- Critical Items Corrected
CRITICAL ITEMS CORRECTED All critical violations were corrected at inspection. Please monitor to assure this level of Food Safety is maintained.
Post violation: This is a recheck inspection regarding critical violations noted on the 11/24/2010 semiannual inspection. The critical violations have been CORRECTED, however the plumbing violation has not been permanently corrected, requiring another recheck inspection.
Critical violations CORRECTED:
> Foods are now being stored at 41*F and colder at the cookline prep insert cooler. Ensure foods are not over stocked at this cooler.
> Staff are now observed washing their hands properly in the dishwashing area.
> The bar dishwasher drainline has an air gap, but the drainline broke away from the dishwasher during the inspection. Have the drain line professionally repaired, and ensure a proper air gap is maintained. A recheck inspection will be made within 14 days.
- Plumbing System Repair
The plumbing system is not maintained in good repair, specifically:
Correction: REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
Post violation: The drain line for the bar dishwasher has broken away from the unit and water is leaking on the floor. Cease use of this dishwasher until professional repairs have been completed.
Rule: Violation 29L, Not Critical Violation of OAR 5-205.15
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12/08/2010 | Reinspection | |
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Preportioned plastic bags of pasta are overstocked in the prep cooler insert pans, with the top layer of pastas observed at 52-53*F. The middle and lower pastas are holding properly at 39-42*F.
CORRECTION: The top layer of pastas were discarded during the inspection. Ensure staff are not overstocking these inserts.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Plumbing System Repair
The plumbing system is not maintained in good repair, specifically:
Correction: REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
Post violation: The faucet at the 3 compartment sink is leaking at the hot water side. Please repair the faucet.
Rule: Violation 29L, Not Critical Violation of OAR 5-205.15
- When to Wash
Food employees are not washing their hands as often as necessary, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work;2) after touching body parts other than clean hands and clean, exposed portions of arms;3) after using the toilet room;4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues;6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;10) when switching between working with raw foods and working with ready-to-eat foods; or11) after engaging in other activities that contaminate the hands.
Post violation: The dishwasher is observed loading dirty dishes into the dishwashing machine and then rinse his hands at the 3 compartment sink without soap before putting away clean dishes.
CORRECTION: The employee was stopped and directed to wash his hands at the designated handwashing sink with soap.
Rule: Violation 12D, Critical Violation of OAR 2-301.14
- Indoors, Surfaces - Floors, Walls, and Ceilings
Floors, walls, and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
Correction: REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. In areas where food establishment operations are conducted, floors shall be smooth, durable, and easily cleanable.
Post violation: The wall inside the walk-in cooler is heavily corroded and damaged at the bottom. Repair the wall material.
Rule: Violation 37A, Not Critical Violation of OAR 6-101.11
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: cookline prep coolers, 38-42*F, right-side prep insert cooler, 39-50*F; walk-in cooler, 38-39*F; wait station, 39*F; freezer foods hard frozen, OK.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Steam table, 169-180*F.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Kitchen dishwasher reaches 162*F during final high temperature rinse, OK.
Bar dishwasher reaches 142*F with 50 ppm chlorine sanitizer, OK.
Wiping cloths contain 200 ppm quaternary ammonium sanitizer, OK.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
- Backflow Prevention, Air Gap
An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. An air gap between the water supply inlet and the flood rim level of the plumbing fixture, equipment or nonfood equipment shall be twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm).
Post violation: The drain line for the bar dishwasher protrudes down into the floor drain, eliminating the required air gap between the end of the drain line and top of the floor drain rim.
Temporary Correction: The drain line was propped up using temporary materials until permanent brackets can be installed to secure the drain line and re-establish the air gap.
Rule: Violation 30B, Critical Violation of OAR 5-202.13
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11/24/2010 | Semi Annual | 83 |
- Characteristics - Materials
Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Correction: REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
Post violation: Large plastic bin used to cool soups and chowder is chipped and cracked. Please Replace.
Rule: Violation 14A, Not Critical Violation of OAR 4-101.11
- Handwashing Facility, Installation
Water at handwashing lavatories is at improper temperatures, not provided through a combination faucet or properly metered, or an automatic handwashing facility is not installed according to manufacturer's instructions, specifically:
Correction: REQUIRED CORRECTION: A handwashing lavatory shall be equipped to provide water at a temperature of at least 110°F (43°C) through a mixing valve or a combination faucet. A steam mixing valve may not be used at a handwashing lavatory. A self-closing, slow-closing or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
Post violation: Ladies restroom hot water is insufficient. Please read below:
Rule: Violation 29D, Not Critical Violation of OAR 5-202.12
- Plumbing System Repair
The plumbing system is not maintained in good repair, specifically:
Correction: REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
Post violation: One sink drain is not draining well in the ladies restroom. Please repair.
Rule: Violation 29L, Not Critical Violation of OAR 5-205.15
- Equipment Food-Contact Surfaces Clean
Food-contact surfaces are not clean, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Post violation: Bins full of clean utensils are stored under items being air dried. This action is causing an accumulation of debris in the containers holding utensils.
Rule: Violation 20G, Critical Violation of OAR 4-601.11
- Dishwashing Methods
Dishwashing Methods:
Post violation: High temperature dishwasher 160F. Sanitizer 200 ppm quat.
Bar dishwasher 120F with 50 ppm chlorine.
Test paper provided.
- Blank
Note(s/Recommendations:
Post violation: Items in compliance and corrections made after last semi-annual report:
1. Refrigeration replaced on the cook line.
2. New doors installed on the walk in cooler/freezer.
3. Drain board repaired.
4. Cutting boards acceptable.
5. Time marks acceptable.
6. Foods not found out of temperature control.
7. Glove use acceptable.
8. Test paper provided.
9. Splash guards installed adjacent to hand sinks.
Thank you for your diligence in correcting these problems.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Upright cookline cooler produce 38F, under counter three door meats 40F, walk in cooler raw chicken 40F. Fish prep 39F, wait prep 39F, beer cooler 39F. Freezers ok.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Steam table soups 150F.
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
- Food Handler Certificate
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.
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
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11/17/2009 | Semi Annual | 93 |
| No violation noted during this evaluation. | 06/11/2009 | Reinspection | |
- Food Handler Certificate
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.
Post violation: Several workers have expired cards or do not have cards. Please have them obtain new ones.
- Wiping Cloths, Use Limitation
Wiping cloths are not properly used or stored, specifically:
Correction: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
Post violation: Damp cloths were left out on counters along cookline. Return cloths to solution when not in immediate use.
Rule: Violation 21A, Not Critical Violation of OAR 3-304.14
- When to Wash
Food employees are not washing their hands as often as necessary, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work;2) after touching body parts other than clean hands and clean, exposed portions of arms;3) after using the toilet room;4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues;6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;10) when switching between working with raw foods and working with ready-to-eat foods; or11) after engaging in other activities that contaminate the hands.
Post violation: Cooks seen using gloves to put raw meat onto grill, but not washing hands after glove is removed. Instead they proceeded to other duties. Instruct staff on proper glove use. Manager instructed staff on proper use.
Rule: Violation 12D, Critical Violation of OAR 2-301.14
- Time as a Public Health Control
Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. When using time as a public health control, the food shall be marked or otherwise identified to indicate the time within 4 hours past the point in time when the food is removed from temperature control. The food must be cooked, served, or discarded within 4 hours. Unmarked containers or packages marked to exceed 4 hours must be discarded. Written procedures must be maintained in the establishment and made available to the regulatory authority.
Post violation: Cream sauce was holding (intentionally) on the line at 121*F. Use a formal timing system for the product. Product marked at time of inspection. Timer suggested.
Rule: Violation 3J, Critical Violation of OAR 3-501.19
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Cookline upright case holding foods inside at 49*F. Contents were moved to an alternate refrigerator upon request. Repair or replace unit to operate at 41*F or below. Note: Other refrigeration was working marginally including the walk-in, where foods were 43*F, and a drawer opposite the cookline, where the food was at 43*F.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Equipment Food-Contact Surfaces Clean
Food-contact surfaces are not clean, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Post violation: Person washing dishes pulled a rack of upturned cups full of pooled dirty water, and placed them on the clean dish rack. He was instructed to rewash dishes.
Rule: Violation 20G, Critical Violation of OAR 4-601.11
- Determining Sanitizer Concentration
A test kit is not used to accurately determine the concentration of chemical sanitizer, specifically:
Correction: REQUIRED CORRECTION: The concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
Post violation: There are no chlorine test strips to monitor the barwasher. Please provide.
Rule: Violation 17H, Not Critical Violation of OAR 4-501.116
- Miscellaneous Sources
Food is not protected from miscellaneous sources of contamination, specifically:
Correction: REQUIRED CORRECTION: Food shall be protected from contamination that results from a factor or source not identified in these rules.
Post violation: A pan of batter mix was placed immediately next to the cookline Handwash sink. Move it away from the sink, or install a panel to protect against splash.
Rule: Violation 8M, Not Critical Violation of OAR 3-307.11
- Cutting Surfaces
Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Correction: REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
Post violation: Cutting boards are worn and stained. Repair (e.g. re-plane) or replace.
Rule: Violation 14U, Not Critical Violation of OAR 4-501.12
- Sinks and Drainbaords, Self-Draining
Sink and drainboards are not self-draining, specifically:
Correction: REQUIRED CORRECTION: Sinks and drainboards of warewashing sinks and machines shall be self-draining.
Post violation: Clean dish table is pooling dirty water. Prop up table so that it drains properly.
Rule: Violation 16E, Not Critical Violation of OAR 4-204.119
- Good Repair and Proper Adjustment
Equipment is not maintained in good repair or according to manufacturer's recommendations, specifically:
Correction: REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications.
Post violation: Walk-in door is damaged and does not close unless pushed. Door was observed open during inspection. Closing device is not operating effectively.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: cookline upright case 49*F, small prep table 35 inside and 37*F on top, right cookline prep table 36 and 38*F inside with top at 38 to 41*F, middle salmon between grills 39*F, grillside center drawers 40*F, batter egg 37*F, left cookline table top 39 and 40*F, with foods in drawer at 43*F, walk-in 43*F, coleslaw dressing 37*F, bar case 42*F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: cream sauce 121*F, mashed potatoes 143*F, medium well burger to 189*F, cod to 208*F, chicken breast to 189*F, soups held at 186 and 179*F
- Dishwashing Methods
Dishwashing Methods:
Post violation: main dishwasher reached 174*F, bar washer reached 151*F with a 50 ppm bleach rinse; wiping cloth buckets had QA at 200 ppm but could use a more frequent switch out
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Post violation: A reinspection will be conducted within 14 days to verify correction of critical violations noted in this report.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
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05/27/2009 | Semi Annual | 76 |
- Equipment Food-Contact Surfaces Clean
Food-contact surfaces are not clean, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Post violation: The slicer was not clean at inspection. More than one day of food build up was observed. Please clean as described at inspection. Clean all crevices, and hard to clean areas.
Knives in the clean knife box were put away dirty. Do not put dirty knives here. Use a sign to bring this to the attention of all staff and use it as a reminder.
Rule: Violation 20G, Critical Violation of OAR 4-601.11
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Fish stations 37F, and 38F on the cook line. Refrigerated drawers fish 37F. Prep table foods cheese and olives 38F, walk in cooler produce 39F.
- When to Wash
Food employees are not washing their hands as often as necessary, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work;2) after touching body parts other than clean hands and clean, exposed portions of arms;3) after using the toilet room;4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues;6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;10) when switching between working with raw foods and working with ready-to-eat foods; or11) after engaging in other activities that contaminate the hands.
Post violation: The dishwasher was observed handling and loading dirty dishes on the left side of the dishwasher and then immediately moving to the right side of the dishwasher to put away clean dishes without washing hands in between.
Rule: Violation 12D, Critical Violation of OAR 2-301.14
- Cross-Contamination, Raw Foods
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
Post violation: Raw eggs and pre-cooked ham was found in the same container in the walk in. This is not allowed. Keep raw animal foods separated from cooked meat.
Rule: Violation 7A, Critical Violation of OAR 3-302.11
- Food-Contact Non-PHF, Cleaning Freq.
Surfaces of utensils and equipment contacting food that is not potentially hazardous are not cleaned as necessary, specifically:
Correction: REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
Post violation: One soda gun head was not clean. The ice machine has a build up of mold and slime debris. Please clean and sanitize per manufacturer recommendation.
Rule: Violation 22B, Not Critical Violation of OAR 4-602.11
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Hot foods above 140F.
- Dishwashing Methods
Dishwashing Methods:
Post violation: High temperature dishwasher 163F. Bar chemical dishwasher 138F with 50 ppm chlorine. Test papers provided.
- Food Handler Certificate
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.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
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05/10/2010 | Semi Annual | 85 |
- Critical Items Corrected
CRITICAL ITEMS CORRECTED All critical violations were corrected at inspection. Please monitor to assure this level of Food Safety is maintained.
Post violation: This is a recheck inspection regarding the drainline at the bar dishwasher. The drainline has been reinstalled properly with an indirect connection to a floor sink.
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01/04/2011 | Reinspection | |
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