- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed the sanitizer buckets in the bar, kitchen, and dishwashing area holding chlorine above 200 ppm after several test strips. CORRECTION: Operators were educated on how to properly prepare a sanitizer bucket. All buckets were holding chlorine between 50 and 100 ppm.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the ceiling of the walk-in cooler accumulated with a mildew substance. 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.
All Frigidaire freezer in kitchen: All food items frozen. Walk-in cooler: Ambient air 35°F with avocados at 40°F. Mid kitchen 2-door prep cooler: Tomatoes salsa 38°F. Main prep-line cooler: Sliced tomatoes 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.
Mid kitchen hot holding unit: Creamy soup at 188°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 120°F with 50 ppm chlorine. All sanitizer buckets (bar, kitchen, and dishwashing area) were holding chlorine above 200 ppm (See violation). Test strips and thermometers available.
- 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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12/17/2015 | Semi Annual Food | 95 |
- 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.
Today's visit was a recheck on corrected priority items found at the semiannual inspection. During the last inspection the kitchen dishwasher was operating at a low temperature of 107F. Per company faceplate recommendation the dishwasher needs to operate at a minimum of 120F. The kitchen dishwasher was fixed and adequately working. The temperature recorded today was found to be 134F. Violation corrected.
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07/13/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Observed filled spray bottle without a label on dishwashing rack. Observed filled bucket in the food prep area without any labels. CORRECTION: All working containers were properly labeled.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.110 *PRIORITY FOUNDATION* The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
Observed low temperature kitchen dishwasher operating at an average of 107°F after seven operating attempts. Per company faceplate the dishwasher needs to operate at a minimum of 120°F. CORRECTION: Operator immediately called dishwasher service company and stated they would come in later in the week to service kitchen dishwasher. Spoke to operator on determining an alternative for adequately washing all dishware/silverware (using bar dishwasher as it is correctly operating). I will return in 14 days to recheck the kitchen dishwasher temperature.
- 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.
All upright freezers: All food items frozen solid. Prep-line cooler: Ambient air 41°F. Bar keg coolers: Ambient air 40°F. Walk-in cooler: Tomatoes 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.
Ready to serve beef hamburger: 169°F. Hot holding unit: Split pea soup 180°F. Prep-line hot holding unit: Refried beans 176°F.
- Information: Dishwashing Methods:
Low temperature dishwasher: 107°F (SEE VIOLATION), 50 ppm Chlorine per test strips. Sanitizer bucket in food prep line area: 200 ppm Quat. Test strips available. Low temperature dishwasher at bar: 125°F, 50 ppm Chlorine.
- 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: 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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06/29/2015 | Semi Annual Food | 94 |
Restaurant representatives - add corrected or new information about Buddies Sports Bar And Grill, 18520 Sw Farmington Rd., Aloha, OR 97007 »