Pasta Pronto, 18070 Nw Evergreen Parkway, Ste 9011, Beaverton, OR 97006 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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 is a reinspection of a repeat priority item found at the semiannual. At the last inspection, the dishwasher was running with no sanitizer. Dishwasher ran with 200 ppm cl today. Violation corrected.
|
11/10/2015 | Reinspect Food | |
- 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:
Raw shell eggs were observed above cooked pasta. Do not store raw eggs above ready to eat foods. CORRECTION: Eggs moved during inspection
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The dishwasher ran with no chlorine upon inspection. Manager fixed the dishwasher so that it could run with 100 ppm chlorine at the final rinse. Employees need to use test strips to check dishwasher on a regular basis.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
A garbage bag is used to store lettuce. Do not use garbage bags to store food, These bags are lined with chemicals.
- 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 37-43 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 table holding at 147-172 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 50 ppm chlorine Dishwasher ran at 122 F with no sanitizer(see violation) 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:
**Cover the lemons that are in the self-serve beverage area.
|
10/19/2015 | Semi Annual Food | 85 |
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