- 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 uncorrected priority items found at the semiannual. At the last inspection, two refrigeration units were holding at improper temperatures. The top of the prep top is holding food at 38-40 F and the unit is being replaced soon. The 3door unit is holding food at 36-38 F. Violations corrected. This facility is also scheduled to received a new water heater.
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02/25/2016 | 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:
The 3 door unit is holding cheeses and various meats at 48-50 F with an ambient air temperature of 47 F. Repair so that unit can maintain food at 41 F or below. 4 door pizza prep top is holding various meat toppings and cheeses at 45-47 F with an ambient air temperature of 44 F. Repair so that unit can maintain food at 41 F or below. CORRECTION: Food in units longer than 4 hours was discarded and all other items moved to walk in. Some items will be time marked with 4 hour discard time.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.110 *PRIORITY FOUNDATION* The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
The dishwasher only ran to 114 F after 5 cycles. Repair so that dishwasher runs to at least 120 F.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
The dishwasher plug well and the rinse sink are soiled heavily with caked on residue. Keep this area clean.
- 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 drink a little yogurt drink and then continue working. These items are not an approved beverage container. Do not consume while working.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.14 Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
The game room restroom door does not self-close. Please repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The ceiling has exposed insulation. Seal off these areas.
- 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 floor area and wall under dish machine area are soiled with grease and food build up. Keep clean to avoid attracting pests.
- 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 tables- marinara 145 F, alfredo sauce 154 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm quat Dishwasher ran at 114 F with 50 ppm chlorine (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.'
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02/12/2016 | Semi Annual Food | 89 |
- 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:
Pizza boxes in plastic wrap observed on the concrete floor. Please elevate 6'.
- 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 showing green fungal growth. Please deep clean more often.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.11 *PRIORITY FOUNDATION* Soap is not provided at a handwashing sink, specifically:
Soap not observed in the front bar area. An employee states they do not use the sink since it's broken. This sink was found to be working. Please keep soap here and tighten the handles of the faucet if needed.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Paper towels missing from back hand sink at the dishwasher. Please provide. Use alternate handwashing stations until paper towels can be restocked. 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 ham 40F, prep cooler cheese 40F, 2nd prep cooler 40F.
- 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.
Sauces 140F.
- Information: Dishwashing Methods:
Chemical dishwasher 125F with 50 ppm chlorine. Test paper ok.
- 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.'
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11/16/2015 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Some employees are date marking when they open a container and some are date marking with a use by date. This facility needs to choose one date marking method and stick to it. Some employees are also using a 9 day date mark and required food is only allowed a 7 day date mark. Educate all employees on proper date marking. CORRECTION: Dates corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-202.16 Nonfood-contact surfaces are not designed for easy cleaning and maintenance, specifically:
There is raw wood directly behind the soda gun. Seal or paint wood to maintain clean ability.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.14 Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
Restroom in game area has no self-closing device on door. Repair so that door self-closes.
- 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 39-42 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.
Sauces at 144-150 F Pizza time marked
- Information: Dishwashing Methods:
Dishwasher ran at 120 F with 50 ppm chlorine Handwashing sinks stocked. Good handwashing 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: 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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09/09/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Pizza Schmizza, 18021 Nw Evergreen Pkwy, Ste B, Beaverton, OR 97006 »