- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Dough processing machine needs more cleaning to not violate this rule. Please deep clean the machine using a three step method. Please read below:
- 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:
The ice machine shows a lot of grime and pink mildew build up inside in hard to reach areas. Please clean this more often. This was a problem on the last inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Floor drain covers need more cleaning to reduce grime build up. Drying rack near the dishwasher is soiled and needs cleaning to remove built up deposits as shown at inspection. The dishwasher is not clean inside. Please clean out all grease deposits. The pre-wash sprayer wand needs deep cleaning to remove deposits.
- 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.
None at this time.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 100 ppm chlorine. Test paper ok. Sanitizer 200 ppm quat.
- 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: 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:
A few fruit flies noticed near drains. Please continue using your drain brush with extension followed up with hot bleach water made with 1/3rd cup bleach to gallon of very hot water. Please increase the frequency to every other day if possible to avoid this problem.
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10/30/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-202.15 *PRIORITY FOUNDATION* Food packages are not in good condition, specifically:
Observed heavily dented olive can stored on the shelf of the dry storage. CORRECTION: PIC discarded the dented canned goods.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed grease residue build up on clean and stored utensils, can openers, and tomatoes knives. CORRECTION: PIC removed the utensils from storage and sent them through the dishwasher.
- 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 ice-machine with an accumulation up of pink slime alongside the inner fold. Please increase cleaning frequency of all ice machines.
- 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:
Observed juvenile fruit flies in and around the floor drain near the dishwasher. CORRECTION: PIC cleaned existing flies and will clean the drain with a drain brush.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The door to the right on the make line pizza cooler is sagging and not closing properly. Please repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed walk-in cooler racks heavily soiled with food debris and fungal growth. Observed pre-wash sprayer soiled with accumulated greasy debris at the nozzle and handle. The dishwasher is not clean inside and out. Please increase cleaning frequency of all nonfood-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.
Back prep cooler: Olive 38°F Small prep cooler: Tomatoes 38°F Norlake cooler: 38.5°F Walk-n cooler: 37°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.
None at this time.
- Information: Dishwashing Methods:
3 sink compartment available. Low temperature dishwasher: 126°F, 200 ppm Chlorine per test strips. Test strips available.
- 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: 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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05/19/2015 | Semi Annual Food | 88 |
Restaurant representatives - add corrected or new information about Chuck E. Cheese's Pizza, 4145 Sw 110th Avenue, Beaverton, OR 97005 »