Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Observed plastic quart bottle of glass cleaner on shelf next to paper cups, packages of stir sticks and paper take-out food containers.
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.
|
Jan 25, 2007
|
98 |
No violation noted during this evaluation.
|
Jul 12, 2007
|
100 |
No violation noted during this evaluation.
|
Jan 10, 2008
|
100 |
No violation noted during this evaluation.
|
Jul 24, 2008
|
100 |
No violation noted during this evaluation.
|
Jan 22, 2009
|
100 |
No violation noted during this evaluation.
|
Jul 23, 2009
|
100 |
-
VIOLATION OF SECTION 5-205.11 A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
Access to the rear handwashing sink was blocked by cardboard boxes. Sinks are otherwise properly maintained, equipped and used.
REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
|
Jan 5, 2010
|
98 |
No violation noted during this evaluation.
|
Jul 27, 2010
|
100 |
-
VIOLATION OF SECTION 4-502.11 Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
Thermometer broken in Delfield refrigerator.
REQUIRED CORRECTION: Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure accuracy. Air temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
-
VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Dishwasher rinse reaches 130-140°F.
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.
|
Jan 3, 2011
|
95 |
No violation noted during this evaluation.
|
Jan 11, 2011
|
100 |
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