- Dishwashing Methods
Dishwashing Methods:
Post violation: Chemical dishwashing machine--see violation 20C above.
Sanitizer buckets 50 ppm chlorine--OK
- Chemical Sanitizer, Chlorine
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
Post violation: Concentration of sanitizer in chemical dishwashing machine is slightly less than 50 ppm chlorine. Person in charge stated that he will have the tech person repair the dishwashing machine immediately.
Rule: Violation 20C, Critical Violation of OAR 4-501.114
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk-in cooler-38F; Wait area glass door cooler-40F; Kitchen area glass door cooler-36F; Prep cooler-39F; Freezer--OK
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Steam table-162F - 180F (rice, beef, beans, sauce)
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food Handler Certificate
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.
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
- In-use Utensils
In-use food utensils are not properly stored, specifically:
Correction: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water held at a temperature of 140*F (60*C) or more, or 41°F (5°C) or below, if the container is cleaned as required.
Post violation: Observed a bowl used to dispense flour. Please use handled scoop instead.
Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
- Warewashing Alternative Procedure
Implement the following approved alternative procedure for dishwashing immediately: Provide a bin or sink after machine processing with a minimum 50 ppm chlorine sanitizing solution and immerse for at least 10 seconds.
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08/18/2010 | Semi Annual | 95 |
- Reheating for Hot Holding
Potentially hazardous food is improperly reheated for hot holding, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous food that has been cooked, cooled and reheated for hot holding shall be reheated within two hours to a temperature of at least 165°F (74°C) for 15 seconds. Potentially hazardous food reheated in a microwave for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°F) and allowed to stand covered for 2 minutes. Ready-to-eat food from a commercially processed package shall be reheated to at least 140°F (60°F).
Post violation: Shredded beef was reheated to 145F before it was placed in steam table. The person in charge was directed to re-heat the beef to 165F during the inspection.
Rule: Violation 3E, Critical Violation of OAR 3-403.11
- Wiping Cloths, Use Limitation
Wiping cloths are not properly used or stored, specifically:
Correction: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
Post violation: Concentration of sanitizer in wet wiping cloth bucket is less than 50 ppm chlorine.
Rule: Violation 21A, Not Critical Violation of OAR 3-304.14
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Food Handler Certificate
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.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Steam table-145F - 160F (chicken, beef, beans)
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk-in cooler: Rice-40F, meats-37F; Glass door cooler-36F; Prep top cooler-40F; Freezer--OK
- Dishwashing Methods
Dishwashing Methods:
Post violation: Chemical dishwashing machine is running at 129F and 50 ppm chlorine--OK
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05/04/2010 | Semi Annual | 94 |
- Critical Items Corrected
CRITICAL ITEMS CORRECTED All critical violations were corrected at inspection. Please monitor to assure this level of Food Safety is maintained.
Post violation: 1) The kitchen area floor plumbing has been repaired and there is no sewage back up at this time. Also, the person in charge cleaned sewage affected area with bleach solution.
2) The chemical dishwasher is now dispensing 50 ppm chlorine--Good!
Since the above critical violations have been corrected, you may reopen the restaurant to the public.
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01/25/2011 | Reinspection | |
- Dishwashing Methods
Dishwashing Methods:
Post violation: Chemical dishwasher is running at 124F and 0 ppm chlorine--see violation 20C above.
- Chemical Sanitizer, Chlorine
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
Post violation: No sanitizer is detected in chemical dishwasher. The kitchen employee primed the dishwasher during inspection and it is now dispensing 50 ppm chlorine.
Rule: Violation 20C, Critical Violation of OAR 4-501.114
- Conveying Sewage
Sewage is not disposed of through an approved system or in an approved manner, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
Post violation: Observed sewage back up in the kitchen. The person in charge contacted a plumbing Repairman during inspection. And the Repairman will correct the issue tonight.
Person in charge closed the restaurant until the sewage issue is resolved.
Rule: Violation 30G, Critical Violation of OAR 5-402.13
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk-in cooler: Beef-40F; Pork-41F; 2-door prep cooler: Sour cream-40F; Glass door upright cooler-41F; Freezer--OK
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Steam table-154F - 165F (chicken, beef, pork)
- Food Handler Certificate
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/
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
- Containers Identified/Common Name
Working containers of food removed from their original packages are not identified, specifically:
Correction: REQUIRED CORRECTION: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food.
Post violation: Bulk food containers are not labeled. Please label.
Rule: Violation 2C, Not Critical Violation of OAR 3-302.12
- Restaurant Closure/Uncorr Criticals
RESTAURANT CLOSURE/UNCORRECTED CRITICALS All critical items have not been corrected. This facility is closed. This facility may reopen after 24 hours if: A) A recheck inspection by the Assistant Director confirms that all critical violations have been corrected; B) A closure dismissal order issued by the Division is delivered to the operator or person in charge; and C) The closed sign previously posted is removed by the Assistant Director. A restaurant may be reopened earlier than 24 hours following a voluntary meeting attended by the restaurant operator or person in charge, the Assistant Director, and the inspecting sanitarian, at which the provisions of subsections (A) through (C) of this section are demonstrated to be met.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
Rule: Violation 99J, Not Critical Violation of OAR 333-157-030(8);
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01/24/2011 | Semi Annual | 86 |
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