- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed an accumulation of grease and dust on the outer surfaces of the grill hood filters and on the outside of the microwave. **Thoroughly clean these areas and increase the regular cleaning frequency.
- 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:
There was no water supplied to the hand sink at the bar. **CORRECTION** Water was provided during the inspection. Soap and paper towels were available. Keep hand sinks accessible at all times.
- 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-- 37-41 F (raw beef, raw bacon, cheese, slaw, soup) large prep cooler at grill-- 39-41 F (potato salad, tomatoes, cheese, sour cream, tuna) small prep cooler at grill-- 38 F (tomatoes, batter, eggs) 2-door reach-in cooler at grill-- 37-41 F (eggs, tomatoes, raw chicken) salad prep cooler-- 36-39 F (lettuce, cheese, tomatoes) 2-door reach-in cooler at bar-- 38 F. Reach-in & chest 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.
hot holding temperatures: steam unit at prep grill (Au Jus 186 F, gravy 151 F, soup 169 F, beans 168 F, ground beef 152 F, chili 168 F).
- Information: Dishwashing Methods:
3-compartment sink available at bar. automatic low temperature dish machine: wash 144 F/100 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: 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.'
- Information: Notes/Recommendations:
Good hand washing observed Proper cleaning procedures observed for CIP equipment.
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01/19/2016 | Semi Annual Food | 97 |
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