- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Top shelf of the large two door milk cooler is soiled at the rack surface. Operator instructed to take the rack to the dishwasher.
- 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:
The two door prep cooler is holding meats, cream cheese, gravy, cooked peppers, and cooked onions at 43F-47F at the insert level. The interior temperature was holding at 43F to 44F. Operator instructed to time mark all items for a 4 hours discard time and to call a repair person. Current foods were not out of temperature control for longer than 4 hours. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The back handwashing sink is showing a build up of grease and food residues around handles. Please clean more often. If this problem is seem on the next inspection points will be deducted. Please use a sign to help remind employees to clean the sink.
- 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 drain to the pre-wash station is leaking badly. The connection to drain pipes from the sink has been disconnected. Grey water is spilling on the floor and into a floor drain. Please repair immediately. Operator called a repair person. 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.
Single door cooler and milk two door 40F, two door coffee cooler 39F, half & half pitcher 41F. Freezers 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.
Gravy cooling appropriately.
- 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: *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: *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: 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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01/22/2016 | Semi Annual Food | 87 |
- 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 fat free milk in the two door unit up front holding at 62F. One other milk jug with whole milk was 52F. These containers of milk may have been on the counter during lunch rush. Be advised, if you are unable to keep the milk below 41F then develop a time marking policy and time mark the milk for not more than 4 hours or use an ice bath to keep the milk cold. The milk was not out of temperature for longer than 4 hours and was used up during the inspection. 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:
Chemical spray and cleaners observed stored with utensils above the dishwasher. Please separate and label all chemicals including soap. Spray bottles with water and oil should have labels. Operator performed these tasks after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed gravy holding at 85F in a two door reach in that does not meat this rule. The gravy is thick and more than 4 inches deep. In addition, the gravy was covered while cooling and was put in a two door reach in refrigerator that does not have the capacity to cool this amount of food. Operator removed the food and iced the gravy in an ice bath. The food was not out of temperature for longer than 4 hours today. Always cool foods with an ice bath. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
A few coolers have thermometers inside that are difficult to read. Please keep on the top shelf and near the door. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
One container of wiping towel sanitizer was observed at 0 ppm chlorine. Quat also tested at 0 ppm. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Racks in reach in coolers are rusting a bit and and the finish is flaking off. Please repair when possible.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The paper towel dispenser has grease dripping off of it and the hood is dripping a bit of grease as shown at inspection. Please clean more often and more thoroughly.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Please repair plumbing leak above mop 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:
There were several inappropriate employee beverages in the kitchen. A handout was provided on what drink cups are acceptable. This is the third inspection in which this violation was observed. Operator discarded the cups after discussion. Please have all employees read the posted inspection report on the bulletin board. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
There is a distinct odor coming from behind the grill which may indicate some food debris which was observed under the grill line that needs more cleaning. 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.
Beverage cooler milk 39F, juice cooler 40F, milk reach in 41F, large milk reach in 40F. Prep table 43F.
- 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 food in warmer 135F.
- Information: Dishwashing Methods:
Chemical dishwasher 125F with 50 ppm chlorine.
- 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: 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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09/14/2015 | Semi Annual Food | 81 |
Restaurant representatives - add corrected or new information about Jim & Patty's Coffee, 4130 Sw 117th Ave. Suite N, Beaverton, OR 97005 »