- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1. The slicer is not clean. Bits of grease and food debris was observed on surfaces. Operator instructed to use a three step method to clean the body of the slicer. 2. The hood is blackened due to grease residues and soot. This hood is dripping back to the cooking surfaces. Operator instructed to degrease more often between professional deep cleanings. Please read below:
- 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:
The steam table foods observed between 125F and 140F. The water in the unit observed at 150F. Operator instructed to keep water inside the unit at 165F to 180F to better hold foods above minimum hot holding temperatures. Operator reheated foods above 165F after instruction.
- 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:
Cooked rice individually portioned observed with a date mark that expired on 1/29/15 in the walk in cooler. Operator discarded the rice after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Chicken wings observed covered while cooling in a large container. The lid was removed after discussion. The food was not out of temperature for more than 4 hours. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wiping towels less than 200 ppm quat in two locations.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The grill line needs degreasing under the unit to remove build up of grease and food debris.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Main kitchen handwashing station near the ice machine provides hot water but in a very low flow amount. Please increase hot water flow to this sink.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Repair tiles and vinyl cove base in kitchen. Please repair grout as needed.
- 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 produce 39F. Reach in three door black olives 38F. Bar cooler 36F. Wait cooler 41F.
- 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 see violation.
- Information: Dishwashing Methods:
Chemical dishwashers both producing 50 ppm chlorine. Hot water over 120F. Test paper ok.
- 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/
- 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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02/01/2016 | Semi Annual Food | 84 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1. A dirty knife was observed stuck between two prep coolers. This area is not clean and knives are not allowed here. Operator sent the knife to the dishwasher. 2. On the last inspection the hood was very greasy and dripping grease. Today, the hood was not greasy however the equipment could be cleaner to eliminate this problem completely. These points will be repeated if this is observed on the next inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Red Solo cups observed dropped under the bar area near chemicals need to be organized in such as way as to prevent 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 upright servers cooler was observed holding condiments above 41F, Please have the machine serviced if you plan to use this unit for potentially hazardous foods. The walk in cooler freezer was observed holding at 10F-26F during the inspection. This was very concerning and should be addressed to make sure the unit works correctly. This temperature problem might be a simple defrost cycle however foods inside should not be affected by it. Foods were below 32F and no other violation was observed.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Foil observed spread on racks in dry storage. Please remove foil as it does not meet this rule. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Grill line equipment is greasy and dirty. Racks in the dry storage are fuzzy and dusty. Racks in the walk in cooler need more attention to cleaning to remove food spills and grime. The dishwasher racks are soiled with dried on black grime. Please soak and degrease all racks as needed.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.13 The floor and wall junctures are not coved, closed or sealed, or graded drains are not provided where floors are cleaned by water flush methods, specifically:
Cove base is missing through kitchen. Please repair or provide.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Areas of the facility show broken tile and deep grout lines. Please repair and refinish these areas. Linoleum in the walk in cooler freezer and refrigerator found in poor repair. Please fix these areas to be smooth and easy to clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed dishwasher handle dirty dishes and proceed to put clean dishes away without washing hands in between. He was immediately directed to a handwashing station at inspection.
- 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:
The bartender is using a handwashing station as a dump sink. Please use the appropriate sink for handwashing and dumping. Operator cleaned the handwashing station as requested. 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 40F, onions 39F. Prep cooler dressing 36F. Bar milk 41F.
- 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.
Ground beef 165F, chicken 135F.
- Information: Dishwashing Methods:
Chemical dishwasr 125F with 50 ppm chlorine. Test paper ok. Sanitizer towels at 200 ppm quat.
- 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: 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:
I observed several house flies and also fruit flies in the kitchen and dining areas. Please use a approved method to eliminate flies from your facility. This will be a point deduction if this is observed on the next inspection cycle.
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09/01/2015 | Semi Annual Food | 89 |
Restaurant representatives - add corrected or new information about Pit Stop Sports Bar & Bbq Grill, 10245 Sw Canyon Road, Beaverton, OR 97005 »