- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Raw eggs observed stored over cooked chicken in the walk in cooler for meats. Operator moved eggs to a different shelf where cross contamination will be minimized. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Food processing equipment observed unclean as it was being stored on the counter after being washed. All items sent to the dishwasher again. Please inspect your utensils and food processing equipment after washing, rinsing, and sanitizing them at the dishwasher.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Please repair walls and broken tile where you find it. Areas of the floor and walls still have cracks and uneven areas that are broken.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
One employee was observed handling raw crab defrosting in the food preparation sink. He proceeded to the cook line and began work without washing hands first. Always wash hands appropriately after handling raw meat and seafood. He was directed to a handwashing station by management after discussion. There was a similar problem on the previous inspection. The points have been doubled. 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.
Buffet line fruit 38F, cakes 37F, refrigeration in sushi area fish 40F, sauté side 40F, walk-in cooler eggs 37F, produce walk in cooler 40F. Freezers ok.
- 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 156F, noodles 149F. Beef 170F, chicken 165F.
- Information: Dishwashing Methods:
Chemical dishwasher 124F with 50 ppm chlorine. Test paper ok.
- 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: *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: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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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12/28/2015 | Semi Annual Food | 82 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-702.11 *PRIORITY* Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically:
Operator is not following the proper procedure when cleaning large items such as the slicer. I observed the slicer to be wiped off without sanitizer and then a hose was used to rinse the machine in the kitchen. Please disassemble the machine, send all part to the dishwasher and then use a soapy detergent on the machine followed by a clean water rinse, and then a chemical sanitizer such as bleach as a final step. Then let the machine air dry. Please write this out for your employees. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Grill line equipment needs degreasing to remove stuck on grease. Handles of refrigeration need deep cleaning to remove hardened food debris.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Please repair walls and broken tile where you find it.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
I observed one employee cleaning raw meat off a slicer. He then went to retrieve parts of the slicer from the dishwasher that were clean. You must wash hands before touching clean utensils or pans, or dishes. Operator instructed to have all employees wash hands after cleaning or touching raw meat and after anytime hands are soiled. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
One hand washing sink in the dishwasher area was blocked during the inspection. There was an pot in the sink. This was removed and the area in front of the sink was cleared. 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.
Buffet line foods salads 40F, seafood on ice 35F. All refrigeration below 41F. Chicken 40F, shrimp 39F. Salmon 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.
Chicken 150F, beef 150F, noodles 170F.
- Information: Dishwashing Methods:
Chemical dishwasher 140F with 50 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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06/17/2015 | Semi Annual Food | 87 |
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