- 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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02/25/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-101.11 *PRIORITY* Food is unsafe, adulterated or not honestly presented, specifically:
I observed one employee working at a three compartment sink touching unclean surfaces, the pre-wash sprayer wand, and then filling a sanitizer container. She then proceeded to the meat slicer where freshly cut deli meat was just sliced. She then handled the deli meat without washing hand properly first. Operator instructed to discard the deli meat. Please read below:
- 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 fryer is loosing large amounts of grease to the floor near the drive through window. This was a similar violation on the last 2 inspections. Please maintain the fryer to not lose oil when changing the buckets out that hold oil. This is creating several hazards for your employees. The grease is clogging the service area inside the machine with wires and electrical equipment and also creating a slipping hazard. Employees have to clean the area daily as well and it's wasting oil and time cleaning it up. This will be checked again at your upcoming reinspection. Operator has stated their professional repair company has stated the machine is not leaking but is losing oil from a missing catch bucket. Keep catch bucket in place to avoid this violation. Train all employee by using signs and written procedures if necessary in multiple languages.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
One employee was observed working at the three compartment sink. She proceeded to the sandwich make line and begin working without washing hands first. She was directed to a hand washing station by management during discussion. 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:
Paper towels observed missing from the handwashing station in the back of the facility. Operator provided 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: *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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02/09/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The slicer is not clean as shown at inspection. Old food debris observed in hard to reach areas. Please deep clean more thoroughly using a three step method. Use a small cleaning utensil to remove food debris from small hard to reach locations.
- 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 walk in cooler was observed holding foods such as roast beef (50F) Pre-cooked ham (50F) and produce such as onions and tomatoes at (50F). Ambient air temperature registered at 56F with a calibrated thermometer. Many potentially hazardous foods have been in the walk in cooler for multiple days. The current manager states her line check which includes the walk in cooler was holding foods at 36F about 1.75 hours before my arrival and she assures me the food was not out of temperature control for longer than 4 hours. Our department recommends you discard this food if the food has been above 41F for an unknown period of time. Food must be kept below 41F to exclude bacterial growth of microorganisms that can make people sick. Please monitor the temperature more closely. Operator called a repair person. In addition, as a temporary measure, the internal walk-in freezer door was opened into the walk-in after discussion to bring the walk-in cooler to below 41F until the repair person can repair it today. Please read below:
- Rule Violation and Requirement: 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:
I observed utensils such as stainless steel insert pans, lids, and other food service items stored with mouse traps on the floor upstairs. Operator is also keeping WD-40 close by which can lead to an additional violation if not corrected. Please wash, rinse, and sanitize all items and reorganize them to preclude contamination in this manner.
- Rule Violation and Requirement: 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:
The fryer is leaking large amounts of grease to the floor near the drive through window. This was a violation on the last 2 inspections. Please repair the fryer to not leak. This is creating several hazards for your employees. The grease is clogging the service area inside the machine with wires and electrical equipment and also creating a slipping hazard. Employees have to clean the area daily as well and it's wasting oil and time cleaning it up. This will be checked again at your upcoming reinspection. Be advised, if this is not repaired another reinspection will occur. Please be aware of re-inspection fees. Please read below: The sanitizer equipment at the faucet is leaking sanitizer and water. Please repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Please repair tiles and broken drywall in areas shown at inspection within the kitchen.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
I observed more than one employee wash hands for less than the required time period of 20 seconds. The manager was instructed to have employees wash hands according to these rules. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
The handwashing sink near the slicer is being used to hang temperature probes from. The wires are left to hang over the sink. This station is for handwashing only. Operator removed the wires after discussion. Be advised, there was a similar problem on the last inspection.
- 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.
Coolers at front counter 39F, refrigerated drawer with whipped cream 38F. Prep cooler meats all time marked.
- 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.
None observed at this time.
- Information: Dishwashing Methods:
Three compartment sink 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: Notes/Recommendations:
Operator decided to not discard any food found above 41F despite my recommendation. Be advised, your walk in cooler must hold food below 41F despite defrost cycles and frequent opening and closing during lunch or dinner rush or deliveries. This was discussed with Jodee Philips the district manager as well as on site management.
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02/03/2016 | Semi Annual Food | 81 |
- Rule Violation and Requirement: 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:
The fryer is leaking large amounts of grease to the floor near the drive through window. This was a violation on the last inspection. Please repair the fryer to not leak. This is creating several hazards for your employees. The grease is clogging the service area inside the machine with wires and electrical equipment and also creating a slipping hazard. Employees have to clean the area daily as well and it's wasting oil and time cleaning it up. This will be checked again soon. The sanitizer equipment at the faucet is leaking sanitizer and water. Please repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The building in the kitchen area is not in good repair. Floor wall junctures in a few locations are deteriorating and tiles are cracked and broken as well. Please repair and needed.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Mops not hung up after use.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
The handwashing facility in the back prep area is blocked by a pan insert and other items. Operator removed these items after discussion. 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:
Paper towels for hand drying were missing at the back handwashing sink. Operator provided after discussion. Please read below:
- 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 produce 39F. Prep cooler produce and deli meats 39F.
- 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.
Chicken 180F.
- Information: Dishwashing Methods:
Three compartment sink 200 ppm quat sanitizer. Test paper ok.
- 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: 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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10/30/2015 | Semi Annual Food | 94 |
Restaurant representatives - add corrected or new information about Arby's No. 6286, 2820 Sw Cedar Hills Boulevard, Beaverton, OR 97005 »