- Dishwashing Methods
Dishwashing Methods:
Post violation: High temperature dishwashing machine is running at 167F--Good!
Sanitizer bucket 50 ppm chlorine--OK
- Date Marking, 7-Day Limit
Ready-to-eat food is not properly date-marked, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food held for more than 24 hours under refrigeration must be marked with the date of preparation (or consumption). Any portion not consumed after 7 days must be discarded. Any such food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
Post violation: Opened container of whipped cream was not date-marked. This was discarded during inspection.
Rule: Violation 3H, Critical Violation of OAR 3-501.17
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: White refrigerator-39F; Freezers--OK
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Mashed potatoes-140F
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Food Handler Certificate
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/
Post violation: 6 Cooks with 6 food workers' cards---Good!
|
12/12/2010 | Semi Annual | 95 |
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Domestic fridge- 36 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Pot of beans on stove- 144 F
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher (See violation)
Handwashing sink stocked
Wet wiping cloth solution 200 ppm chlorine
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food Handler Certificate
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.
- Warewasher, Sanitizer Water Temp.
The warewashing machine rinse temperature for hot water sanitization is less than 160°F (71°C) as measured at the rack, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F (90°C), or less than: (1) For a stationary rack, single temperature machine, 165°F (74°C); or (2) For all other machines, 180°F (82°C).
Post violation: The dishwasher ran at 151 F. It should run atleast 160 F to properly sanitize the dishes.
Rule: Violation 20BB, Critical Violation of OAR 4-703.11
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
|
11/22/2009 | Semi Annual | 96 |
| No violation noted during this evaluation. | 06/09/2010 | Reinspection | |
- Cross-Contamination, Raw Foods
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
Post violation: Observed shell eggs and raw sausage stored over other foods in refrigerator. Store below other foods or in a leakproof container.
Rule: Violation 7A, Critical Violation of OAR 3-302.11
- Backflow Prevention, Air Gap
An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. An air gap between the water supply inlet and the flood rim level of the plumbing fixture, equipment or nonfood equipment shall be twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm).
Post violation: Spray gun at dish rinse station too long, with the end below flood rim of sink. Repair so that end is at least two inches above the rim.
Rule: Violation 30B, Critical Violation of OAR 5-202.13
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
- Blank
Note(s/Recommendations:
Post violation: All staff with valid food handler cards.
Freezer holding foods hard-frozen; one freezer turned off; refrigerators holding at 38 and 37*F; potato salad cooling uncovered in refrigerator at 48*F.
Sausages cooked to 170*F, hot dogs reheated to 172*F.
Dishwasher reached 172*F on final rinse.
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05/30/2010 | Semi Annual | 91 |
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Reach-in's; Profile 41F, Whirlpool 43F. Foods at 41F.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Green beans holding at 205F and 207F.
- Dishwashing Methods
Dishwashing Methods:
Post violation: High temperature dishwasher at 185F.
- Food Handler Certificate
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.
Post violation: 8 food handlers with cards.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
|
05/17/2009 | Semi Annual | 100 |
Restaurant representatives - add corrected or new information about Faith Cafe, Beaverton First United Methodist Church 12555 SW 4th, Beaverton, OR »