- 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.
Today's visit is a reinspection of an uncorrected priority foundation item found at the semiannual. At the last inspection, there were rodent droppings found under the soda fountain. Rodent droppings were not found today and manager stated that they have not observed any rodents inside the facility. This facility has continuous pest management. Violation corrected.
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01/12/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Tomato sauce was observed in the walk in fridge at 52-60 F covered with a lid. Keep foods uncovered until they have reached 41 F. This maximizes air exposure to minimize cooling times.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
Rodent droppings were observed under the soda machine cabinetry. No other droppings were observed in this facility. Owners are aware of this issue and have a bid out to replace this cabinetry. Mesh screening is up around cabinets to help prevent entry. CORRECTION: Facility called a pest control company to come out immediately. This area will be deep cleaned.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Shelving racks in walk in are soiled with dust, growth and old food debris. Keep clean.
- 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 refrigeration holding food at 40-43 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.
Buffet table-150-170 F Cook steam table- 135-150 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 126 F with 100 ppm chlorine Bar dishwasher ran at 122 F with 100 ppm chlorine Handwashing sinks stocked
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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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12/16/2015 | Semi Annual Food | 94 |
- 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.
This is a recheck inspection regarding violations observed during the 6/19/2015 semiannual inspection. Today, these violations have been observed CORRECTED: > Cold Holding: The pizza prep cooler has been repaired, and is now holding all potentially hazardous foods at 36-43*F. > Sanitizer: The bar glasswashing machine is now observed dispensing 50-100 ppm chlorine sanitizer during the final rinse. OK.
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07/14/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The bar glasswasher is not dispensing any detectable chlorine sanitizer during the final rinse after multiple attempts. Temporary CORRECTION: The manager made a service call and the vendor will arrive within the next 90 minutes for repair. The kitchen dishmachine will be used for all dishwashing until the bar unit is repaired and dispensing 50-200 ppm chlorine during the final rinse.
- 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:
The main pizza area prep cooler is holding many potentially hazardous foods at 54-61*F. Temporary CORRECTION: All potentially hazardous foods that have been in this unit longer than 4 hours were discarded, while those less than 4 hours were transferred to the walk-in cooler to chill back below 41*F. The manager placed a service call during the inspection, and ice bins for foods were put in place until repairs are complete.
- 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-in, 40-43*F; pizza prep, 54-61*F (See violation); freezers OK; kitchen reach-ins, 33-36*F; main cookline prep, 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.
Steam table sauces and soups, 145-175*F.
- Information: Dishwashing Methods:
Kitchen dishmachine, 126*F with 50 ppm chlorine, OK. Bar dishmachine, 120*F with 0 ppm chlorine (See violation).
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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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06/19/2015 | Semi Annual Food | 90 |
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