Cornell Oaks Cafe, 15455 Nw Greenbrier Parkway, Suit 110, Beaverton, OR 97006 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Produce stored on ground in walk in. Do not store food on the ground.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Rice scoop stored in water at 69 F. Use icy water to store scoops.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed an employee drink from a plastic water bottle and then continue to work. Employee drinks must have a lid with either a straw or handle. Hand out 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.
All refrigeration holding food at 38-41 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.
Soups- 163-180 F Chili- 145 F Rice warmer- 160 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 118 F with 100 ppm chlorine Handwashing sink stocked
- 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.'
|
02/19/2016 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-403.11 *PRIORITY* Potentially hazardous food is improperly reheated for hot holding, specifically:
Observed soup at 125 F in steam table. The soups must be heated to 165 F before being placed in the steam table. CORRECTION: Soup reheated
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Produce is stored on the ground in the walk in. Do not store food on the ground.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The shelving racks in the walk in are soiled with dust and growth. Keep clean.
- 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.
All refrigeration holding food at 39-42 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.
Mushroom soup- 200 F Chili- 165 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 100 ppm chlorine Dishwasher ran at 118 F with 100 ppm chlorine Handwashing sink stocked
- 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:
Acquire new probe thermometer
|
10/27/2015 | Semi Annual Food | 95 |
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