- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
1) Observed the single-door freezer in kitchen holding raw chicken over lamb. 2) Same unit was also holding raw ground beef over lamb. CORRECTION: Operator immediately re-arranged all foods according to cooking temperatures. Informational handouts/stickers were provided to operator noting correct organization of raw meats.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed all sanitizer buckets throughout facility holding chlorine between 0 and 10 ppm chlorine per several test strips. CORRECTION: Operator immediately re-filled all sanitizer buckets and was educated on how to properly balance chlorine concentrations.
- 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.
True 3-door cooler: Tomatoes 40°F. 1-door freezer: All food items frozen. Blue Air 3-door cooler: Grape leaf 40°F. 3-door prep-line cooler: Pickle 39°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.
Vertical broiler: Lamb 120°F (cooking at time of inspection). Hot holding unit in kitchen: Cooked lamb at 180°F.
- Information: Dishwashing Methods:
3 compartment sink, not set up during time of inspection. Low temp dishwasher at 120°F with 50 ppm chlorine. Test strips and thermometers available.
- 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.'
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11/03/2015 | Semi Annual Food | 90 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed knives and a clever stored on the magnetic rack with food debris on the cutting surfaces. *CORRECTION* The knives were washed, rinsed, and sanitized during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Observed a bus tub of cooked humus in the 3-door reach-in cooler with a measured internal temperature of 53 F. The beans were cooked the day before the inspection and have been in the cooler overnight. *CORRECTION* The humus was immediately discarded. See below for cooling requirements.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed bulk scoops stored in flour, salt, and pesto with the handles buried in the foods. ** Store bulk scoops with the handles up and out of the foods to prevent possible contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
The shelf above the prep cooler is lined with duct tape. The wire shelves are lined with aluminum foil. These materials are not effectively cleanable. ** Use only materials that are smooth, durable, non-absorbent, and easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
There was an accumulation food debris on the shelves behind the prep cooler and on the handles of the reach-in coolers and microwave oven. ** Thoroughly clean these areas and increase the regular cleaning frequency.
- 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.
Upright 3-door cooler-- 38-43 F (raw beef, raw lamb, lettuce, cooked beans) 3-door small reach-in cooler-- 40 F (raw chicken, raw lamb, cooked lamb) Prep cooler-- 39-41 F (humus, lettuce, falafel batter, cut tomatoes) 2-door cooler at wait station-- 39 F. 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.
Hot holding temperatures: rice warmer 170 F; vertical broiler 166 F; warmer at stove (chicken 138 F, gyro meat 145).
- Information: Dishwashing Methods:
Three compartment sink available. Automatic low temperature dish machine: wash 119 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 200 ppm quaternary ammonium 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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04/09/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Oasis Restaurant, 14845 Sw Murray Scholls Dr., Suite 104, Beaverton, OR 97007 »