- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1. Observed unclean knives placed on knife block as clean in advanced prep area near meat slicer 2. Observed unclean knives placed on knife block as clean at fish prep area 3. Observed dessert cooler with debris on racks, walls and bottom. 4. Observed salad prep cooler reach in with built up debris on bottom and on side walls and hinges. 5. Observed hood dripping grease back to cooking surface and cleaned stored pans. 6. Observed several storage drawers with built up debris and unclean utensils stored as clean. CORRECTION: All removable items were removed and sent to the dish washer to wash, rinse and sanitize. Non moveable items were cleaned in place using a three step method.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
The ice machine shows fungal growth inside. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed several items not date marked in the walk-in cooler including: raw shrimp, blue cheese crumbles, cooked salmon, cooked potato, chipotle sauce, cut tomatoes and prosciutto. CORRECTION: PIC began the process of date making mentioned items.
- 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:
Fruit flies observed throughout the facility and bar. Operator has not been brushing all floor drains adequately. Operator instructed to use the drain brush more extensively and with more diligence. Drains cleaning should be followed up with steaming hot bleach water after brushing. All drains need this procedure.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-307.11 Food is not protected from miscellaneous sources of contamination, specifically:
Fly trap paper observed located above the slicer and food processing equipment. Operator removed the fly paper to an area not located under these traps. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
The sanitizer at handwashing stations in buckets do not show any sanitizer residues. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Large plastic bins meant to hold foods are chipped, cracked, and broken in areas as shown. Please replace. The metal meat grinder has a large crack in the surface of the unit. Please discard or seal with a food grade silicone or other food sealant. This can also be replaced if possible.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Handles of tongs, one whisk, and a few other hand utensils observed in disrepair. Please replace.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The backflow device is under constant pressure. This may negate the functionality of the backflow device and can damage it. Please use a sign or written procedure to help your employees turn off the faucet after use.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Tile grout lines are becoming too deep and are observed holding water and bits of grease and food debris. Please re-grout the entire kitchen areas where needed.
- 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:
The cook line floors under equipment is very dirty and greasy with built up grime and food debris. The floors under the fryer and char broiler show an extreme amount of cleaning problems under their stations. Please deep clean more often to remove all debris and grease. Once clean, then maintain them on a daily basis.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
1. Observed Cook line employee at hand washing station continuously touching face. After handwashing he went back to work still excessively touching face. 2. Observed wait staff bringing dirty dishes to dishwasher and the proceeded to the wait area to prepare drinks without washing hands in between tasks. CORRECTION: Educated both employees with proper hand washing techniques. Provided when to wash hand out.
- 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.
Cook line prep inserts with batter 41F, seafood cooler single door 43F, white fish 36F, chicken underneath 41F, reach in pineapple 41F, Traulsen veggies 40F, cook line on left olives 32F, eggs 36F, blue cheese 41F, drawers shrimp 41F, oysters 40F, mushrooms 40F. Walk in cooler dairy 40F, beer walk in cooler 39F. Salad bar peas 41F , blue cheese 40F, cream cheese 38F. Pie 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.
Sauce 165F, aju-ju sauce 176F. Carrots 140F. Clam chowder soup 160F. Minestrone 140F.
- Information: Dishwashing Methods:
Chemical dishwasher 165F with 50 ppm chlorine. Bar dishwasher 125F with 50 ppm chlorine.
- 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 which must be corrected within 14 days of the designated time period. 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. A recheck to determine compliance will be made within 14 days.
- Information: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or 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.
- 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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10/16/2015 | Semi Annual Food | 81 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The cooks reach in cooler has racks that are unclean inside. The reach in cooler near the wait area is not clean inside in corners and hard to reach areas. Operator began cleaning these areas after discussion. Knives on the cook line are not clean to the sight and touch. These were sent to the dishwasher after discussion with the Chef. The knives in the holding unit must remain very. 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:
Fruit flies observed in small numbers in different parts of the restaurant such as the bar, kitchen, and food storage areas. Operator is setting out traps and cleaning floor drains but more needs to be done. Double check that the floor drains are actually being cleaned. Use a cleaning log if necessary. Do not use a toilet style brush to clean floor drains. Hot bleach water alone will not remove fruit flies from breeding in the drains. Be sure to find and clean all drains with a professional drain brush as you described at inspection. Then follow up the brushing with a professional chemical application to the drain. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
The facility is using many damaged plastic food containers with chips and cracks. Discontinue the use of these items or replace them. The racks in the pie cooler are corroding. Please repair or replace the rack. Damaged utensils observed in the prep area hanging up. Manager discarded this today. Please self-inspect this problem more often. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Hinges on cooling equipment need more attention to cleaning. Use a stiff bristle brush (non-metal) to clean these areas.
- 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:
The floor inside the freezer needs a good scrub down to remove food debris.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
The dishwasher is not washing hands between clean and dirty dishes. I have spoken to management regarding this problem in the past. Dishwashers cannot use gloves as an alternative to hand washing. Employees must have clean hands to touch clean dishes. Operator discussed this with the dishwasher at inspection regarding proper hand washing and glove use.
- 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 coolers below 41F, cheese 39F, dressings in wait area 41F, milk in wait cooler 40F, pie display 40F. Sauté station salsa 43F. Walk in cooler beef 39F, refrigerated drawers chicken breast 38F. Upright coolers dressing 40F, 2nd upright near dishwasher produce 39F.
- 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 180F, fish final cooking temp 178F.
- Information: Dishwashing Methods:
Chemical dishwashers over 120F with 50 ppm chlorine. Sanitizer 200 ppm wiping towels mulit-quat. 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.'
- Information: Notes/Recommendations:
Please pay extra attention to date marking. A few items were missing dates but were non-potentially hazardous.
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06/05/2015 | Semi Annual Food | 89 |
Restaurant representatives - add corrected or new information about Mcgrath's Fish House, 3211 Sw Cedar Hills Boulevard, Beaverton, OR 97005 »