Hart Road Pizza And Pub, 16300 Sw Hart Road, Suite Jkl, Beaverton, OR 97007 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed the inner leaflet of the facility ice-maker machine soiled with a black wet mildew substance. CORRECTION: Operator stated it would be cleaned out at the end of the day.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) Walk-in cooler fan guard was soiled with a black and gray dried mildew substance. 2) The ceiling of the walk-in cooler was observed to be accumulated with a gray mildew substance. Please increase cleaning frequency.
- 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: Ambient air 35°F and tomatoes at 40°F. Upright white freezers: All foods frozen. Norlake 2-door prep-top cooler: Marinara sauce 40°F. Traulsen 2-door cooler: Ambient air 37°F. Rockstar cooler in bar at 30°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.
None available during inspection.
- Information: Dishwashing Methods:
Low temperature dishwasher at 130°F with 50 ppm chlorine. Sanitizer bucket in back: 200 ppm quaternary ammonium. Test strips and thermometers available.
- 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.'
|
03/21/2016 | Semi Annual Food | 97 |
- 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:
Observed raw beef patties stored over pre-cooked french fries and pre-cooked chicken strips in the upright Traulsen freezer. CORRECTION: Operator immediately re-arranged foods according to the Oregon Food Code and cooking temperatures.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(C) *PRIORITY* The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
No sanitizer was present (0 ppm quaternary ammonium) in sanitizer buckets by grill and by the pizza oven. CORRECTION: Operator immediately re-filled sanitizer buckets at 200 ppm quaternary ammonium.
- 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.
Norlake 2-door prep-line cooler: Marinara sauce 38°F, meatballs 37°F, onion 39°F. Traulsen upright cooler: Ambient air 30°F. Bar mini cooler: Ambient air 35°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.
No hot available during time of inspection.
- Information: Dishwashing Methods:
Low temperature dishwasher at 120°F with 100 ppm chlorine per test strips. Sanitizer bucket by grill & pizza oven: 0 ppm quaternary ammonium (See violation). Test strips and thermometers available.
- 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:
Please ensure facility has plenty of soap available at all handwashing stations throughout facility. Please ensure facility sanitizers chemical levels are at adequate concentrations at all times.
|
10/08/2015 | Semi Annual Food | 90 |
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