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A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
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All items that are marked *critical* are considered critical violations. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030. A recheck to determine compliance will be made within 14 days.
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Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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Ice used as a medium for cooling food or equipment is used as a food, specifically:
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The water supply is not of sufficient capacity or does not provide adequate hot water, specifically:
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Wiping cloths are not properly used or stored, specifically:
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Apr 6, 2012
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85 |
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All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
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FOOD HANDLER ORDINANCE Multnomah County Code 8.30 states:
* No owner of a public eating-place shall continue to employ a food handler after thirty (30) days from the date of hire without the food handler having a valid food handler’s certificate.
* No person shall perform work without having procured a food handler’s certificate within the first thirty (30) days of employment.
* All employers shall post food handler certificate or a photocopy of any certificate provided they have seen the original certificate in one central location for review by the health department.
* Violation of any provision of this chapter not otherwise provided for is punishable upon conviction by a fine of not more than $500.00 or by imprisonment not exceeding six months, or both.
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HOUSE FLY CONTROL STEPS:
1. Clean all floors thoroughly of food and soil everywhere throughout facility. Clean soiled equipment, too.
2. Store foods in sealed containers or in refrigerators.
3. Move trash and dumpsters away from doors to kitchen and other entries into facility. Provide tight fitting lids for trash containers.
4. Screen all openings to restaurant. Keep unscreened windows and doors closed. Another option to screening of openings is the use of air curtains.
5. Obtain kitchen approved fly traps and install in a manner that will not contaminate food.
SMALL FLY CONTROL STEPS:
In order to eliminate small flies in a restaurant, you must eliminate the source of them. Killing adult flies will not eliminate the problem.
1. Clean all floors very thoroughly removing all food matter which includes very small bits of food and liquids. Food must be cleaned up from everywhere throughout facility including behind, around, and under equipment. Very small amount of food can propagate an infestation. Food and soil in cracks, between tiles, under loose tiles, in gaps of floor/wall covings, around equipment legs, etc. can be a source of flies. An old lemon or potato, etc. kicked under equipment or counters can be a source of flies.
2. Completely clean out all drains. Sink drains, floor drains, floor sinks, dishwashing connections, insides of dishwasher scrapper units, etc. must be thoroughly scrubbed clean with a brush deep down inside the drain. The biofilm that coats the insides of the drains must be removed physically with a brush down inside of the pipe. A heavy duty drain cleaner that is approved for your pipes must be used to clean the drain afterwards. (DO NOT USE bleach or ammonia – these products will not work).
3. Retile any loose floor tiles and re-grout to eliminate water/food harborage areas. Do the same with wall/floor coving baseboards. This step is critical for some small flies.
4. Remove trash daily. Physically scrub out all trash containers with soap and water.
5. Prevent flies from accessing food. Put all food in completely sealed containers. Store emptied soda, beer, liquor and syrup bottles in a separate sealed room or outside. Use up fruits and vegetables quickly, or store them under refrigeration.
6. Water catch basins of all indoor plants, and refrigeration evaporator trays must be cleaned. Inspect these areas, and plant soil for signs of flies and maggots.
7. Eliminate wet towels, sponges, mop heads and other moisture rich areas to prevent maggots/fly attraction. THIS IS A CRITICAL STEP. Store wiping cloths and mops in tied off plastic bags or sealed buckets at night (or dry completely after using.). Change sanitizing solution, mop water, and towels daily.
8. Remove any standing water. Fix any water leaks.
9. Some types of small flies can be vacuumed up. Use a shop vacuum to capture flies each night from surfaces, and store vacuum in an area outside of facility.
10. Only after all of the above steps are performed, use kitchen approved fly traps. Sticky traps such as gold sticks, and others that use pheromones to attract flies and can be used to monitor a problem. They will not eliminate the infestation but can help determine problem areas and help to remove some flies. Steps above must be completed to eliminate flies first. Install all traps in a manner that prevents food contamination.
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Multnomah County Environmental Health will charge a $285.00 re-inspection fee for more than 2 re-inspections in a calendar year connected with a food service facility. The fee for each re-inspection is $285.00 (Multnomah County Code).
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VIOLATION OF SECTION 2-401.11 Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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VIOLATION OF SECTION 4-203.12 Ambient air or water temperature measuring devices are not easily readable or not accurately or properly scaled, specifically:
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VIOLATION OF SECTION 4-703.11 Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
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VIOLATION OF SECTION 6-501.111(C) The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
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Your restaurant has received a score of 70 or more and will be posted with a notice stating that the restaurant has “Complied with the Acceptable Sanitation Standards”.
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Nov 15, 2012
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76 |
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