- Rule Violation and Requirement: VIOLATION OF SECTION 3-101.11 *PRIORITY* Food is unsafe, adulterated or not honestly presented, specifically:
Observed three alcohol bottles (rum, whisky, and tequila) with floating dead flies inside of them. CORRECTION: PIC immediately discarded all contaminated alcohol bottles.
- 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.
2-door cooler: Potatoes 40°F. Freezer/cooler combo refrigerator: Topside- All food items frozen. Bottom side- Pasta 41°F. Prep-top cooler: Tomatoes 39°F. Bar 2-door display cooler: Ambient air 38°F. Keg cooler in bar: Ambient air 35°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.
Croc-pot hot holding: Bean soup 135°F. Hot holding unit next to prep-top cooler: Gravy 180°F. Cooked beer sausage at 159°F.
- Information: Dishwashing Methods:
3 compartment sink available, not set up during inspection. Low temperature dishwasher at 120°F with 50 ppm chlorine. Sanitizer bucket in kitchen and bar at 50 ppm chlorine. Test strips and thermometers available.
- 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.'
- Information: Notes/Recommendations:
PIC had inquired about what is necessary for a new towel dispenser and here is what is required from the Oregon Food Code. 6-301.12 Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or © A heated-air hand drying device; or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
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11/19/2015 | Semi Annual Food | 95 |
- 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 eggs in the standing upright kitchen fridge to be over the cooked ham. CORRECTION: Operator immediately stored the eggs under the ham upon request.
- 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.
Upright kitchen fridge: Ambient air 41°F. Upright kitchen freezer: All foods frozen. 2-door cooler: Salad 41°F. Prep line cooler: Tomatoes 40°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.
Cheese sauce: 170°F. Baked ready-to-serve potatoes: 177°F.
- Information: Dishwashing Methods:
3 compartment sink available. Low temperature dishwasher: 123°F, 50 ppm Chlorine per test strips. Kitchen sanitizer bucket 50 ppm Chlorine per test strips.
- 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:
Was unable to confirm backflow/air gap of ice machine to drain as prep-line cooler was in the way. Discussed having an air gap between the outlet water line to drain fill line with operator as to prevent backflow/bacterial growth into ice machine.
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06/05/2015 | Semi Annual Food | 95 |
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