Kaiser Westside Medical Ctr - Smob Servery & Cafet, 2875 Nw Stucki Ave, Hillsboro, OR 97124 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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.
No moldy food observed at today's inspection Sanitizer in 3-compartment sink measured at 400 ppm quat No damage food can present at the time of this visit
|
11/20/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-101.11 *PRIORITY* Food is unsafe, adulterated or not honestly presented, specifically:
Observed mold in chipotle sour cream in front area prep cooler. Correction: Person in charge discarded the chipotle sour cream during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-202.15 *PRIORITY FOUNDATION* Food packages are not in good condition, specifically:
Observed severely damaged tuna can in dry storage room. Correction: Person in charge segregated the damaged can and will send it back to the supplier for a refund.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-204.11 *PRIORITY* Chemical sanitizers are not approved, specifically:
Concentration of sanitizer in sanitize-compartment of the 3-compartment sink is over 400 ppm quat. It appears that automatic quat dispenser is dispensing high quat concentration. Correction: Kitchen employee reduced the sanitizer in the sink to 300 ppm quat. Also, automatic quat dispenser will be adjusted.
- 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 units are holding cold foods at 40F and lower
- 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.
All hot holding units are holding hot foods at 165F and higher
- Information: Dishwashing Methods:
High temp dishwashing machine is running at 163F--Good!
- 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: 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.'
|
11/09/2015 | Semi Annual Food | 87 |
- 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:
Observed half empty employee water bottle near food prep area.
- 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 food debris on the floor in dry storage room. Please clean.
- 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 refrigerators are holding at 41F and lower
- 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.
All hot holding units are holding foods at 145F and higher; Hamburger off grill-173F
- Information: Dishwashing Methods:
High temp dishwashing machine is running at 161F--OK
- 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.'
|
04/16/2015 | Semi Annual Food | 97 |
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