- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed in-use knives stored in the crack between the prep coolers. The area was soiled with dried food debris and grease. **CORRECTION** The knives were taken to the dish wash area to be washed, rinsed, and sanitized. Do not store clean utensils in this area.
- 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:
Observed butter sitting on the counter with no time marking. The measured internal temperature was 61 F. The PIC stated that the butter has been out day. **CORRECTION** Butter was discarded upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed opened bulk bags of flour stored in the dry storage area. **Cover foods to prevent possible cross contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed a wiping cloth with no detectable sanitizer sitting on the cut board at the prep cooler. **Store wiping cloths in approved sanitizer solution at proper concentrations.
- 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:
Observed an employee beverage container with a lid but no straw or handle sitting on the counter next to the prep cooler. **CORRECTION** The beverage container was immediately moved to a location out of the kitchen away from any food or clean dishes.
- 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-- 37-42 F (cut cabbage, raw chicken, cream cheese, mashed potatoes) Prep coolers at cook line-- 40-43 F (tomatoes, sour cream, slaw, raw beef, raw chicken, cheese) Reach-in freezer holding things frozen.
- 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.
Hot holding temperatures: warmer on counter (beans 162 F, soup 160 F); rice warmers 139 F, 150 F.
- Information: Dishwashing Methods:
3-compartment sink available. Automatic low temperature dish machine in kitchen: wash 126 F/50 ppm chlorine detected. Automatic low temperature dish machine at bar: wash 118 F/50 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- 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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12/08/2015 | Semi Annual Food | 89 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Kitchen dishwasher had no sanitizer in bottle at start of inspection. No sanitizer was detected in machine. Bottle was changed and machine primed. CORRECTED: After changing bottle dishwasher at 50 ppm chlorine.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
A gallon of 2% milk in the walk-in is not dated as when it was opened or 7 days after opening. Date on carton is a sell-by date. Date containers of readt-to-eat foods when opened and discard remainder if not used in 7 days. CORRECTED: Date added.
- 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 tops: 40*F, 38*F tomato; walk-in 38*F; reach-in -2*F; back bar 38*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.
rice 149*F; beans 168*F
- Information: Dishwashing Methods:
dishwasher 50ppm chlorine; glashwasher 100 ppm chlorine; wiping cloths 100 ppm chlorine
- 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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06/04/2015 | Semi Annual Food | 92 |
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