- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Sanitizer solution not being consistently dispensed at accurate concentration. Repair so a residual of 200 to 300 ppm quat is in all buckets.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Ice machine leaking . Please repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Cookline handsink is lacking paper towels. Provided during 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 refrigeration holding food at 35-43 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.
Steam tables- 137-160 F
- Information: Dishwashing Methods:
Dishwasher ran at 126 F with 100 ppm chlorine Bar 3 compartment with 200 ppm chlorine
- 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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02/25/2016 | Semi Annual Food | 97 |
- 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 was a reinspection of the fly issue found at the semiannual inspection. This facility has hung fly strips and consulted with a pest management company. They have also been deep cleaning with a chlorine solution especially down the drains. The fly population has been significantly reduced. Keep these procedures in place until there are no flies left in facility. Violation corrected.
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10/19/2015 | Reinspect Food | |
- 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:
Observed many flies on top of ice machine and along the ceiling. Advised further deep cleaning of problem areas and hanging fly strips along with consulting a pest prevention and treatment professional.
- 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.
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09/30/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(C) *PRIORITY* The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
The quat sanitizer in the bar 3 compartment sink is lacking an adequate residual. Keep a quat residual of 200-300ppm in order to properly sanitize dishes. Use test strips. CORRECTION: Bar tender added more quat sanitizer tablets.
- 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:
Small salad prep top in the wait area is holding cut lettuce, olives, cut tomatoes, whipcream and dressings at 45-48 F. The ambient air temperature was found at 46 F during inspection. Repair unit so that it can hold food at 41 F or below at all times. Do not use until repaired. CORRECTION: Food discarded.
- 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:
Small flies were observed in a couple areas of this facility. Deep clean all areas with a bleach solution, especially all drains. Remove harborage areas, cover all foods and eliminate areas of standing water. Hang fly strips if necessary. CORRECTION: Operator has an appointment with Ecolab to come out.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Ice machine is leaking into a plastic dish. Repair or replace ice machine.
- 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.
All steam table items holding at 149-165 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 300 ppm quat Dishwasher ran at 120 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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09/15/2015 | Semi Annual Food | 82 |
Restaurant representatives - add corrected or new information about Old Chicago, 17960 Nw Evergreen Parkway, Beaverton, OR 97006 »