- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Not all thermometers observed in the correct location with in coolers. Operator agreed to place thermometers correctly near the doors on the top shelves.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.15(A)(D) Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
There is a large gap under the back door that needs a better door sweep to be effective to exclude rodents.
- 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:
Gasket torn on one reach in cooler 2 door.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Walk in cooler racks need to be degreased and sanitized to remove food debris and dust.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The water heater exhaust is causing the wall behind it to blacken due to being scorched. This is obviously a fire hazard. The water heater may have minimum distances to combustibles material. Call NW Natural Gas for a free inspection of your equipment to make sure the heater is venting correctly. A blackened wall near your water heater is not a normal situation and is very serious. Please repair cracked tiles near the walk in cooler.
- 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.
Pizza make cooler olives and ham 38F, 2 door under counter reach in 39F, walk in cooler meats 40F. Additional coolers 39F, 38F.
- 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.
Pizza cooking 200+F.
- Information: Dishwashing Methods:
Chemical dishwasher 100 ppm chlorine. Test paper ok.
- 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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03/15/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
A large kitchen knife was observed placed between two prep coolers for storage. This is not a clean location and is soiling the knife. The knife was taken to the dishwasher. Use signs or written procedures to keep this from happening in the future.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-202.12(C) *PRIORITY FOUNDATION* Resricted use pesticides are not properly applied, specifically:
Operator is using a Raid product which was found today on the shelf. This product is not approved for restaurant use. Please discontinue the use of this product and use one certified for use in restaurants. Operator removed the pesticide after discussion.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.15(A)(D) Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
There is a large gap under the back door that needs a better door sweep to be effective to exclude rodents.
- 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 cover plate to the thermostat on the water heater is missing. Please install the cover plate to protect the components and protect employees from electrical shock.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
There is some kind of white fungal growth on your food service racks in the walk in cooler. This was mentioned on your last inspection. Please clean immediately.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The water heater exhaust is causing the wall behind it to blacken due to being scorched. This is obviously a fire hazard. The water heater may have minimum distances to combustibles material. Call NW Natural Gas for a free inspection of your equipment to make sure the heater is venting correctly. A blackened wall near your water heater is not a normal situation and is very serious. Please repair cracked tiles near the walk in cooler.
- 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.
Salad prep cooler olives and other produce 41F, pizza make cooler pepperoni 41F, walk in cooler lemons 39F.
- 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.
None at this time.
- Information: Dishwashing Methods:
Chemical dishwasher 130F with 50 ppm chlorine. Sanitizer 50 ppm chlorine. 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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10/28/2015 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.15(A)(D) Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
There is a large gap under the back door that needs a better door sweep to be effective to exclude rodents.
- 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 cover plate to the thermostat on the water heater is missing. Please install the cover plate to protect the components.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The racks in the walk in cooler are dirty and need more attention to cleaning.
- 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:
I observed cookies, candy, and potato chips with employee belongings above a prep area near the slicer in the back of the kitchen. This is not an employee break area. Operator instructed to remove these items to a designated employee break area near the front counter.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The water heater exhaust is causing the wall behind it to blacken due to being scorched. This is obviously a fire hazard. The water heater may have minimum distances to combustibles material. Call NW Natural Gas for a free inspection of your equipment to make sure the heater is venting correctly. A blackened wall near your water heater is not a normal situation and is very serious.
- 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.
Prep cooler deli meat and pizza toppings 41F, 2nd unit lettuce 38F, walk in cooler ham 38F, 2 door reach in 39F, beverage 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.
Pizza time marks ok.
- Information: Dishwashing Methods:
Chemical dishwasher 125F with 50 ppm chlorine. 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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04/16/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Pizzicato, 10719 Sw Beaverton Hillsdale Hwy, Beaverton, OR 97005 »