Timberline Lodge - Blue Ox, Timberline Lodge, Timberline Lodge, OR 97028 - Restaurant inspection findings and violations

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Business Info

Restaurant: Timberline Lodge - Blue Ox
Address: Timberline Lodge, Timberline Lodge, OR 97028
Phone: (503) 272-3311
Total inspections: 11
Last inspection: Jun 6, 2011
Score
(the higher the better)
100
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
No violation noted during this evaluation. Dec 8, 2006 100
No violation noted during this evaluation. Jun 14, 2007 100
No violation noted during this evaluation. Jun 21, 2007 100
No violation noted during this evaluation. Nov 8, 2007 100
No violation noted during this evaluation. Dec 14, 2007 100
No violation noted during this evaluation. Jul 1, 2008 100
  • VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: 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 4-201.12 Glass temperature measuring devices are used, specifically: REQUIRED CORRECTION: Glass temperature measuring devices may not be used for monitoring food temperatures.
  • VIOLATION OF SECTION 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically: REQUIRED CORRECTION: Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a range of 0-220 degrees F shall be provided to take internal food temperatures.
Dec 30, 2008 94
  • VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically: 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 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
Dec 23, 2009 95
No violation noted during this evaluation. May 17, 2010 100
No violation noted during this evaluation. Dec 16, 2010 100
No violation noted during this evaluation. Jun 6, 2011 100

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