Paradise Restaurant & Lounge, 6360 Se Alexander Street, Hillsboro, OR 97123 - inspection findings and violations

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Business Info

Name: Paradise Restaurant & Lounge
Address: 6360 SE Alexander Street, Hillsboro, OR 97123
Total inspections: 2
Last inspection: 12/01/2015
Score
100
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Inspection findings

Inspection date

Type

Score
  • Rule Violation and Requirement: VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
    Observed the lights in the dry storage area with protective tubes but no end caps. The end caps are needed to make this protection system 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.
    Front Cooler: 39 F Rear Cooler: 40 F Prep Top Cooler: 36 F Starbucks Cooler: 34 F Bar Cooler: 36 F 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: Chili 155 F
  • Information: Dishwashing Methods:
    Dishwashing Machine 120 F with 100 ppm chlorine. Test strips available. Bar Dishwashing Machine 127 F with 50 ppm chlorine.
  • 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:
    It was discussed with the facility that they order pizza's from a local pizza restaurant for birthday parties and corporate parties. It was discussed that the facility cannot increase the price of meat pizzas because under USDA regulations the resale of meat pizzas is not allowed. The owner stated that they do not increase the price of meat pizzas from what the restaurant charges.
12/01/2015Semi Annual Food100
  • Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
    Observed the bar dishwashing machine with 0 ppm chlorine at time of the inspection. Ensure the dishwashing machine tests between 50-200 ppm Chlorine. CORRECTION: The dishwashing machine was primed during the inspection to 50 ppm.
  • Rule Violation and Requirement: VIOLATION OF SECTION 3-602.11(A)(B)(1-4,6,7)(C) Food packaged in the establishment or bulk foods are not properly labeled, specifically:
    Observed spay bottles of butter and water not labeled by the grill. Ensure all food containers and chemical containers are labeled.
  • 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 employee walk into the kitchen take a piece of bacon from the cooked bacon container and begin eating the bacon in the kitchen. The employee then left the kitchen. Employees should not be eating in the kitchen and should not be removing food from bulk containers without washing hands. CORRECTION: Informed kitchen staff about what occurred. Ensure only kitchen employees are in the kitchen area unless when other wise necessary and employees should not be eating in the kitchen area or straight from bulk containers.
  • 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.
    Front Cooler: 33 F Prep Top: 37 F Walk-In: 38 F Beer Walk-In: 40 F Freezers: Frozen Bar Cooler: 34 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: 140 F
  • Information: Dishwashing Methods:
    Dishwashing machine 122 F with 100 ppm Chlorine. Test strips available. Bar Dishwashing machine 126 F with
  • 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.'
  • Information: Notes/Recommendations:
    Ensure ready to eat food is consumed or discarded within 7 days. The day you make it on/pull it on +6=7
05/04/2015Semi Annual Food92

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