- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.15(A)(D) Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Observed both doors leading to the exterior of building (kitchen area and dishwashing area) cracked opened. Please close doors. Doors can remain open for ventilation if an air curtain, screen, or other similar devices are installed.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Observed the use of cardboard laid out on the floor in front of the grill and griddle. Please remove cardboard from floor and 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.
Reach-in cooler: Ambient air 37°F. Prep-top cooler: Sliced tomatoes 38°F. Upright freezer: All foods frozen. Upright cooler/freezer combo: Cooler raw beef burger at 40°F and topside all foods frozen. Walk-in cooler: Pre-cooked chicken at 40°F. Pre-cooked chicken on counter: 50°F (had been left out for 30 mins per cook).
- 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.
Ready-to-serve beef burger at 160°F. Hot holding unit next to food prep cooler: Red soup at 177°F.
- Information: Dishwashing Methods:
3 compartment sink, not set up during time of inspection.
- 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:
Please ensure all cooked potentially hazardous foods are kept either cold (below 41°F) or hot (above 135°F) in facility. Today, I observed pre-cooked chicken sitting on the food prep table holding temperature at 50°F. As per cook, it had been taken out around 30 minutes prior to taking temperature.
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02/23/2016 | Semi Annual Food | 100 |
- 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:
1) Observed soiled prep-line cooler walls and wheels. 2) Observed kitchen grill accumulated with food debris at wheels and sides of grill. 3) The kitchen floor was observed sticky to shoes. Please increase cleaning frequency of all non-food contact surfaces throughout 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.
Reach-in cooler: Ambient air 34°F and tomatoes at 41°F. Upright freezer: All food items frozen. Upright cooler: Sliced cheese 41°F. True (upright) cooler: Ambient air 37°F. Back storage freezer: All food items frozen. Prep-line cooler: Tomatoes slices 40°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.
None available during time of inspection.
- Information: Dishwashing Methods:
3 compartment sink available, not set up during time of inspection.
- 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:
Please ensure facility floors and hard to reach areas are all frequently cleaned as necessary.
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09/21/2015 | Semi Annual Food | 100 |
- 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:
Walk In Cooler light is not working properly.
- 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 a build up on the interior backside of the hood. Recommended to increase cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Observed hard to reach areas and walls not cleaned as often as necessary. Recommended to increase cleaning frequency.
- 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.
True 2 Door Cooler: cooked chicken 41°F, 40°F ambient air temperature Combo Cooler: cooked chicken 41°F, raw hamburger 41°F; Freezer: Frozen Prep Cooler: cut tomatoes 42°F, deli meat 41°F-43°F Walk In Cooler: 40°F ambient air temperature Randall 3 Door Cooler: half and half 40°F, 40°F ambient air temperature
- 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.
Soup Holding: Rosemary sausage soup 178°F Off Grill: chicken 188°F
- Information: Dishwashing Methods:
3 compartment sink: not set up during inspection Chlorine test kit available Sanitizing bucket: 200 ppm chlorine Handwashing sinks stocked
- 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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05/20/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Cornerstone Pub & Grill, 2307 Pacific Ave., Forest Grove, OR 97116 »