- 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:
Refrigerated drawers in kitchen need to be kept closed more. A few drawers are being left open slightly.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Racks in the walk in cooler need cleaning on bottom sections. The large fan blower needs a good cleaning to remove debris and build up.
- 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 foods observed below 41F, walk in cooler chicken 36F, refrigerated drawers with burgers 35F, upright cooler 38F, wait dressings 36F, prep cooler eggs 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.
Chicken final cooking temperature 165F.
- Information: Dishwashing Methods:
Chemical dishwashers 125F, 130F, 50 ppm chlorine for both of them. Test paper ok. Sanitizer 200 ppm quat sanitizer.
- 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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03/28/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The hood and salamander are dripping some drops of grease back to cooking surfaces. In addition, knives and one food processor were freshly cleaned however there was still a bit of food debris left over. Operator sent all items to the dishwasher and began wiping drips off the hood as needed until it can be professionally cleaned and degreased.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
One rack in the upright cooler near the fryer is deteriorating. Please repair or replace.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Racks in the walk in cooler need more attention to cleaning detail. Please deep clean all grime off hard to reach areas.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Please repair leak to pre-wash sprayer wand.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Please continue to repair tiles and grout in the kitchen. Still needs work in areas observed.
- 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 foods on the cook line cold below 41F, Walk in cooler 38F, fish station 38F. Wait 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.
Steam table foods 180F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok. 200 ppm quat sanitizer 200 ppm.
- 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.'
- Information: Notes/Recommendations:
Please check that the cooling charts are filled out correctly and dates on food inserts are readable. This was a minor problem today.
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12/07/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Hamburger buns observed crowded around the kitchen hand sink across from burger patty refrigerator.
- 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 six drawer refrigerated drawers are not being closed all the way. Keep these doors completely shut when not in use.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Dust bins for sweeping the dining area are very soiled. This could attract flies. Please clean out the dust pan bins more often. It is acceptable to take these to the dishwasher to be sprayed out and cleaned.
- 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 two employees drinking beverages in the dishwashing area without lids on their drinks. Employees must use lids and straws or handles even if they are just passing through the kitchen or dishwashing area. 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.
Prep cooler right side cheese 38F, grill side prep inserts cheese 42F, burger patties raw 40F, prep cooler left wait side lettuce and cheese 41F, upright cooler 40F. Walk in cooler chicken breast 39F, wait cooler dressings 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.
Burger final cooking temperature 165F, gravy 169F.
- Information: Dishwashing Methods:
Chemical dishwashers 120F with 50 ppm chlorine. Test paper ok. Sanitizer 200 ppm quat, test paper provided.
- 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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04/08/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Red Robin America's Gourmet Burger And Spirits, 4105 Sw 117th, Suite F, Beaverton, OR 97005 »