- 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 sealed bags of berries stored outside the facility in a chest freezer. The freezer was not working and was overfilled with the lid propped open. The manager stated that the contents of the freezer were scheduled for discard and they were waiting for delivery of a large dumpster. **Discard the contents and do no store foods in this unit as it is open to access from animals, birds, and rodents. A reinspection will be conducted within 7 days to verify that the violation has been corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
>The can opener has an accumulation of grease and dried food debris on the cutting surfaces. >The grill scrapers have an accumulation of grease and good debris on them. **CORRECTION** The can opener and utensils were taken to the dish wash area to be washed, rinsed, and sanitized.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Observed a container of country gravy with a date mark of 3/12/16 stored in the walk-in cooler. **CORRECTION** The gravy was discarded upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.12 Food is stored in prohibited areas, specifically:
Observed bags of berries stored in a chest freezer outside. The freezer was broken and the lid was propped open. **Do not store food outside the facility where it is subject to contamination.
- 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 handle on the walk-in cooler is broken. **Repair according to manufacturer's recommendations.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The shelf in the back of the walk-in cooler was soiled with a powdery material. It appears to be residue from the frozen coffee mix. One of the coolers in the walk-in cooler has an accumulation of what appears to be mold on the interior. **Thoroughly clean these areas and increase the regular cleaning frequency.
- 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:
Observed what appears to be dried mouse droppings under the shelf in the dry storage area. Preventative traps were set in various places throughout the area and no activity was observed in those areas. **Thoroughly clean under the shelves and remove the unnecessary items to make cleaning easier and to prevent harborage conditions. This will be checked on the recheck.
- 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-- 41-42 F (hamburger patties, gravy, pulled pork, half & half) prep cooler-- 39 F (tomatoes, ham) 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:
automatic low temperature dish machine: wash 118 F/100 ppm chlorine detected wiping cloth sanitizer solution concentration: 50 ppm chlorine detected.
- 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 at time of inspection. A recheck will be performed within 14 days of this date to determine if the alternative procedure was replaced with a permanent correction (process change/repair/new equipment/etc.). 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.
- 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:
Good hand washing observed.
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03/21/2016 | Semi Annual Food | 87 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-101.11 *PRIORITY* Food is unsafe, adulterated or not honestly presented, specifically:
Observed an accumulation of mold on a fruit spread stored in the walk-in cooler. **CORRECTION** The fruit spread was immediately discarded.
- 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:
Observed several live flies in the prep area near the back window. No flies were observed in the cooking area. **Staff began efforts to eliminate the flies during the inspection.
- 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:
There are areas in the dry storage area that need to be cleaned, particularly under and behind shelves. **Increase the regular cleaning frequency in this area.
- 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-- 41-43 F (milk, pulled pork, cheese, lettuce, raw beef, butter, gravy) prep cooler-- 35-40 F (tomatoes, cheese) 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:
automatic low temperature dish machine: wash 119 F/50 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.'
- Information: Notes/Recommendations:
Good hand washing observed.
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10/29/2015 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-603.11 *PRIORITY FOUNDATION* A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information, specifically:
It was reported that the menu has been reprinted since last inspection in November, 2014. By the next inspection, add asterisks to denote which menu items the consumer advisory applies. Advisory is on the page for soups and beverages. Use asterisks to point customer to items such as hamburgers or eggs cooked to order.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
A bag of flour has been opened and the toprolled down in the store room. Once bags are opened, put remainder of product into a covered container while in storage.
- 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:
Upright frezer in store room is in need of defrosting to make cleaning the inside easier.
- 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 39*F, prep top tomato 34*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.
no hot holding at time of inspection
- Information: Dishwashing Methods:
dishwasher 50 ppm chlorine; wiping cloths 100 ppm chlorine
- 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: 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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06/11/2015 | Semi Annual Food | 94 |
Restaurant representatives - add corrected or new information about Log Cabin Inn, 56901 Nw Wilson River Highway, Gales Creek, OR 97117 »