- 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:
Observed whole raw eggs on middle shelf of walk in cooler above raw vegetables. Whole raw beef and whole raw chicken were stored in the same container. Please ensure all foods are protected from cross contamination during storage. CORRECTION: PIC moved raw eggs to bottom shelf. Provided sticker for raw animal foods ascending order of cooking temperature.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed no date marking in the walk in cooler. Please ensure ready-to-eat potentially hazardous food held for more than 24 hours is marked with the date of preparation. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. CORRECTION: Education, provided date marking handout.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-307.11 Food is not protected from miscellaneous sources of contamination, specifically:
Observed flies in a single bottle of alcohol. Please ensure all items are protected from contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Observed pipe under right side of three compartment sink leaking. Please ensure plumbing systems are maintained in good repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.14 Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
Observed restroom door not self closing. In close proximity to the kitchen. Please ensure all toilet rooms located on the premises shall be completely enclosed with a tight-fitting and self-closing door.
- 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 ambient air temperature 38°F, , Raw chicken 40°F, Raw cut carrots 41°F. Bar two door reach in ambient air temperature 39°F, Creamer 40°F Two door freezer: All 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.
Rice in cooker: 171°F Beef off grill 196°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. Sanitizer 200ppm Ammonium Chloride. Test kit available.
- 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.'
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01/20/2016 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Observed an accumulation of mildew along the top of the ice machine.
- 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:
Bar refrigerator observed cold holding Spanish and green olives at 51 F, open jar of onions at 51 F and other non-potentially hazardous beverages at 51 F. The ambient air temperature of the unit observed at 52 F. CORRECTION: Olives and onions discarded during the inspection. Do not store any potentially hazardous products in this unit until it is capable of cold holding at 41 F or below. A reinspection will be conducted within 14 days to verify the refrigeration temperature.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-209.11 Employee personal care items are not properly stored, specifically:
Observed personal food items stored on the top shelf of the bar reach in refrigerator. Recommend to store on the bottom to prevent cross contamination with any food sold to the public and label storage area for personal use only.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.12 *PRIORITY FOUNDATION* Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
Food temperature measuring device provided is a meat thermometer that the minimum temperature is 120 F. Food temperature thermometer not observed that can read 0 - 220 F. CORRECTION: Provide at reinspection.
- 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.
Prep unit: cut onions 37 F, cut celery 37 -36 F, containers of cut celery and bamboo shoots frozen, sauce frozen Walk in refrigerator: onion 37 F, rice 37 F, ambient air temperature 36 F Freezers frozen Bar reach in refrigerator: ambient air temperature 51 F, Spanish olives 51 F, siracha sauce 51 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.
Rice 134 F
- Information: Dishwashing Methods:
3 compartment sink: 200 ppm quaternary ammonium, test strips good
- 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: 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:
Recommend to clean floor drains.
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09/16/2015 | Semi Annual Food | 92 |
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