- Date Marking, 7-Day Limit
Ready-to-eat food is not properly date-marked, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food held for more than 24 hours under refrigeration must be marked with the date of preparation (or consumption). Any portion not consumed after 7 days must be discarded. Any such food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
Post violation: Leftover meatloaf from previous day was not datemarked as required.
Rule: Violation 3H, Critical Violation of OAR 3-501.17
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Cooling Procedures
Incorrect methods are used to cool potentially hazardous foods, specifically:
Correction: REQUIRED CORRECTION: Potentially hazardous food shall be cooled by:1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions;3) using rapid cooling equipment;4) stirring the food in an ice water bath;5) using or arranging containers to facilitate heat transfer;6) adding ice as an ingredient; 7) other effective methods. Food shall be arranged to provide maximum heat transfer and left loosely covered or uncovered until cool.
Post violation: White gravy placed in a container at 9 am to cool was detected at 88 F. The gravy is filled to about 5 inches high which slows down the cooling process. Please see below for proper cooling directions.
Rule: Violation 6D, Not Critical Violation of OAR 3-501.15
- Good Repair and Proper Adjustment
Equipment is not maintained in good repair or according to manufacturer's recommendations, specifically:
Correction: REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications.
Post violation: The prep unit is not operational and is still in kitchen.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher wash water temperature at 126 F and dispensing 100 ppm chlorine in final rinse.
- Lighting, Intensity
Lighting is not adequate, specifically:
Correction: REQUIRED CORRECTION: The light intensity shall be at least 10 foot candles (110 lux) at a distance of 30 inches from the floor in the walk-in refrigeration units, dry food storage areas, and during periods of cleaning other areas. Provide at least 20 foot candles (220 lux) at a surface where food is provided for consumer self-service, including buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, inside equipment including reach-in and under counter refrigerators, and at a distance of 30 inches from the floor in areas used for handwashing, warewashing, equipment and utensil storage areas, and in toilet rooms. Provide at least 50 foot candles (540 lux) for areas where food employees are working with utensils and equipment where safety is a factor.
Post violation: The lights in back storage room do not work.
Rule: Violation 38B, Not Critical Violation of OAR 6-303.11
- Warewashing Sinks, Use Limitation
A warewashing sink is used for handwashing or is not cleaned or sanitized as appropriate, specifically:
Correction: REQUIRED CORRECTION: A warewashing sink may not be used for handwashing. Warewashing sinks must be cleaned and sanitized before and after washing produce, thawing food or washing wiping cloths. Wiping cloths must be washed in the wash compartment of the three compartment sink.
Post violation: There is no designated handwashing in the facility and same sink is used for hadwashing and to store and rinse dishes..
Rule: Violation 16J, Not Critical Violation of OAR 4-501.16
- COMPLIES
Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant ""Complied with the ACCEPTABLE SANITATION STANDARDS.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Kitchen refrigerator= 43 F
Kenmore refrigerator in storage room = 41 F
Tall stainless refrigerator= 40 F
Glass door milk refrigerator= 36 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Ham and eggs cooking = 168 F
Diced ham hot holding= 164 F
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12/28/2009 | Semi Annual | 88 |
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: White reach in by grill: ambient air temperature 40 F
Domestic unit by domestic freezer: shrimp 39 F, deli ham 40 F
Domestic reach in in side storage room (by wait area): tea 36 F
Domestic with pepsi sign: frozen
1 door glass unit: tea 39 F
true one door: grape 42 F, sauce 39 F
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher: 50 ppm chlorine, 118 F water temperature at the plate level
sanitizing bucket: 200 ppm chlorine
test strips available
- Blank
Note(s/Recommendations:
Post violation: Person in charge indicated that they plan on remodeling the kitchen. Please submit plans to Washington County HHS, Environmental Health at 155 N 1st Ave, Hillsboro, OR 97124
- Indoors, Surfaces - Floors, Walls, and Ceilings
Floors, walls, and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
Correction: REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. In areas where food establishment operations are conducted, floors shall be smooth, durable, and easily cleanable.
Post violation: 1) The ceiling in the back storage area is observed with a leak. No food is stored in the area where the ceiling is leaking.
2) The floors and walls throughout the facility are observed in disrepair.
--> Person in charge stated that they are in the process of remolding and these items will be fixed at that time.
Rule: Violation 37A, Not Critical Violation of OAR 6-101.11
- Cleaning, Frequency/Restrictions
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Correction: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
Post violation: Underneath the grill/hot holding equipment is observed with an accumulation of food residue and debris.
CORRECTION: Clean and maintain clean.
Rule: Violation 42E, Not Critical Violation of OAR 6-501.12
- Unnecessary Items and Litter
The establishment is not free of unnecessary items or litter, specifically:
Correction: REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.
Post violation: Observed an accumulation of unnecessary items and equipment that is no longer in use such as the oven in the side storage room, mini slicer and waffle makers.
--> Person in charge indicated that they are in the process of removing these items before remodeling. Remove as this will prevent harborage of vermin.
Rule: Violation 42J, Not Critical Violation of OAR 6-501.114
- Equipment Food-Contact Surfaces Clean
Food-contact surfaces are not clean, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Post violation: The potato slicer is observed stored dirty with an accumulation of dried food. It is stored with clean knives and food contact equipment.
CORRECTION: Store these items clean and maintain clean. Items sent to the dishwasher during the inspection.
Rule: Violation 20G, Critical Violation of OAR 4-601.11
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Storage of Equipment, Utensils, Linens
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Correction: 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.
Post violation: Observed unused equipment stored with miscellaneous non food items such as tools, clean sponges/scowering pads, and a lighter in the white cabinets in the back area.
CORRECTION: Store separately.
Rule: Violation 24D, Not Critical Violation of OAR 4-903.11
- Nonfood-Contact Surfaces Clean
Nonfood-contact surfaces are not kept clean, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Post violation: Outside of unused waffle makers and the outside of the used waffle maker on the counter observed with an accumulation of food residue. These are non food contact areas.
CORRECTION: Store and maintain clean.
Rule: Violation 23A, Not Critical Violation of OAR 4-601.11
- Air Temp Meas. Devices - Functional
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Correction: 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.
Post violation: Air temperature measuring device could not be located for the white reach in refrigerator by the grill.
CORRECTION: Provide/locate an air temperature measuring device for this unit.
Rule: Violation 5D, Not Critical Violation of OAR 4-204.112
- Outer Openings, Protected
Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Correction: REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
Post violation: The door to the side storage area (by the wait station) is observed in disrepair and has gaps in it.
CORRECTION: Seal door to prevent the entrance of rodents and insects.
Rule: Violation 37G, Not Critical Violation of OAR 6-202.15
- Light Bulbs, Protective Shielding
Lights are not properly shielded, specifically:
Correction: 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.
Post violation: The light bulbs in the side storage area are observed without shielding. Some lights in the kitchen area are missing shielding caps.
CORRECTION: Provide proper protective shielding.
Rule: Violation 38A, Not Critical Violation of OAR 6-202.11
- Cooling Procedures
Incorrect methods are used to cool potentially hazardous foods, specifically:
Correction: REQUIRED CORRECTION: Potentially hazardous food shall be cooled by:1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions;3) using rapid cooling equipment;4) stirring the food in an ice water bath;5) using or arranging containers to facilitate heat transfer;6) adding ice as an ingredient; 7) other effective methods. Food shall be arranged to provide maximum heat transfer and left loosely covered or uncovered until cool.
Post violation: Gravy observed cooling in the white reach in by the grill in deep plastic containers and cooked, whole potatoes observed cooling in the same unit in a deep metal pot.
CORRECTION: Cool gravy in a shallow metal pan and portion potatoes into a more shallow pan to allow for more rapid cooling.
Rule: Violation 6D, Not Critical Violation of OAR 3-501.15
- COMPLIES
Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant ""Complied with the ACCEPTABLE SANITATION STANDARDS.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
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11/01/2010 | Semi Annual | 87 |
- Cleaning, Frequency/Restrictions
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Correction: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
Post violation: Floors are dirty in places especially under and behind equipment in hard to reach laces. Walls are dirty in places.
Rule: Violation 42E, Not Critical Violation of OAR 6-501.12
- Light Bulbs, Protective Shielding
Lights are not properly shielded, specifically:
Correction: 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.
Post violation: There are no light shields on the fixture over the back room prep surface.
Rule: Violation 38A, Not Critical Violation of OAR 6-202.11
- Good Repair and Proper Adjustment
Equipment is not maintained in good repair or according to manufacturer's recommendations, specifically:
Correction: REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications.
Post violation: One prep unit is not operational and is still in the kitchen.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
- Floors, Walls, and Ceilings, Cleanability
Floors, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Correction: REQUIRED CORRECTION: Floors, floor coverings, walls, wall coverings and ceilings shall be designed, constructed and installed so they are smooth and easily cleanable, except that anti-slip floor coverings or applications may be used for safety reasons.
Post violation: Floors and walls are not smooth and cleanable. The ceiling in the back area is bulging. Cove base is missing in several places.
Rule: Violation 37B, Not Critical Violation of OAR 6-201.11
- Outer Openings, Protected
Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Correction: REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
Post violation: The front door to the facility is propped open at inspection. The screen door at the back of the kitchen has a 2 inch gap under the door. The door to the storage room has a gap nearly all the way around it. Seal these gaps.
Rule: Violation 37G, Not Critical Violation of OAR 6-202.15
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Reach-in 42F, Kenmore 41F, Hotpoint 42F.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Nothing hot holding.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Chemical dishwasher at 130F with 50ppm chlorine. Sanitizing cloth water at 50ppm chlorine.
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
- Food Handler Certificate
The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted.
Post violation: 3 food handlers with cards.
- COMPLIES
Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant ""Complied with the ACCEPTABLE SANITATION STANDARDS.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
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06/01/2009 | Semi Annual | 93 |
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher wash temperature at 120 F and dispensing 100 ppm chlorine in final rinse.
- Good Repair and Proper Adjustment
Equipment is not maintained in good repair or according to manufacturer's recommendations, specifically:
Correction: REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications.
Post violation: The prep unit is not operational and is still in kitchen. Please repair or replace the prep table.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
- Warewashing Sinks, Use Limitation
A warewashing sink is used for handwashing or is not cleaned or sanitized as appropriate, specifically:
Correction: REQUIRED CORRECTION: A warewashing sink may not be used for handwashing. Warewashing sinks must be cleaned and sanitized before and after washing produce, thawing food or washing wiping cloths. Wiping cloths must be washed in the wash compartment of the three compartment sink.
Post violation: There is no designated handwashing in the facility and same 2 compartment sink is used for hadwashing and storage and rinsing dishes.
Rule: Violation 16J, Not Critical Violation of OAR 4-501.16
- Indoors, Surfaces - Floors, Walls, and Ceilings
Floors, walls, and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
Correction: REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. In areas where food establishment operations are conducted, floors shall be smooth, durable, and easily cleanable.
Post violation: The floor covering in back kitchen and storage area floor is worn and no longer cleanable.
Rule: Violation 37A, Not Critical Violation of OAR 6-101.11
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Kitchen refrigerator= 43 F
White Kenmore refrigerator in storage room = 40 F
Tall stainless refrigerator= 41 F
Glass door milk refrigerator= 40 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Eggs cooling= 176 F
- Date Marking, 7-Day Limit
Ready-to-eat food is not properly date-marked, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food held for more than 24 hours under refrigeration must be marked with the date of preparation (or consumption). Any portion not consumed after 7 days must be discarded. Any such food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
Post violation: Open gallons of milk not dated to indicate the date the container was first opened. Soups and tuna not datemarked to indicate the preparation date or the date the product was first opened.
Rule: Violation 3H, Critical Violation of OAR 3-501.17
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Eggs kept in kitchen at room temperature.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- COMPLIES
Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant ""Complied with the ACCEPTABLE SANITATION STANDARDS.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food Handler Certificate
The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted.
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05/19/2010 | Semi Annual | 87 |
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