- 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 a package of raw hamburger laying on top of a package of cooked pepperoni in the walk-in cooler. Observed a loaf of bread laying on top of a flat of raw shell eggs. No apparent contamination was observed. There was no residue on the outer surfaces of the packages. **CORRECTION** The bread and pepperoni packages were wiped down and stored in a safe location.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
There is no detectable sanitizer in the final rinse of the automatic dish machine. The dishes are washed by hand in the three compartment sink and placed in the machine to be sanitized only. **CORRECTION** The PIC immediately set up a sanitize solution in the three compartment sink with a concentration of 100 ppm chlorine. Do not use the machine unless it is capable of delivering the required chemical concentration for sanitizing.
- 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.
walk-in cooler-- 38-41 F (soup, chili, hamburger, cheese, turkey) prep cooler-- 40-43 F (lettuce, cheese, tomatoes, ham, corned beef) 2-door display cooler-- 40 F (half & half) 1-door reach-in cooler-- 34-40 F (hamburger, olives) freezer holding things frozen.
- 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.
cooking temperatures: hamburger off grill 168 F hot holding temperatures: soup warmer (chili 170 F, tomato soup 152 F)
- Information: Dishwashing Methods:
3-compartment sink available wiping cloth sanitizer solution concentration: 100 ppm chlorine detected
- 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/
Obtain current food handler cards ASAP.
- 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:
Good hand washing observed. Violations cited on the last semiannual inspection remain corrected at today's visit. Good.
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03/09/2016 | Semi Annual Food | 90 |
- 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.
>On the last inspection, ready-to-eat foods were not date marked or were improperly date marked. **Today, ready-to-eat foods were properly dated. There were two small portions of meat that were past the 7 day limit. Make sure to check inventory each day and discard any foods kept over 7 days. This violation has been corrected.
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11/12/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed opened packages of pepperoni, salami, and hot dogs stored in the True 1-door cooler with no date marks for when they were opened. **CORRECTION** PIC determined that when the pepperoni and the hot dogs were opened and were dated accordingly. The salami was discarded. Since this is a repeat violation, a reinspection will be conducted within 14 days to verify that the violation has been corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed frozen onion rings and French fries stored on the floor in the walk-in freezer. Observed a bag of potatoes on the floor in the dry storage area. **Store foods at least six inches off the floor to prevent possible contamination.
- 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:
There is an significant frost accumulation on the interior of the reach-in freezer. **Please defrost freezer and maintain according to manufacturer's recommendations.
- 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.
walk-in cooler-- 35-38 F (cheese, lettuce, dressing, roast beef, turkey) prep cooler-- 35-40 F (lettuce, turkey, tomatoes, ranch) 1-door reach-in cooler-- 33-40 F (hamburgers, pepperoni, salami, hot dogs) 2-door display cooler-- 35 F 2-door keg cooler-- 33 F. Reach-in freezer holding things frozen.
- 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.
Hot holding temperature: chili 146 F, chowder 148 F
- Information: Dishwashing Methods:
3-compartment sink available. Automatic high temperature dish machine: final rinse 164 F wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- 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: This establishment has been cited for the same priority/priority foundation violation on two or more consecutive semi-annual inspections, creating a significantly increased risk for foodborne illness. Observation of this violation again at the next semi-annual inspection could result in enforcement action including facility closure or a court citation.
- 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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10/30/2015 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed: 1) In the walk in cooler, soup, cooked ribs, half and half, milk and taco meat not date marked. 2) Large quantities of deli meat in the main prep cooler not date marked. 3) Half and half in the Chef Mate cooler not date marked. PIC stated she had worked since opening and did not prepare or open any of these foods. CORRECTION: 1) Soup, cooked ribs, half and half, milk and taco meat were date marked. 2) Deli meat was date marked with the day of slicing 3) Half and half was date marked with the day of opening. Date marking handout provided.
- 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 the food employee eating in the main kitchen area. CORRECTION: Food employee was instructed to wash hands. Discussed eating in approved areas only.
- 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.
Walk In Cooler: cooked ribs 40°F, milk 40°F 2 Door Glass Cooler: lemons 39°F Chef mate Cooler: half and half 43°F Prep Cooler: deli meat 43°F, cut tomatoes 43°F, cut lettuce 43°F raw hamburger 43°F Frigidaire Freezer: Frozen
- 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.
Soup Unit: 148°F
- Information: Dishwashing Methods:
High temperature dish machine: 160°F at plate level Chlorine test kit available Sanitizing buckets: 200 ppm chlorine Handwashing sinks stocked.
- Information: Notes/Recommendations:
Ensure all chemical spray bottles are labeled with contents. Ensure food preparation employees are in compliance when wearing polish or artificial nails.
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05/22/2015 | Semi Annual Food | 94 |
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