°F in rinse phase.
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.
|
Dec 18, 2010
|
96 |
No violation noted during this evaluation.
|
Jun 18, 2011
|
100 |
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