- Critical Items Corrected
CRITICAL ITEMS CORRECTED All critical violations were corrected at inspection. Please monitor to assure this level of Food Safety is maintained.
Post violation: The chemical dishwasher is now dispensing 50 ppm chlorine--OK
All ready-to-eat foods including milk and cheese are date-marked--OK
Thank you!
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12/23/2010 | Reinspection | |
- Chemical Sanitizer, Chlorine
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
Post violation: No sanitizer was detected in chemical dishwasher. The person in charge will contact a Repairman today. Employees will use the 3-compartment sink until the dishwasher is repaired.
Rule: Violation 20C, Critical Violation of OAR 4-501.114
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
- Date Marking, 7-Day Limit
Ready-to-eat food is not properly date-marked, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food held for more than 24 hours under refrigeration must be marked with the date of preparation (or consumption). Any portion not consumed after 7 days must be discarded. Any such food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
Post violation: Opened container of sour cream and cheese were not date-marked. Person in charge was directed to discard these foods during inspection.
Rule: Violation 3H, Critical Violation of OAR 3-501.17
- Outer Openings, Protected
Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Correction: REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
Post violation: Observed a hole in dry storage area wall. Please close the hole.
Rule: Violation 37G, Not Critical Violation of OAR 6-202.15
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food Handler Certificate
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/
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk-in cooler-40F; Freezer--OK
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: No hot foods at this time.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Chemical dishwasher--see violation 20C above.
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12/19/2010 | Semi Annual | 90 |
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher 120F with 50 ppm chlorine.
- Blank
Note(s/Recommendations:
Post violation: Restrooms clean and stocked.
Thermometers provided.
Food cards ok.
Test paper for chlorine ok.
- Handwashing Facility, Maintenance
A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
Correction: REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
Post violation: Hand washing sink was blocked . Please keep clear.
Rule: Violation 32A, Not Critical Violation of OAR 5-205.11
- Drying Mops
Mops are not properly positioned for air-drying, specifically:
Correction: REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
Post violation: Please hang up all mops.
Rule: Violation 42F, Not Critical Violation of OAR 6-501.16
- Indoors, Surfaces - Floors, Walls, and Ceilings
Floors, walls, and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
Correction: REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. In areas where food establishment operations are conducted, floors shall be smooth, durable, and easily cleanable.
Post violation: Please repair walls as described at inspection. Slight damage is noted.
Rule: Violation 37A, Not Critical Violation of OAR 6-101.11
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk in cooler 41F, produce cooler 39F.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: None at this time.
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12/19/2009 | Semi Annual | 96 |
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: No hot foods during inspection.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher reaches 121*F with 50 ppm chlorine sanitizer, OK.
Bleach is available for wiping cloth sanitizer, OK.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Air Temp Meas. Devices - Functional
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Correction: REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
Post violation: The bar cooler with dairy products does not have a thermometer inside. This was provided during today's inspection.
Rule: Violation 5D, Not Critical Violation of OAR 4-204.112
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Beer walk-in, 39*F; food walk-in, 38*F; bar reach-in, 38*F; freezer foods hard frozen, OK.
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06/05/2010 | Semi Annual | 99 |
- Toilet Room Receptacle, Covered
A covered receptacle is not provided in a restroom used by females, specifically
Correction: REQUIRED CORRECTION: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
Post violation: The women's restroom in the kitchen has no covered receptacle
Rule: Violation 32C, Not Critical Violation of OAR 5-501.17
- Plumbing System Repair
The plumbing system is not maintained in good repair, specifically:
Correction: REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
Post violation: One handsink in the kitchen does not adequately drain water from the sink.
Rule: Violation 29L, Not Critical Violation of OAR 5-205.15
- Nonfood-Contact Surfaces - Materials
Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
Post violation: Bare wood is used as shelving in the kitchen.
Rule: Violation 15B, Not Critical Violation of OAR 4-101.111
- Indoors, Surfaces - Floors, Walls, and Ceilings
Floors, walls, and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
Correction: REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. In areas where food establishment operations are conducted, floors shall be smooth, durable, and easily cleanable.
Post violation: The wall is badly damaged on both sides of the doorway inside the kitchen women's restroom.
Rule: Violation 37A, Not Critical Violation of OAR 6-101.11
- Lighting, Intensity
Lighting is not adequate, specifically:
Correction: REQUIRED CORRECTION: The light intensity shall be at least 10 foot candles (110 lux) at a distance of 30 inches from the floor in the walk-in refrigeration units, dry food storage areas, and during periods of cleaning other areas. Provide at least 20 foot candles (220 lux) at a surface where food is provided for consumer self-service, including buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, inside equipment including reach-in and under counter refrigerators, and at a distance of 30 inches from the floor in areas used for handwashing, warewashing, equipment and utensil storage areas, and in toilet rooms. Provide at least 50 foot candles (540 lux) for areas where food employees are working with utensils and equipment where safety is a factor.
Post violation: Lighting in the dry storage room is inadequate.
Rule: Violation 38B, Not Critical Violation of OAR 6-303.11
- Junctures, Coved/Enclosed/Sealed
The floor and wall junctures are not coved, closed or sealed, or graded drains are not provided where floors are cleaned by water flush methods, specifically:
Correction: REQUIRED CORRECTION: Floor and wall junctures shall be coved and closed no larger than one thirty-second on an inch (1 mm). When water flush cleaning methods are used, floor and wall junctures shall be coved and sealed and floor drains provided that are graded to drain.
Post violation: The bar area has no cove base present.
Rule: Violation 36D, Not Critical Violation of OAR 6-201.13
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk-in 41F, bar reach-in 39F.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: No hot holding. Mostly frozen foods cooked to order.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Chemical dishwasher at 121F with 50ppm chlorine.
- Food Handler Certificate
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.
Post violation: 2 food handlers, no cards.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
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05/22/2009 | Semi Annual | 91 |
Restaurant representatives - add corrected or new information about Blue Iguana Mexican Restaurant, 3800 SW Cedar Hills Blvd., #300, Beaverton, OR »