- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
A few areas of the facility need repair to the floor in the kitchen to be smooth and easy to clean. Cove base missing or needing repair in the kitchen where the wall meets the floor.
- 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 is not being cleaned as often as is necessary. Black grime build up is quite noticeable. Old crumbs, food, debris, and grime observed in most hard to reach areas and even in areas easy to reach. Ladies restroom floor needs more attention to deep cleaning.
- Rule Violation and Requirement: VIOLATION OF OAR 333-170-0040 Personal items are stored in an inappropriate area, specifically:
I observed bicycle helmets and produce stored in the same location. Please keep employee items separated from food.
- 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.
Prep coolers ham 39F, 2nd single door cooler cream cheese 40F, 2 door prep tomatoes and cream cheese 39F, large front counter meat cooler 39F, two door back storage unit eggs 38F, single door produce 37F.
- 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.
Soups above 135F.
- Information: Dishwashing Methods:
Three compartment sink 50 ppm chlorine. Test paper ok.
- 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 | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Raw eggs observed above cooked eggs in the large two door reach in cooler. Operator instructed to move raw eggs to the lower shelf. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Interior surfaces of all refrigeration was observed with old food debris residues inside. Racks in the large two door reach in had stuck of food debris and deposits that had hardened. Please clean and degrease racks and hard to reach back areas of all coolers. Pay special attention to cracks and crevices and gaskets. Please clean and sanitize all coolers using a three step method such as, 'wash, rinse, and sanitize.'
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wiping towels in bucket storage show no sanitizer residues. Please check more often.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Please clean and degrease all utility piping in the kitchen especially under the three compartment sink. Please clean the outside of bar stools in the kitchen. Large 5 gallon green bucket of peas observed dirty with black grime on the outside. Please keep containers of food clean and free of debris.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
A few areas of the facility need repair to the floor in the kitchen to be smooth and easy to clean. Cove base missing or needing repair in the kitchen where the wall meets the floor. The hand sink cabinetry needs more paint and caulking to be sealed and easy to clean.
- 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 in general is not clean. The floor is not being cleaned as often as is necessary. Black grime build up is quite noticeable. Old crumbs, food, debris, and grime observed in most hard to reach areas and even in areas easy to reach. Men's restroom was also not clean inside. Please clean more often. This shows more of a cleaning problem than just a few days build up. Please form a plan of action regarding cleaning the kitchen. 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.
Prep cooler cream cheese 39F, single door prep in back tomatoes 41F, large two door cooler turkey 40F, single door upright unit ham 41F, single door milk in dorm cooler 41F, cucumber single door 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.
Soups above 135F.
- Information: Dishwashing Methods:
Three compartment sink 200 ppm chlorine. 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/
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10/12/2015 | Semi Annual Food | 89 |
Restaurant representatives - add corrected or new information about Beaverton Sub Station, 12448 Sw Broadway, Beaverton, OR 97005 »