- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed large accumulations of old food debris littered throughout the pizza oven roller, metal chains, and bottom catching unit. CORRECTION: Manager Morgan stated pizza oven would be cleaned at the end of the night.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) *PRIORITY FOUNDATION* The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:
Observed assigned person-in-charge unable to answer (as a lack of knowledge) several questions regarding food safety, HACCP plans, or questions related to managing this establishment. CORRECTION: Current PIC will chat with their supervisor regarding receiving managerial training.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
Observed several small black ants centered around the grease-trap under the cleaned and dried dishware shelving unit. CORRECTION: I will return within 14 days to re-inspect this issue as it was not resolved during time of inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) Observed an accumulation of food debris on the floor under the pizza topping prep-top cooler. 2) Observed old food debris accumulated under the pizza oven machine. 3) Observed food debris and used boxes and utensils littered under the food-prep top table in front of the pizza oven machine. 4) Both walk-in coolers had old food debris on the floors and old pieces of tape, business cards, etc. 5) Observed the wall adjacent the pizza topping cooler splattered with red-tomatoes sauce. Please read below.
- 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 the storage of several improper employee beverage containers stored in the walk-in cooler and on the wall behind the oven, but still in the food preparation area. CORRECTION: Un-approved beverage containers were moved to their office space. Prior violations on this matter have been discussed with PIC and again re-enforced during today's inspection.
- Rule Violation and Requirement: VIOLATION OF OAR 333-170-0040 Personal items are stored in an inappropriate area, specifically:
Observed employee medication bottles stored alongside the improper beverage containers on the wall behind the pizza oven. Personal items including medication bottles were moved to the office.
- 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 (dough-only): Pizza dough at 38°F. Walk-in cooler: Spinach 39°F and pasta at 37°F. Pizza topping food prep-top cooler: Sliced tomatoes 39°F. Pizza sauce next to food prep-top cooler: Red tomatoes sauce 55°F (shelf stable at this temperature as per documentation provided by Dominos). Display drink cooler: Ambient air 39°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.
No hot food available during time of inspection.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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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02/22/2016 | Semi Annual Food | 85 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed a packaged white sauce bag stored inside the 3-compartment sink. Please ensure 3-compartment sink is used only for dishware and food is properly stored at an adequate food storage location.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the accumulation of a mildew substance on the fan guards of the walk-in cooler. Please increase cleaning frequency of all non-food contact surfaces.
- 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 several the use of improper employee beverage containers stored throughout the facility (in the walk-in cooler, adjacent the pizza oven, and in the dry storage shelving unit). CORRECTION: Discussed the importance and proper use of approved employee beverage containers to PIC. PIC understood and will now only use approved employee beverage containers.
- 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 by oven: Bacon bits at 41°F. Walk-in cooler 2: Pizza dough 40°F. Prep-line cooler: Roasted tomatoes 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.
No hot food available during time of inspection.
- Information: Dishwashing Methods:
3 compartment sink available, not set up during time of inspection.
- 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:
Please ensure that all facility walk-in cooler doors are maintained closed when not in use to allow maximum unit performance.
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10/07/2015 | Semi Annual Food | 94 |
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