- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- Information: 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. Online Food Handler testing available at http://orfoodhandlers.com/
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02/04/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
All refrigeration on the food make line was not clean inside the units. The racks are soiled, gaskets are greasy, and interior surfaces show food residue build up. In addition, two large cutting knives observed with the blades stuck between two dirty prep units. Food contact surfaces observed soiled at the knife blade. Operator began cleaning and degreasing the knives and the soiled coolers. Do not use a single step method to clean this, use three buckets and wash, rinse, and sanitize each cooler and the racks. I highly recommend a strong bristle brush as a good first step with soapy water followed by a clean towel and clean water. Then sanitizer. Send all knives to the dishwasher. Make a sign that states 'DO NOT PUT KNIVES BETWEEN UNITS'. This violation spans multiple reports. Facilities can be closed for uncorrected priority violations such as this. Please be aware of reinspection fees outlined below:
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
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01/20/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Your seafood reach in cooler is observed soiled inside. Operator cleaned the machine after discussion. Please read below:
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* 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.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
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12/31/2015 | Reinspect Food | |
- 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:
Raw sausage patties and raw sausage links observed holding over raw intact beef in the walk in cooler. Ground meats need to be stored under steaks or in a separate container next to steaks without being cross contaminated. Operator moved the sausage to a separate location after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The seafood two door reach in unit is not clean inside. The slicer is not clean and was not cleaned and sanitized during the duration of the inspection. Operator was asked to clean these items using a three step method.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The cooks 2 door prep cooler to the right is holding foods inside such as feta cheese at 49F, pork 47F, olives 48F and humus 47F. Operator discarded foods held inside longer than 4 hours and iced the machine down as a temporary measure. Have the machine evaluated by a professional for proper operation and maintenance. The unit may be beyond it's useful service life. Do not use the machine for potentially hazardous foods until you are certain it holds below 41F. Ice may only be used as a temporary measure. Use your stem thermometer more often and use temperature logs to track cooler temperatures. This was asked of you on the last inspection. The request is now mandatory. Fill out the risk control plan which will be mailed to your facility via certified registered mail shortly. Be advised this is a repeat priority violation and the points have been doubled. Another violation in this category will result in restaurant closure due to an uncorrected priority violation. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The pre-wash sprayer wand is not clean in the handle.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Employee observed with an inappropriate coffee cup on the cutting board with food while chopping and preparing meats. This violation has been repeated and the points have been doubled. A reinspection will occur to check compliance. Be advised, uncorrected priority violations will eventually cause restaurant closure.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
The facility is not clean in hard to reach areas under the salad prep cooler.
- 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.
Walk in cooler 41-43F produce and meats. Seafood's 39F, cooks reach in on left 38F, refrigerated drawers sausage 39F. Salad cooler 41F.
- 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.
Foods over 135F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok. Sanitizer 200 ppm quat. Test paper ok.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* 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.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- Information: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- Information: 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. Online Food Handler testing available at http://orfoodhandlers.com/
- 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: This facility marginally complies with food safety standards. If this facility receives a score of less than 70 on the next complete inspection a 'Failed to Comply' notice will be posted.
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12/16/2015 | Semi Annual Food | 76 |
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- Information: 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. Online Food Handler testing available at http://orfoodhandlers.com/
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09/08/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The prep cooler for salads is not clean inside under the evaporator where water is leaking. In addition, the prep top under the main cover is not clean in areas shown at inspection. Use a stiff bristle brush to clean these areas when food is not exposed. There is a tub full of utensils that is observed unclean inside and the utensils are not clean. All items sent to the dishwasher. The prep top was cleaned again at inspection.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* 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.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- Information: 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. Online Food Handler testing available at http://orfoodhandlers.com/
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08/04/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The prep cooler for salads was observed soiled inside under the prep inserts. The top prep section is also soiled and dirty. Operator was asked to clean this cooler today. This has been a problem on previous inspections. Please develop a sign to indicate more frequent cleaning is needed and post it on the cooler. Knives and utensils in one location observed with a dirty container. Clean the container more often. This was sent to the dishwasher today.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* 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.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- Information: 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. Online Food Handler testing available at http://orfoodhandlers.com/
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07/20/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The prep cooler for salads was observed soiled inside under the prep inserts. The top prep section is also soiled and dirty. Operator was asked to clean this cooler today. This has been a problem on previous inspections. Please develop a sign to indicate more frequent cleaning is needed and post it on the cooler. Knives and utensils in one location observed with a dirty container. Clean the container more often. This was sent to the dishwasher today.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Cooked hamburger patties on the grill line in hot holding observed at 102F. Operator reheated the hamburger to 165F. There was no flame observed on the pan. Please maintain a small flame here to keep these burger hot. The cooks 2 door prep cooler to the right is holding foods inside such as feta cheese at 49F, chicken 49F, olives 51F. Operator discarded foods held inside longer than 4 hours and reset the thermostat from 40F to 32F. Have the machine evaluated by a professional for proper operation and maintainence. The unit may be beyond it's useful service life. Do not use the machine for potentially hazardous foods until you are certain it holds below 41F. Use your stem thermometer more often and use temperature logs if possible to track cooler temperatures.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Racks in the walk in cooler need more cleaning to remove grime and food debris.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Two inappropriate employee beverage containers observed on the prep line in the kitchen. Operator discarded these items during the inspection. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Back handwashing station did not have paper towels. Operator added napkins as a temporary measure until paper towels can be provided. Napkins are not the best idea here since they crumble when used to dry hands. Take paper towels from another unused location and use them at this sink instead.
- 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.
Three door cooler cheese and fruit 40F, walk in cooler beef 38. Wait salad 40F.
- 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.
Burgers 102F. See violation.
- Information: Dishwashing Methods:
Chemical dishwasher 118F with 50 ppm chlorine.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* 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.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- Information: 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. Online Food Handler testing available at http://orfoodhandlers.com/
- 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.'
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06/19/2015 | Semi Annual Food | 86 |
Restaurant representatives - add corrected or new information about Antoni's Restaurant-Diner, 10765 Sw Canyon Rd, Beaverton, OR 97005 »