- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed the small bar next to the doctor's office storing a box of lemons, oranges, and other fruits on the floor of facility. Please ensure all foods are at least six inches off the ground.
- 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:
Observed three improper employee beverage containers filled with liquid stored in the wait station section of the Iron Grill Kitchen. CORRECTION: Chef Andres immediately moved containers to kitchen office. An educational handout was provided to PIC.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed main kitchen cook touch raw hamburger patty and place it on the grill and then grab a hamburger bun and place lettuce and onions on it without first washing hands. The cook cleaned hands with a sanitizer rag, but did not wash his hands. CORRECTION: Chef Andres immediately discarded the buns and condiments and made the cook thoroughly wash his hands.
- 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.
-Iron Grill Bar- True cooler: Lemons 40°F. -Iron Grill Kitchen area- Prep-line coolers: Sliced tomatoes 40°F, hummus 40°F. 2-door prep cooler: Ambient air 37°F. Cooler unit under the grill: Raw burger patty at 40°F. Fish batter prep cooler: Cod at 40°F. Walk-in cooler: Stored whole tomatoes 38°F. Walk-in freezer: All food items frozen. Back of kitchen 2-door prep cooler: Pizza dough 37°F. Back of kitchen 3-door prep cooler: Tomatoes 40°F. -Basement Level Bars- Walk-in beer room cooler: Ambient air 40°F. Equinox room bar cooler: Ambient air 37°F. Bob's Bar cooler: Beer at 38°F. Doctor's Office cooler: Ambient air 37°F. -Compass Room Bar- Mini cooler: Ambient air 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.
Off the grill beef burger at 160°F. Cayenne hot holding unit: Creamy white soup at 190°F. Hot holding unit in back of kitchen area: Soup at 140°F.
- Information: Dishwashing Methods:
Main kitchen low temperature dishwasher at 132°F with 100 ppm chlorine. Catering den low temperature dishwasher: 120°F and 50 ppm chlorine. Test strips and thermometers available.
- 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: Notes/Recommendations:
Please ensure facility continues to separate all raw foods and meat products according to their cooking temperatures as outlined on the Oregon Food Code. Please ensure facility is capping all alcohol bottles throughout facility to minimize the risk of flies or other insects contaminating the bottles.
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03/05/2016 | Semi Annual Food | 92 |
- 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 stored raw duck over raw pork of the walk-in freezer in the Iron Grill kitchen. CORRECTION: PIC immediately re-arranged to have duck under pork as per Oregon Food Code and cooking temperature.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(C) *PRIORITY* The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
Both sanitizing buckets at the Iron Grill kitchen grill area had 0 ppm quaternary ammonium per test strips. CORRECTION: PIC immediately refilled sanitizing buckets to have 200 ppm quat.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Flies were observed to be present at the Doctor's Office bar and the compass room bar area. Flies were seen to be located inside the soda gun plastic holster at both locations. Please minimize pest presence throughout facility.
- 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 door of the walk-in keg cooler downstairs to have gaps on the plastic floor covering. Please repair door equipment to allow maximum performance of cooling unit.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) Observed a mildew substance growing around the fan guard of the walk-in cooler in the Iron Grill kitchen. 2)Observed a mildew growth on the fan of the 3-door upright cooler located at back of Iron Grill kitchen. 3) A slight mildew growth was observed in the inlet portion of the Ice-O Matic ice machine of the Catering Den. 4) The downstairs beer keg walk-in cooler had a very sticky floor. 5) The wine cellar room downstairs had several pieces of cardboard and candies on the floor. Please increase cleaning frequency of all nonfood-contact surfaces throughout facility.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
Handwashing stations throughout the facility lacked visible handwashing-only signage. Handwashing signage was provided to PIC to post at shown handwash stations.
- 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.
Iron Grill Bar cooler: Ambient air 35°F. -Iron Grill Kitchen area- Prep-line coolers: Prawns at 40°F. 2-door prep cooler: Ambient air 37°F. Cooler unit under the grill: raw hamburger patty at 38°F. Walk-in cooler: Stored whole tomatoes 38°F. Walk-in freezer: All food items frozen. Back of kitchen 2-door prep cooler: Ambient air 37°F. Back of kitchen 3-door prep cooler: Tomatoes 40°F. -Basement Level- Walk-in beer room cooler: Ambient air 35°F. Equinox room bar cooler: Ambient air 38°F. Bob's Bar cooler: Beer at 38°F. Doctor's Office cooler: Ambient air air 37°F. -Second Level- Compass Room mini cooler: Ambient air 40°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.
Iron grill hot holding soup unit in kitchen area: Tomatoes basil soup at 170°F. Off the grill hamburger patty (ready to serve): 155°F.
- Information: Dishwashing Methods:
Iron grill main low temperature dishwasher: 125°F and 50 ppm chlorine per test strips. Catering den low temperature dishwasher: 120°F and 50 ppm chlorine. Test strips and thermometers available.
- 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.'
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09/28/2015 | Semi Annual Food | 90 |
- 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:
Fish make table at 54*F ambient temperature. Fish at 51*F. Must be at 41*F or below. CORRECTED: Fish and batter discarded. Table taken out of service and repair call initiated. Table not to be used until it is measuring 41*F or less for a prolonged period of time.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Cartons of Half'N'Half in kitchen undercounter refrigerator and at bars were opened but not dated. Date on carton is a sell by date. Once opened for use in the restaurant, they must be dated for the seven day usage. CORRECTED: Cartons dated.
- 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-ins: 38*F, 5*F; pizza prep 36*F; dressings 38*F; main prep tops: 39*F, 40*F, 41*F;3-door cooler 36*F; undercounter cooler at kitchen entry 40*F; Doctor's bar 36*D; Bob's bar 40*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.
soups: 164*F, 156*F
- Information: Dishwashing Methods:
main dishwasher 100 ppm chlorine; catering area100 ppm chlorine
- 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:
Bob's bar and Doctor's Bar each had no paper towels at handsink; however, the bars were not open during inspection. Ensure hand towels are stocked whenever bars are opened.
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05/27/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Mcmenamin's Grand Lodge, 3505 Pacific Ave, Forest Grove, OR 97116 »