- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
>Observed pulled pork and beef brisket with dates on them of 9/25 and 9/28. The PIC stated that they were cooked less than seven days prior to the inspection, but were not properly dated. >Observed opened containers of hot dogs, corn dogs and pulled pork with no date marks for when they were opened. The PIC stated that they were opened and prepared approximately 5 days prior to the inspection. **CORRECTION** The pulled pork and brisket were discarded. The hot dogs and corn dogs were properly dated upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-202.11 *PRIORITY FOUNDATION* Unnecessary poisonous or toxic materials are on the premises, specifically:
Observed a can of domestic pesticide (HOT SHOT) stored under the 3-compartment sink. PIC stated that the pesticide is not used in the facility. **CORRECTION** The pesticide was removed upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-202.12(A)(2)(3)(B) *PRIORITY* Poisonous or toxic materials are improperly used or applied, specifically:
Observed quaternary ammonium concentrations in the wiping cloth bucket in excess of 400 ppm. **CORRECTION** The solution was diluted to 300 ppm during the inspection. Test the solution frequently to make sure proper concentrations are maintained at all times.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Observed a couple of live flies in the facility. **The staff began efforts to eliminate the flies during the inspection. Keep windows and doors protected to prevent possible pest entry. It is recommended that screens be installed at the service windows.
- 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.
True 2-door upright reach-in cooler-- 37-39 F (hot dogs, corn dogs, cheese) 1-door display candy cooler-- 40 F. 2-door reach-in cooler at service window-- 43 F (brisket, ranch, pulled pork) Reach-in & chest freezers 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:
3-compartment sink available. Wiping cloth sanitizer solution concentration: 300 ppm quaternary ammonium detected (see violation 26E).
- 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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10/09/2015 | Semi Annual Food | 89 |
- 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.
2-door u/c refrigerator 38*F; freezers 0*F, 0*F; reach-in 34*F; glass door reach-in 39*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 dogs 200*F
- Information: Dishwashing Methods:
3-comp 300 ppm QAC; wiping cloths 100 ppm chlorine
- 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.'
- Information: Notes/Recommendations:
Plans are to ad a hood, fryer, charbroiler, 2-burner top and relocate existing equipment within the facility. A minor plan review will be required by this department before work is completed. See county web site for information and forms. Please submit early in the planning process so work won't be held up.
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06/03/2015 | Semi Annual Food | 100 |
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