- 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:
1)The True freezer in the back of the kitchen had raw chicken stored above ready-to-eat foods (carrots and ice-cream). 2) The same unit mentioned above also had raw chicken stored over beef. 3) The same unit as above had beef stored above carrots and ice-cream. CORRECTION: Operator immediately assigned an employee to re-organize the foods in freezer according to cooking temperatures.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1) Observed soiled knives with food debris and grease hanging on the clean magnetic rack at the cook line area. 2) The magnetic rack mentioned above was also soiled with food debris and grease. CORRECTION: Operator removed the dirty knives and were put through the dishwasher. The operator immediately cleaned the magnetic knives rack.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
No chemical test kits were available for measuring quaternary ammonium sanitizer buckets used throughout facility. CORRECTION: Operator called facility manager and was told to pick up a few test kits on his way to work this afternoon.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the main drain at the wait-area under the soda machine accumulated with restaurant debris including empty wine bottles. Please increase cleaning frequency of all non-food contact surfaces.
- 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.
-Cook line- Beverage air (West-most) prep-line cooler: Tomatoes 41°F, pico de gallo 39°F. Beverage air (East-most) prep-line cooler: Egg batter 41°F, turkey deli meats 40°F. -Server area- 2-door keg cooler: Ambient air 35°F. True 2-door display: Ambient air 39°F. True 2-door cooler: Ambient air 35°F. Walk-in cooler: Raw chicken 37°F, tomatoes 38°F, cooked ham 38°F. Back of kitchen prep-line cooler: Tomatoes 40°F. Back of kitchen freezer: All food items 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.
Cook line on stove tomatoes soup at 207°F. Cayenne hot holding unit: Beans 180°F. Wait-area soup hot holding units: Chicken noodle soup 210°F.
- Information: Dishwashing Methods:
3 compartment sink, not set up during time of inspection. Low temp dishwasher at 120°F and 100 ppm chlorine. Thermometers available, no test strips available for quaternary ammonium (See violation). Test strips available for chlorine concentration.
- 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.'
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11/03/2015 | Semi Annual Food | 86 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed kitchen knifes soiled with food debris and stored in-between cracks of equipment. CORRECTION: PIC removed knifes and were sent to dishwashing machine. Proper cleaning and sanitizing of utensils was discussed with PIC.
- 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 container of garlic butter held at counter at 80°F and hollandaise gravy held at 79°F. CORRECTION: PIC states items were out of the fridge longer than 4 hours and were discarded upon request and will keep items at proper holding temperatures in the future.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Faucet at 3 compartment sink leaks heavily when faucet is on. Please repair. Dish machine drain line splashes all over floor during use. Please repair as soon as possible.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed the cook cracking raw eggs and then proceed with touching clean utensils and plates without washing hands. CORRECTION: Cook was instructed to stop his tasks and washed his hands upon request. Discussed proper hand washing methods were discussed with PIC.
- 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.
Far prep cooler: All food items 40°F Near prep cooler: All food items between 37-40°F Cold drawers under grill: Hamburger patties 37°F and cheese 40°F Sandwhich prep cooler: All food items under 41°F Walk-in cooler: all items between 37-41°F Espresso mini cooler: Milk at 40°F Freezer: Items hard frozen Raw bacon at receiving: 40°F Hollandaise gravy: 78°F (See violation) Garlic butter: 80°F
- 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.
Scrambled eggs to order: 145°F Steam table: Gravy 167°F
- Information: Dishwashing Methods:
Low temp dish machine: 116°F and 50ppm Chlorine. Test strips available. Wiping cloths: Approved quaternary ammonium concentration.
- 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.'
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05/11/2015 | Semi Annual Food | 87 |
Restaurant representatives - add corrected or new information about Cafe Murrayhill, 14500 Sw Murray-Scholls Dr, #103, Beaverton, OR 97007 »