- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Observed three aerosol cans of domestic pesticides (RAID) stored on a shelf in the dry goods area where the ice machine, single service items, and canned goods are stored. **CORRECTION** The pesticides were moved to a location away from any food or single service items upon request. These pesticides are not approved for use in the facility. If they are to be stored in the facility, they must be separated from food and clean dishes and to go containers.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The front hand sink is draining slowly when the dish machine is running. **Repair according to local code as soon as possible.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-301.14 Ventilation hood systems and devices are not sufficient in number and capacity to prevent grease or condensation, specifically:
The facility has a fryer and a hamburger cooker in the kitchen and has not installed a ventilation hood. **Install a hood that is adequate for these types of equipment.
- 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-- 37-39 F (macaroni salad, cheese) 4-door reach-in cooler-- 36-39 F (meatballs, macaroni salad, tomatoes, cheese) prep cooler-- 38-40 F (olives, pepperoni, ham, roast beef, turkey) freezers holding things frozen.
- 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 at the time of the inspection.
- Information: Dishwashing Methods:
automatic low temperature dish machine: wash 132 F/100 ppm chlorine detected wiping cloth sanitizer solution concentration: 100 ppm chlorine detected
- 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: *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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03/10/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed an opened container of half & half in the walk-in cooler. PIC said that the container was opened the day before the inspection. Observed deli meats in the prep cooler with a date mark for when they were packaged from the deli counter (see notes/recommendations). **CORRECTION** The half & half was dated for the date it was opened. The PIC agreed that the date it was packaged will be used as the prep date.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-301.14 Ventilation hood systems and devices are not sufficient in number and capacity to prevent grease or condensation, specifically:
The facility has added a new fryer and a new hamburger cooker in the kitchen and has not installed a ventilation hood. **Install a hood that is adequate for these types of equipment.
- 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-- 38 F (half & half, cheese, salsa, potato salad) prep cooler-- 41 F (pepperoni, turkey, roast beef) 4-door reach-in cooler-- 35-38 F (potato salad, macaroni salad, cheese, marinara)
- 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.
Reheating temperatures: chili out of microwave 185 F (see violation 17A).
- Information: Dishwashing Methods:
automatic low temperature dish machine: wash 134 F/100 ppm chlorine detected chlorine bleach available for sanitizer.
- 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:
>Observed packaged deli meats in the prep cooler. The meats were sliced and dated at a local grocery store. Use only deli meats that are commercially packaged and date foods after opening. Bulk packages may also be purchased and sliced in-house and dated accordingly. >Some food items in the reach-in cooler were past their seven day date mark, however, these items are commercially acidified and are not subject to date marking. Make sure that all items are inspected daily and that proper date marking and discard procedures are followed.
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10/29/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Small plastic tub of shredded cheese in prep top dated 4/1; small tub of cut tomato in reach-in dated 3/31. Foods are only to be used within 7 days of opening a commercially packaged food or cutting vegetables. Discard after 7 days. CORRECTED: Foods out of date were removed from service.
- 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.
freezers hard frozen; prep top 39*F, reach-in 36*F, walk-in 36*
- 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
- Information: Dishwashing Methods:
glasswasher 50 ppm chlorine; wiping cloths 100-200 ppm chlorine
- 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: 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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04/13/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Gales Creek Bar & Grill, 9275 Nw Gales Creek Rd, Gales Creek, OR 97117 »