- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed a container of raw pooled eggs stored on a shelf directly over packages of bread and cheese. **CORRECTION** The eggs were immediately moved to the bottom shelf.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed an in-use knife stored in the crack between the prep cooler and counter. There was dried food debris between the surfaces and the knife had dried food debris on it as well. **CORRECTION** The knife was immediately washed, rinsed, and sanitized and then stored on the counter in a clean location.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
There was no detectable chlorine in the wiping cloth sanitizer solution at the 3-compartment sink. **CORRECTION** Fresh solution was prepared at 100 ppm during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Observed blocks of raw wood used to hold up the prep insert cooler at the grill. Raw wood is absorbent and not easily cleanable. The ends of the wood were coated with food debris. **Finish the wood so it is smooth, durable, non-absorbent, and 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.
walk-in cooler-- 34-41 F (pork, cheese, butter, shrimp, ground beef, lettuce, tuna, potatoes) beer walk-in cooler-- 40 F 1-door reach-in cooler at slicer-- 42 F (lettuce, salsa) 1-door prep cooler at fryer-- 41-42 F (tomatoes, olives, tuna salad) 1-door burger prep cooler-- 39-42 F (cheese, tomatoes, cream, beans) inserts at pass thru window-- 36-37 F (slaw, horse radish, sour cream) cold drawers at grill-- 40-41 F (hamburger, ham, turkey, sausage) on ice at make line (eggs 43 F) 3-door reach-in cooler at bar-- 36 F (milk) reach-in freezers holding things frozen.
- 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.
cooking temperatures: chicken out of fryer 180 F hot holding temperatures: steam unit at flat grill (Au Jus 200*F); soup warmers 140*F, 169*F.
- Information: Dishwashing Methods:
automatic low temperature dish machine in kitchen: wash 119 F/50 ppm chlorine detected automatic low temperature dish machine in bar: wash 124 F/100 ppm chlorine detected 100 ppm chlorine detected for sanitizer (see violation 39E).
- 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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11/09/2015 | Semi Annual Food | 92 |
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