- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(4,5,6,8) Raw or ready-to eat food is not properly covered or stored, specifically:
Observed packages of raw beef stored on the same shelving space as ready-to-eat foods like cooked turkey and breads. Please place raw meat products in covered containers if they are to be stored on shelving space to minimize spilling meat juices and possible cross-contamination issues.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed industrial can opener tooth blade soiled with crusted old food debris on food prep table in kitchen. CORRECTION: Operator threw can opener in dishwasher to be washed.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Observed broken and inoperable Continental single-door cooler stored in kitchen area. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-501.17 A covered receptacle is not provided in a restroom used by females, specifically
Observed a small black trash bucket in women's bathroom without a covered receptacle. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.113 Maintenance tools are not stored to minimize contamination or in an orderly manner, specifically:
Observed service tools like screw-drivers and nuts & bolts stored on top of a food prep-cooler in the kitchen next to food prep table. Please keep such tools away from any food processing areas.
- 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.
Upright freezer in kitchen: All food items frozen. Walk-in cooler in kitchen: Sliced tomatoes at 40°F. Adocraft prep-top cooler: Red hummus at 40°F. Sandwich prep-top cooler: Tomatoes at 39°F. Walk-in keg cooler: Ambient air 38°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.
Hot holding unit next to prep-top cooler: Creamy soup at 199°F.
- Information: Dishwashing Methods:
Low temperature dishwasher in kitchen at 123°F with 100 ppm chlorine. Sanitizer dispenser: Dispensing quaternary ammonium at 200 ppm. Bar low temperature dishwasher at 121°F with 100 ppm chlorine. Sanitizer bucket in bar area at 200 ppm quat. 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:
Owner Chris stated the facility heater had broken down and caused one of the fire sprinkler system heads to go off and unload water in the upstairs office. The water damaged the downstairs women's bathroom which was completely demolished and rebuilt per owner Chris. Also per Owner Chris, the facility closed down for about six days as the facility was under construction. No food or food equipment was damaged. Please continue to date-mark all ready-to-eat foods including cut and prepped tomatoes and leafy greens.
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03/01/2016 | 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:
1) Observed raw chicken stored over onion rings and bread in the upright freezer at kitchen. 2) Observed eggs stored over pico de gallo and ranch dressing inside the walk-in cooler of kitchen. CORRECTION: Operator immediately re-arranged foods and stored them according to cooking temperatures.
- 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.
Upright freezer: All food items frozen. Walk-in cooler at kitchen: Tomatoes 39°F, pico de gallo 37°F. Adocraft prep-line cooler: Topside marinara sauce at 40°F, bottom side turkey deli meat at 41°F. M3 Turbo air prep-line cooler: Tomatoes 38°F and cooked buffalo wings at 37°F. Bar walk-in cooler: Ambient air 36°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 50 ppm chlorine and 125°F. Sanitizer bucket at back of kitchen with 200 ppm quaternary ammonium. Bar sanitizer bucket at 300 ppm quat. 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.'
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10/06/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Hillside Pub, 16305 Sw Barrows Rd. Ste. C200, Beaverton, OR 97007 »