- Rule Violation and Requirement: VIOLATION OF SECTION 4-702.11 *PRIORITY* Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically:
Utensils observed being washed in the three compartment sink were not sanitized before being put away. Operator instructed to sanitize all utensils as part of a three step process when cleaning dishes.
- 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 main upright refrigerator is holding all foods inside at 48F-52F. One package of hot dogs and one package of large sausages observed at 52F. Operator stated these foods were purchased today and will be moved to employee only use. The food was moved after discussion. Do not use this cooler for potentially hazardous food until it is evaluated and repaired by a professional. Use other coolers in the interim that are holding below 41F. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) *PRIORITY FOUNDATION* The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:
Operator does not comply with this rule due to multiple priority violations observed with regards to handwashing temperature requirements, sanitizer testing, cold holding requirements, and food contact surface sanitation. Operator was provided a basic understanding of these problems observed today with this report. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 7-202.12(A)(2)(3)(B) *PRIORITY* Poisonous or toxic materials are improperly used or applied, specifically:
Sanitizer bleach spray had a concentration 3-5 times too high. This was diluted after discussion with management to 100 ppm chlorine. Use sanitizer test paper more often to check sanitizer strength.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The floor sink under the soda machine is full of black grime and unknown debris.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Cabinetry in poor repair in the kitchen especially under the soda machine.
- 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:
1. It took more than 3 minutes for the handwashing station in the kitchen to reach 100F. The minimum hot water temperature. 2. The ladies restroom hot water was ran for more than 5 minutes at multiple sinks and the temperature did not go over 90F. The low flow faucets do not allow for hot water from a distant hot water heater to get above 100F degrees. The hot water may be getting cold in the line before reaching the sink. Find a solution to this problem. This will be rechecked in 14 days. Please be aware of re-inspection fees. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
Please provide signs in all restrooms to remind employees to wash hands. 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.
See violation.
- 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 at this time.
- Information: Dishwashing Methods:
Three compartment sink.
- 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 at time of inspection. A recheck will be performed within 14 days of this date to determine if the alternative procedure was replaced with a permanent correction (process change/repair/new equipment/etc.). 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.
- 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.'
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03/25/2016 | Semi Annual Food | 76 |
- 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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12/21/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
One bottle labeled as degreaser was observed with only water inside. Please check as label all chemical spray bottles with the correct contents. Operator re-labeled after discussion.
- 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 hand washing sink did not reach 100F minimum temperature. This sink was ran for almost 10 minutes and the temperature reached only 58F. You may need a booster to heat the water directly at the kitchen. This problem may be just a mixing valve under the sink as well. Staff will avoid hand washing if the water is too cold. Please provide the minimum temperature of 100F in a reasonable amount of time while waiting for the water to heat up. Typically 1-2 minutes. This has been a problem on previous inspections with no significant progress made to fix the problem. Be advised, this facility can be closed for an uncorrected priority violation. This facility will have 14 days to correct the problem. Please wash hands in the three compartment sink right side compartment as a temporary measure. 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.
Victory cooler 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.
None at this time.
- Information: Dishwashing Methods:
Three compartment sink.
- 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.'
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12/03/2015 | Semi Annual Food | 91 |
- Rule Violation and Requirement: VIOLATION OF SECTION 7-202.12(A)(2)(3)(B) *PRIORITY* Poisonous or toxic materials are improperly used or applied, specifically:
The sanitizer in one spray bottle used for food contact surfaces such as counters was too strong. Please use one teaspoon per gallon of water and adjust this for your quart sized spray bottles. Use test paper you have provided to test the sanitizer strength. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Please repair cabinetry in areas described at inspection. Some of the cabinets are not in good repair.
- 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 hand washing sink did not reach 100F minimum temperature. This sink was ran for 5 minutes and the temperature reached only 85F. This facility has commercial water heaters and the line that is run to the sink is very long. You may need a booster to heat the water directly at the kitchen. This problem may be just a mixing valve under the sink as well. Staff will avoid hand washing if the water is too cold. Please provide the minimum temperature of 100F in a reasonable amount of time while waiting for the water to heat up. Typically 1-2 minutes. 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 missing from hand washing sink. Operator provided after discussion. Always keep the paper towels stocked and replace when empty immediately. 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.
Hot dogs 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 at this time.
- Information: Dishwashing Methods:
Three compartment sink. Test paper ok. Sanitizer bottles too strong. See violation.
- 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/
- 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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05/05/2015 | Semi Annual Food | 89 |
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