- Rule Violation and Requirement: VIOLATION OF SECTION 4-703.11 *PRIORITY* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
The high temperature dishwasher is not rinsing dishes at 160F. The final rinse was only 131F after several cycles. This water must be pre-heated prior to entering the dishwasher. This machine needs to be serviced by a professional. Incoming hot water is 140F which is fine however the machine is not boosting the temperature to 160F as required. Another option is to have a larger three compartment sink or a low temperature commercial dishwasher that uses 120F water and 50 ppm chlorine injection. Consult with the local plumbing authority for permitting issues and a professional dishwashing company for options. Continue using the three compartment sink for dishwashing. However, you must repair this dishwasher to work since your three compartment sink is quite small and cannot be used for your largest utensils and food service equipment. This will be rechecked for compliance purposes.
- 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.
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12/28/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-703.11 *PRIORITY* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
The high temperature dishwasher is not rinsing dishes at 160F. Further investigation revealed the machine is hooked up to the cold water plumbing line. The final rinse was only 107F after several cycles. This water must be pre-heated prior to entering the dishwasher. This machine needs to be re-plumbed to the hot water side. Consult with the local plumbing authority for permitting issues. Continue using the three compartment sink for dishwashing. However, you must repair this dishwasher to work since your three compartment sink is quite small and cannot be used for your largest utensils and food service equipment. This will be rechecked for compliance purposes.
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12/15/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-703.11 *PRIORITY* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
The high temperature dishwasher is not rising dishes at 160F. The final rinse temperature was ran 3 times and was 154F on the first cycle and 145F and 143F on subsequent cycles afterward. Use the third comartment of your three comartment sink after the dishes are washed to sanitize utensils and containers until the machine can be used for sanitizing. Please read below:
- 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:
Raw eggs observed left on the counter in the kitchen holding at 60F. The eggs were placed back into the cooler to hold below 41F. This was not out of proper temperature for longer than 4 hours. 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.
Yogurt cooler 38F, main two door milk 38F.
- 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.
Eggs 141F, sausage 139F.
- Information: Dishwashing Methods:
See violation.
- 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: *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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11/25/2015 | Semi Annual Food | 90 |
- 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:
Please locate thermometers in all coolers including the storage area.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.110 *PRIORITY FOUNDATION* The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
The dishwasher is not sanitizing dishes on the final rinse. The rinse water temperature is reaching 150F at most. This needs to be 160F. In addition, the digital readout is not working. This must be repaired to know the temperature. In the meantime you may wash dishes in the machine however, you need to set up a sanitizer dip station with 50 ppm chlorine. 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.
Large produce and milk cooler 40F, domestic cooler yogurt 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.
Eggs 133F, sausages 140F.
- Information: Dishwashing Methods:
Sanitizer 50ppm chlorine. Three compartment sink.
- 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.'
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06/12/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Comfort Inn & Suites, 13455 Sw Tualatin Valley Hwy, Beaverton, OR 97005 »