- 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:
Observed potentially hazardous foods stored in the front counter display coolers with the following measured internal temperatures: grilled chicken salad 47 F, cheesecake 48 F, macaroni salad 47 F, boiled eggs 48 F, cream cheese 47 F, cheese sticks 47 F. The foods have been in the cooler overnight according to the PIC. Time as a public health control was discussed with the PIC as a possible solution until the coolers are repaired. If time is to be used, please develop a procedure and submit to this office for review. **CORRECTION** The chicken salad, cheese, cheesecake, eggs, macaroni salad, and cream cheese were immediately discarded. Since this is a repeat priority violation, a reinspection will be conducted within 14 days to verify that the violation has been corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed food worker to come into the service area and begin to touch clean utensils and fill a clean single service container without washing hands before beginning work. **CORRECTION** The food worker was stopped and instructed to wash hands and was observed to wash hands with soap and water before returning to work.
- 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.
Traulsen 3-door upright cooler-- 37-40 F (chili, beef brisket, pulled pork, potato salad, cheese) prep cooler-- 38-41 F (ham, tomatoes, olives, roast beef, turkey) Traulsen reach-in under counter coolers-- #1 (cheese 40 F, cream cheese 40 F); #2 (milk 38 F); #3 (milk 39 F, cream cheese 40 F); #4 (milk 41-42 F); #5 36 F; #6 (potato salad 42 F); #7 (sausage 41 F); #8 39 F. Reach-in freezer holding thing 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: countertop warmers (brisket 144 F, pulled pork 146 F, Au Jus 153 F, cheese sauce 146 F, soup 146-159 F, chili 172 F).
- Information: Dishwashing Methods:
3-compartment sink available automatic low temperature dish machine: wash 131 F/50 ppm chlorine detected wiping cloth sanitizer solution concentration: 200 ppm QAC detected
- 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 at time of inspection. A recheck will be performed within 14 days of this date to determine if the alternative procedure was replaced with a permanent correction (process change/repair/new equipment/etc.). 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.
- Information: This establishment has been cited for the same priority/priority foundation violation on two or more consecutive semi-annual inspections, creating a significantly increased risk for foodborne illness. Observation of this violation again at the next semi-annual inspection could result in enforcement action including facility closure or a court citation.
- 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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03/15/2016 | Semi Annual Food | 85 |
- 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.
>On the last inspection, the front display coolers were not holding potentially hazardous foods at or below 41*F. **Today, much less stock is placed in the cooler and the measured internal temperature of potentially hazardous foods were 41-42 F. This violation has been corrected. >On the last inspection, some ready-to-eat foods were improperly dated. **Today, foods were properly date marked. This violation has been corrected also.
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11/17/2015 | Reinspect Food | |
- 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:
The measured internal temperatures of potentially hazardous foods stored in both display coolers at the front counters were above 41 F, specifically, macaroni salad 48 F, potato salad 48 F, slaw 46 F, boiled eggs 46 F, milk 46-48 F. These foods have been in the cooler overnight according to the PIC. **CORRECTION** The macaroni salad, potato salad, slaw, eggs, and milk were discarded immediately upon request. Since this is a repeat violation, a reinspection will be conducted within 14 days to verify that the violation has been corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed opened packages of cream cheese, cooked bacon, pepperoni, and salami with no dates or incorrect dates for when they were opened or prepped. **CORRECTION** The cream cheese and bacon were date marked for when they were opened. The salami and pepperoni were discarded.
- 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.
3-door upright cooler-- 35-38 F (chili, beef brisket, ham, soup) prep cooler-- 33-37 F (ham, tomatoes, cheese, turkey, roast beef, turkey) Traulsen reach-in under counter coolers-- #1 (cheese 40 F, cream cheese 40 F); #2 (milk 41 F, cream cheese 39 F); #3 (milk 41 F); #4 (cream cheese 39 F, butter 40 F); #5 (macaroni salad 38 F); #6 (juice 39 F); #7 (ranch 40 F); #8 (eggs 41 F). Reach-in freezer holding thing 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.
Reheating temperatures: pulled pork 166 F. Hot holding temperatures: countertop warmer (soup 168-178 F, chili 187 F, beef brisket 171 F)
- Information: Dishwashing Methods:
3-compartment sink available. Automatic low temperature dish machine: wash 129 F/50 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 200-300 ppm QAC detected.
- 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: This establishment has been cited for the same priority/priority foundation violation on two or more consecutive semi-annual inspections, creating a significantly increased risk for foodborne illness. Observation of this violation again at the next semi-annual inspection could result in enforcement action including facility closure or a court citation.
- 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:
Facility is very clean. Good hand washing and proper glove use observed.
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11/03/2015 | Semi Annual Food | 87 |
- 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:
Items in the left side display fridge are stacked too high to keep an appropriate temperature. Pudding, green salad, macaroni salad and potato salad are at 48-50 F. Ambient air temperature of this unit is 36 F, but seemed to be fluctuating up and down during inspection. Do not stack the sides higher than two. The sides at the bottom two were in temperature. CORRECTION: Top sides removed
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.16 *PRIORITY FOUNDATION* Hand antiseptics or chemical hand antiseptic solutions are not used properly, specifically:
There is hand sanitizer located at the cash register. You may only store hand sanitizer at the handsinks. It is only to be used after handwashing.
- 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.
Most refrigeration is holding food at 35-41 F (see violation)
- 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.
Steam table- 139-164 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm quat Dishwasher ran at 129 F with 200 ppm chlorine Handwashing sinks stocked
- 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:
This facility has a nut roasting cart adjacent to the restaurant. Employee must wash hands in restaurant before beginning or returning to work. Employee never touches food while at the cart. They use a scoop to distribute nuts.
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04/08/2015 | Semi Annual Food | 92 |
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