- 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: *CLEAN IN PLACE PROCEDURE* For equipment that is too large for a warewashing machine or three compartment sink, the following method should be used: 1) Wash the equipment down with warm, soapy water 2) Rinse equipment with clean water 3) Sanitize equipment with minimum 50 ppm chlorine sanitizing solution or 200 ppm quaternary ammonium sanitizing solution.
|
03/25/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Sanitizer was not detected in bar area chemical dishwashing machine. Correction: Person in charge discontinued the use of this machine until it is adjusted. Employees will wash and sanitize glassware in bar area dishwashing machine until this dishwasher is repaired.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed dried food residue on a slicer and knives that were stored in on clean knife storage magnetic rack. Correction: Person in charge cleaned and sanitized the slicer and the knives during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Gravy that was cooked over 12 hours ago was cooling in ~6-inch bucket and it temped at 43F (core). Correction: Person in charge discarded the gravy during inspection. Potentially hazardous food shall be cooled by: 1) Placing the food in shallow pans; 2) Separating the food into smaller or thinner portions; 3) Using rapid cooling equipment; 4) Stirring the food in an ice water bath; 5) Using or arranging containers to facilitate heat transfer; 6) Adding ice as an ingredient; or 7) Other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Opened package of ham in walk-in cooler was not date-marked. Correction: Person in charge stated that the ham was opened a day ago and date-marked it during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-603.11 *PRIORITY FOUNDATION* A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information, specifically:
The facility offers undercooked eggs for consumption, but no consumer advisory was provided on the menu.
- 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.
All cold holding units are holding at 40F and lower
- 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 holding units are holding at 154F and higher
- Information: Dishwashing Methods:
Kitchen dishwasher is running at 123F and 50 ppm chlorine--Good! Bar dishwasher is running at 125F and 0 ppm chlorine--see violation above
- 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 at time of inspection. A recheck will be performed within 14 days of this date to determine if the alternative procedure was replaced with a permanent correction (process change/repair/new equipment/etc.). 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.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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.'
|
03/14/2016 | Semi Annual Food | 76 |
- 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.
1) Bar area dishwashing machine has been adjusted and it is now dispensing 100 ppm chlorine 2) No cold holding violation observed. Butter has been replaced with margarine. 3) Employees now drink from covered containers with straws
|
10/27/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
No sanitizer was detected in bar area chemical warewashing machine. Correction: Person in charge primed the sanitizer during inspection and the dishwasher is now dispensing 50 ppm chorine.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Garlic butter is stored at room temperature and it temped at 79F. Correction: Person in charge discarded the garlic butter during inspection. Also, garlic butter will be stored in prep cooler in the future.
- 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 open cups of employee beverage containers in food prep and ice dispensing areas. Correction: Person in charge discarded the beverage containers 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.
All cold holding units are holding at 42F and lower
- 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.
Steam wells: soups-156F, chili-167F
- Information: Dishwashing Methods:
Kitchen area dishwashing machine is running at 130F and 50 ppm chlorine--OK Bar area warewasing machine is running 121F and 0 ppm chlorine--see violation above
- 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: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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.'
|
10/01/2015 | Semi Annual Food | 82 |
Restaurant representatives - add corrected or new information about Front Row Bar & Grill, 22277 Nw Imbrie Dr, Hillsboro, OR 97124 »