- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwashing Machine 120 F 50 ppm Chlorine
Sanitizer bucket 200 ppm chlorine
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Observed chicken in the produce reach in at 48 F. The chicken was elevated temperature due to use and use of the cooler.
CORRECTION: The chicken was divided into smaller portions and moved to a different cooler to facilitate cooling.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Equipment Food-Contact Surfaces Clean
Food-contact surfaces are not clean, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Post violation: Observed drinking glasses inverted on heavily soiled racks in the bar glass cooler. Increase cleaning frequency of these racks.
CORRECTION: Employees began cleaning the racks.
Rule: Violation 20G, Critical Violation of OAR 4-601.11
- Food-Contact Non-PHF, Cleaning Freq.
Surfaces of utensils and equipment contacting food that is not potentially hazardous are not cleaned as necessary, specifically:
Correction: REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
Post violation: Observed the inside of several soda guns and soda gun holsters heavily soiled. Increase cleaning frequency.
Rule: Violation 22B, Not Critical Violation of OAR 4-602.11
- Storage of Equipment, Utensils, Linens
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Correction: REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
Post violation: Observed clean spoons stored with the food contact surface facing up. Store the handle of utenils facing up to avoid contact with the food contact surface.
Rule: Violation 24D, Not Critical Violation of OAR 4-903.11
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Small 2 Door Prep Top: Deli Meat 34-36 F
Large 2 Door Prep Top: Cheese 41 F, Chicken 41 F
Walk-In: Beef 38 F
True Bar Cooler: Oranges 42 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Beans 187 F
Ground Beef 170 F
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
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02/14/2011 | Semi Annual | 88 |
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