- 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:
Past due bacon was observed in the walk-in dated Wednesday 2/3. Food required to be date marked must be discarded or used within seven days of cooking, preparation or opening of package. CORRECTION: Bacon discarded
- 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 at 33-41 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm quat 3 compartment sink with 200 ppm quat Handwashing sinks stocked. Good glove use
- 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.'
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02/16/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The walk in cooler has a green fungal growth growing on the racks right above open food. Operator instructed to protect food using lids and covers and to clean the racks as needed to remove food debris and prevent fungal growth. Please read below:
- 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: *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/
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11/02/2015 | Reinspect Food | |
- 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 38-43 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm quat 3 compartment sink with 200 ppm quat Handwashing sinks stocked. Good handwashing observed
- 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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10/28/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The main prep table is not clean on racks and in the door jamb. There is a large amount of food debris in the back under the racks that is spoiling. This was observed on the last inspection and was cleaned by the operator. Please develop a cleaning schedule for this unit and maintain the cooler using a three step cleaning method that includes, 'wash, rinse, sanitize.' This will be checked again within 14 days. Be advised, this in a priority foundation item violation and cannot remain uncorrected. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Racks in the walk in cooler are rusting and have moldy fungal growth on the surfaces as shown at inspection. The walk in cooler racks that are rusting must be repaired or replaced. Operator stated she would have the food in containers removed and the racks cleaned as soon as possible.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(A) *PRIORITY* The plumbing system is not repaired or maintained in good repair, specifically:
The front handwashing station drain is almost completely blocked. This drain must work as intended. In addition, the back handwashing station sink is loose and coming away from the wall. This can cause the drain pipe to separate leading to another priority violation. Please secure the handwashing station and clear the front handwashing drain line. Please read below:
- 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: *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: *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/
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10/20/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The main prep cooler is not clean inside. Please clean in the back under the evaporator. Food debris is extreme in this area and is starting spoil. The food slicer is not clean and was ready to use for food processing as described by management. Operator was instructed to use a three step method to clean the machine such as, 'wash, rinse, and sanitize.' A small white rolling cart with drawers holding utensils is soiled and is not being utilized much. Operator instructed to clean the drawers and cart using the three compartment sink and a three step cleaning method. Please read below: Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) *PRIORITY FOUNDATION* The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:
Operator does not demonstrate adequate knowledge with regards to food safety in the areas of sanitation, sanitizing food contact surfaces, and handwashing. The person in charge was provided a brief description of these problems along with this report. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Walk in cooler racks are in disrepair as shown at inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Racks in the walk in cooler are rusting and have moldy fungal growth on the surfaces as shown at inspection. The walk in cooler racks that are rusting must be repaired or replaced. Operator stated she would have the food in containers removed and the racks cleaned as soon as possible.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(A) *PRIORITY* The plumbing system is not repaired or maintained in good repair, specifically:
The drain to the main handwashing station in the back of the restaurant has a disconnected drain. This sink had a leaking problem on the last inspection and is now completely disconnected. Operator stated the owner is coming to fix this today. Utilize the front handwashing station until this can be repaired. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Drywall and paint observed in disrepair in the facility. Please repair drywall scratches and damage and repaint as shown.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
The restaurant is generally not clean. Floor wall junctures and in hard to reach areas observed with an accumulation of black grime, grease, and old crumbs. Please deep clean the entire kitchen and prep area floors and lower walls. Using a mop is not enough. Please use a scrub brush. Dirty soiled floors will eventually attract insects and other pests.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
I observed one employee moping floors and then proceed to the cutting boards to wipe them down on the sandwich make line. The employee did not wash hands between changing tasks. The employee was instructed to wash hands appropriately by management.. Please read below:
- 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: *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: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- 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:
This facility would benefit from a food safety demonstration. Please contact our program educator at 503-846-8722. The demonstration is free and can be available on the weekends as well.
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10/06/2015 | Semi Annual Food | 81 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(C) *PRIORITY* The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
Quat sanitizer in sanitizer bucket and in three-compartment sink tested (0)ppm and the multi quat sanitizer container was empty. *** The person-in-charge replaced the quat container and subsequent testing shows system delivering 200 ppm sanitizer.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.12 Food is stored in prohibited areas, specifically:
Sauces observed stored directly under towel dispenser.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Food transfer spoons stored in food in such a manner that spoon handles touch the food. Please see the following.
- 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:
An open glass of smoothie and a bottle of orange juice observed on prep table. Employee drinks were discarded and informational brochure given to the person-in charge.
- 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: 40 F Mini glass-door fridge: 36 F Front sandwich coolers: 41 F ( lettuce, diced tomato, hummus, cheese) Back of the front line sandwich cooler: 39 F ( cheese, hummus, diced tomato)
- 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.
chicken off the grill 170 F
- Information: Dishwashing Methods:
Three-Compartment sink is set up with 200 ppm Quat . See correction.
- 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/
13 Food employees including 1 new hire, 12 food handler's cards provided.
- 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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04/16/2015 | Semi Annual Food | 92 |
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