- 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:
Observed: 1) Liquid Eggs in spray bottle: 52°F 2) Prep Cooler #1: salsa 48°F, salsa 47°F, 47°F ambient air temperature, cooked peppers 51°F, artichokes 49°F, dressing 46°F, chicken salad 47°F 3) Prep Cooler #2: salsa 51°F, mango salsa 51°F, chicken salad 47°F, raw steak 53°F, 50°F ambient air temperature CORRECTION: 1) liquid eggs were placed on ice. 2 & 3) PIC called the company to check the coolers. All potentially hazardous foods were not out of temperature control for longer than 1 hr. Ice was placed in the prep coolers. Potentially hazardous foods will be checked for temperature after lunch and discarded when required. Recommended to discontinue use of these coolers until they can hold at 41°F at ALL times. A re-inpsection will occur within 14 days to recheck the prep coolers. This is a repeat violation with prep cooler #2.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-209.11 Employee personal care items are not properly stored, specifically:
Observed a cell phone stored on a shelf with containers of dry goods and above the prep counter.
- 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:
Multiple coolers are missing a temperature measuring device. Please provide.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed wiping cloth stored on the salad prep cooler cutting board.
- 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:
Bar 3 door cooler door does not close. Handle on 3 door dessert cooler is broken off. The door seal on the salad prep coolers is coming off and in need of repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(B)(C) Food-contact surfaces of cooking equipment and pans are not kept free of encrusted grease deposits and other soil, or nonfood-contact surfaces are not kept clean, specifically:
Observed areas under the counters and on the grill under the counters in need of cleaning.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Observed: 1) wait station handwashing sink missing hand towels 2) cookline handwashing sink missing hand towels 3) Corner handwashing sink missing hand towels CORRECTION: Hand towels were provided. All designated handwashing sinks must be fully stocked even if the facility states they are not used.
- 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.
Wait Station: 2 door cooler: dressing 41°F, 40°F ambient air temperature Liquid Eggs in spray bottle: 52°F (see violation 19A) Batter on ice: 43°F Prep Cooler #1: salsa 48°F, raw shrimp 42°F, salsa 47°F, cut tomatoes 47°F (prepped at 10 am), 47°F ambient air temperature, cooked peppers 51°F, artichokes 49°F, dressing 46°F (see violation 19A) Prep Cooler #2: salsa 51°F, mango salsa 51°F, chicken salad 47°F, raw steak 53°F, 50°F ambient air temperature (see violation 19A) Cold Drawers: steak 36°F, raw shrimp 36°F Cold Drawers: raw fish 40°F 2 Door Glass Traulsen: wings 39°F 2 Door Glass Traulsen: seared ahi 40°F 2 Door Glass Traulsen: pudding 37°F Salad Prep Cooler: cooked eggs 43°F, corn 43°F, deli turkey 43°F Far Corner Prep Cooler: olives 41°F, cheese 43°F 3 Door Dessert Cooler: Frozen; 41°F ambient air temperature Walk In Cooler: raw beef 42°F, cooked vegetables 41°F, cooked turkey breast 41°F, raw chicken 40°F, soup 40°F Walk In Freezer: Frozen Dressing Cooler: 40°F ambient air temperature Bar Cooler: half and half 40°F Glass Bar Cooler: limes 40°F Ice Cream Freezer: 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.
Chili final cooking: 167°F Steam Table: gravy 138°F Steam Table: soup 169°F Soup Kettle #1: 169°F Soup Kettle #2: 156°F Chicken off grill: 165°F
- Information: Dishwashing Methods:
Kitchen Dish Machine: 50 ppm chlorine, 145°F at plate level. Bar Dish Machine: 50 ppm chlorine, 138°F at plate level Sanitizing bucket: 200 ppm quaternary ammonium Chlorine and quaternary ammonium test kit available Handwashing sinks stocked
- 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: 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:
When to wash handout and proper glove use handout provided. Ensure all chemical spray bottles are labeled Ensure all designated handwashing sinks used or not are accessible at all times.
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12/22/2015 | Semi Annual Food | 87 |
- 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:
Observed: 1) Prep Cooler #2: chicken salad 50°F (top) - 43°F (bottom), tuna salad 53°F (top) - 43°F (bottom) 2) Counter cold unit: butter 56°F, sour cream 52°F 3) Main steam unit: butter 120°F, cooked mushrooms 129°F, sauces 117°F CORRECTION: 1) Tuna salad and chicken salad inserts were filled too full. PIC removed some of the product and placed it back into the walk in for rapid cooling. Tuna salad and chicken salad were not out of temperature control for more than 1 hr. 2) Second insert pan was removed and the butter and sour cream were placed back into the cold unit. 3) Foods were re-heated to 165°F
- 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:
Ensure all coolers have a working thermomter if needed.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed wiping cloths stored on the prep counter surfaces.
- 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:
1) Traulsen 2 Door Reach In has damage to the door seal 2) Dessert cooler with an ambient air temperature of 45°F. The main fan is not on or is not working. 3) Bar 3 Door Cooler door does not shut all the way.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Recommended to increase the cleaning frequency of non-food contact surfaces of cooling units.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed cook line employee wearing gloves, open the drawers and remove 4 raw hamburgers, place them on the grill, close the drawers and remove his gloves, put on new gloves and continue to work on the line. CORRECTION: Discussed when to wash with PIC and employee was instructed to wash his hands. When to wash handout provided.
- 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.
Wait Station: Traulsen 2 Door Cooler: pasta 43°F Prep Cooler #1: mango salsa 41°F; cold drawers: raw chicken 38°F Prep Cooler #2: chicken salad 50°F (top) - 43°F (bottom), tuna salad 53°F (top) - 43°F (bottom), diced tomatoes 41°F, pickles 41°F; cold drawers: deli turkey 41°F, salsa 41°F, pico de gallo 43°F (see violation) Fryer Prep Cooler: batter 43°F, raw fish 39°F Drawers under cook line: raw hamburger 41°F, cooked onions 43°F Traulsen Cooler: potato cakes 38°F Traulsen 2 Door Reach In: coconut shrimp 42°F Traulsen 2 Door Reach In: salsa 41°F Traulsen 2 Door Reach In: cheesecake 41°F Salad Prep: cooked eggs 42°F, diced tomatoes 41°F; cold drawers cooked chicken 42°F Pizza Prep Cooler: marinara 43°F, cooked sausage 41°F, diced ham 43°F Ice Cream Freezer: Frozen Dessert Cooler: ambient air temperature 45°F Walk In Cooler: cooked chicken 41°F, whole raw chicken 38°F, cooked jerk chicken 38°F, raw chicken 43°F, potato salad 39°F, macaroni and cheese 40°F, cooked ribs 39°F Wait Station Cooler: dressings 38°F 2 Door Cooler 43°F ambient air temperature Counter cold unit: butter 56°F, sour cream 52°F (see violation) On counter: butter 65°F, flavored butter 63°F (time marked) Bar Cooler: 43°F ambient air temperature 3 Door Bar Cooler: milk 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.
Steam unit next to grill: sauce 160°F Main steam unit: butter 120°F, cooked mushrooms 129°F, sauces 117°F (see violation), mashed potatoes 137°F, gravy 138°F Cook line steam unit: Au jus 161°F Off Grill: hamburger 171°F Soup Station: 153°F french onion, 168°F chili
- Information: Dishwashing Methods:
Kitchen chemical dish machine: 140°F, 50 ppm chlorine Bar chemical dish machine: 123°F, 50 ppm chlorine Chlorine and quaternary ammonium test kit available Sanitizing buckets: 200 ppm quaternary ammonium
- 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:
Ensure time marking policy is available at all times. Provided employee beverage container handout
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05/12/2015 | Semi Annual Food | 90 |
Restaurant representatives - add corrected or new information about Claim Jumper Restaurant, 18000 Sw Boones Ferry Rd, Tualatin, OR 97224 »