- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher ran at 130 F with 100 ppm chlorine
Handwashing sinks stocked
- 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 freezers need to be defrosted.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
- Wiping Cloths, Use Limitation
Wiping cloths are not properly used or stored, specifically:
Correction: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
Post violation: There is no chlorine in any of the wet wiping cloth solution buckets. Maintain a residual of 50 to 200 ppm chlorine in the sanitizer buckets at all times. Use test strips. An employee was also observed carrying a wiping cloth around on his shoulder. Store cloths in the sanitizer solution only.
Rule: Violation 21A, Not Critical Violation of OAR 3-304.14
- 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 inside of the yellow freezer in the back is soiled with meat juice debris. The meat slicer is soiled with crusty pepper debris and seeds. Keep these areas clean to avoid contaminating food. Wash, rinse and sanitize the inside of the freezer and the meat slicer.
CORRECTION: Employees began cleaning during inspection.
Rule: Violation 20G, Critical Violation of OAR 4-601.11
- Junctures, Coved/Enclosed/Sealed
The floor and wall junctures are not coved, closed or sealed, or graded drains are not provided where floors are cleaned by water flush methods, specifically:
Correction: REQUIRED CORRECTION: Floor and wall junctures shall be coved and closed no larger than one thirty-second on an inch (1 mm). When water flush cleaning methods are used, floor and wall junctures shall be coved and sealed and floor drains provided that are graded to drain.
Post violation: Coving base is missing from the floor to wall juncture in the hallway and behind the dishwasher. Please repair.
Rule: Violation 36D, Not Critical Violation of OAR 6-201.13
- Nonfood-Contact Surface, Cleaning Freq
Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Post violation: The shelving racks in the walk-in are soiled with fungal growth. Keep clean to avoid contaminating food.
Rule: Violation 23B, Not Critical Violation of OAR 4-602.13
- 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: Walk in- chicken 36 F
Prep top- sour cream 42 F, cheese 43 F
Bar cooler- cherries 37 F
Display cooler- salsa 37 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: Steam table- beef 166 F, soup 175 F, beans 162 F
- Cutting Surfaces
Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Correction: REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
Post violation: The cutting board on the prep top is no longer cleanable. Resurface or replace.
Rule: Violation 14U, Not Critical Violation of OAR 4-501.12
- Characteristics - Materials
Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Correction: REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
Post violation: There are onions being stored inside of a black garbage bag. Do not use trash bags to store food. These bags have chemicals and pesticides in them that could make someone sick. Also this facility is using clear plastic insert containers to store food and some of them have pitted to the point where they are no longer cleanable. Discard pitted containers.
Rule: Violation 14A, Not Critical Violation of OAR 4-101.11
- Restriction, Presence and Use
Unnecessary poisonous or toxic materials are on the premises, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for cleaning and insect and rodent control, shall be allowed in a food establishment.
Post violation: There is Raid brand insect spray stored underneath the dishwasher. This substance is toxic and is not allowed to be used or stored in a restaurant. Discard.
CORRECTION: The Raid was removed from the premises.
Rule: Violation 41D, Critical Violation of OAR 7-202.11
- Cleaning Procedure
Food employees do not use the proper cleaning procedure for washing their hands, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees shall clean their hands by using a cleaning procedure of approximately 20 seconds that includes vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by a thorough rinsing under clean, running water.
Post violation: An employee was observed wiping hands on a wiping cloth after working with dirty dishes. Employees must wash hands when they feel that their hands are soiled. The wiping cloths are for cleaning purposes only. All employees must be educated to wash hands with soap and water instead of using the cloths.
CORRECTION: Employee was directed to wash hands.
Rule: Violation 12B, Critical Violation of OAR 2-301.12
- Repairing, Premises/Fixtures
Physical facilities are not maintained in good repair, specifically:
Correction: REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
Post violation: The flooring is in disrepair throughout the facility. Repair or replace to maintain cleanability.
Rule: Violation 42D, Not Critical Violation of OAR 6-501.11
- 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: Flooring underneath equipment and shelving has an accumulation of food debris. Keep clean.
Rule: Violation 42E, Not Critical Violation of OAR 6-501.12
- Determining Sanitizer Concentration
A test kit is not used to accurately determine the concentration of chemical sanitizer, specifically:
Correction: REQUIRED CORRECTION: The concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
Post violation: Employees are not using test strips to test sanitizer buckets or dishwasher. Test buckets and dishwasher periodically to assure there is chlorine in the sanitizer.
Rule: Violation 17H, Not Critical Violation of OAR 4-501.116
- Working Containers, Labeled
Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Working containers (including spray bottles) used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually labeled with the common name of the material.
Post violation: Blue cleaner in a spray bottle in the bar is not labeled. Label all chemicals that are not in their original containers.
CORRECTION: Spray bottle was labeled during inspection.
Rule: Violation 41B, Critical Violation of OAR 7-102.11
- 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.
- Toxics Storage, Separation. and Location
Poisonous or toxic materials are not properly separated or located, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by spacing or partitioning. Poisonous or toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single-service or single-use articles.
Post violation: There is a blue cleaner spray bottle stored with the spray nozzle facing glasses. Keep chemicals stored away from food, dishes and linens.
CORRECTION: Spray bottle was moved during inspection.
Rule: Violation 41C, Critical Violation of OAR 7-201.11
- MARGINALLY COMPLIES
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.
- 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: Renew expired card ASAP
|
08/12/2010 | Semi Annual | 75 |
- Dishwashing Methods
Dishwashing Methods:
Post violation: Wet wiping cloth solution 50 ppm chlorine
Dishwasher ran at 116 F with 50 ppm chlorine
Handwashing sinks stocked and good handwashing practices observed
- Repairing, Premises/Fixtures
Physical facilities are not maintained in good repair, specifically:
Correction: REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
Post violation: There are ceiling tiles missing from the back ceiling where the freezers are kept. Please replace the tiles.
There are pieces of flooring missing in the kitchen. Please repair.
Rule: Violation 42D, Not Critical Violation of OAR 6-501.11
- Junctures, Coved/Enclosed/Sealed
The floor and wall junctures are not coved, closed or sealed, or graded drains are not provided where floors are cleaned by water flush methods, specifically:
Correction: REQUIRED CORRECTION: Floor and wall junctures shall be coved and closed no larger than one thirty-second on an inch (1 mm). When water flush cleaning methods are used, floor and wall junctures shall be coved and sealed and floor drains provided that are graded to drain.
Post violation: There is coving missing from various floor to wall junctures throughout the kitchen. Please replace to maintain cleanability.
Rule: Violation 36D, Not Critical Violation of OAR 6-201.13
- 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: Walk in- raw chicken 35 F, raw beef 34 F, rice 42 F
True inserts- sour cream 42 F
True below- peppers 41 F
Bar true- milk 38 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: Hot inserts- pork 153 F, beef 146 F, chicken 156 F
- 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: The outside of the microwave is soiled. Keep all equipment clean on the inside and outside.
Rule: Violation 23A, Not Critical Violation of OAR 4-601.11
- 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: The floor and wall behind the fryer are soiled with grease residue. Keep this area clean.
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: Some of the light shields are missing from the two front lights in the kitchen. Please provide.
Rule: Violation 38A, Not Critical Violation of OAR 6-202.11
- Warewasher, Wash Solution Temperature
The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
Correction: REQUIRED CORRECTION: The temperature of the wash water solution in spray-type warewashing machines shall be: 1) For a stationary rack, single temperature machine, 165°F (74°C); for a stationary rack, dual temperature machine, 150°F (66°C); for a single tank, conveyer, dual temperature machine, 160°F (71°C); and for a multitank, conveyer, multitemperature machine, 150°F (66°C). The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F (49°C).
Post violation: The temperature of the final rinse for the chemical sanitizing dishwasher is only 116 F. The dishwasher was ran a few times and wouldn't get any higher than 116 F. The temperature of the final rinse must be at least 120 F. Please repair dishwasher immediately.
Rule: Violation 19D, Not Critical Violation of OAR 4-501.110
- Restriction, Presence and Use
Unnecessary poisonous or toxic materials are on the premises, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for cleaning and insect and rodent control, shall be allowed in a food establishment.
Post violation: A Raid pesticide was found stored in the bar. This pesticide is not approved for restaurant use. You may not use or store the Raid pesticide inside of the restaurant. Please purchase a pesticide that is approved for food service.
Rule: Violation 41D, Critical Violation of OAR 7-202.11
- Food-Contact Non-PHF, Cleaning Freq.
Surfaces of utensils and equipment contacting food that is not potentially hazardous are not cleaned as necessary, specifically:
Correction: REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
Post violation: The soda gun holder in the bar is soiled with an orange residue. Please keep clean to avoid attracting flies and contaminating customers' drinks.
Rule: Violation 22B, Not Critical Violation of OAR 4-602.11
- 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.
- 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.
|
07/29/2009 | Semi Annual | 87 |
| No violation noted during this evaluation. | 01/27/2009 | Reinspection | |
- Dishwashing Methods
Dishwashing Methods:
Post violation: Wet wiping cloth solution 100 ppm chlorine
Dishwasher ran at 115 F with 50 ppm chlorine (See violation)
- Characteristics - Materials
Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Correction: REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
Post violation: There is meat stored directly in plastic grocery bags, in the yellow freezer. Do not use grocery or take out bags to store food.
Rule: Violation 14A, Not Critical Violation of OAR 4-101.11
- 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: Walk in- beans 34 F
Prep top- sour cream 41 F, cheese 41 F
Bar cooler- milk 36 F
Pepsi cooler- salsa 38 F
- Repairing, Premises/Fixtures
Physical facilities are not maintained in good repair, specifically:
Correction: REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
Post violation: The floor, in the kitchen, is in disrepair. Replace floor.
Rule: Violation 42D, Not Critical Violation of OAR 6-501.11
- 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: Steam table- pork 144 F, sauce 147 F, beans 152 F
- Warewasher, Sanitizer Water Temp.
The temperature of the hot water sanitizing rinse entering the manifold at a mechanical warewasher is improper, specifically:
Correction: REQUIRED CORRECTION: The temperature at the manifold of the hot water sanitizing rinse in a mechanical warewasher shall not be more than 194°F (90°C) or less than 165°F (74°C) for stationary rack, single temperature machines or more than 180°F (82°C) for all other machines.
Post violation: The dishwasher only ran to a high of 115 F, after a few runs it would not get any higher. The sanitizing rinse must reach at least 120 F to properly sanitize the dishes. Repair or adjust dishwasher.
Rule: Violation 19E, Not Critical Violation of OAR 4-501.112
- Hand Cleanser, Available
Soap is not provided at a handwashing lavatory, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of 2 handwashing lavatories shall be provided with a supply of hand cleaning liquid, powder or bar soap.
Post violation: There is no soap at the bar handwashing sink and the handwashing sink outside of the men's restroom. Keep soap stocked at all times.
CORRECTION: Soap stocked during inspection.
Rule: Violation 31E, Critical Violation of OAR 6-301.11
- 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 bulb, inside the Pepsi cooler, is missing its shield. Please provide.
Rule: Violation 38A, Not Critical Violation of OAR 6-202.11
- Hand Drying Provision
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of adjacent handwashing lavatories shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
Post violation: There are no paper towels, at the hand sink outside of the men's restroom. Keep paper towels stocked at all times.
CORRECTION: Paper towels stocked during inspection.
Rule: Violation 31F, Critical Violation of OAR 6-301.12
- 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.
- 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.
|
01/19/2011 | Semi Annual | 89 |
- Cooling
Cooked potentially hazardous food is improperly cooled, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be actively cooled: 1) from 140°F (60°C) down to 70°F (21°C) within two hours; and 2) from 70°F (21°C) down to 41°F (5°C) within an additional four hours. Potentially hazardous food prepared from ingredients at ambient temperature shall be cooled down to 41°F (5°C) within four hours.
Post violation: Pans of rice that were cooked five hours ago were covered while cooling. The rice temperature ranged between 57F and 86F. Person in charge discarded the rice during the inspection.
Rule: Violation 3F, Critical Violation of OAR 3-501.14
- Cooling Procedures
For solid foods such as roasts and thick cuts of meat, cut meat into pieces that weigh no more than 4 pounds and place in an air cooled refrigerator. For soft thick foods such as beans, rice, stews, or thick sauces, cool foods at a depth of no more than 2 inches. Stir foods frequently and use your metal stemmed thermometer to check temperatures. For liquid foods such as thin soups and sauces, cool foods at a depth of no more than 4 inches or in an ice bath. Stir foods frequently and use your metal stemmed thermometer to check temperatures. Cooling wands may help speed up the process.
- 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: 1) Cooked pork was stored outside a refrigerator and its temperature ranged between 58F and 64F. This was discarded during the inspection.
2) Temperature of cheese and 2% milk in glass door refrigerator ranged between 47F and 51F. The refrigerator must be repaired immediately. Milk, cheese, and other potentially hazardous food items shall not be stored in glass door refrigerator until it is repaired. Person in charge discarded the cheese and milk at the time of inspection.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- 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: Walk-in cooler-40F, Prep top cooler: Sour cream-41F, Cheese-43F; Glass door cooler: Milk-51F, Cheese-47F (See violation 3G above); Freezer--OK
- 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: Steam table-139F - 164F (beef, chicken, pork, rice, and beans)
- Dishwashing Methods
Dishwashing Methods:
Post violation: Chemical dishwashing machine is running at 119F and 50 ppm chlorine--OK
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
- 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.
|
01/14/2009 | Semi Annual | 95 |
- Food-Contact Non-PHF, Cleaning Freq.
Surfaces of utensils and equipment contacting food that is not potentially hazardous are not cleaned as necessary, specifically:
Correction: REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
Post violation: The bar soda gun holder is soiled with debris. Keep clean.
Rule: Violation 22B, Not Critical Violation of OAR 4-602.11
- Plumbing System Repair
The plumbing system is not maintained in good repair, specifically:
Correction: REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
Post violation: The bar soda gun holder is clogged. Repair immediately to avoid contaminating soda gun with liquid waste.
Rule: Violation 29L, Not Critical Violation of OAR 5-205.15
- In-use Utensils
In-use food utensils are not properly stored, specifically:
Correction: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water held at a temperature of 140*F (60*C) or more, or 41°F (5°C) or below, if the container is cleaned as required.
Post violation: A cup is being used as a scoop for salsa in the Pepsi display cooler. All scoops must have handles.
Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
- 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.
Post violation: Renew expired cards ASAP.
- Wiping Cloths, Use Limitation
Wiping cloths are not properly used or stored, specifically:
Correction: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
Post violation: There was no sanitizer in the kitchen wet wiping cloth solution. Maintain a chlorine residual of 50 to 200 ppm.
Rule: Violation 21A, Not Critical Violation of OAR 3-304.14
- 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: Walk in- chicken 41 F
Prep top- sour cream 43 F, cheese 43 F
Bar cooler- soup 41 F
Pepsi cooler- salsa 43 F
- Nonfood-Contact Surface, Cleaning Freq
Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Post violation: The shelving racks in the walk-in are soiled with food debris and growth. Keep clean to avoid contaminating the food.
Rule: Violation 23B, Not Critical Violation of OAR 4-602.13
- 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: Steam table- beans 143 F, ground beef 140 F, pork 143 F
- Repairing, Premises/Fixtures
Physical facilities are not maintained in good repair, specifically:
Correction: REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
Post violation: The flooring in the kitchen is in disrepair. Repair so that the flooring is easily cleanable.
There are a few ceiling tiles missing from the area where the freezers are kept. Replace.
Rule: Violation 42D, Not Critical Violation of OAR 6-501.11
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher ran at 147 F with 100 ppm chlorine
Bar wiping cloth solution 100 ppm chlorine
Handwashing sinks stocked
|
01/11/2010 | Semi Annual | 90 |
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