- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(A)(C) *PRIORITY* Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
Observed employees rinsing blender pitchers and milk steamers. When asked employees stated that these items are only washed, rinsed and sanitized once a day. These are continuously used utensils and must be washed, rinsed and sanitized every 4 hours. Also employee stated that spoons used to stir beverages in customer owned drink containers are only cleaned by steaming the utensil. Spoons or utensils that enter a customer owned drink container must immediately be washed, rinsed and sanitized afterwards. CORRECTION: Informed employees
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed syrups and single service containers stored in the restroom of the facility. This area is not approved for storage of food or food 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: 39 F
- Information: Dishwashing Methods:
3 comp sink 100 ppm Chlorine. Test strips 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.'
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03/09/2016 | Semi Annual Food | 95 |
- 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 employee beverages with a straw and no lid in the food service portion of the facility. Observed employee beverages with a lid and no straw. The employee has to contact where there mouth has been to open these containers. ** Employee beverages must have a lid and a straw or a lid and a handle. CORRECTION: Informed staff
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed an employee enter the facility and begin performing tasks regarding food handling and food contact surfaces without washings hands first. Ensure employees wash their hands before performing food service activities. CORRECTION: Informed management
- 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: 38 F Reach In: Cream 37 F 2 Glass Door Reach In: 37 F
- Information: Dishwashing Methods:
3 100 ppm Chlorine. Test strips 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.'
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11/17/2015 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Observed the handwahsing sink without paper towels. Ensure the handwashing sink is always stocked. CORRECTION: Provided.
- 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: 38 F
- Information: Dishwashing Methods:
3 comp sink. Chlorine. Test strips available. 50 ppm Chlorine.
- 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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11/09/2015 | Semi Annual Food | 97 |
- 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 numerous bees inside the facility. The premises shall be maintained free of insects, rodents, and other pests. Their presence shall be eliminated by routinely inspecting incoming shipments of food and supplies, routinely inspecting the premises for evidence of pests, and eliminating harborage conditions.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.112 Dead or trapped birds, insects, rodents or other pests are not removed from the establishment at a proper frequency, specifically:
Observed excessive number of dead flies on trapping device in the kitchen. Person in charge was directed to remove trapped flies from the facility during inspection.
- 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.
Refrigerator: milk-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.
No hot holding at this time
- Information: Dishwashing Methods:
3-compartment sink with 50 ppm chlorine--OK
- 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: 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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10/29/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed syrups, mixes and single use containers stored in the restroom. This is not an approved food or food contact storage area.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Observed the handwashing sink without paper towels. Ensure paper towels are replaced immediately when last were used. CORRECTION: Provided during the inspection.
- 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: 36 F
- Information: Dishwashing Methods:
3 comp sink 100 ppm Chlorine. Test strips 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:
Reminder- Employee beverage must have a lid and a straw or a lid and a handle. Employee beverage handout provided.
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10/12/2015 | Semi Annual Food | 97 |
- 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 single use drinking cups and beverages stored in the facility's restroom. Food and food contact surfaces should not be stored in the restroom due to the possibility of contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Observed cardboard being used as a shelf. These are not easily cleanable. Cardboard should be removed from the facility as fast as possible.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Observed the facility without test strips to test the sanitizer. Provide test strips.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Observed the floor covering missing sections and wood exposed. These areas are no longer 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: 40 F
- Information: Dishwashing Methods:
3 comp sink 200 ppm Chlorine. Test strips 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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04/13/2015 | Semi Annual Food | 97 |
- 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 clean dishes stored under the paper towel dispenser. This area is a high contamination area and should only container dirty items. Please relocate.
- 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: 39 F Smoothie Cooler: 33 F Espresso Cooler: 29 F Freeze: 42 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 holding at time of the inspection.
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection. Test strips 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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04/09/2015 | Semi Annual Food | 100 |
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