- 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:
Cooked rice in the rice cooker had a temperature of 117F. Operator time marked this item for not longer than 4 hours to discard and time marking rules were discussed. Time marking policies require an approved procedure. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
I observed Kiltz paint/primer stored over boxes of soda syrup upstairs. Please reorganize your tools and chemicals to not create a cross contamination situation. Operator removed the paint after discussion.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Soda syrups observed stored on the floor of the loft area, This is considered food and must be elevated and protected. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.12 Cleaned equipment, utensils, linens and single service articles are stored in a prohibited location, specifically:
Several boxes of single services items such as cups, lids, and straws observed in boxes on carpet upstairs. Please elevate six inches.
- 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:
Please clean hard to reach areas of the kitchen to remove small crumbs and grime.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically:
I observed one employee wash hands in the three compartment sink. Management instructed to have all employees wash hands in designated handwashing stations. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.11 *PRIORITY FOUNDATION* Soap is not provided at a handwashing sink, specifically:
Soap missing from the main kitchen handwashing station. Operator re-stocked after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Paper towels missing from main handwashing station in the kitchen. Operator re-stocked the towels after discussion. 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.
Prep cooler tomatoes 39F, single door upright 41F, beer cooler with cheese and sauasgae patties 40F.
- 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.
Chicken bento 180F.
- Information: Dishwashing Methods:
Three comaprtement sink 50 ppm chlorine. Test paper ok.
- 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: *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: *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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01/26/2016 | Semi Annual Food | 81 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The internal surfaces of racks in the upright single door cooler has a bit of grime on the white racks. Operator began the process of cleaning the racks after discussion. 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:
The upright single door glass reach in cooler was observed holding potentially hazardous foods at 47F-48F. This includes milk, eggs, and cheese. Operator discarded all potentially hazardous foods inside the unit longer than 4 hours. Operator moved other foods inside to alternate coolers until the unit can be repaired to hold foods at 41F or lower. The cooler may be used for bread, non-hazardous dressings, drinks, and whole uncut produce in the interim until it can be repaired. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Soda syrups observed stored on the floor of the loft area, This is considered food and must be elevated and protected. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.12 Cleaned equipment, utensils, linens and single service articles are stored in a prohibited location, specifically:
Several boxes of single services items such as cups, lids, and straws observed in boxes on carpet upstairs. Please elevate six inches.
- 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:
Please clean hard to reach areas of the kitchen to remove small crumbs and grime.
- 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.
Sandwich prep cooler deli meat 40F, beer cooler with cheese and chicken and milk 35F. Beverage cooler with milk below 40F.
- 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.
- Information: Dishwashing Methods:
Three compartment sink 50 ppm chlorine. Domestic dishwasher ok as long as the dishes are sanitized afterward and you maintain your three compartment sink in good working order.
- 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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09/03/2015 | Semi Annual Food | 92 |
- 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:
1. Hot dogs in the prep cooler observed at 44F. 2. Cream cheese in the cooler left on the counter and observed at 65F (discarded today). 3. Half & Half observed at 45F. (Discarded today). Operator was instructed to keep foods below 41F. Do not let cream cheese stay on the counter aside from using a small working amount to spread on toast. Use plastic ice cubes for creamer and monitor prep cooler temperatures. Do not put potentially hazardous foods stacked under the main lid of the prep cooler. The unit wont keep those items cold below 41F. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
I observed paints and chemicals stored above soda syrups in the upper loft storage area. Keep chemicals separated and organize areas used for storage of items used in the kitchen.
- 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:
Thermometer not located in every cooler. Please locate and place where it is easily seen.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Soda syrups observed stored on the floor of the loft area, This is considered food and must be elevated and protected. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.12 Cleaned equipment, utensils, linens and single service articles are stored in a prohibited location, specifically:
Single service items such as cups, lids, and straws observed stored on the floor in the loft. Please organize and elevate these items. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Please clean out grime from white plastic bins in the kitchen near the ice machine.
- 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 glass cooler 43F, prep cooler 43F, beer cooler 39F.
- 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.
- Information: Dishwashing Methods:
Three compartment sink 100 ppm chlorine. Test paper ok.
- 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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04/22/2015 | Semi Annual Food | 90 |
Restaurant representatives - add corrected or new information about Courtside Cafe, 14523 Sw Millikan Way, Beaverton, OR 97005 »