- 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:
Observed ready-to-eat foods with dates past the seven day limit, specifically, ham (2/10), pork loin (2/14), turkey (2/14). **CORRECTION** The foods were discarded during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed an accumulation of dried food debris on the outer surfaces of some of the cooking and cold holding equipment in the kitchen. **Thoroughly clean these areas and increase the regular cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
Observed a spoon laying in the bottom of the hand sink at the front counter. There was also a drying rack next to the sink where wet dishes are stored after they have apparently been rinsed in the hand sink. No other sink is available at the front counter for rinsing. **CORRECTION** The dishes were taken to the dish machine to be washed. Use designated hand sinks for hand washing activities 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.
prep cooler-- 41-43 F (sausage, lettuce, ham) display cooler at front counter-- 42 F (half & half) 3-door reach-in cooler-- 39-41 F (cheese, lettuce, potatoes, ham, pork loin) Ice cream freezer 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.
cooking temperatures: hamburger off grill 170 F, chicken 187 F. reheating temperatures: clam chowder out of microwave 180 F, brisket 178 F.
- Information: Dishwashing Methods:
automatic low temperature dish machine: wash 118 F/100 ppm chlorine detected wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- 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:
Good hand washing observed at today's inspection.
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02/23/2016 | Semi Annual Food | 92 |
- 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.
>On the last inspection, food workers were not washing their hands when required. **Today, proper hand washing was observed. This violation has been corrected. >On the last inspection, foods were improperly stored according to cooking temperature in the reach-in cooler. **Today, foods were stored properly according to cooking temperatures. This violation has been corrected. >On the last inspection, the prep cooler was holding foods above 41 F. **Today, the cooler has been serviced and the internal temperatures of potentially hazardous foods were measured as follows: ham 36 F, tomatoes 37 F, cheese 36 F. This violation has been corrected also.
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10/14/2015 | Reinspect Food | |
- 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 a container of raw beef stored over a container of oranges and a container of raw bacon stored over a pan of cooked black beans. **CORRECTION** The foods were arranged to proper storage order upon request.
- 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 temperatures of potentially hazardous foods stored in the prep cooler were measured as follows: ham 50 F, turkey 49 F, cheese 49 F, lettuce 51 F, tomatoes 51 F, pulled pork 49 F. **CORRECTION** The potentially hazardous foods that have been in the cooler for more than 4 hours were discarded (pulled pork, cheese, ham, turkey, lettuce, tomatoes, cheese). The potentially hazardous foods that have been in the cooler for less than 4 hours were immediately taken to the 3-door cooler to rapidly chill. The PIC contacted service personnel during the inspection. PIC stated that ice baths will be used to keep foods cold until the cooler is repaired. An ice bath was set up during today's visit. A reinspection will be conducted within 14 days to verify that the violation has been corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.15(A)(D) Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
The front door was propped open at the beginning of the inspection. There were a couple of flies in the kitchen. **CORRECTION** The door was shut upon request. The staff began efforts to eliminate flies.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed food worker to wipe hands on apron and then begin to handle ready-to-eat foods without washing hands between activities. **CORRECTION** Food worker was stopped and instructed to wash hands. Food worker washed hands with soap and water before returning to work.
- 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.
3-door cooler in back-- 39-41 F (black beans, ground beef, cut melon, potatoes, turkey) 3-door dairy cooler at front counter-- 33-37 F (milk, half & half, butter) Chest Freezer & ice cream freezer 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 120 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- 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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10/02/2015 | Semi Annual Food | 85 |
- 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.
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06/09/2015 | Reinspect Food | |
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