- 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:
Observed potentially hazardous foods stored in the prep cooler inserts with measured internal temperatures as follows: cheese 48 F, sliced tomatoes 48 F, cut lettuce 46 F, guacamole 50 F, sour cream 56 F. The inserts were overfilled. The foods have been in the cooler for less than 2 hours according to the kitchen manager. **CORRECTION** The food quantities were separated and the top portions were immediately taken to the walk-in cooler to rapidly chill. The sour cream and cheese were discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed a scoop for rice stored in tepid water at room temperature. **CORRECTION** The scoop was washed, rinsed, and sanitized upon request. Store bulk scoops in one of the approved methods noted 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:
Observed food worker to rinse dirty dishes and then rinse hands with spray wand only (no soap) and begin to put away clean dishes. Food worker was instructed on proper hand washing procedures. **CORRECTION** 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.
walk-in cooler-- 35-42 F (hamburger, pinto beans, ham, tartar, cheese, butter, salsa, lettuce) beer walk-in cooler-- 37 F large prep cooler-- 41 F (ham, lettuce, slaw) see violation 19A small prep cooler-- 42-43 F (pico, raw chicken, lettuce) see violation 19A small reach-in cooler at fryer-- 43 F (lettuce) dorm cooler at wait station-- 41 F cream dispenser at coffee machine in bar-- 39 F. 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.
cooking temperature: hamburger off grill 156 F. Hot holding temperatures: refried beans 140 F, black beans 137 F, rice warmer 148 F.
- Information: Dishwashing Methods:
3-compartment sink available. automatic low temperature dish machine: wash 132 F/100 ppm chlorine detected. 200 ppm QAC for sanitizer wiping cloths.
- 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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11/05/2015 | Semi Annual Food | 90 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed open half-and-half containers with no date marking. Please date your open dairy products the day you open them. *Correction* Dairy products dated.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed wiping cloths stored in container that lacked sanitizer.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed employee crack raw eggs and then continued to prepare food. Educate all employee to wash their hands after handling raw eggs and meats. *Correction* Employee immediately washed hands.
- 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.
All cold holding equipment was found to be 26-42F.
- 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.
Chicken on grill was 155F. Steam table 175F. Thermometers were available.
- Information: Dishwashing Methods:
Dishwasher ran at 120 with 100ppm chlorine. Handwashing sinks 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.'
- Information: Notes/Recommendations:
Employee vitamins found along with dried goods. Please do not store vitamins or other personal items with food or dishes.
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04/16/2015 | Semi Annual Food | 92 |
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