- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Ground beef in steam table was holding at 126*F. It was removed and reheated in the oven to 165*F. Other foods in the steam table were okay.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Hand Drying Provision
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of adjacent handwashing lavatories shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
Post violation: Handsink was out of paper towels. Dispenser was refilled at time of inspection.
Rule: Violation 31F, Critical Violation of OAR 6-301.12
- Warewasher, Wash Solution Temperature
The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
Correction: REQUIRED CORRECTION: The temperature of the wash water solution in spray-type warewashing machines shall be: 1) For a stationary rack, single temperature machine, 165°F (74°C); for a stationary rack, dual temperature machine, 150°F (66°C); for a single tank, conveyer, dual temperature machine, 160°F (71°C); and for a multitank, conveyer, multitemperature machine, 150°F (66°C). The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F (49°C).
Post violation: Dishwasher only reached 107*F. Adjusted to operate at 120*F or higher. Hot water heater (new) was adjusted at time of inspection.
Rule: Violation 19D, Not Critical Violation of OAR 4-501.110
- Blank
Note(s/Recommendations:
Post violation: Use of an ice bath to speed cooling of hot foods is strongly recommended. Whatever method you use, hot foods should cool to 70*F within 2 hours and they should be fully cool (41*F) within another 4 hours.
Flan is subject to date-marking requirements.
- Food Handler Certificate
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.
Post violation: Unable to verify food handler card for one worker.
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: prep table sour cream 40*F, walk-in holding at 35*F with foods properly dated, freezer holding contents hard-frozen; wait station case 39*F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: no cooking observed; hot foods in steam table were 126*F 157*F and 156*F; cooling beef in walk in was 178*F
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
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10/13/2009 | Semi Annual | 89 |
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
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09/20/2010 | Reinspection | |
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher wash temperature at 122 F and dispensing 100 ppm chlorine.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk-in Cooler= 42 F
Kitchen Prep Cooler= 50 F**See violation 3G
3-Door Hobart Refrigerator= 42 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Cooking ; Beef= 173 F; Chicken= 177 F
Steam Table: Beans= 155 F, Rice 157 F, Ground Beef= 160 F, Shredded Chicken= 159 F
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
- Food Handler Certificate
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/
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Kitchen prep top was holding temperature at 50 F. Food temperature detected between 50F and 52 F including sour cream, Chile Relleno, and Cheese .
**8 All perishable food items were discarded at the time of inspection. Refrigerator technician was immediately called and will be soon working on the refrigerator.
*** This refrigeration unit should not be used to hold perishable foods until repair is done and testing shows that it is capable of holding the food at or below 41 F. Please use ice bath or other refrigerators to keep the food at or below 41 F until this refrigerator is fixed.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Cooling Procedures
Incorrect methods are used to cool potentially hazardous foods, specifically:
Correction: REQUIRED CORRECTION: Potentially hazardous food shall be cooled by:1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions;3) using rapid cooling equipment;4) stirring the food in an ice water bath;5) using or arranging containers to facilitate heat transfer;6) adding ice as an ingredient; 7) other effective methods. Food shall be arranged to provide maximum heat transfer and left loosely covered or uncovered until cool.
Post violation: Observed Cooked chicken and beef were held at room temperature after the temperature dropped to 98 F. Proper cooling technique was explained to the cook.
Rule: Violation 6D, Not Critical Violation of OAR 3-501.15
- Sanitizers, Chemical
Chemical sanitizers are not approved, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010.
Post violation: Sanitizer solution in sanitizer bucket was too strong and much greater than 200 ppm.
Fresh sanitizer prepared at the time of inspection and testing showed 100 ppm chlorine.
Rule: Violation 41G, Critical Violation of OAR 7-204.11
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09/14/2010 | Semi Annual | 88 |
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: One pot of soup was found between the grill units. Temperature holding at 96F. Do not let foods hold in the temperature danger zone.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Good Repair and Proper Adjustment
Equipment is not maintained in good repair or according to manufacturer's recommendations, specifically:
Correction: REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications.
Post violation: Beverage cooler has ripped gaskets. Please repair.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Coolers below 41F.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Steam table foods above 140F.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher 120F with 50 ppm chlorine.
- Wiping Cloths, Use Limitation
Wiping cloths are not properly used or stored, specifically:
Correction: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
Post violation: Wiping towel did not have sanitizer. Store all wiping towels in chlorine bleach water.
Rule: Violation 21A, Not Critical Violation of OAR 3-304.14
- Food Handler Certificate
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.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
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04/29/2009 | Semi Annual | 93 |
- Critical Items Corrected
CRITICAL ITEMS CORRECTED All critical violations were corrected at inspection. Please monitor to assure this level of Food Safety is maintained.
Post violation: Reinspection shows correction of critical violations noted on the prior inspection report:
Cook was using a covered drink container with a straw.
Flan and foods in the walk-in were date-marked as required.
Heating element on the steam table was replaced. Foods in the stem bays were all above 140*F.
A glove is now being used to spread lettuce and cheese on plated entrees.
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04/28/2010 | Reinspection | |
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Some foods in the steam table were not hot enough: ground beef was 135, refried beans were 124*F, and rice was 130*F. Steam bay was already turned to its highest setting. Have table repaired if necessary to hold foods reliably at 140 or higher.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Date Marking, 7-Day Limit
Ready-to-eat food is not properly date-marked, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food held for more than 24 hours under refrigeration must be marked with the date of preparation (or consumption). Any portion not consumed after 7 days must be discarded. Any such food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
Post violation: Flan and plate of rellenos laced a date mark. Please mark these foods on the day they are prepared.
Rule: Violation 3H, Critical Violation of OAR 3-501.17
- Eating, Drinking or Using Tobacco
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
Post violation: There was an open employee beverage near the cooking station. Instruct staff to drink only from covered containers with a tight-fitting straw.
Rule: Violation 12E, Critical Violation of OAR 2-401.11
- Contamination from Employees Hands
Food employees do not minimize contact with exposed foods, specifically:
Correction: REQUIRED CORRECTION: Use spatulas, tongs, deli tissue or other dispensing equipment to minimize direct hand contact with food or ice.
Post violation: Cook used hands to grab and spread grated cheese onto plates of food. Use tongs or another suitable utensil to minimize hand contact.
Rule: Violation 9A, Not Critical Violation of OAR 3-301.11
- Repeat Critical Violation
This establishment has been cited for the same critical violation on two or more consecutive semi-annual inspections, creating a significantly increased risk for foodborne illness. Observation of this violation again at the next semi-annual inspection could result in enforcement action including facility closure or a court citation.
Post violation: A reinspection will be conducted. A risk control plan is recommended to make sure the violation is permanently corrected.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: walk-in 37*F, prep table trays 38*F, food inside 33*F, 3-door case 41*F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: ground beef 135*F, refried beans 124*F, rice 130*F, enchilada sauce 145*F, black beans 140*F, chicken in sauce 150*F, foods after oven reheat 170 and 165*F
- Dishwashing Methods
Dishwashing Methods:
Post violation: dishwasher reached 121*F; wiping cloths had bleach residual of 75 ppm
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04/06/2010 | Semi Annual | 83 |
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher wash temperature at 121 F with 50 ppm chlorine.
- Date Marking, 7-Day Limit
Ready-to-eat food is not properly date-marked, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food held for more than 24 hours under refrigeration must be marked with the date of preparation (or consumption). Any portion not consumed after 7 days must be discarded. Any such food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
Post violation: Two tubs of leftover Chili Verde and Chili Colorado with 1/20/11 production date were held in walk-in cooler beyond the 7- day maximum holding time.
**** Expired food was discarded at the time of inspection.
Rule: Violation 3H, Critical Violation of OAR 3-501.17
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Spanish rice and ground beef in steam table were detected at 99 F and 111 F respectively.
*** both products were reheated to 178 F and placed back in hot holding table and the temperature dial adjusted to hold at 140 F or above.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Food Temp Measuring Devices - Accuracy
Food temperature measuring devices are not accurately or properly scaled, specifically:
Correction: REQUIRED CORRECTION: Food temperature measuring devices shall be accurate to plus or minus 2°F (1°C).
Post violation: Probe thermometer was inaccurate by 10 degrees. Thermometer was calibrated at the time of inspection.
Rule: Violation 5B, Not Critical Violation of OAR 4-203.11
- Good Repair and Proper Adjustment
Equipment is not maintained in good repair or according to manufacturer's recommendations, specifically:
Correction: REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications.
Post violation: Door gasket on middle door of Hobart refrigerator is torn.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
- Hand Cleanser, Available
Soap is not provided at a handwashing lavatory, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of 2 handwashing lavatories shall be provided with a supply of hand cleaning liquid, powder or bar soap.
Post violation: Hand soap not available at the kitchen hand wash sink and soap dispenser is broken.
*** Soap was provided at the time of inspection.
Rule: Violation 31E, Critical Violation of OAR 6-301.11
- Storage of Equipment, Utensils, Linens
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Correction: REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
Post violation: Clean knives are store in dirty utensil holder.
Rule: Violation 24D, Not Critical Violation of OAR 4-903.11
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk-in cooler= 37 F
kitchen prep top= 40 F
3-door Hobart reach-in= 42 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Hot hold table: refried beans =145 F, pinto beans= 148 F, shredded chicken= 144 F
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food Handler Certificate
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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01/28/2011 | Semi Annual | 88 |
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