Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 4-502.11 Water pressure or water temperature measuring devices are not maintained in good repair or are not accurate, specifically:
The dishwasher water pressure gauge (round gauge to the top right of the dishwasher) is not working.
REQUIRED CORRECTION: Water pressure or temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
-
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:
Boxes & crates with clean dishes, utensils, and single service cups directly on the floor.
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.
|
Nov 27, 2006
|
97 |
|
No violation noted during this evaluation.
|
Apr 13, 2007
|
100 |
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Raw shell eggs stored above cheese & butter
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
|
Nov 9, 2007
|
96 |
-
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:
Large amount of ice build-up on exterior of walk-in cooler fan; ice dripping -- ***do not store any food products under ice; drip can contaminate food or packaging. Repair to prevent ice
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.
|
May 16, 2008
|
99 |
-
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:
Ice build-up on walk-in cooler fan; ice dripping
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.
|
Dec 19, 2008
|
98 |
-
VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Leftovers in the walk-in cooler without date-marking; staff stated all from this week, and will be frozen today
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 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Ice build-up still on the exterior of the motor / fan in the walk-in cooler (today, no foods under ice)
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.
|
May 8, 2009
|
93 |
|
No violation noted during this evaluation.
|
Nov 6, 2009
|
100 |
|
No violation noted during this evaluation.
|
Apr 21, 2010
|
100 |
-
VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Upon arrival booster heater for dishwasher was turned off and final rinse only reaching 118-123F (using for A.M. prep dishes)
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.
|
Aug 30, 2010
|
96 |
|
No violation noted during this evaluation.
|
Mar 11, 2011
|
100 |
Restaurant representatives - add corrected or new information about Welcome Break, 505 Sw G Ave, Lake Oswego, OR 97034 »