- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Raw tuna is above salad dressing.Raw oysters were stored above olives and other ready to eat foods. Do not store raw food above ready to eat. Raw pork sausage was stored above other raw pork. Do not store raw ground meat above the whole portions of pork due to higher required cook temperature for ground meats. CORRECTION: Foods rearranged
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Ice machine soiled with black residue. Bar soda gun holders soiled with pink residue. Clean and sanitize these areas.
- 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:
The pantry prep top was holding food at 43-55 F. The ambient air temperature was 54 F during inspection. Repair this unit so that it can hold food at 41 F or below. Food in prep top inserts was 43-45 F. Keep lids on to keep food below 41 F. Meatballs in the steam table were at 115-130 F. Do not double pan items in the steam table and keep meatballs stored in liquid to keep them above 135 F. CORRECTION: Out of temperature items discarded or moved to another unit depending on time. Order was put in for prep top.
- 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:
Past due chicken was observed in the walk in from 9/26. All foods required to be date marked must be used or discarded within seven days. CORRECTION: Chicken discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.13 Insect control devices used to electrocute insects are not designed, installed or located properly, specifically:
Fly strips were observed over bread and condiment stations. Do not store fly strips over food or dishes.
- 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:
There was an improper employee beverage found in the prep area. This was a pitcher covered with plastic wrap and a straw. All employee beverages must have a lid with either a straw or handle.
- 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.
Most units holding food at 36-43 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.
Most items in steam table at 140-160 F(see violation)
- Information: Dishwashing Methods:
Wet wiping cloth solution 300 ppm quat Main dishwasher ran at 164 F Bar dishwasher ran with 50 ppm chlorine Handwashing sinks stocked
- 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.'
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10/07/2015 | Semi Annual Food | 82 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Heavy build up of black material observed inside the ice machine,
- 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:
Some foods in top section of Sauté prep cooler found outside the safe cold holding temperature of 41F or below including butter 50F, capers 45F, cream sauce 47, cut tomato 44F, and roasted pepper 44F. The cook-in-charge of sauté station states the products were brought in from walk-in cooler shortly before 11am . Cooler temp was set to colder and cooler lid was closed to prevent heat from cooking equipment. Temperature recheck in 30 minutes showed that the food temperature is dropping to 42F-43F.
- 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.
Beer walk-in : 36 F Protein & dairy walk-in: 36 F Line prep and produce walk-in: 36 F Sandwich prep cooler: 41F-42F ( mayo, lettuce, sliced tomato) Sauté station prep cooler: 41F -- top section food 44 F-50 F (tomato, capers, butter, heavy cream, roasted red pepper) Pantry prep top: 41 F-42 F ( beets, tomato, pears) Refrigerated drawer unit under the grill: 39F-42F ( pasta, fish, chicken, beef patties) Drawers under the flat grill: 40 F( sliced meat) Tall backup fridge: 39 F Wait station glass-door fridge: 38F Wait station mini fridge: 40F Salad station: 40 F Bar coolers 41 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.
Wait station soups 168 F, chili 150 F, chicken beast final cook 200 F
- Information: Dishwashing Methods:
Main dishwasher final rinse temperature reached 167.5F at the dish level. Bar dishwasher final rinse temperature at 123 F with 50 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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04/22/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Golden Valley Brewery Restaurant, 1520 Nw Bethany Blvd., Beaverton, OR 97006 »