- 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:
Turkey and sliced tomatoes observed at 46F-50F. Operator is double panning the items in the prep cooler to keep them from freezing. Please place all potentially hazardous foods inside the unit if you are having problems. The food was not out of temperature control for longer than 4 hours and was moved to the inside of the unit. 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 walk in cooler racks and fan guards are dirty and show a white fungal growth. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(A) *PRIORITY* The plumbing system is not repaired or maintained in good repair, specifically:
1. The food prep sink has a hub drain that is completely clogged. Water is overflowing the hub and into a floor drain directly under it. Please repair. Use a colander to wash produce until this is repaired. 2. The mop sink potable water is cross connected to the drain. Operator removed the cross connection after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The building is in poor repair with holes in the ceiling throughout and tile floor in disrepair at the dishwasher. 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 facility is not clean under the grill line and under the food prep sink. Please deep clean and remove all grime and grease.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
The men's restroom handwashing station does not have hot water. Operator stated the men can you and alternate restroom until hot water is restored. 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 43F. Prep cooler 40F. Large older two door upright used only for condiments and bread and beverages or whole uncut produce.
- 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.
- Information: Dishwashing Methods:
Chemical dishwashers 130F with 50 ppm. 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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12/17/2015 | Semi Annual Food | 87 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Walk in cooler fan guards are dirty.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The building is in poor repair with holes in the ceiling throughout and tile floor in disrepair at the dishwasher. 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 floor under the grill line is encrusted with grease. Please deep clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Please provide in dry storage room with caps on the ends.
- 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:
One hand washing sink in the bar is blocked by a strainer. Operator removed the strainer after discussion. Please use the hand washing station and keep the strainer in the dump sink on the other side of the bar. 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.
Sandwich cooler hot dogs 39F, walk in cooler melon 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.
None.
- Information: Dishwashing Methods:
Chemical dishwashers 120F with 50 ppm chlorine. Test paper ok.
- 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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06/15/2015 | Semi Annual Food | 97 |
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