Pubic House, 23596 Nw Clara Lane, Hillsboro, OR 97124 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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:
1) Sliced tomatoes and cut lettuce on ice were inadequately iced and they temped at 47F 2) Macaroni and heavy whipping cream in across grill 2-door prep cooler temped at 45F Correction: Person in charge increased the ice level at sliced tomatoes and discarded macaroni and heavy cream during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.19 *PRIORITY FOUNDATION* The temperature of the wash solution for manual warewashing is less that 110°F or the temperature specified by the manufacturer of the cleaning agent, specifically:
Wash water in kitchen area dishwashing machine is low at 112F. The water must reach 50 ppm chlorine.
- 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 employee beverage cups without lids in food prep areas. Correction: Person in charge removed the cups from food prep areas during inspection.
- Rule Violation and Requirement: VIOLATION OF OAR 333-170-0040 Personal items are stored in an inappropriate area, specifically:
Observed employee cellphone store on food prep cooler.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.11 *PRIORITY FOUNDATION* Soap is not provided at a handwashing sink, specifically:
No soap was provided in bar area handwashing station. Correction: Person in charge provided soap during 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.
All cold holding units except 2-door cooler across grill are holding cold foods 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.
Steam wells: Soups-137F; Chicken off grill-167F; hamburger off grill-180F
- Information: Dishwashing Methods:
Kitchen area chemical dishwashing machine is running at 112F and 50 ppm chlorine--see violation above Bar area chemical dishwashing machine is running at 117F and 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.'
|
11/27/2015 | Semi Annual Food | 86 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-202.15 *PRIORITY FOUNDATION* Food packages are not in good condition, specifically:
Observed severely dented cans of artichoke and diced tomatoes. Correction: These cans were segregated from 'normal' cans during inspection. And dented cans will be returned to the supplier.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed dried food residue on slicer's blade and blade guard. Correction: Kitchen employee cleaned and sanitized the slicer during inspection.
- 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: Kitchen employee labeled the bottle during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
No sanitizer test strips were available during inspection. Correction: Person in charge was directed to provide test strips immediately.
- 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:
No paper towels were provided at the bar area handwashing station. Correction: Person in charge was directed to provide paper towels during 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.
All refrigerators are holding cold foods at 41F and lower
- Information: Dishwashing Methods:
Kitchen area dishwashing machine is running at 124F and 50 ppm chlorine--Good! Bar area warewashing machine is running at 141F 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: 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.'
|
05/05/2015 | Semi Annual Food | 85 |
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