Ava Roasteria, 15135 Sw Barrows Rd, Suite 137, Beaverton, OR 97007 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Observed a small pool of vinegar/pickle juice standing on the bottom portion of the upright 2-door cooler in the back of the kitchen. The pickle juice was directly below a jar of pickles. Please read below and increase cleaning frequency.
- 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 Blue Air 1-door cooler underneath and adjacent to the espresso machine has the inside panel broken and being held in place by clear tape. 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.
Back of kitchen upright 2-door freezer: All foods frozen. Back of kitchen upright 2-door cooler: Ambient air 35°F. Front prep-top cooler: Sliced tomatoes 41°F. Cooler under large espresso machine: Ambient air 35°F. Blue Air single-door cooler: Ambient air 38°F.
- 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.
Soup hot holding unit: Red pepper and gouda soup at 188°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 120°F with 50 ppm chlorine. 3 compartment sink available, not set up during time of inspection. Test strips and thermometers available.
- 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:
Per PIC Emily, the low temperature dishwasher has recently had issues dispensing adequate amounts of chlorine. The service company was called and is scheduled to be in this week to fix the issue. Today, the dishwasher was observed to be dispensing 50 ppm chlorine.
|
02/25/2016 | Semi Annual Food | 100 |
- 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.
Back upright 2-door cooler: Milk 35°F. Back upright freezer: All food items frozen. Front cake display unit ambient air at 36°F. Cooler under espresso machine: Ambient air 39°F. Sandwich prep-line cooler: Tomatoes 41°F.
- 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.
Hot holding unit adjacent to sandwich prep-top cooler: Vegetables soup 190°F.
- Information: Dishwashing Methods:
3 compartment sink available, not in use. Low temperature dishwasher: 120°F with 100 ppm chlorine per test strip. Sanitizer bucket at cash register: 200 ppm quat. Test strips and thermometers available.
- 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:
Please ensure all employees are diligently washing hands adequately and between switching tasks.
|
09/17/2015 | Semi Annual Food | 100 |
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