Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 5-205.15 The plumbing system is not maintained in good repair, specifically:
Several leaks in plumbing: Waste line under front handwash sink, waste line under 3-compartment sink, and fresh water line at chemical dispenser. Repair & maintain leak-free.
REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
-
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Replace missing light covers in back room (fixture covers, individual bulb covers, or shatter-proof light bulbs).
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.
|
Jan 29, 2007
|
97 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Insert of whole garden patties stacked vertically so the end of the patties were above the rim of the insert and holding up to 62F. Manager stated item was stocked less than 1 hour prior.
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 5-203.14 *CRITICAL* An air gap or approved backflow prevention device is not installed, specifically:
Oregon Plumbing Code requires a RP (reverse pressure) backflow device on the water line between the shut-off and the carbonator. Was told at last inspection it would be installed with the new soda machine during the remodel, but is missing.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. An approved air gap or appropriate backflow prevention device shall be provided to preclude backflow of a contaminant into the water supply system.
-
VIOLATION OF SECTION 5-205.15 The plumbing system is not maintained in good repair, specifically:
Water leaking at the spray faucet / chemical dispenser; wall starting to mildew at faucet.
REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
-
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Missing light covers on 2 fixtures in the back
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.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The tile/grout around the floor sink under the dishwashing sink is missing, so water & food is collecting. Was told last inspection remodel was going to repair. Remodel of front dining completed, but no improvements to back observed.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Sep 5, 2007
|
85 |
|
No violation noted during this evaluation.
|
Oct 25, 2007
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Meatballs at 125F
Chicken at 47F less than 1 hour - put less product in containers
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.
|
Feb 23, 2008
|
95 |
|
No violation noted during this evaluation.
|
Sep 24, 2008
|
100 |
-
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:
2 stainless steel pans where clean knives & utensils are stored above the 3-compartment sink were unclean inside
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.
|
Feb 10, 2009
|
99 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The front sandwich prep cooler had some inserts of meat filled too high: salami up to 60F, chicken breasts up to 56F and garden patties up to 47F in top layers
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 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Wet dishes stacked up very wet - not allowing sanitizer to air dry off dishes (i.e. black plastic inserts)
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.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
-The floor sink patch has deteriorated, with water trapped and finish of the patch not smooth or easily cleanable
-Areas on the walls where FRP covering and/or corner coverings are broken and / or loose
-The coving between the walk-in & floor under dry storage shelves is deteriorating / rusty
-Faucet of the 3-comp sink is broken off / spray leaking
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
-
VIOLATION OF SECTION 7-201.11 Poisonous or toxic materials are not properly separated to prevent contamination, specifically:
Spray bottle of degreaser hanging on side of dry storage shelves, above plastic wrap
REQUIRED CORRECTION: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service or single-use articles by spacing or partitioning.
|
Oct 29, 2009
|
90 |
-
VIOLATION OF SECTION 2-401.11 *CRITICAL* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Drink cup lacks straw and lid
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wiping cloth solution weak at 100 ppm
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:
Meatballs holding at 136-138F
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 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Chicken from freezer in the walk-in cooler not dated
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.
|
Feb 21, 2010
|
89 |
|
No violation noted during this evaluation.
|
Jul 2, 2010
|
100 |
-
VIOLATION OF SECTION 3-403.11 *CRITICAL* Potentially hazardous food is improperly reheated for hot holding, specifically:
Meatballs in the steam table found at 90-117F throughout; employee stated these had been heated approx 2 hours prior in the microwave, and were fresh from commercial package (no prior heat/cool)
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 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Several plastic containers in the walk-in with tuna, sliced meats, etc. have old date-marks on the container (7-9, 7-11, 5-7, etc.) and were not dated with the correct / actual date packages were opened
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.
-
VIOLATION OF SECTION 4-601.11 *CRITICAL* Food-contact surfaces are not clean, specifically:
2 pair of tongs with dried food residue from yesterday, one for chicken at hot holding & one for cookies;
The white plastic pieces inside the fountain soda nozzles are coated with blackish residue -- need to be soaked & brushed clean more frequently
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
2 ceiling tiles near the walk-in cooler are missing, with exposed insulation overhead;
Small hole in wall behind the floor sink / primer device under the 3-compartment sink;
2 light bulbs over the back freezer are missing covers -- provide
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Mar 10, 2011
|
90 |
|
No violation noted during this evaluation.
|
Mar 29, 2011
|
100 |
-
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:
Walk-in cooler lacks fluid-filled thermometer
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.
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VIOLATION OF SECTION 5-205.15 The plumbing system is not maintained in good repair, specifically:
Plumbing on 3-compartment sink in disrepair / broken
REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
|
Jul 9, 2011
|
98 |
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