- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Build up of brown material observed on interior surface of ice machine. Please clean as needed.
- 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=35F
- 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, 100 ppm Chlorine provided.
- 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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01/06/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed pre-drink mixes in jugs stored on the floor of the walk-in cooler. Please ensure all food items are at least 6 inches off the ground.
- 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: Milk 41°F. Dutch freeze machine #1: Mix 35°F. Dutch freeze machine #2: Mix 37°F. Reach-in cooler: Drink mix 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.
Hot chocolate: 155°F.
- Information: Dishwashing Methods:
3 compartment sink available, not set up during time of inspection. Sanitizer bucket at front: 100 ppm chlorine. Test strips and thermometers available.
- 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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10/19/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 2-303.11 Food employees wear jewelry on their arms or hands, specifically:
Observed several food workers to wear loose bracelets with strings hanging down below their wrists while preparing open drinks. **Remove loose jewelry to prevent possible contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Observed a scoop stored under the paper towel dispenser at the hand sink, where it is subject to potential hand wash drip. **The scoop was moved upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The countertop at the hand sink is damaged and has been repaired with duct tape. The duct tape is peeling and is not cleanable. **Repair countertop with materials that are smooth, durable, non-absorbent and easily cleanable.
- 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-- 40-42 F (milk, dessert mix)
- 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 foods.
- Information: Dishwashing Methods:
three compartment sink available. Wiping cloth sanitizer solution concentration: 50 ppm chlorine detected.
- 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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08/03/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Sanitizing concentration at the 3 compartment sink to sanitize food contact surfaces observed with 0 ppm chlorine. CORRECTION: Changed during the inspection to 50 ppm chlorine. Discussed with employee correct sanitizing concentration and that the solution may need to be checked and replaced frequently.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-703.11 *PRIORITY* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Observed employee dip blender containers into the sanitizing solution and immediately take it out not allowing for a 10 second contact time. CORRECTION: Food contact surfaces re-sanitized. Discussed with employee that food contact surfaces must be allowed to have a contact time of at least 10 seconds when using chlorine sanitizer.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-402.11 Food employees hair is not properly restrained, specifically:
Observed multiple employees with long hair not restrained.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-901.11 Equipment and utensils are not air-dried after cleaning and sanitizing, specifically:
Blender containers are not allowed to air dry or dry after being sanitized. CORRECTION: Please read corrective text below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Observed whole sale coffee containers and paper towels for handwashing stored in the restroom. This is not an approved storage location as they may become contaminated from using the restroom.
- 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 refrigerator: ambient air temperature 39 F, milk products 40-45 F (those above 41 are in use) Stirring spoons in ice water: 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.
none
- Information: Dishwashing Methods:
3 compartment sink: 0 ppm chlorine (changed to 50 ppm during inspection) sanitizing bucket 100 ppm chlorine test strips good
- 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.'
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04/09/2015 | Semi Annual Food | 90 |
Restaurant representatives - add corrected or new information about Dutch Bros Coffee, 8940 Sw Hall Blvd, Beaverton, OR 97223 »