- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Inside soda dispensing nozzles soiled with black material. Nozzles were replaced the time of inspection.
- 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:
Sautéed onion hot holding on flat grill was detected at 108F. Onion was reheated to above 165F on flat grill and now holding at 140F
- 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 for prepped items: 39F Walk-in cooler for meat (dining side): 35F Tall backup fridge: 34F, sauces, salad Drive thru grill prep cooler: 40F Sandwich prep cooler drive thru side: 41F, tomato, mayo, cheese Dining side grill station prep cooler: 36F Front under counter mini fridge: 39F, smoky BBQ sauce, honey mustard Shakes bar mini fridge: 34F Drive thru milk and salad fridge: 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.
Burgers 149F-160F, fish 159F, bacon 140F Burge final cooking temp=186F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 163F. Three-Compartment sink is also available. Quat sanitizer in sanitizer buckets=200 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.'
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11/20/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.15(A) *PRIORITY* Gloves are used improperly, specifically:
Observed a food worker to wipe equipment with a wet sanitizer towel with gloved hands. The food worker then handled a ready-to-eat sandwich bun without removing the gloves or washing hands. *CORRECTION* The buns were discarded. The food worker removed the gloves and washed hands with soap & water and put on new gloves before returning to work. Use single-use gloves for one task only as noted below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
There is no thermometer in the 1-door reach-in cooler at the dessert station. ** Please provide a working, accurate thermometer for each cold holding unit.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Observed a clean plastic container stored in the hand sink at the dessert station. No apparent contamination was observed. *CORRECTION* The container was immediately removed upon request. Do not store clean dishes in this area as they may be subject to hand wash splash.
- 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.
Main walk-in cooler-- 36-39 F (cheese, hamburger, lettuce, tomatoes) Small walk-in cooler-- 40-41 F (milk, heavy whipping cream, salmon) Prep cooler-- 40 F (tomatoes, cheese, chicken) 2-door display cooler at drive thru-- 41-43 F (milk, dressing) see Notes/Recommendations Norlake 1-door upright cooler-- 41 F Delfield 1-door cooler at front counter-- 39 F (dressing) 1-door cooler at dessert station-- 40 F (milk). Dessert machines-- 38 F, 39 F; 38 F. On ice at grill-- tomatoes 39 F, cheese 42 F. Freezers 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.
Cooking temperatures: hamburgers off grill 183-191 F. Hot holding temperatures: tray warmers (hamburgers 144-148 F, chicken 166 F); on grill (eggs 155 F, sausage 147 F).
- Information: Dishwashing Methods:
Three compartment sink available. Automatic high temperature dish machine: final rinse 158 F. Wiping cloth sanitizer solution concentration: 200 ppm quaternary ammonium 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.'
- Information: Notes/Recommendations:
**The 2-door sliding glass display cooler is holding temperatures moderately at 41-42 F. Please monitor this unit closely as it may need adjustment or repair. **Good hand washing observed at today's inspection.
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04/17/2015 | Semi Annual Food | 95 |
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