- 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. I observed raw hamburger and whole intact beef steaks observed stored in the same container. These items must be kept in separate containers. 2. Raw chicken observed in a container on the shelf over pork products. In both instances the cook separated and relocated these items to reduce the risk of cross contamination. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1. Knives observed dirty and stuck between two pieces of equipment. This is not a knife storage area since these areas are extremely dirty with black grime and old greasy residues. Never store knives in this location again. 2. The prep cooler on the cook line is soiled with old food spills and grime in hard to reach areas. The prep top is dirty in corners and in cracks and in the gasket. Operator began deep cleaning the cooler after discussion. 3. The hood above the food prep area where the mixer is was found dirty in the pipe with thick deposits 2 inches deep that can fall off and into food. Have the hood and pipe cleaned and serviced when food is not exposed. 4. Prep tables and counters and shelves observed soiled and greasy in the kitchen. 5. Bins full of utensils observed dirty inside with pieces of old food debris. All items were sent to the dishwasher to be cleaned appropriately or were cleaned in place using a three step method.
- 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:
I observed shredded chicken in a large rectangular pan holding at 80F without any temperature control. Operator sent the food to the walk in cooler. I observed raw fish defrosted in a large rectangular pan holding at 56F-60F. Operator took the fish to the walk in cooler to hold below 41F. Foods were not out of temperature control for longer than 4 hours today. Please use thermometers and track temperatures more often.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Many foods in the walk in cooler observed without dates. Please date all cooked foods, open packages, cooked pasta, pie slices, and dairy products, cooked potatoes, and cooked vegetables or meats that are opened. Operator dated the foods after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
A large portion of cooked pasta Pena observed with a date mark expired by two days. Operator discarded the pasta after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1. Racks in the walk in cooler are dirty and show an accumulation of old food particles and grimy residues. 2. Pipes along the cook line show and extreme about of food debris build up including whole cracked egg shells trapped between the pipes. Please deep clean the racks and the pipes and all areas of soiled equipment that you find in the kitchen.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Tiles under the fryer and broken and cracked up. Please repair. This is your 2nd notice.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
One large cart and a stainless steel bowl observed blocking the front handwashing sink for the cook. These items were removed after discussion. Do not block handwashing stations. 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.
Walk in cooler beef and chicken 39F. Prep cooler deli meat 40F.
- 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.
None.
- Information: Dishwashing Methods:
Chemical dishwashers both above 120F and 50 ppm chlorine. Test paper ok.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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:
All foods cooked medium well above proper temperatures according to my discussion with the Chef.
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11/24/2015 | Semi Annual Food | 76 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-401.11(A)(B)(2) *PRIORITY* Raw animal foods are improperly cooked, specifically:
Hamburger off the grill temped at 148F. Correction: The Cook re-cooked the hamburger to 167F during inspection.
- 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:
1) Foods in 2-door prep top cooler temped: cheese-47F, salsa-49F, shredded cheese-54F. 2) Ranch dressing and cut lettuce in servers area 1-door prep cooler temped at 53F. Correction: Person in charge was directed to discard these foods during inspection. Also, potentially hazardous foods will not be stored in these refrigerators until they are repaired.
- 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 open glass of employee drink on food prep counter. Correction: The kitchen employee sent the glass to the dishwasher 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 cold holding units except for 2-door prep top and servers area 1-door coolers are holding at 41F and lower; freezers--OK
- 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.
Hamburger off grill 148F-- see violation above
- Information: Dishwashing Methods:
Bar area dishwasher 125F and 50 ppm chlorine--OK Kitchen area dishwasher 123F and 50 ppm chlorine--OK
- 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: 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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05/14/2015 | Semi Annual Food | 87 |
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