- 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.
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03/24/2016 | 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:
Observed in the 1 door Traulsen cooler at the wait station, butter pats 46°F, half and half 46°F, milk 48°F, 46°F ambient air temperature. CORRECTION: PIC discarded the potentially hazardous foods as there was no way to determine when they were out of temperature control. Recommended to discontinue the use of this cooler until it can hold at 41°F at all times regardless of use. A re-inspection will occur within 14 days to recheck the cooler.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-209.11 Employee personal care items are not properly stored, specifically:
Observed cell phones stored in areas of prep and near food contact surfaces.
- 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: 1) unapproved employee beverage containers at the main wait station area. Beverage containers were missing a lid and straw or straw/handle. 2) unapproved employee beverage container, an opened soda can on the main cook line. Beverage container was missing a lid and straw or lid and handle. 3) unapproved employee beverage container, an opened soda can in the walk in cooler on the top shelf stored over food. 4) a prep cook standing in the prep area alcove eating a meal. CORRECTION: Unapproved employee beverage containers were discarded. Food employee was instructed ot discontinue eating in the food prep area. Discussed where to eat with the PIC. Recommended to have an area for employees to eat.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Area over dish machine has peeling paint. Recommended to repair as soon as possible.
- 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.
Cook line Prep Cooler: bay shrimp 43°F, salsa 38°F, cut tomatoes 41°F Traulsen 1 door cooler: raw chicken 42°F Cold Drawers #1: deli meat 40°F Fryer Station Cooler: raw fish 40°F, raw chicken 41°F Cold Drawers #2: raw fish 41°F Far Prep Cooler: tuna salad 41°F Walk In Cooler: soup 41°F, cooked rice 40°F, half and half 39°F Walk In Freezer: Frozen Wait Station 1 Door Cooler: butter pats 46°F, half and half 46°F, milk 48°F, 46°F ambient air temperature Ice Cream Freezer: Frozen On Ice: coleslaw 39°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.
Soup Holding: 153°F Steam Table on Cook line: demi 145°F
- Information: Dishwashing Methods:
High temperature dish machine: 165°F at plate level Bar dish machine: 50 ppm chlorine, 127°F at plate level 3 compartment sink available Sanitizing buckets: 200 ppm quaternary ammonium Quaternary ammonium and chlorine test kits available 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 at time of inspection. A recheck will be performed within 14 days of this date to determine if the alternative procedure was replaced with a permanent correction (process change/repair/new equipment/etc.). 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.
- 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:
Dish machine handout provided. Ensure the bar handwashing sink is not blocked with the sanitizing bucket When to wash handout provided.
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03/16/2016 | Semi Annual Food | 92 |
- 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:
Garlic-butter mix observed on side of grill at 85F. Garlic butter was discarded at the time of inspection and food safety option was explained to the chef.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.12 Cleaned equipment, utensils, linens and single service articles are stored in a prohibited location, specifically:
A box of single use gloves stored under soap dispenser in kitchen.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.11 *PRIORITY FOUNDATION* Soap is not provided at a handwashing sink, specifically:
There was no sop at the bar hand wash sink. Soap was provided at the time of inspection.
- 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: 40F Cold station far end: 41F-42F, crab, spinach dip, Cold table to the left of stove: 40F, shrimp, caper, sausage Drawers under the grill: 38F, fish Cold table across from flat grill; 41F-43F, cilantro-lime dressing, sliced tomato Salad prep cooler: 40F, shrimp, cheese, tomato. Fish station: 38F, fish, shrimp, Tall refrigerator for dessert items: 36F Bar 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.
soups 157F
- Information: Dishwashing Methods:
Dishwasher final rinse 161F at dish level. Bar dishwasher final rinse temperature at 122F with 50 ppm chlorine.
- 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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10/07/2015 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Kitchen chemical dish machine had 0 ppm chlorine during the inspection. CORRECTION: The sanitizer bucket was empty. Dish employee changed the bucket and re-washed all the dishes on the line. Ensure testing occurs when a new bucket is added to make sure the sanitizer is present.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Observed an accumulation of debris in the upper reaches of the ice machine. Recommended to increase cleaning frequency of this machine.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-209.11 Employee personal care items are not properly stored, specifically:
Observed cell phones with cords stored on the wait station line near the plates and on the cookline near food storage and the handwashing sink. Recommended to store these items in appropriate areas.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Ensure wiping cloths in the bar are stored in sanitizing solution.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
In use utensils on the cookline are stored improperly. Read below on proper ways to store in use utensils:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Ceiling area in the dish machine area and matting on the stairs is in need of repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed dish employee place dirty plates onto the rack and send through the dish machine and proceed down the line and put away clean trays and plates. CORRECTION: Discussed when to wash with PIC and dish employee was asked to wash his hands.
- 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; spinach dip 40°F, butter 40°F, 35°F ambient air temperature Walk In Freezer: Frozen Cookline: 1 door cooler: raw shrimp 38°F, raw oysters 38°F Batter Prep Cooler: raw chicken 43°F, raw fish 38°F Randall Freezer: Frozen Salad Prep Cooler: bay shrimp 35°F, cabbage 41°F, cut tomatoes 43°F Cold Drawers: cooked baby potatoes 43°F, deli meat 43°F Prep Cooler: salsa 43°F, crab salad 36°F Small Prep Cooler: raw shrimp 38°F, raw oysters 39°F Cold Drawers: raw salmon 42°F, raw chicken 40°F Wait Station: Ice Cream Freezer: Frozen 1 Door Glass Cooler: half and half 43°F, butter pat 40°F On Ice: cabbage 43°F, coleslaw 40°F, guacamole 42°F Bar: Cooler: half and half 43°F, 43°F ambient air temperature
- 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.
Cookline hot holding: sauce 154°F Wait Station: soup 146°F
- Information: Dishwashing Methods:
Chemical dish machine: 139°F, 0 ppm chlorine Bar dish machine: 128°F, 50 ppm chlorine Sanitizing buckets: 200 ppm quaternary ammonium
- 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.'
- Information: Notes/Recommendations:
Ensure all employee beverage containers are approved. Butter is considered potentially hazardous. Recommended to use time marking for butter that needs to be softened.
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04/22/2015 | Semi Annual Food | 90 |
Restaurant representatives - add corrected or new information about Portland Seafood Company #57, 9699 Sw Washington Square Rd., Tigard, OR 97223 »