Pyzanos & Players Web, 20255 Sw Tualatin Valley Hwy, Aloha, OR 97003 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed raw chicken breasts in a plastic bag stored over tater tots and ground beef in the back Kenmore #5 freezer. CORRECTION: Operator immediately re-organized freezer according to meat cooking temperatures.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed the meat slicer at the pizza prep station accumualted with old dried foods on the blades and base. CORRECTION: Operator washed, rinsed, and sanitized the meat slicer.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the fan guard of the True 2-door cooler #1 in the kitchen accumulated with a white mildew substance. 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.
Victory cooler: Ambient air 39°F. Kenmore freezer #5: All food items frozen. Kenmore cooler: Whole tomatoes 38°F. Signature 200 Freezer: All food items frozen. Frigidaire: 10°F ambient air. True fridge cooler in kitchen: Tomatoes 39°F. 2-door prep cooler: Raw chicken 37°F. Bar area display cooler: Ambient air 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.
No hot food available during time of inspection.
- Information: Dishwashing Methods:
Low temperature dishwasher at 125°F with 100 ppm chlorine. Test strips and thermometers available.
- 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.'
|
01/27/2016 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed no date-markings on ready to eat food items in the kitchen prep-line cooler and the adjacent 2-door cooler. CORRECTION: Operator immediately date-marked all food items.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1)Observed a build-up of grease on the outside of the ice-machine in kitchen area. 2)Observed a heavy accumulation of ice inside the Signature 200 freezer alongside the inner walls. 3)Observed dishwashing spray-hose nozzle accumulated with grease and food debris. Please increase cleaning frequency of all nonfood-contact surfaces throughout facility.
- 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.
Victory cooler: Ambient air 40°F. Kenmore freezer: All food items frozen. Kenmore cooler: Dough 38°F. Signature 200 Freezer: All food items frozen. Frigidaire: 10°F ambient air. True fridge cooler in kitchen: Tomatoes 39°F. 2-door prep cooler: Raw chicken 37°F. Bar area display cooler: Ambient air 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.
No hot food available at time of inspection.
- Information: Dishwashing Methods:
Low temperature dishwasher: 121°F, 50 ppm chlorine per test strips. Test strips available.
- 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.'
|
08/28/2015 | Semi Annual Food | 97 |
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