Bubble-Bubble-Tea, 11723 Sw Bvtn Hlsd Hwy, Ste 23, Beaverton, OR 97005 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 4-703.11 *PRIORITY* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
The high temperature dishwasher does not reach 160F at the final rinse. The maximum temperature reached was 146F. Operator instructed to use the three compartment sink to sanitize dishes after washing in the machine. Please read below:
- 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:
The single door tea cooler has a torn gasket. The kelvinator freezer needs to be defrosted to remove ice.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.13 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:
Please provide some kind of cove base along walls where wet mopping occurs.
- 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.
Coolers below 41F.
- 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 tea cooling and is acceptable.
- Information: Dishwashing Methods:
Three compartment sink. High temperature dishwasher (see violation).
- 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.'
|
01/25/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 7-207.11(B) *PRIORITY* Medicines are improperly stored or labeled, specifically:
Medicine was observed above food prep and knife storage areas. Please remove medicine to a safe location where it cannot contaminate food prep areas or utensils. Please read below:
- 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:
The Kelvinator freezer needs a defrost.
- 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:
Facility is dirty in hard to reach areas under equipment in corners, and where the walls meets the floors. Deep clean all areas with degreaser and hot water.
- 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.
Single door cooler tea 40F, 2nd single door unit 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.
- Information: Dishwashing Methods:
High temperature dishwasher 191F. Sanitizer towels 100 ppm chlorine. Sanitizer in three compartment sink 100 ppm.
- 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.'
|
09/29/2015 | Semi Annual Food | 95 |
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