Nike Conference Center, Tiger Woods, 1 Sw Bowerman Drive, Beaverton, OR 97005 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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:
Please repair mixer electrical outlet.
- 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:
Please clean out under equipment under the back hood as shown at inspection.
- 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.
All walk in cooler refrigeration below 41F. No events planned today.
- 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 warmers not running today for customer foods.
- Information: Dishwashing Methods:
High temperature dishwasher 178F. Sanitizer 200 ppm. Test paper ok.
- 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.'
|
12/22/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
The walk in cooler racks in a few small locations has paint peeling off. Please repair or replace. Use a wire brush when food is not exposed to remove the finish to protect food until the replacement or repair is complete.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
The loading dock restroom hand washing sink faucet did not reach 100F after 3-4 minutes of waiting. The temperature reached 86F. Please adjust this faucet to 100F. 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.
Three walk in cooler were below 41F, lemons 39F, sauces 38F.
- 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.
Cheese dish in buffet line 145F. Hot warmers were empty at inspection. Temperature logs are provided.
- Information: Dishwashing Methods:
Three compartment sink 400 ppm quat. Please check sanitizer dispenser. 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:
The high temperature dishwasher may not be reaching 160F. Temperature logs look great except the recordings are far below the minimum temperature. Have the machine checked. I was unable to get a final temperature of the final rinse today.
|
06/22/2015 | Semi Annual Food | 97 |
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