- 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 beef and raw shell eggs stored on a shelf over cheese and lettuce in the domestic refrigerator in the back. **CORRECTION** The foods were arranged to proper storage order during the inspection. The raw foods were immediately moved to the bottom shelf.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Some ready-to-eat foods were not date marked in the prep cooler. Specifically, deli meats and an opened bag of pork. **CORRECTION** The foods were date marked for the day they were opened or prepared.
- 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 (lettuce, cheese, sour cream, soup) domestic refrigerator-- 39-40 F (lettuce, egg product, cheese, raw beef) prep cooler-- 33-37 F (tomatoes, wings, ham, turkey, cheese) reach-in freezers 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.
no hot foods at the time of the inspection.
- Information: Dishwashing Methods:
3-compartment sink available automatic low temperature dish machine: wash 118 F/100 ppm chlorine detected wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- 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.'
|
02/23/2016 | Semi Annual Food | 89 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The interior of the Kenmore reach-in cooler in the back is soiled with dried food debris. **Thoroughly clean the cooler and increase the regular cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
There were some foods that were not date marked, specifically, an opened container of half & half and two containers of chili in the reach-in cooler. **CORRECTION** Foods were date marked upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-202.12(A)(2)(3)(B) *PRIORITY* Poisonous or toxic materials are improperly used or applied, specifically:
Observed an aerosol container of domestic pesticide (RAID) stored under the counter at the bar. **CORRECTION** The PIC removed the pesticide from the facility 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.
walk-in cooler-- 43 F (cheese, lettuce, sour cream, dressing) Kenmore 1-door reach-in cooler-- 36-37 F (hot dogs, hamburgers, half & half) Frigidaire 1-door reach-in cooler-- 39 F (roast beef) 5-door reach-in cooler-- 37 F dorm cooler-- 41 F (half & half) 2-door keg cooler-- 41 F reach-in freezers 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.
No hot foods at the time of the inspection.
- Information: Dishwashing Methods:
3-compartment sink available. Wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- 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.'
|
11/04/2015 | Semi Annual Food | 89 |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.15(A)(D) Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Side exterior door off kitchen has a large gap at the bottom. Please reweatherstrip door to keep out mice and insects.
- 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.
Prep top 36*F, walk-in 38*F, freezer hard 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.
taco meat 149*F
- Information: Dishwashing Methods:
dishwasher and wiping cloths 50 ppm chlorine
- 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.'
|
06/23/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Last Waterin' Hole, 31594 Nw Commercial St, North Plains, OR 97133 »