Gfrc-Kitchen Commissary, 4400 Nw 229th Ave, Hillsboro, OR 97124 - inspection findings and violations

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Business Info

Name: GFRC-Kitchen Commissary
Address: 4400 NW 229th Ave, Hillsboro, OR 97124
Total inspections: 2
Last inspection: 09/10/2015
Score
97
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Inspection findings

Inspection date

Type

Score
  • 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 flies 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 6-501.16 Mops are not properly positioned for air-drying, specifically:
    Observed mop head stored in mop bucket. The mop must hung to air-dry.
  • 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: hot dogs-39F; Upright refrigerator: egg salad-41F
  • 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 cabinets: meats-152F
  • Information: Dishwashing Methods:
    3-compartment sink with 300 ppm quat--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: 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.'
 09/10/2015Semi Annual Food97
  • 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:
    Sausages on a cart temped at 52F. Correction: Person in charge moved the sausages into upright refrigerators during inspection.
  • Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
    Opened packages of Canadian bacon and sausages in walk-in cooler were not date-marked. Correction: Person in charge date-marked the bacon 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.
    Walk-in cooler: bacon-40F, sausage-40F; Upright refrigerators-40F; Freezer--OK
  • Information: Dishwashing Methods:
    3-compartment sink with 200 ppm qaut--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.'
 06/23/2015Semi Annual Food92

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