- 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 produce 40F, single door reach in raw chicken 40F, sour cream in prep top make line 39F.
- 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.
Beans 135F, chicken 140F, beef 145F.
- Information: Dishwashing Methods:
Three compartment sink 200 ppm quat. Test paper ok.
- 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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03/16/2016 | Semi Annual Food | 100 |
- 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 40*F; Reach-ins: 38*F, 31*F; u/c reach-in 35*F; salsa 38*F, guacamole 41*F, sour cream 40*F; drink cooler 36*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 cabinets 150*F; rice 140*F, meats on line 179-193*F
- Information: Dishwashing Methods:
4-compartment sink and wiping cloths: 300 ppm QAC
- 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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03/11/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Bin of utensils on the rack across form the three compartment sink observed with soiled utensils inside. The bottom of the stainless steel pan was also observed greasy and dirty. Operator sent everything back to the washing area. One large kitchen knife observed dirty hanging up. This was also sent back to be cleaned appropriately. This facility really needs signs to help employees keep these problems corrected. Be advised, restaurants can be closed for uncorrected continuing priority violations such as this one. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
I observed one employee handling raw meat and then she proceeded to wash hands for less than 5 seconds. She was instructed to wash hands again to ensure compliance with this rule. Please follow your posted handwashing procedures. Please read below:
- 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: *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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10/14/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed a bin on a rack holding dishes near the three compartment sink that was dirty inside. The utensils were not clean and a broken handle was observed inside soiled and greasy. All items in the dishwashing rack should be checked and effectively cleaned using a three step method. Knives on the knife rack observed dirty in two locations. The knives need more attention to detail when being cleaned. Small bits of grease and food debris observed left behind. Especially where the blade meets the handle. One large white cutting board was found stuck between the warming unit and the underside of the stainless steel prep top. Do not store the cutting board here since it is not easy to clean. The cutting board was greasy and was sent to the three compartment sink.
- 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:
One single door cooler observed holding at 63F inside. Raw meat inside observe at 53F. The operator pulled the refrigerator out and observed the machine was not plugged in. The foods were taken to the walk in cooler and were not out of temperature control for longer than 4 hours. Operator plugged the machine in and will monitor the temperature until it reaches 41F. Please use temperature logs and train employees to check temperatures more diligently. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-307.11 Food is not protected from miscellaneous sources of contamination, specifically:
I observed the cook line staff taking prep inserts that had not air dried to the cook line. The sanitizer residue was still at 200 ppm quat on the inserts. Operator instructed to take only prep inserts that are dry such that food does not become contaminated with sanitizer.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Walk in cooler fan guards are soiled and dirty. Racks in the dishwashing area are soiled and dirty with bits of black grime. The racks in the walk in cooler need cleaning to remove bits of debris and food. Spills.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed one employee coming from the inside of the walk in cooler with an inappropriate drink cup. The cup had a lid but no straw. Be aware, even if the employee is not currently working, this rule still applies in the kitchen areas. The operator informed all employees. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The floor is extremely difficult to clean. The grout is deteriorated, the tiles are chipped and cracked in areas. Dirty water is accumulating in grout lines. Please repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
I observed the dishwasher not washing hands between washing dirty dishes and putting clean dishes away. At the three compartment sink, employees must effectively clean their hands before putting sanitized dishes away to air dry. Always wash hands before touching clean dishes. One employee was observed washing and sanitizing a knife in the dishwashing area. He then proceeded to the walk in cooler to get food for the make line. He was instructed to stop and wash hands as required. Utensils needing to be washed should be given to the dishwasher. Please read below:
- 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 chicken 39F. Prep cooler sour cream just mixed 50F. Prep top cheese 39F, diced tomatoes 39F.
- 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.
Beans 135F, chicken 157F, Rice 145F.
- Information: Dishwashing Methods:
Three compartment sink 200 ppm quat. Test paper ok.
- 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: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- Information: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- 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/
- 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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09/28/2015 | Semi Annual Food | 79 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
The front single door cooler with meats inside does not have a visible thermometer.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Walk in cooler fan guards are soiled and dirty.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The faucet at the three compartment sink is leaking at the connection to the dish detergent and sanitizer mechanism. The mop sink faucet leaks and the hand washing station faucet leaks. Please repair since you are loosing hot water at these locations causing stress on your water heater.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
One inappropriate employee drink observed on a counter while the employee cut lettuce. This was discarded after discussion with management. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Grout needs repair in areas where grout has been eroded out and is able to hold water and food debris.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
One employee observed washing dishes did not wash hands after leaving the dishwashing area. She proceeded to place plastic wrap over inserts of corn. She was instead directed to a hand washing station to wash hands immediately. On a separate occasion, one employee was observed washing large stainless steel bowls. When she finished, she grabbed one of the clean bowls with unwashed hands and proceeded to the cook line where she washed hands without being asked. She handled the bowl from the sides however, she must change this practice to washing hands without touching any clean dishes before hand.
- 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.
Sour cream 40F, walk in cooler chicken 38F. Single door chicken 41F.
- 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.
Beans 170F, chicken 159F, rice 154F.
- Information: Dishwashing Methods:
4 compartment sink 200 ppm quat. Test paper ok.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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: *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/
- 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:
Operator asked if it was ok to keep boxes of produce on the counter while cutting lettuce on a cutting board. This is acceptable as long as the boxes are not visibly contaminating your prep area with visible soil or other debris. Be sure to clean and sanitize the table when you are finished.
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05/06/2015 | Semi Annual Food | 92 |
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