- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.15(A)(D) Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Please use a door sweep on back door as described at inspection to seal the gap.
- 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:
One paper towel dispenser not working correctly near the office. Operator repaired after discussion.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Walk in cooler racks are in need of a deep cleaning. Deep clean the racks until the racks show no left over food debris, grime, or tiny bits of old produce. Outside of spice and food containers on shelves need cleaning to remove dust and food residues.
- 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 meats 42F, milk reach in 39F, walk in cooler mayo 40F.
- 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. Time marking for foods acceptable.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 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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03/28/2016 | 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 bacon observed in the top shelf in the walk in cooler. Operator moved this to the lower shelf after discussion to reduce the risk of cross contamination. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Walk in cooler racks are in need of a deep cleaning. Deep clean the racks until the racks show no left over food debris, grime, or tiny bits of old produce.
- 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 deli meats 40F, prep tables deli meat 42F left, and 41F right. Milk and beverage 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:
Chemical dishwasher 125F with 50 ppm chlorine. Test paper ok. No flush moping observed today. Please protect food and single service items and canned goods when flush mopping.
- 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.'
- Information: Notes/Recommendations:
Operator is proofing bread with potentially hazardous foods inside such as mung bean, custard, and ham and cheese. Operator states the food is kept inside below 41F until the bread rises and is cooked. This is an acceptable practice as long as the food is maintained at proper temperature or is being cooked.
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11/18/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Knives on the magnetic rack are not all clean. Operator instructed to remove dirty knives and run everything through the dishwasher. Please read below:
- 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:
Both reach in coolers in the prep area near the dining room were observed holding foods at 50F on the left and 60F on the right. Operator was instructed to discontinue use of these coolers immediately and to discard all potentially hazardous foods inside. This included, mayonnaise with egg, deli meat, meat balls, cheese, and cut tomatoes. Operator stated these coolers will be serviced by a professional and will be maintained below 41F. Do not place any potentially hazardous foods inside these units until they can maintain a proper temperature below 41F. A temperature log would benefit this facility with regards to refrigeration temperatures. Please record daily to avoid temperature problems and point deductions.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Operator is thawing raw meat without cold running water.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-307.11 Food is not protected from miscellaneous sources of contamination, specifically:
Discontinue spraying the floor with a hose and nozzle to avoid spray and splash from the floor. You can use the hose if no contamination is possible with regards to food boxes, cellophane, and single service items however, a push broom and soapy water is sufficient.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wet wiping towels need to be made up and stored in sanitizer 50 ppm chlorine. Do not leave dirty towels on the counter.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically:
Employees observed attempting to wash hands in the 2 compartment sink near the dishwasher. This is not a hand washing sink. Employees directed to use a designated hand washing station. 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.
Front cooler beverage and display unit 40F and 39F, walk in cooler deli meats 40F.
- 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 and other hot foods above 135F.
- Information: Dishwashing Methods:
Chemical dishwasher 123F with 50 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: *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.'
- Information: Notes/Recommendations:
This facility can benefit from a food safety demonstration provided free from our office through our program educator Nadya Vera. Language translation services are available at no cost as well. Please contact Nadya at 503-846-8722.
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05/04/2015 | Semi Annual Food | 89 |
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