- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
No sanitizer was detected at the bar area chemical warewashing machine. Correction: Person in charge primed the warewashing machine during inspection and it is now dispensing 100 ppm chlorine.
- 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 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.
Chicken off grill temped at 180F; Hot holding units are holding soup and sauces at 158F and higher
- Information: Dishwashing Methods:
Kitchen area dishwasher was running at 134F and 50 ppm chlorine--OK No sanitizer detected in bar area warewashing machine--see violation above
- 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: *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: 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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11/23/2015 | Semi Annual Food | 90 |
- 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 Line: 38 F, 39 F, 37 F Small Prep Top: 34 F Freezers: Frozen Walk-In: 36 F Walk-In Freezer: Frozen Dressing Cooler: 40 F Creamer 37 F Bar Cooler: Cherries 40 F Bar Cooler: Milk 41 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.
Steam table: 158 F Chicken on grill 165 F
- Information: Dishwashing Methods:
Dishwashing 130 F with 100 ppm Chlorine Bar Dishwashing Machine 141 F with 100 ppm Chlorine. Test strips available. Sanitizer solution Quat. 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.'
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11/06/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
A sanitizer was not detected in bar area warewashing machine. It appears that the sanitizer bottle is empty. Correction: Person in charge replaced the empty sanitizer bottle with a full sanitizer bottle and the concentration is now at 50 ppm chlorine.
- 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:
Cheese in broiler area prep top cooler temped at 50F. Person in charge stated that the cheese has been stored in this prep top cooler less than an hour. Correction: Person in charge moved the cheese into walk-in cooler during inspection.
- 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:
Observed dirt, dust and debris on the floor in water heater room and under soft drinks in dry storage room. Please clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-301.11(B) *PRIORITY* Food employees do not minimize contact with food in a ready-to-eat form, specifically:
Observed employees prep salad with bare hands. Employees were touching lettuce, cut avocados, and diced tomatoes with bare hands. Correction: Person in charge directed employees to minimize bare hand contacts with ready-to-eat foods by using spoons.
- 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 refrigerator except broiler area prep top inserts are holding 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.
Soups and sauces-148F - 178F; Hamburger off the grill-173F
- Information: Dishwashing Methods:
Kitchen area dishwashing machine is running at 135F and 50 ppm chlorine--OK Bar area warewashing machine is running at 131F and 0 ppm chlorine--see violation above.
- 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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04/23/2015 | Semi Annual Food | 85 |
- 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.
Line Prep Tops and Drawers all holding food at 41 F and below. Walk-In Cooler: 35 F Walk-In Freezer: Frozen Ice Cream Freezer: Frozen Utility Cooler: 37 F Salad Dressing Prep Top: 39 F Bar Cooler: 41 F Soft Serve Cooler: 41 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.
Burger Final Cooking Temperature 160 F Chicken Final Cooking Temperature180 F Hot Holding 169 F
- Information: Dishwashing Methods:
Dishwashing machine 120 F with 100 ppm Chlorine. Bar Dishwashing Machine 120 F with 100 ppm Chlorine. Test strips available. Sanitizer buckets Quat. 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.'
- Information: Notes/Recommendations:
Discussed with the managers about minimizing bare hand contact with food. Currently employees handle a lot of food with their bare hands. It is recommended to use utensils to reduce the amount of bare hand contact with ready to eat food.
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04/13/2015 | Semi Annual Food | 100 |
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