- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1. The hood is dripping too much grease from fire suppression pipes back to cooking surfaces. Operator cleaned these areas after discussion. 2. The slicer was not adequately cleaned after use. Raw animal blood observed on the meat holding section. Other areas were cleaned appropriately. Make sure the entire slicer is washed with soap, rinsed with clean water, and sanitized. Operator began this process after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
The thermometers in a few coolers are difficult to read since the thermometer is turned sideways attached to the racks. Please turn the thermometers to be read from the front. Use string or paper clips to attach it so the unit can be read easily.
- 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 walk in cooler temperature is holding foods at 43F. Operator opened the interior walk in cooler freezer door to further cool the walk in refrigerator. Operator called a repair person. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Grill line equipment needs degreasing in hard to reach areas.
- 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 meats 43F, prep cooler foods 2 door deep fried storage 41F, prep cooler bean sprouts 40F, chicken 39F, seafood 38F.
- 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.
Soups 145F. Rice 160F. Pork final cooking temperature 165F.
- Information: Dishwashing Methods:
Chemical dishwasher 120 F with 50 ppm chlorine. Test paper ok.
- 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: 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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03/25/2016 | Semi Annual Food | 97 |
- 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:
Raw chicken observed above raw seafood in the walk in cooler. Operator moved raw chicken to the lower shelves to reduce the chances of cross contamination. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
Flies observed in the kitchen. Probably due to the back door being open. Please keep doors shut. Do not prop open screen doors. Operator closed doors after discussion and eliminated flies currently in the kitchen. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The walk in cooler racks are not clean. Mold and fungus observed covering racks. Please remove and deep clean. Although new racks in the walk in cooler would be nice, try and just keep the racks clean even if they are rusting in a few areas. Rolling racks are dirty with dried on food debris and flour deposits. Please deep clean more often. The grease trap near the grill is very dirty with grease deposits that are thick and encrusted. Deep clean the grease trap. I will be looking at this very closely on the next inspection. This problem can attract pests.
- 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:
Hard to reach areas of the kitchen are not clean. Please clean under equipment, in corners, and around shelving and cabinetry.
- 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 pork and beef 39F, reach in cooler with deep fried foods 41F. Single door cooler veggie 38F. Three door unit beef and chicken and seafood 38F, 39, 35F.
- 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.
Rice 180F. Rice paddles 145F in hot water.
- Information: Dishwashing Methods:
Chemical dishwasher 122F with 50 ppm chlorine. Test paper ok.
- 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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10/15/2015 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
One large bowl of raw beef observed holding at 55F. Operator was instructed to move the beef to the walk in cooler to hold below 41F. Do not let foods set out on the counter without refrigeration. Please read below:
- 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:
The back door was propped open. This can let in flies and rodents. Please keep the screen door closed.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The walk in cooler racks are not clean. Mold and fungus observed covering racks. Please remove and deep clean. Although new racks in the walk in cooler would be nice, try and just keep the racks clean even if they are rusting in a few areas.
- 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:
One employee drink cup did not have a straw. Operator added a straw after discussion. Please read below:
- 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 cooler bamboo shoots 41F, 2 door unit deep fried foods 41F. Walk in cooler chicken 39F. Beverage cooler 40F.
- 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.
Soup 150F.
- Information: Dishwashing Methods:
Chemical dishwasher 125F with 50 ppm chlorine. Test paper ok.
- 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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05/15/2015 | Semi Annual Food | 92 |
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