- Rule Violation and Requirement: VIOLATION OF SECTION 3-603.11 *PRIORITY FOUNDATION* A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information, specifically:
Observed the facility with a new menu. The menu does provide a consumer advisory at the bottom of categories however it lumped in with other information. The consumer advisory must denote the menu item or category that it applies to. Ensure advisories on the happy hour menu, togo menu, regular menu and any other menu all follow this dirrective. CORRECTION: Informed kitchen manager and general manager
- 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 Top: 39 F Prep Top: 37 F Walk-In: 35 F Rear Walk-In: 36 F Walk-In Freezer: Frozen Orange Walk-In: 39 F Salad Prep Top: 37 F Milk 41 F Dessert Cooler: 41 F Bar Cooler: 38 F Bar 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.
Steam Table 170 F
- Information: Dishwashing Methods:
Dishwashing Machine 167 F Sanitizer 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:
Milk dispensers must be date marked with the day that the milk tube is cut and can only be held for seven days.
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12/01/2015 | Semi Annual Food | 97 |
- 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.
During the semiannual inspection the dishwashing machine was observed with the booster heater off and the temperature was not reaching 160 F. Also the prerinse hose was observed to terminate below the flood rim level of the dirrectly connected sink. During today's inspection the dishwashing machine was observed to reach 174 F on the first run and the prerinse hose terminated well above the flood rim level of the sink.
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04/24/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-703.11 *PRIORITY* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Observed the dishwashing machine reach a maximum of 123 F. The facility had already washed several loads of dishes. A minimum of 160 F needs to be reach for a sanitizing dishwashing machine. CORRECTION: The booster heater was turned on during the inspection and the dishwashing machine was observed reaching 168 F.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.12(A) *PRIORITY* A cross connection exists between the drinking water system and a nondrinking water or unknown water system, specifically:
Observed the spray house head below the flood rim level of the dirrectly connected prerinse sink. CORRECTION: The head was placed above the flood rim level until it can be fixed. A reinspection will occur within 14 days.
- 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: 41 F and below Line Walk-In: 39 F Walk-In: 41 F Walk-In Freezer: Frozen Orange Walk-In: 38 F Salad Prep top: 37 F Milk Cooler: 38 F Bar Cooler: 36 F Front Dessert Cooler: 43 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: 156 F
- Information: Dishwashing Methods:
Dishwashing machine 168 F Sanitizer solution Quat. Test strips available.
- 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.'
- Information: Notes/Recommendations:
1.) Observed the to-go menu without a consumer advisory. Ensure all menu's including regular, happy hour, to-go have a consumer advisory when applicable. 2.) Ensure whole roasts are dated with the day they are cut into or the day the package is opened.
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04/14/2015 | Semi Annual Food | 90 |
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