- 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 meat kebabs are stored over cut tomatoes in the Beverage Air fridge. Do not store raw meat over ready to eat foods. CORRECTION: Food rearranged
- 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:
Rice warmer holding rice at 119-123 F. Employees left rice out before placing in warmer. Discontinue this practice. CORRECTION: Rice reheated Dolma in steam table at 52-90 F. Dolma is a grape leaf stuffed with cooked rice and vegetables. The steam table was not turned on and these items were sitting out at room temperature. Discussed with manager that they must be held hot or cold. CORRECTION: Some dolma moved to fridge and some was reheated and placed in ON steam table. Display fridge is holding food at improper temperatures. Pastries, with cooked meat and veggies inside, at 49 F. The ambient air temperature was 47 F. Their thermometer read the same. CORRECTION: Savory pastries and yogurt drink were freshly placed in unit so they were moved to another fridge. Other items may stay in fridge since they are not potentially hazardous.
- Information: Dishwashing Methods:
Dishwasher ran at 122 F with 100 ppm chlorine Handwashing sinks stocked. Good glove use
- 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: VIOLATION OF SECTION 8-201.11 PLAN REVIEW REQUIREMENTS *PRIORITY FOUNDATION ITEM* Review of properly prepared plans and specifications by the Health Department is REQUIRED prior to construction, remodeling, or conversion of a food service facility. Plans must include, but are not limited to:
- 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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03/23/2016 | Semi Annual Food | 85 |
- 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 meat kababs are stored over soup. Do not store raw meat over ready to eat foods. CORRECTION: Rearranged during inspection
- 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:
Soda nozzles are soiled with black residue. Keep clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-403.11 *PRIORITY* Potentially hazardous food is improperly reheated for hot holding, specifically:
Chicken in the steam table was not reheated to proper temperatures and was sitting in the steam table at 115-120 F. Heat chicken to 165 F before placing in the steam table. CORRECTION: Reheated during inspection
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Scoops being stored in stagnant water at 64 F. Keep on icy water Cups or bowls used as scoops in cheese. Use scoops with handles only.
- 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 refrigeration holding at 38-43 F Lettuce discarded at the end of lunch
- 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 table holding at 145-190 F Rice warmer- 190 F Soup- 156 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 300 ppm quat Dishwasher ran at 118 F with 100 ppm chlorine Handwashing sink stocked
- 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: VIOLATION OF SECTION 8-201.11 PLAN REVIEW REQUIREMENTS *PRIORITY FOUNDATION ITEM* Review of properly prepared plans and specifications by the Health Department is REQUIRED prior to construction, remodeling, or conversion of a food service facility. Plans must include, but are not limited to:
- 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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11/23/2015 | Semi Annual Food | 90 |
- 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:
Pastry display case observed holding temperature at 50F and food held in this refrigerator were detected at 48 F-50F. Milk is the only perishable food in this refrigerator and was immediately returned to other coolers. Please be advised that this refrigeration unit may not be used to store any perishable food, including perishable pastries, until it is serviced and proven that it can hold food temperature at or below 41F at all times. A reinspection will be conducted within 14 days.
- 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.
Continental refrigerator: 41F, Eggplant, hummus Cold table across from flat grill 37 Lettuce, tomato, hummus. Cold table holding beef and chicken : 38 F Reach-in back of the service line: 42 F Dough prep cooler: 40 F Dry storage fridge for prepped items: 37 F Dry storage fridge for produce: 33 F Pastry display case: 50 F** See 19A
- 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.
Gyro cooking temp170 F, Gyro hot table 148F, Chicken skewer 178 F, Brown rice 160 F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 127 F with 50 ppm chlorine.
- 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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06/01/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Gyro House, 530 Sw 205th Ave., Ste.#700, Beaverton, OR 97006 »