- 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:
Pizzas on the table are stored at room temperature and they temped at 77F. Correction: Person in charge discarded the pizzas during inspection. Also, PIC will time-mark the pizzas in the future.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Observed unlabeled spray bottle in the kitchen. Correction: Person in charge discarded the content of the bottle during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed one of food workers talk on the phone and then handle pizza dough without washing hands. The person in charge instructed the food worker to wash hands.
- 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: 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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02/17/2016 | Semi Annual Food | 87 |
- 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:
Ready-to-eat pizzas are stored on the counter and their temperature ranged between 79F and 98F. The operator reports that time-marking is used for the pizzas but there was no time-marking at this time. Correction: Person in charge discarded the pizzas during inspection. If time without temperature control is used as a public health control for potentially hazardous food up to 4 hours, the food shall have an initial temperature of 41°F or less when removed from cold holding temperature control or 135°F or greater when removed from hot holding temperature control. The food must be cooked, served, or discarded within 4 hours from the point in time when the food is removed from temperature control. Unmarked containers or packages marked to exceed 4 hours must be discarded. If time without temperature control is used as the public health control up to a maximum of 6 hours, the food shall have an initial temperature of 41°F or less when removed from temperature control and the food temperature may not exceed 70°F within a maximum time period of 6 hours. The food must be discarded if the temperature exceeds 70°F, or cooked, served or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F or less cold holding temperature control. Food in unmarked containers or packages or marked with a time that exceeds the 6-hour limit shall be discarded.
- 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.
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09/28/2015 | Reinspect Food | |
- 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:
Pizzas are stored on the counter and they temped as follows: cheese pizza-99F, pepperoni pizza-77F, vegie pizza-88F. The reports that they use time-marking procedure but the pizzas were not time-marked. Correction: Person in charge discarded the pizzas during inspection. If time without temperature control is used as a public health control for potentially hazardous food up to 4 hours, the food shall have an initial temperature of 41°F or less when removed from cold holding temperature control or 135°F or greater when removed from hot holding temperature control. The food must be cooked, served, or discarded within 4 hours from the point in time when the food is removed from temperature control. Unmarked containers or packages marked to exceed 4 hours must be discarded. If time without temperature control is used as the public health control up to a maximum of 6 hours, the food shall have an initial temperature of 41°F or less when removed from temperature control and the food temperature may not exceed 70°F within a maximum time period of 6 hours. The food must be discarded if the temperature exceeds 70°F, or cooked, served or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F or less cold holding temperature control. Food in unmarked containers or packages or marked with a time that exceeds the 6-hour limit shall be discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Observed unlabeled chemical spray bottle in the kitchen. Correction: Person in charge labeled the spray bottle during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.11(A) *PRIORITY* The plumbing system is not designed, constructed or installed according to law, specifically:
The floor sink is partially located inside walk-in cooler. There should never be a floor sink in walk-in cooler. This must be corrected immediately.
- 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 unit is holding at 40F and lower
- 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.
Marinara sauce-154F
- Information: Dishwashing Methods:
Chemical dishwashing machine is running at 122F 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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08/26/2015 | Semi Annual Food | 87 |
Restaurant representatives - add corrected or new information about Pizza Schmizza, 891 Ne 25th Ave., Hillsboro, OR 97124 »