- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.13 *PRIORITY* An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
The dish area rinse hose is hanging below the flood rim of the sink. Repair rinse hose so that it hangs at least one inch above the top of the sink.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
|
03/25/2016 | Reinspect Food | |
- 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 freezer has a large accumulation of ice on ceiling and floor. Defrost
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.13 *PRIORITY* An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
The dish area rinse hose is hanging below the flood rim of the sink. Repair rinse hose so that it hangs at least one inch above the top of the sink.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Handsink on backside of cookline is slow to drain. Please repair.
- 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.
Refrigeration holding food at 33-40 F Items time marked with sticker on sandwich line
- 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 drawers- 151-164 F
- Information: Dishwashing Methods:
Dishwasher ran at 121 F with 200 ppm chlorine Handwashing sinks stocked and good glove use
- 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.'
|
03/10/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Sanitizer buckets lacking chlorine. Keep 50 to 200 ppm chlorine in buckets.
- 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:
Freezer condensor has accumulation of ice and is making a disturbing noice. Repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Cardboard is taped to the cookline floor. Do not use cardboard as a surface. It is not cleanable and attracts pests.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Handsink on backside of hot holding units has no paper towels in dispenser. Keep paper towels stocked
- 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.
Refrigeration holding food at 38-41 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.
Hot drawers- 149-189 F Observed eggs cooked to 192 F before placed in drawers
- Information: Dishwashing Methods:
Dishwasher ran at 130 F with 200 ppm chlorine
- 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.'
|
10/30/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
Observed cut lettuce and other foods on the main bar not being properly time marked. The PIC states that the facility had been using a tablet to track time that is no longer working. The facility must implement a temporary procedure until tablet is repaired or replaced. CORRECTION: The facility placed stickers out during the inspection.
- 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:
Observed the walk-in door springs not closing the walk-in or walk-in doors all the way. This is causing the doors to be left open. Ensure the spring closes the door completely.
- 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: 37 F Walk-In Freezer: Frozen All refrigeration holding at 41 F and below.
- 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.
All hot holding maintaining food at 135 F and above.
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection. Test strips available.
- 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:
The dishwashing machine was out of chlorine during the inspection. There were no dishes being washed and the machine was drained at time of the inspection. Another employee had left to obtain chlorine from another store. The PIC was unaware of this. Ensure equipment issues are communicated to all staff so that equipment is not being used while it is not properly functioning.
|
06/22/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Mcdonalds Restaurant #17473, 15975 Sw Regatta Lane, Beaverton, OR 97006 »