- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
1) Sanitizer bucket in kitchen area was holding chlorine above 200 ppm. 2) Sanitizer bucket in bar area was holding chlorine at 0 ppm. CORRECTION: Operators were educated on how to properly fill sanitizer buckets to adequate concentration. Both sanitizer buckets were re-filled to be holding chlorine at 50 ppm.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1) Observed the inner leaflet of the ice-machine soiled with a mildew substance running alongside the inner leaflet. 2) The inside portion of the microwave was observed to be soiled with old food debris and grease. CORRECTION: Operator cleaned both food-contact surfaces of equipment.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) The fan guard of the walk-in cooler had an accumulation of a mildew substance on it. 2) Observed the floor drain at the bar area cluttered with old food packages, grease, and old food debris. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.13 *PRIORITY* An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
1) Observed a white pipe water outlet running from the bar ice-sink into the bar floor drain touching the inside of the floor drain without a proper air gap provided. 2) Observed the ice-machine's water outlet hose sitting inside of the floor drain in the kitchen area without a proper air gap provided. CORRECTION: PIC immediately raised the white pipe water outlet to have an air gap. PIC also cut the ice-machine hose to allow an air gap in kitchen area.
- 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.
2-door True cooler behind microwave: Deli turkey 40°F. 1-door True freezer: All food items frozen. U.S Refrigeration: All food items frozen. Saturn 1-door prep-top cooler: Tomatoes 40°F. Walk-in cooler: Ham 40°F, lettuce head 42°F. Bar drink display cooler: Ambient air 35°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:
Bar low temperature dishwasher at 125°F with 100 ppm chlorine. Sanitizer bucket in kitchen area: Above 200 ppm chlorine (See Violation). Sanitizer bucket in bar area: 0 ppm chlorine (See Violation). 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: 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/
Please ensure facility has a copy of all food handler's cards at all times.
- 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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01/15/2016 | Semi Annual Food | 87 |
Restaurant representatives - add corrected or new information about Dr. Feelgood's Pub, 20419 Sw Tv Hwy, Aloha, OR 97003 »