- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(A)(C) *PRIORITY* Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
Observed a build up of food debris on the food contact surface of the meat slicer. Ensure employees are cleaning the meat slicer proper at the end of use or every 4 hours if in constant use. CORRECTION: Employees were instructed to properly clean the meat slicer.
- 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 cut tomatos, olives, pickeled vegetables requiring refrigeration and pickeled peppers on an ice bath at 55 F. The operator stated that these items had been out of refrigeration for approximately 4 hours. CORRECTION: Discarded. ** It was recommended that the facility put a time marking procedure in place for these items.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Observed ham date marked 1/10 in the prep top and walk-in cooler. Ensure ready to eat food is being consumed or discarded within seven days. CORRECTION: PIC discarded items.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed tile counter tops in the kitchen cracked and heavily damaged. These areas are not longer easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Observed the floors throughout the facility damaged and no longer easily cleanable.
- 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 Top: 40-43 F Prep Top: 43 F, 40 F Walk-In Cooler: 38 F Freezer: Frozen Bar Cooler: 30 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 Table: 155 F Soup: 184 F
- Information: Dishwashing Methods:
Dishwashing Machine 120 F with 50 ppm Chlorine. Bar Dishwashing Machine 68 F with 100 ppm Chlorine. Test strips available.
- 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.'
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01/20/2016 | Semi Annual Food | 85 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1. Hood needs cleaning and degreasing to control drips. 2. The potato slicer needs cleaning after use. 3. The slicer needs cleaning after use. 4. The bin of utensils was observed dusty with crumbs inside. 5. The interior of your prep cooler on the grill side needs slight cleaning inside in hard to reach areas. Wash, rinse, sanitize methods discussed at inspection. Operator cleaned and sanitized all items after discussion during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Please repair tile counter top across from grill to make it easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Please repair floor tiles and small holes in the wall near the hand sink as shown at inspection. Please repair any other surface problem or issue observed in your facility.
- 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 cooler roast beef 39F, walk in cooler meats 40F. 2nd beer cooler 40F.
- 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 table pulled pork and bacon, onions observed at above 165F.
- Information: Dishwashing Methods:
Chemical dishwasher acceptable. 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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08/26/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Clark's Bistro And Pub, 264 E Main St., Hillsboro, OR 97123 »