- 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:
Pork bones, beef bones, and pork ribs meant for cooking stock observed at room temperature. These foods must be cooked and cooled in a timely manner and must be cooled using an ice bath or refrigeration. The foods were cooked less than 4 hours ago and made immediately into stock (reheated above 165F) after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-502.12(A)(B)(4)(C)(D)(2b-e)(E)(1) *PRIORITY* The reduced oxygen packaging process is unapproved or does not follow required procedures, specifically:
Reduced oxygen packaging of raw and cooked meats does not have adequate time and date of vacuum sealing. Operator discarded all foods with a date or with expired dates. Please provide a simple procedure for your facility that reminds staff to date and time products after vacuum sealing. Use signs near your vacuum sealer to help your facility avoid this violation.
- 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:
The walk in cooler food temperatures observed holding at 43F. Please have a service tech take a look at the machine to make sure it holds foods below 41F. Do not cool hot foods here until the machine is serviced. Use ice baths instead. The chefs reach in to the right has a condenser coil that needs to be vacuumed out.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Please increase hot water flow at the handwashing station in the private dinning hall. In addition, please restore hot water to the food prep sink. The handle is stripped.
- 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.
Cooks prep left 39F, right side burgers 37F, pizza prep 40F. Walk in cooler meats 42F-43F, dining hall three door meats 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 at this time.
- Information: Dishwashing Methods:
Three compartment sink. Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok. 200 ppm quat.
- 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: 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.'
|
12/17/2015 | Semi Annual Food | 90 |
- 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:
Raw chicken was observed above raw pork on a rolling rack in the walk in cooler. The chef reorganized these foods after discussion to reduce the risk of cross contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The gas broiler above the stove where food is cooked is dripping grease residues back to the cooking surface. Operator cleaned these residues after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The walk in cooler fan guards are extremely soiled with dust and debris. The racks are also in need of a good deep cleaning. Racks for dishes and cutting boards need more cleaning to remove dust and fuzz. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Mop not hung up after use.
- 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:
The dishwasher was observed spraying off his hands with the prewash sprayer wand and then touching clean dishes. He was directed to a handwashing station to wash hands properly. The dishes were washed again after request. 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.
Pantry cooler cheese 40F. Walk in cooler produce and meats 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 at this time.
- Information: Dishwashing Methods:
Both chemical dishwashers 120F with 50 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.'
|
06/24/2015 | Semi Annual Food | 89 |
Restaurant representatives - add corrected or new information about Decarli, 4545 Sw Watson, Beaverton, OR 97005 »