- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: walk-in cooler= 36 F
tall white refrigerator= 39 F
under the grill refrigerated drawers= 41 F
Pizza make table= 41 F
Glass front refrigerator in kitchen area= 37 F
front bar compact refrigerator for drink mix= 41 F
front glass front refrigerator= 39 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Burger off the grill= 180 F, mushroom and onion mix = 164 F
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher wash temperature at 120 F , 50 ppm chlorine.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Ready-to-Eat Food, Disposition
Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F (5°C) or less or is not properly date-marked.
Post violation: A 1/2 gallon of heavy whipping cream not marked to indicate when it was first opened and the original expiration date was 12/14/10.
**The undated and expired product was discarded at the time of inspection.
Please note that commercially prepared potentially hazardous food must be dated at the time the container is first opened and discarded after 7 days.
Rule: Violation 3I, Critical Violation of OAR 3-501.18
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Butter held on ice at the cook line was detected at 54 F, the container of butter overfilled and only the bottom of container was in contact with the ice.
*** The cook states that the butter was kept on ice for only one hour. The cook kept a small portion of butter at the cook line and brought the ice to the food level to improve cold holding temperature.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Kitchenware and Tableware - Handling
Clean utensils and single-service items are not handled, displayed or dispensed in a manner to prevent contamination, specifically:
Correction: REQUIRED CORRECTION: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food- and lip-contact surfaces is prevented. Knives, forks and spoons that are not prewrapped shall be presented so that only the handles are touched by employees or consumers. Single-service articles intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
Post violation: Large spoons are stored in utensil holders with their food contact surfaces extending out. Utensils should be stored with their handles extending out.
Rule: Violation 25A, Not Critical Violation of OAR 4-904.11
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Food Handler Certificate
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/
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12/16/2010 | Semi Annual | 89 |
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk-in cooler= 34 F
Pizza prep table= 38 F
Glass door refrigerator for Sandwiches= 35 F
Wait station refrigerator= 40 F
Bar glass refrigerator= 42 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Tomato soup= 140 F
Chicken stock= 155 F
Au jus= 167 F
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher wash water temperature at 126 F and dispensing 100 ppm chlorine sanitizer.
Sanitizer bucket contains 100 ppm chlorine solution.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food Handler Certificate
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.
- In-use Utensils
In-use food utensils are not properly stored, specifically:
Correction: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water held at a temperature of 140*F (60*C) or more, or 41°F (5°C) or below, if the container is cleaned as required.
Post violation: Ice scoop is stored in ice bin with scoop handle touching the ice.
Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
- Date Marking, 7-Day Limit
Ready-to-eat food is not properly date-marked, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food held for more than 24 hours under refrigeration must be marked with the date of preparation (or consumption). Any portion not consumed after 7 days must be discarded. Any such food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
Post violation: Open containers of heavy whipping cream and half & half are not dated to indicate the date the containers were first open.
Rule: Violation 3H, Critical Violation of OAR 3-501.17
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Garlic butter mix stored on kitchen counter detected at 73 degrees.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Wiping Cloths, Use Limitation
Wiping cloths are not properly used or stored, specifically:
Correction: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
Post violation: There is food residue in wiping cloth solution and the sides of bucket.
Rule: Violation 21A, Not Critical Violation of OAR 3-304.14
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12/16/2009 | Semi Annual | 93 |
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher wash temperature at 121 F and dispensing 100 ppm chlorine in final rinse.
- Ready-to-Eat Food, Disposition
Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F (5°C) or less or is not properly date-marked.
Post violation: Opened 1/2 gallon of heavy whipping cream expired on 5/27/10 found in refrigerator.
Rule: Violation 3I, Critical Violation of OAR 3-501.18
- Chemical Sanitizer, Chlorine
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
Post violation: Sanitizer solution not prepared.
Rule: Violation 20C, Critical Violation of OAR 4-501.114
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk-in Cooler= 36 F
Pizza Make Table= 41 F
Glass Door Refrigerator in Kitchen Area= 39 F
Front Glass door Reach-in= 40 F
Bar Refrigerator= 42 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Hot Wings= 142 F
Pizza = 143 F
Soup reheating= 167 F
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Food Handler Certificate
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.
- Storage of Equipment, Utensils, Linens
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Correction: REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
Post violation: Probe thermometers stored in a container with markers, pens etc.
Rule: Violation 24D, Not Critical Violation of OAR 4-903.11
|
05/28/2010 | Semi Annual | 90 |
| No violation noted during this evaluation. | 04/03/2009 | Reinspection | |
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Coke- 33 F
Fuze- half n half 41 F
True inserts- pepperoni 43 F
True- eggs 42 F
Beverage air- 41 F
Walk in- meat sauce 41 F
- Dishwashing Methods
Dishwashing Methods:
Post violation: Wet wiping cloth solution 200 ppm chlorine
Dishwasher ran at 120 F with 100 ppm chlorine
Handwashing sinks stocked
- Equipment Food-Contact Surfaces Clean
Food-contact surfaces are not clean, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Post violation: Tongs are being stored in a soiled container. You must wash, rinse and sanitize containers holding utensils and keep them clean so that the utensils within them stay clean.
Rule: Violation 20G, Critical Violation of OAR 4-601.11
- Nonfood-Contact Surfaces - Materials
Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
Post violation: Tin foil is being used as a shelving surface for the spice rack in the kitchen. Remove tin foil, it is not approved for use in this manner.
Rule: Violation 15B, Not Critical Violation of OAR 4-101.111
- Backflow Prevention, Air Gap
An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. An air gap between the water supply inlet and the flood rim level of the plumbing fixture, equipment or nonfood equipment shall be twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm).
Post violation: Ice bin drain line is too far into the floorsink. The drain line must end one inch above the rim of the floor sink. This provides an air gap between the floor sink and the ice bin drain line in case of sewage back up.
Rule: Violation 30B, Critical Violation of OAR 5-202.13
- In-use Utensils
In-use food utensils are not properly stored, specifically:
Correction: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water held at a temperature of 140*F (60*C) or more, or 41°F (5°C) or below, if the container is cleaned as required.
Post violation: The salt scoop handle is laying in the salt bin in the dough room. All scoop handles must be sticking out of food to avoid contamination by hands.
Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
- Indoors, Surfaces - Floors, Walls, and Ceilings
Floors, walls, and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
Correction: REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. In areas where food establishment operations are conducted, floors shall be smooth, durable, and easily cleanable.
Post violation: There is a piece of tile missing from the ceiling above the Beverage Air fridge. Replace tile.
Rule: Violation 37A, Not Critical Violation of OAR 6-101.11
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Food Handler Certificate
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.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
|
03/20/2009 | Semi Annual | 88 |
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