- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Please clean racks as observed at inspection near pizza oven and use a small cleaning brush to get to hard to reach areas of the pizza make cooler as shown.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.18 Stud, joists, and rafters are exposed, specifically:
Please replace ceiling tiles in the kitchen where they are missing.
- 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.
Pizza make cooler cheese 39F, desert cooler 40F, cooks reach in refrigerated drawers beef and seafood 38F. Single door sausage 39F. Walk in cooler produce 39F.
- 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 remember to keep whole intact muscle above ground meat other than raw chicken. For questions on this practice, please call 503-846-4934 to reach me.
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02/05/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The slicer was not effectively cleaned after use. Please clean the machine using a three step method as described in the previous inspection. Silicone caulking is in disrepair and is catching food debris in the cracks. Please discontinue the use of this slicer until the machine can be serviced to repair the caulking per manufacturer recommendations. Operator discontinued using the machine after request. One knife on the magnetic knife rack was observed still soiled. Operator sent all knives' to be cleaned to the dishwasher after discussion. One single door desert cooler was not clean inside. Please use pan inserts to contain whip cream and frosting squeeze tubes. Operator began the process of cleaning the machine after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1. Racks in the walk in cooler are needing some cleaning to remove food debris in areas shown at inspection. Especially under milk section. Please make certain reach in coolers are cleaned in corners as shown. 2. Racks above the gas stove in the baking area are greasy with black soot and grime. 3. Racks in several areas are soiled and need cleaning to remove flour, dust, and grease. 4. Please deep clean hinges at large prep tops without contaminating food.
- 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:
Drink cups used by employees do not meet this rule. Use only cups with lids and straws or lids and handles. Operator discarded the cups after discussion. Do not use any drink container needing a mouth piece that flips up. 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.
Pizza make cooler tomatoes 39F. Single door desert cooler 39F, refrigerated drawers raw hamburger 39F, walk in cooler butter 37F. Bar coolers below 41F.
- 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 180F.
- Information: Dishwashing Methods:
Chemical dishwasher 125F with 50 ppm chlorine. Test paper ok. Towels 50 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:
A few fruit flies observe in the bar and dishwashing area. Please deep clean drains and floor sinks with drain brushes first and very hot bleach water second. This will be checked again at the next inspection.
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09/29/2015 | Semi Annual Food | 94 |
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