- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
The soda gun is soiled. Clean and sanitize daily.
- 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:
Baked potato in the steam table was at 120 F. All food in the steam table must be maintained at 135 F or above. CORRECTION: Potato discarded
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
WD-40 is stored with spices in the food prep area. Do not store chemicals with food. WD-40 is toxic and should not be stored in a restaurant. CORRECTION: WD-40 moved to office for removal
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
There is no sanitizer in the wiping cloth buckets. Employee stated that the sanitizer dispenser was broken. Directed employee to use bleach solution in the meantime.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
The rinse hose for the dishwasher is soiled. Keep clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-403.12 Condensate drainage, nonsewage liquids or rainwater is not properly drained, specifically:
The soda gun holder and drainline are not in place. Keep in place to avoid liquid waste dripping onto surrounding area and liquor bottles.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
The restrooms handsinks have no hot water. 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.
All refrigeration holding at 33-38 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.
Soups- 150 F Steam table- 140-160 F
- Information: Dishwashing Methods:
Main dishwasher ran at 119 F with 50 ppm chlorine Bar dishwasher ran at 120 F with 100 ppm chlorine Handwashing sinks stocked and good handwashing observed
- 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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04/09/2015 | Semi Annual Food | 87 |
Restaurant representatives - add corrected or new information about J.B. O'brien's Pub, 11555 Sw Durham Road, A-1, Tigard, OR 97224 »