Aloha Station, 3765 Sw 185th Avenue, Aloha, OR 97007 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
1) The prep-top cooler in kitchen area had raw chicken wings stored over pre-cooked mozzarella sticks and tater tots. 2) The GE freezer in the back storage area had raw chicken stored over mozzarella sticks and tater tots. 3) The Sears freezer had raw turkey stored over pre-cooked ham and over ground beef patties. CORRECTION: Operator immediately re-arranged all foods mentioned above according to cooking temperatures.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1) Observed the food storage shelving units of the walk-in cooler accumulated with a mildew substance. 2) These same food storage shelving units are oxidized with pieces of metal hanging off them. CORRECTION: Operator immediately cleaned off the mildew substance and stated would talk to her supervisor about either re-painting shelving units or replacing them.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Kitchen prep-top cooler: Ambient air 38°F, eggs 40°F. Walk-in cooler: Ambient air 35°F, whole tomatoes 39°F. -Outside storage- GE freezer: All foods frozen. White-Westinghouse freezer: All food frozen. Frigidaire freezer: All foods frozen. Montgomery Ward freezer: All foods frozen. Sears freezer: All foods frozen.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Over easy egg off frying pan at 155°F. Hot holding units next to grill: Brown gravy at 200°F.
- Information: Dishwashing Methods:
High temperature dishwasher in kitchen area at 188°F. High temp dishwasher in bar area at 178°F. Thermometers available.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: 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.'
- Information: Notes/Recommendations:
Observed both the kitchen sink and the bar sink used as a dishwashing sink and dump station as well as a handwashing station. These sinks are to be separated to either only having a handwashing station sink or a food preparation/dump sinks. I will look into facility and see if there are any previous notes about having grandfathered washing sinks.
|
12/01/2015 | Semi Annual Food | 92 |
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