- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Sanitizer bucket under 3 compartment sink was holding chlorine above 200 ppm. CORRECTION: Operator immediately refilled bucket at 100 ppm chlorine.
- 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: Ambient air 40°F, white chocolate 41°F.
- 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.
No hot food available during time of inspection.
- Information: Dishwashing Methods:
3 compartment sink available with 200 ppm chlorine. Sanitizer bucket above 200 ppm (See violation).
- 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: 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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01/05/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed sanitizer sink of the 3 compartment sink holding chlorine at above 200 ppm per several test strips. CORRECTION: PIC immediately drained and made a new sanitizing sink holding chlorine at 50 ppm.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed employee take money from a customer and then proceed to make another customer's drink without washing hands. CORRECTION: Employee was told to stop and go wash her hands. Educated employee on the importance of washing hands after switch of task and handling money.
- 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.
True 2-door cooler: Ambient air 40°F. 1-door cooler: Ambient air 38°F. Small 2-door cooler at drive-thru: Ambient air 40°F.
- 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.
No hot food available during time of inspection.
- Information: Dishwashing Methods:
3 compartment sink available with over 200 ppm chlorine (See violation). Test strips and thermometers available.
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11/18/2015 | Semi Annual Food | 90 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
There was no detectable sanitizer in sanitizing bucket or three-compartment sink. Bleach was added and repeat testing shows 50 ppm chlorine in bucket and three-compartment sink.
- 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:
Sanitary paper towel not provided during initial observation. Paper towel provided during inspection.
- 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 38F
- 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.
No hot food at this time.
- Information: Dishwashing Methods:
Three-compartment sink with 50 ppm chlorine( after correction of 14DA)
- 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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07/22/2015 | Semi Annual Food | 92 |
- 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:
A half gallon ice-cream base observed at room temperature (71F). The person -in-charge discarded the out of temperature control ice-cream base during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.12 Food is stored in prohibited areas, specifically:
coffee beans, cookies ,clean cups and lids fount stored inside the restroom. Food and clean utensils must be removed from restroom immediately. This is a repeat violation. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Two open cans of employee drink observed on food storage and prep counter . Cans were discarded at the time of inspection.
- 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.
Tall commercial fridge 40F Under counter mini fridge: 35F Drive thru espresso fridge 41F Dry storage room glass fridges: 40F & 39 F
- 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.
No hot food at this time.
- Information: Dishwashing Methods:
Three -Compartment sink is set up with 100 ppm chlorine.
- 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: 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/
8 employees; no food handlers cards presented.
- 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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06/04/2015 | Semi Annual Food | 92 |
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