- 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:
Observed single service cups of half & half stored in the dorm cooler with a measured internal temperature of 45-51 F. The cups are placed on the table during service and then placed back in the cooler after service. The product states 'keep refrigerated' on the label. Discontinue this practice, otherwise, purchase product that does not require refrigeration. **CORRECTION** The half & half was immediately discarded upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed a bag of chicken stored on the floor in the walk-in freezer. **Store foods at least six inches off the floor to prevent possible contamination.
- 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:
The handle on the grill scraper is heat damaged and no longer effectively cleanable. **Please replace by the next inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.11 *PRIORITY FOUNDATION* Soap is not provided at a handwashing sink, specifically:
There was no soap at the front hand sink at the beginning of the inspection. **CORRECTION** Soap was provided upon request.
- 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 cooler-- 41 F (milk, cheese, hamburger patties) prep cooler at cook line-- 37-40 F (tomatoes, lettuce, ham, turkey, sausage, cheese, hamburger) prep cooler near dish wash machine-- 40-43 F (dressing, lettuce) 2-door upright reach-in cooler-- 37-41 F (chili, ham, rice) dorm cooler at coffee machine-- 41-43 F (milk, half & half) 5-door reach-in cooler at bar-- 43 F (half & half, ranch) monitor this unit closely walk-in & reach-in freezers 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: grill line warmers (soup 154 F, gravy 156 F)
- Information: Dishwashing Methods:
automatic low temperature dish machine in kitchen: wash 134 F/100 ppm chlorine detected automatic low temperature dish machine in bar: wash 127 F/50 ppm chlorine detected wiping cloth sanitizer solution concentrations: 50-200 ppm chlorine 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: 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/
Obtain current food handler cards ASAP.
- 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:
There is no consumer advisory on the bar menu. The menu is limited and the PIC stated that hamburgers are not undercooked. It is recommended that a consumer advisory statement be included or that the policy be consistent with the restaurant side. An advisory is noted on the restaurant full menu.
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11/16/2015 | Semi Annual Food | 92 |
- 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.
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06/16/2015 | Reinspect Food | |
- 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:
Observed the Polar Quest 2 door reach in with an ambient air temperature of 58°F. Potentially hazardous foods were as follows: cooked rice 53°F (5/25), cooked yam 55°F (5/27), cooked noodles 55°F (5/27), pancake batter 54°F (5/27). CORRECTION: Potentially hazardous foods above 41°F and with dates later then 5/28 were discarded. Recommended to discontinue the use of this cooler until it can hold at 41°F or below at all times. A reinspection will occur in 14 days to check this unit.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Prep cooler thermometer is broken. Ensure all cooling units have a temperature measuring device.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed frozen repackaged food in boxes stored directly on the freezer floor.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed an unapproved employee beverage container, a twist off water bottle in the rear kitchen area on top of the prep cooler. CORRECTION: Employee beverage container was discarded. Employee beverage container handout provided.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Observed the floors in the kitchen area in need of repair.
- 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.
Kitchen Prep Cooler: cut tomatoes 39°F, cooked sausage 39°F, raw hamburger 39°F Continental Freezer: Frozen True Prep Cooler: 40°F ambient air temperature GE Freezer: Frozen Walk In Freezer: Frozen Walk In Cooler: cheese 40°F, limes 39°F Polar Quest: cooked rice 53°F (5/25), cooked yam 55°F (5/27), cooked noodles 55°F (5/27), pancake batter 54°F (5/27) (see Violation 19A) Dorm Cooler: milk 43°F Bar Cooler: 40°F ambient air temperature Beverage Freezer: 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.
Steam table: gravy 172°F
- Information: Dishwashing Methods:
Kitchen dish machine: 50 ppm, 119°F Bar dish machine: 50 ppm, 120°F Sanitizing buckets: 200 ppm chlorine Chlorine test kit available 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.'
- Information: Notes/Recommendations:
All handwashing sinks must be fully stocked at all times.
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05/28/2015 | Semi Annual Food | 92 |
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