- 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 coolers operating below 41F.
- 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 at this time.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok. 200 ppm quat sanitizer towels.
- 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:
Items observed in compliance: 1. Handwashing. 2. Date marks 3. Sanitizer and test paper. 4. Food temperatures 5. Dishwashing 6. Food contact surface sanitation 7. Demonstration of knowledge 8. Restrooms 9. Hot water 10. Food storage
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11/20/2015 | Scored Reinsp | 100 |
- 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:
Raw meat and diced chicken in bags observed touching each other. Raw eggs and raw produce observed in contact with each other as well. Operator separated these items after discussion to reduce the risk of cross contamination. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Utensils such as knives and spatulas on the magnetic knife rack are dirty with grease, crumbs, and food residues. A large plastic container of dirty utensils observed on one prep table near the fryer. The inside of the container had a puddle of old grease inside it. Operator instructed to take everything to the dishwasher. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-702.11 *PRIORITY* Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically:
I have observed the back food employee wash containers and utensils in the dump sink on more than one occasion without using a three step method. Management was instructed to take all dishes to the chemical dishwasher for proper cleaning and sanitizing. Discontinue any type of utensil washing in the sink next to the three door refrigerator. This sink may only be used for washing produce or defrosting meats.
- 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:
I observed cooked chicken wings holding at 70F and a container of salt and pepper chicken holding at 60F on the counter. Operator stated the foods were not out of temperature control for longer than 10 minutes. Operator instructed to keep the foods below 41F and to use thermometers to track food temperatures when needed. This was a problem on the last inspection. Do not let food sit on the counter without temperature control. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) *PRIORITY FOUNDATION* The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:
Operator does not demonstrate adequate knowledge with regards to food safety, cross contamination, food temperatures, handwashing, employee hygiene, and dishwashing. Operator was provided with a basic knowledge of these problems with this report. Please contact our program educator Nadya Vera for a free food safety demonstration for you and your employees. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
I observed flour for breading meat and food stored with chemicals under the dishwasher. This type of food storage is unacceptable due to the possibility of food becoming contaminated with dangerous chemicals. Operator discarded the food after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
I observed one open box of raw meat left on the floor in the kitchen. The operator was instructed to not leave food on the floor even if the item is inside a box. Please read below:
- 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:
Two inappropriate employee drink cups observed in the kitchen do not meet our rules. Operator discarded the cups after discussion. This was a problem on the last inspection. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
One employee observed washing hands did not use soap during the handwashing process. Management was instructed to have all employees wash hands using soap from now on. Please read below for more details.
- 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:
The employee working in the back is washing her hands in the dump sink next the three door refrigerator. Please use the designated handwashing station next to the dishwasher or in the wait area. The employee was asked to wash hands again by management. Please read below:
- 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:
Two hand washing stations observed blocked. The front handwashing stations is surrounded by water pitchers. Please keep pitchers on the ice machine. The back handwashing station observed blocked by a cart. Please keep clear. The manager moved this cart away from the sink to allow more access after discussion.
- 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.
Three door cooler milk and creamer 39F, 40F. Single door upright cooler produce 40F, chicken 38F. Single door under counter 40F.
- 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 at this time.
- Information: Dishwashing Methods:
Chemical dishwasher 125F with 50 ppm chlorine. Sanitizer 200 ppm quat towels.
- 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: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- Information: *FAILED TO COMPLY* Your restaurant has received a sanitation score of less than 70, and will be posted with a notice stating that the restaurant 'FAILED TO COMPLY WITH THE ACCEPTABLE SANITATION STANDARDS.' This notice will remain in effect until the restaurant is closed or until a sanitation score of 70 or more is obtained during a complete inspection. Another inspection to determine compliance will be made within 30 days. On this inspection, a restaurant that again receives a score of less than 70 WILL BE CLOSED.
- Information: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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/
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11/13/2015 | Semi Annual Food | 44 |
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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/
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08/04/2015 | 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:
Raw eggs observed above condiments such as ketchup in the large three door cooling unit. These eggs were removed after discussion. Eggs must be kept on a lower shelf to reduce the risk of cross contamination.
- 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:
One large three door milk cooler observed with dairy inside at 45F to 48F. Operator instructed to clean the condenser and check the operation for proper circulation and temperature using a metal stem thermometer. Foods such as milk jugs, cartons of diary, raw eggs, and open containers of soy milk were discarded after discussion. Do not use this cooler for perishable foods such as milk, dairy, eggs, meat, or cheese until the machine can hold foods below 41F. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Cooked foods in coolers need more dating. Date all packages of meat when opened unless the meat is raw. Date all cooked chicken and cooked meats, rice, cooked vegetables, and soups for not more than 7 days from the date the food was made. Operator dated the foods after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
A test kit is not provided for quat sanitizer that tested at over 800 ppm during the inspection. Operator agreed to purchase quaternary ammonium test paper specific to the sanitizer in the facility. Please contact the manufacturer on the label for more information.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.11 *PRIORITY FOUNDATION* Soap is not provided at a handwashing sink, specifically:
Hand soap was not available at the front hand washing station. This was provided after discussion using a hand dispenser. Please read below:
- 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: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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/
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06/18/2015 | 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:
Raw meats in the large single door cooler near the grill are not stored properly to prevent cross contamination. Raw chicken observed over pre-cooked chicken wings. Raw octopus in plastic bags observed in the same container as raw chicken. These raw animal foods must be stored separately with chicken on the bottom shelf. Operator reorganized these items after discussion to reduce the risk of cross contamination. Please read below:
- 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:
Cooked broccoli observed on the counter at 70F without temperature control. Operator sent the food to a cooler to hold below 41F. Please read below: One large three door milk cooler observed with dairy inside at 44F. Operator instructed to clean the condenser and check the operation for proper circulation and temperature using a metal stem thermometer. These foods were not out of temperature control for longer than 4 hours. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Cooked foods in coolers need more dating. Date all packages of meat when opened unless the meat is raw. Date all cooked chicken and cooked meats, rice, cooked vegetables, and soups for not more than 7 days from the date the food was made. Operator dated the foods after discussion. Please read below:
- 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:
Sanitizer observed at over 800 ppm quat during testing and diluting. Operator diluted this down to 200 ppm after discussion. Use sanitizer according to manufacturer recommendations. Please read below:
- 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:
This thermometer was not found. Operator agreed to purchase this item after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.12 Cleaned equipment, utensils, linens and single service articles are stored in a prohibited location, specifically:
Single service items observed on the floor in boxes upstairs in the storage area. Keep food and cups, lids, straws, and napkins elevated off the floor.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
A test kit is not provided for quat sanitizer that tested at over 800 ppm during the inspection. Operator agreed to purchase quaternary ammonium test paper specific to the sanitizer in the facility. Please contact the manufacturer on the label for more information.
- 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:
The hand washing sink in the front serving area is blocked by a pitcher of water. Do not place anything in a hand washing sink. This sink is for hand washing only. Please read below:
- 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 lettuce 39F, single door prep unit 40F. Three door unit milk 44F.
- 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.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok.
- 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: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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: This facility marginally complies with food safety standards. If this facility receives a score of less than 70 on the next complete inspection a 'Failed to Comply' notice will be posted.
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05/20/2015 | Semi Annual Food | 73 |
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