- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
1. Observed a container of domestic pesticide (Home Defense) stored under the hand sink in the back. 2. Observed a spray bottle of cleaner hanging on a rack next to packages of oil and seasoned croutons next to the pizza oven. **CORRECTION** The chemicals were immediately moved to a safe location away from any food or clean dishes.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed a bag of onions and a case of canned goods sitting on the floor. **Store foods at least six inches off the ground to prevent possible contamination and pest attraction.
- 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:
1. There are nicks in the blade of the can opener. 2. Some of the door gaskets are torn on the reach-in coolers. **Repair or replace these items.
- 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 cooler-- 40-43 F (cheese, marinara, garlic & oil, ham, pepperoni) cold drawers at grill-- 40 F (cheese, roast beef, gyro meat) 1-door display cooler at front counter-- 41 F (dressing) 2-door reach-in cooler in back-- 40 F (pastrami, ham, cheese) reach-in freezer 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.
cooking temperatures: chicken off grill 176-200 F time used as a public health control for pizzas on display through lunch- o.k.
- Information: Dishwashing Methods:
3-compartment sink set up with 50 ppm chlorine detected in third compartment wiping cloth sanitizer solution concentration: 50 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: 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/
Obtain current food handler cards ASAP.
- 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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01/27/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed a five-gallon container of tomato sauce stored in the two-door cooler with the lid snapped shut. The measured internal temperature was 73 F. The sauce was prepared just prior to the inspection. Observed a full insert of shredded mozzarella with a measured internal temperature of 50 F. **CORRECTION** The foods were separated into smaller, shallow containers to rapidly cool.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed a case of tomato sauce sitting on the floor in the kitchen. Observed an opened bag of flour sitting on the floor next to the can opener. **Store foods at least six inches off the floor as noted below.
- 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 two opened bags of employee snack chips sitting on the shelf directly over the slicer and can opener. **CORRECTION** The chips were immediately removed from the kitchen.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
The light over the 2-door freezer was missing the protective shield. ** Please replace the shield to prevent contamination from possible glass shatter.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed food worker to handle raw beef from cold drawer and then begin to touch a ready-to-eat bun without washing hands between activities. **CORRECTION** Food worker was stopped and instructed on when to wash. Food worker washed hands with soap and water and put on a new pair of gloves before returning to work.
- 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.
2-door reach-in cooler-- 38-42 F (cheese, salami, turkey) prep cooler-- 40-43 F (pepperoni, sauce, turkey, lettuce) 1-door display cooler-- 43 F (ranch packets) cold drawers-- 31-40 F (steak, meatballs, chicken, ham, pastrami) 2-door & chest freezer 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.
Hot holding temperature: chicken on grill 140 F, sauce on stove 141 F.
- Information: Dishwashing Methods:
3-compartment sink set up with 100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 50 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.'
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10/07/2015 | Semi Annual Food | 89 |
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