- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The seal on the 2 door reach is broken or coming loose and is in need of repair.
- 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 areas on walls and behind shelves and equipment in need of cleaning.
- 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.
Freezer: Frozen 2 Door Freezer: Frozen 2 Door Reach In: butter pat 40°F Walk In Cooler: raw beef 47°F (prepped less than 20 minutes before), 39°F ambient air temperature, cut lettuce 42°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.
Chicken out of oven: 198°F
- Information: Dishwashing Methods:
3 compartment sink available High temperature dish machine: 160°F at plate level Sanitizing buckets: 200 ppm chlorine Chlorine test kit available Handwashing sinks stocked
- 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:
Ensure the pest management policy is available. *New Rule - Effective September 4, 2012* SECTION 6-202.15 A pest management plan has not been developed or approved for unprotected outer openings. A food service establishment may utilize unprotected outer openings if a pest management plan has been approved by the local health authority prior to implementation and pests are not present in the facility.
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11/17/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed raw eggs stored above produce and ready-to-eat sauces in 2-door upright refrigerator. Correction: Kitchen employee moved the raw eggs to the lower shelf below ready-to-eat foods during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed pans of macaroni salad stored on the floor in walk-in cooler.
- 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 water bottle above food prep counter. Correction: Kitchen employee removed the bottle away from food prep and dispensing area during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-301.11(B) *PRIORITY* Food employees do not minimize contact with food in a ready-to-eat form, specifically:
Observed food workers prep salads with their bare hands. The food workers were directed to minimize bare hand contact during inspection.
- 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 cooler: cheese-40F, lunch meats-40F; Upright refrigerator: pizza-37F; Freezer--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.
No hot food at this time
- Information: Dishwashing Methods:
High temp dishwashing machine is running at 165F--Good!
- 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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06/22/2015 | Semi Annual Food | 87 |
Restaurant representatives - add corrected or new information about Kam & Kam Catering Co., 10050 Nw Old Cornelius Pass Rd., Portland, OR 97231 »