- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
Two live mature cockroaches are observed on sticky traps beneath both sides of the three compartment sink, along with numerous dead ones. TEMPORARY CORRECTION: The person-in-charge states they have a pest control plan in place and an ongoing contract with a pest control company. The PIC presented invoices of service for the past few months. She then called the pest control company to provide additional services and replace surveillance traps, and to provide a greater supply of traps so the PIC can replace them if necessary. The pest control operator delivered new traps during the inspection. The facility is otherwise very clean. Please continue upgrading the facility by sealing all holes, cracks and gaps. Raise the chest freezers up off the floor as well.
- 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, 38F; freezers OK.
- 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.
Hamburger, 170F; chicken breast hot holding, 167F.
- Information: Dishwashing Methods:
3 compartment sink available. Bleach available for sanitizer prep.
- 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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12/28/2015 | Semi Annual Food | 97 |
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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/
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09/14/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Some facility and countertop surfaces are in disrepair and need to be refinished with durable, smooth material.
- 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, 41*F; freezer, OK; ice set up with lettuce and tomato, 38-41*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.
Hot holding chicken patties, 160-199*F; burgers from grill, 180*F.
- Information: Dishwashing Methods:
3 compartment sink is available and set up properly with 50 ppm chlorine sanitizer, OK.
- 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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06/22/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Charburger, 6050 Sw Hall Blvd., Beaverton, OR 97008 »