- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
Observed dried encrusted baking debris accumulated on and around the two donut fryer machines and on the surrounding baking equipment. Please increase cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Observed two working spray bottles hanging on the shelving unit next to the 3 compartment sink without any labels. CORRECTION: Operator stated it was just water, and immediately labeled working spray bottles.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed opened bags of flour and cake donut mix stored on the bottom shelf under food prep table in kitchen. Please ensure all opened bulk food items are protected from splash, spills, or other contamination and stored in a food safe container with lid. Followed with a labeled name.
- 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:
1) Observed the Baker's Aid humidify machine doors broken and hanging off the hinges. 2) Observed the facility men's restroom toilet leaking water onto the floor. Per PIC, the valve system is cracked and will be replaced by the end of the day. A 'Bathroom Closed' sign was posted on door until issue is fixed.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1)Observed the space around and behind the Baker's Aid humidity machine encrusted with a dried white substance and grease. 2) Observed utility closet drain accumulated with old food debris. 3) Observed the walls adjacent the facility donut fryer machines splashed with grease and food debris. 4) Observed the handwashing station sink and handle next to donut fryer machine encrusted with dried old glaze, grease, and donut mix. 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.
Upright silver cooler in back: Ambient air 40°F. Upright freezer in back: All food items frozen. Upright True cooler: Milk at 40°F. Small cooler under coffee machine at 38°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.
- Information: Dishwashing Methods:
3 compartment sink available, not set up during time of inspection. Test strips and thermometers available.
- 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 facility uses approved employee beverage containers. An informational handout was given to PIC.
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02/26/2016 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
Observed donut baking equipment soiled with food debris on and around the equipment. Please increase cleaning frequency of all baking equipment throughout facility.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Observed several flies flying around the 'washing room'/mop sink room. Please maintain facility free of insects. Talked to operator about using a brush wire or enzymatic foam to clean out the floor drains to rid of fly larvae and eggs.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed donut fryer vent and air filters accumulated with soil and grease. Both fryer filters and around the fryer machine had accumulated grease. Please increase cleaning frequency and clean out air filters to allow maximum performance and ventilation.
- 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.
Upright silver cooler: Ambient air 38°F. Upright freezer: All food items frozen. Upright True cooler: Red syrup 40°F. Mini cooler under espresso machine: 41°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.
Syrup hot holding unit: Chocolate 135°F.
- 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.'
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09/22/2015 | Semi Annual Food | 100 |
- 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.
Black refrigerator= 39 F White refrigerator = 38 F Espresso reach-in= 36 F Glass-door refrigerators: 35 F & 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 at this time.
- Information: Dishwashing Methods:
Three-Compartment sink is set up with 50 ppm chlorine.
- 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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05/26/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Donut Day, 18295 Sw Tualatin Valley Highway, Suite C, Aloha, OR 97003 »