- 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.
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03/18/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed: 1) the can opener with an accumulation of debris on the blade 2) clean utensils stored in bins that have an accumulation of debris in the bottom 3) two dirty knives and a dirty spoon stored in contact with paper towels. CORRECTION: 1) the can opener was washed/rinsed/sanitized 2) the utensils and bins were sent to the high temperature dish machine. 3) the knives and spoon were removed and sent to the high temperature dish machine. Discontinue the storage of these items in this area. A re-inspection will occur within 14 days to re-check these items.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
The facility uses time marking for items found on the pizza and dessert buffet line and for the creamer by the coffee machine. The products are time marked correctly; however, there is no written policy for these time marked items. CORRECTION: A temperature log is available. PIC stated they will compose a time marking policy. A re-inspection will occur within 14 days. Read below on the proper written procedure requirements:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-602.11(A)(B)(1-4,6,7)(C) Food packaged in the establishment or bulk foods are not properly labeled, specifically:
Label all required bulk foods.
- 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.
Dessert/Bar Walk In Cooler: dessert salad 39°F, pudding 39°F Bar Glasses Cooler: 36°F True Dessert Cooler: 34°F ambient air temperature Pizza Area on ice: cut tomatoes 40°F Dessert Area Cold Table: cheesecake 39°F Pizza Walk In Cooler: pickles 36°F, vegetables 38°F Main Walk In Cooler: pasta in bags 39°F, raw chicken 42°F Walk In Freezer: Frozen Sour Cream Cold Holding: 42°F Salad Bar: cottage cheese 39°F, cut tomatoes 41°F, potato salad 40°F, pasta salad 40°F 2 Door Cake Cooler: 38°F ambient air temperature
- 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.
Pizza (time marking) Hot Food Area: baked potatoes 136°F, fried chicken 135°F, beans 140°F, cooked pasta 138°F, sauce 153°F Soup Station: soup 163°F Hot Cabinet: fried chicken 136°F
- Information: Dishwashing Methods:
3 compartment sink: 400 ppm quaternary ammonium High temperature dish machine: 170°F at plate level Sanitizing buckets: red and yellow 400 ppm quaternary ammonium Handwashing sinks stocked
- 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 at time of inspection. A recheck will be performed within 14 days of this date to determine if the alternative procedure was replaced with a permanent correction (process change/repair/new equipment/etc.). 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.
- 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:
Discussed the usage of a 'wye' and backflow prevention.
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03/08/2016 | Semi Annual Food | 94 |
- 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:
Salad Bar cold holding unit observed holding temperature at 54F and food items were detected at above 41F including mixed veggie-bean=50F, cottage cheese= 54F, ham=50F, tomato 54F, and sauces 49F Corrected at inspection: food items were immediately replaced with fresh products. Cooler compressor was reset and salad bar cooler temperature dropped to 38 F during inspection. All products are now holding at below 41F.
- 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 cooker: 40F Walk-in cooler for pizza products: 36F Walk-in cooler in produce and prepped items: 37F Salad Bar : mixed veggies40F, lettuce 41F, tomato 40F, cottage cheese 41F, dressing 40F** See 19A Pasta Buffet: cheese 38F, butter 38F Dessert Station: Products time marked for 1hour hold including strawberry swirl, cheese cake, fruit delight. Pizza Make Tables: 39F & 38F, ham, cheese, sauces, chicken, tomato, mixed veggies. PC fridge: 35F
- 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.
Pasta Buffet: potato 150F, corn 140F, mashed potato 148F, rice 135F Soup Station: chicken potpie soup 160F Pizza Buffet: pizza 145F, and timers are set for 30 min as well
- Information: Dishwashing Methods:
Power Wash: 300 ppm Quat Dishwasher final rinse temperature reached 183F.
- 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: 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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10/19/2015 | Semi Annual Food | 95 |
- 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.
>On the last inspection, containers to store clean utensils were soiled with food debris. **Today, the containers were clean to sight and touch. This violation has been corrected. >On the last inspection, potentially hazardous foods were not properly date marked. **Today, good date marking was observed. This violation has been corrected. >On the last inspection, working spray bottles were not labeled. **Today, all spray bottles were properly labeled. This violation has been corrected. >On the last inspection, items on the dessert bar were not time marked for discard and were not held under temperature control. **Today, a new procedure and log sheet were posted on the dessert cooler. The foods are marked for discard after four hours. This violation has been corrected also. Nice job.
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05/07/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The bus tubs used to store clean dishes were soiled with food debris. *CORRECTION* The dishes and the storage tubs were taken to the dish machine to be washed.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
No procedures have been developed as yet for the time marking procedure on the dessert bar. ** Develop a written procedure for these foods or keep them under temperature control.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Observed two spray bottles stored in the kitchen with no labels of their contents. **CORRECTION** The bottles were labeled during the visit.
- 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: *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: *TIME AS A PUBLIC HEALTH CONTROL, SECTION 3-501.19* Time rather than temperature may be used as a public health control under certain conditions. The time limit is either four or six hours and must follow written procedures as outlined in 3-501.19. These procedures must be available to show your Environmental Health Specialist at the time of inspection.
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04/20/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
There was an accumulation of food debris in the storage bins where clean spatulas and utensils are stored. Observed dried food debris on the cutting blade of the can opener in the prep area. **CORRECTION** The storage containers, the utensils, and the can opener were washed, rinsed, and sanitized upon request.
- 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:
There was an accumulation of what appears to be pink mold on the interior baffle of the large ice machine at the bar walk-in cooler. ** Thoroughly clean the machine and increase the regular cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed opened containers of milk and heavy whipping cream with no date marks for when they were opened. The milk and cream were opened within the last two days according to the PIC. **CORRECTION** The milk and heavy whip were properly date marked during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
Facility is using time as a public health control for potentially hazardous foods on the dessert bar (cheesecake, cream cheese frosted cakes) and on the potato bar. However, no records are kept and no timers are monitored for the foods. PIC stated that the cakes are rotated each shift (every 4 hours) and the foods pulled off the bar are discarded. *CORRECTION* Develop a written procedure and clearly mark each individual pan of food so that they can be accurately tracked. A reinspection will be conducted within 14 days to verify that the violation has been corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Observed working spray containers of sanitizer and water stored on a shelf above the soda dispenser near the bar walk-in cooler. *CORRECTION* The spray bottles were labeled during the inspection.
- 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:
Observed an accumulation of black material on the wall above the three compartment sink. ** Please clean this area and increase the regular cleaning frequency to prevent build-up.
- 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.
Salad bar-- 38-42 F (potato salad, lettuce, pasta salad, tomatoes, dressing). Noodle drawers-- 41 F Cold drawers at steamer-- 40-41 F (pasta) Pizza walk in-- 37-38 F (cheese, pepperoni, cooked onion & green peppers). True 2door dessert cooler-- 40 F (cheesecake). 3door pizza prep top-- 37-38 F (sausage, pineapple). 2door pizza sauce prep top-- 38-39 F (chili, cheese, ranch, sauce). Main walk in-- 35-41 F (Alfredo, lettuce, red cabbage, tomatoes, potato chowder). Bar cooler-- milk 39 F Dessert machines-- 38 F, 39 F. Bar walk-in cooler- 40 F (Alfredo, milk). Walk-in & reach-in freezer 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 temperatures: chicken out of fryer 199 F. Hot holding temperatures: Crescor 1-door warmer (gravy 142 F); hot drawers (potatoes 176 F); Metro steam cabinet at pasta station 134 F (mashed potatoes, rice); inserts at pasta station (pasta 148 F, rice 140 F, gravy 165 F, marinara 138 F, chili cheese 135 F, sauces 155-165 F); soup warmer 165 F.
- Information: Dishwashing Methods:
Three compartment sink set up with 200 ppm quaternary ammonium detected. Automatic high temperature dish machine: final rinse 161 F. Wiping cloth sanitizer solution concentration: 200 ppm quaternary ammonium detected.
- 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: 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:
The soap dispenser at the three compartment sink was not working at the beginning of the inspection although the hand sink was fully stocked with soap and paper towels. PIC immediately repaired the unit during the inspection. All other dispensers were working properly. Maintain the units regularly.
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04/13/2015 | Semi Annual Food | 88 |
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