- 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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12/18/2015 | Reinspect Food | |
- 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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12/09/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
Ensure the time marking procedure for the breakfast bar can be located during the inspection. CORRECTION: The breakfast bar is posted open from 6:30 am to 9:30 am and 7:00 to 10:00 on weekends. Ensure the policy with the items which are marked for time are documented. Please email the written procedures to Washington County.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.12 *PRIORITY FOUNDATION* Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
A food temperature measuring device could not be located. CORRECTION: PIC will order a food temperature measuring device. Please email a photo to Washington County to verify an approved temperature measuring device has been obtained.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The 3 compartment sink faucet appears to not shut off all the way and has a continuous water flow. Please repair.
- 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.
1 Door Cooler: butter pat 39°F 1 Door Freezer: Frozen Milk Cooler: 40°F ambient air temperature Milk in Carafe 46°F (time marking discard within 4 hrs)
- 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: sausage 118°F, egg 119°F (time marking, discarded within 4 hrs)
- Information: Dishwashing Methods:
Chemical dish machine: 50 ppm chlorine, 120°F at plate level Sanitizing bucket: 100 ppm chlorine Chlorine test kits are available 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: 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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11/24/2015 | Semi Annual Food | 94 |
- 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.
No violations observed during this re-check inspection.
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05/22/2015 | Reinspect Food | |
- 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:
Scrambled eggs and ham were stored on the counter and they temped at 126F. According to the person in charge the these foods have been stored on the counter less than 30 minutes. Correction: Person in charge was directed to re-heat the eggs and ham to 165F and then store them in hot holding unit during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(A) *PRIORITY* The plumbing system is not repaired or maintained in good repair, specifically:
The handwashing sink and dishwashing sink are clogged. According to person in charge the clog has happened about two weeks and employees are not able wash hands in handsink or wash dishes in dishwashing sink. Employees are now washing hands in food prep sink.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed employee beverage container without straw stored above food prep counter. Correction: Person in charge was directed to discard the beverage during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically:
Employees are washing hands in food prep and dishwashing sinks due the clogging of handwashing sink. Hands must be washed in handwashing sink 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.
Upright refrigerator: scrambled eggs-42F; freezer--OK
- 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.
Self-service hot holding display unit: sausage-156F
- 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: 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.'
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05/04/2015 | Semi Annual Food | 84 |
Restaurant representatives - add corrected or new information about Holiday Inn Express, 5900 Ne Ray Circle, Hillsboro, OR 97124 »