- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed an opened container of milk at the bar with no date mark. The milk was opened the day before the inspection according to the PIC. **CORRECTION** The milk was dated for the date that it was opened upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed two containers of chips stored on a shelf directly under the water heater and over the mop sink and next to brooms and a fire extinguisher. **CORRECTION** The chips were immediately moved upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed a wet wiping cloth stored on the cutting board of the prep cooler with no detectable sanitizer on the cloth. **CORRECTION** The cloth was immediately placed into chlorine sanitizer solution with a concentration of 100 ppm. Store wiping cloths in approved sanitizer at appropriate concentrations when not in use.
- 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-- 38-41 F (beef, beans, salsa, pork, chicken) prep cooler-- 38-40 F (sour cream, lettuce, cheese, salsa) 3-door reach-in cooler at bar-- 35-37 F (milk) 2-door 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.
hot holding temperatures: steam unit at grill (chicken 143 F, shredded beef 161 F, ground beef 155 F, salsa 158 F, beans 160-172 F); small warmer at wait station (beans 158 F).
- Information: Dishwashing Methods:
3-compartment sink available automatic low temperature dish machine: wash 122 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- 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: 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/
Obtain current food handler cards ASAP.
- 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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01/29/2016 | Semi Annual Food | 94 |
- 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, foods were improperly cooled after cooking. **Today, foods cooked the day before were stored in shallow pans deep in the walk-in cooler. The measured internal temperatures were between 37-39 F. The PIC stated that shallow pans and ice are used to cool foods rapidly and that they are placed farther from the door of the cooler. This violation has been corrected. >On the last inspection, foods were not properly date marked. **Today, good date marking was observed. This violation has been corrected also.
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09/14/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Rice, that was cooked yesterday, was still at 45 F today. The rice needs to be cooled in a shallow or flat container. Move cooling foods away from the door. The rice container was deep and stored next to door. CORRECTION: Rice discarded
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
An open container of milk is not date marked, in the bar. After opening a new container of milk, you must write the open date on the jug and discard within seven days of that date. CORRECTION: Milk discarded
- 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 refrigeration was holding at appropriate temperatures 37-42 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.
Steam table- 145-160 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 124 F with 100 ppm chlorine 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 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: 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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08/27/2015 | Semi Annual Food | 87 |
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