- 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 magnetic strip in the kitchen area on the wall nearest bar (opposite end of dishwasher). 2) The magnetic knives strip mentioned above also had accumulated food debris on it. Please read below. All knives were sent through the dishwasher and magnetic strips were cleaned.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-202.12(A)(2)(3)(B) *PRIORITY* Poisonous or toxic materials are improperly used or applied, specifically:
Observed all sanitizing buckets throughout facility holding quaternary ammonium above 400 ppm per several test strips. Sanitizer buckets were then discarded of contents by half and refilled with water; per test strips they immediately still turned bright green above 400 ppm. CORRECTION: PIC Justin was educated on how to manually concentrate sanitizer buckets to hold quaternary ammonium at 300 ppm. All sanitizer buckets were switched out to 300 ppm quat.
- 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.
Cooler under espresso: Ambient air 35°F. Display dessert cooler: Ambient air 38°F. Walk-in cooler: Whole tomatoes 40°F, raw chicken 38°F. Walk-in freezer: All food items frozen. Prep cooler labeled #1: Ambient 40°F. #2 pizza: Pizza dough at 41°F. #4 marinated chicken 39°F. #6 dessert cooler ambient air 35°F. #9 freezer: All food items frozen. #8 Ambient air 39°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.
Off grill burger at 160°F. Hot holding unit in front of grill in kitchen: Sautéed onion at 138°F.
- Information: Dishwashing Methods:
High temperature dishwasher in kitchen at 150°F. High temperature dishwasher at bar area 150°F. Sanitizer buckets throughout facility: All above 400 ppm quaternary ammonium per several test strips (See violation). Test strips and thermometers available.
- 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: 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:
It was found that the sanitizer dispensing unit was not working properly and not dispensing sanitizer per several test strips. PIC Justin stated this was the reason why the sanitizer buckets were being hand-filled. PIC stated they would either fix the dispensing unit or get a new one in the coming week.
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02/17/2016 | Semi Annual Food | 89 |
- 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)Observed raw chicken sitting on top of a seafood box. 2)Observed raw beef stored above sliced mushrooms in kitchen cooler labeled #2. 3)Middle prep-line cooler had raw chicken stored over raw cod. CORRECTION: PIC immediately rearranged all raw foods so that they were stored in accordance with cooking temperatures with chicken at the bottom.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed can opener tooth blade soiled with food debris and grease stored in the kitchen area. CORRECTION: PIC immediately put can opener in the dirty dishes rack and was recommended to hand wash, rinse, and sanitize.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Observed several flies flying around the restaurant bar area. Per operator, they have had a problem minimizing fly presence all summer long. Please continue working on minimizing insect presence.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
Observed corner handwashing station adjacent to walk-in cooler blocked from use by ladder and boxes. CORRECTION: PIC removed obstructive items and was accessible for use.
- 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.
Cooler under espresso: Milk 37°F. Display dessert cooler: Ambient air 37°F. Walk-in cooler: Strawberries 40°F, red pepper 38°F. Prep cooler labeled #5: Lentils 40°F. #2: Ambient air 40°F. #4 breaded chicken 39°F. #6 celery 40°F. #7 freezer: All food items frozen. #8 Ambient air 39°F. #9 lettuce 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 unit adjacent to cooler #4: Soup 170°F.
- Information: Dishwashing Methods:
Kitchen high temperature dishwasher 150°F. Bar area high temp dishwasher: 180°F.
- 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.'
- Information: Notes/Recommendations:
Please educate employees on correct food storage in all refrigerators/cooler and freezers. Store all raw or ready-to-eat foods in accordance with the Oregon Food Code law. Handouts were given to PIC regarding safe food storage. Please ensure that all personal employee items are left at an employee only designated area or break room.
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09/10/2015 | Semi Annual Food | 89 |
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