- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed chemical dish washer with 0ppm Chlorine detection on facility and county test strips. Please ensure the chemical dish washer is provides and maintains an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm. CORRECTION: PIC checked all tube connections, drained washer and primed with sanitizer. Next cycle detected 150ppm Chlorine.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed soiled knife stored as clean on wall mounted knife bar in prep area. Please ensure all equipment food-contact surfaces and utensils shall be clean to sight and touch. CORRECTON: Knife was removed and sent to the dish washer.
- 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:
Observed raw fish at 48°F and raw chicken at 47°F on ice next to grill. Ice is mostly melted and not covering items fully. Please ensure all potentially hazardous foods are maintained at 41°F or less. Observed breakfast sausage in steam table at 124°F. Please ensure all hot potentially hazardous foods are maintained at 135°F or higher. CORRECTION: PIC replaced ice in bin to fully cover items to rapidly cool. Items are only out for lunch rush and have not been out for longer than 4 hours. Sausage will be reheated to 165°F and placed in an appropriately sized container to ensure correct hot holding.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
Observed grill handwashing sink with two straws, a soiled napkin and lemon wedges inside. Please ensure all handwashing sinks shall be accessible at all times for employee use and not used for other purposes. CORRECTION: Items were removed. Sink will be washed, rinsed and sanitized and only used for handwashing in the future.
- 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.
Left prep table Potato salad 40°F, Cut tomatoes 41°F. Reach in: Coleslaw 39°F, Raw meat patty 39°F Right prep table: Tuna salad 39°F, Cut cucumber 40°F Front area one door reach in ambient air temperature 37°F, Milk 38°F Front dessert display ambient air temperature 38°F Raw fish 48°F, Raw chicken 47°F on ice (SEE VIOLATION) Coleslaw 41°F, Potato salad 37°F on ice Back walk in cooler ambient air temperature 40°F, Raw sausage 40°F, Roast beef 39°F Front walk in cooler ambient air temperature 38°F, Cucumber 37°F, Raw chicken 39°F Front one door reach in freezer: All items frozen Walk in freezer: All items 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.
Hamburger off grill 168°F Grill side steam table: Cheese sause 171°F, Chili 165°F, Cooked sausage 124°F (SEE VIOLATION) Front steam table: Chicken noodle soup 191°F, Dumplings 204°F
- Information: Dishwashing Methods:
Chemical dish washer 132°F, 0ppm Chlorine detected (SEE VIOLATION) Retested at 150ppm Chlorine. Bar chemical dish machine 119°F, 200ppm Chlorine Sanitizer buckets 100ppm Ammonium Chloride Test kits available.
- 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.'
|
02/22/2016 | Semi Annual Food | 84 |
- Rule Violation and Requirement: VIOLATION OF SECTION 7-209.11 Employee personal care items are not properly stored, specifically:
Observed several personal items of employees including keys and cell phones in cook line and service area. Please ensure all personal items are stored away from food areas.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
Observed multiple flies in bar area and in several alcohol bottles. CORRECTION: Alcohol bottles were discarded. PIC began eliminating flies.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Observed back hand washing sink with leaking faucet. Please repair and ensure adequate hot water. Observed front bar area sink with water damage. Ensure no pipes are leaking and repair.
- 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 floor area under back prep counter in need on cleaning.
- 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.
Back walk in 41°F, Shredded beef 44°F, Potato 44°F, Heavy cream 43°F Front walk 39°F, Chicken 40°F, Cucumber 40°F, Lemon 40°F Left two door reach in Raw sausage 40°F, Raw chicken 40°F, Raw hamburger 39°F, Left top prep Cut fruit 40°F Right two door reach in Cucumber 40°F, Chicken salad 42°F, Beans 40°F Drink bar front holding on ice: Strawberries 40°F Cold holding under cook line: Sliced beef 40°F, Raw chicken 39°F, Turkey 38°F, Raw hamburger 39°F Dessert display case 38°F, Cream 39°F Prep on ice: Raw chicken 37°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.
Cooking tomato 171°F, Cooking chicken breast off grill 166°F Hot holding Aujus sauce 172°F, Soup 178°F, Chili 168°F
- Information: Dishwashing Methods:
Main Three compartment sink. Dish machine 130°F, 100ppm Chlorine. Test kit available. Bar dish machine 132°F, 100ppm Chlorine.
- 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.'
|
10/29/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed the clean knives on the magnetic rack with an accumulation of food debris on the cutting surfaces and where the blade meets the handle. CORRECTION: Knives were sent back to the chemical dish machine and the magnetic rack was washed, rinsed and sanitized.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed in the Walk In Cooler, meatballs dated 4-15, mini meatballs dated 4-25 and cooked pork dated 4-18. CORRECTION: PIC stated the meatballs, mini meatballs and cooked pork were removed from the freezer and the date marking stickers were not updated. Pans were immediately labeled with the pull date of 5-3.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-209.11 Employee personal care items are not properly stored, specifically:
Observed a smart phone stored on the same rack as food items such as bread and pantry supplies.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Tile cove base near the mop sink is coming apart allowing water to accumulate on the floor. Recommended to repair this area as soon as possible.
- 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 the air intake cover and the area opposite of the main hood with an accumulation of dust and the hard to reach areas under the cookline equipment with an accumulation of food debris.
- 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.
Ice on Counter: coleslaw 41°F, potato salad 41°F Espresso Cooler: milk 40°F Beverage Air Freezer: Frozen Butter 67°F (time marked) Ice on Cookline: egg dip 41°F Beverage Air Freezer: Frozen Prep Cooler #1: chicken salad 43°F, egg salad 42°F, tuna salad 40°F Prep Cooler #2: Cut tomatoes 41°F, alfredo sauce 43°F, cut melon 41°F, sausage 41°F Cold Drawers: raw hamburger 39°F, raw chicken 39°F Walk In Cooler #2: butter 42°F, lasagna 39°F, cooked pork 38°F Walk In Freezer: Frozen Walk In Cooler #2: raw chicken 40°F, limes 39°F, cooked meatloaf 42°F Dessert Cooler #1: 43°F ambient air temperature Dessert Cooler #2: creamer 43°F Bar Cooler: 36°F ambient air temperature
- 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.
Front Steam Table: soup 149°F Cookline Steam Table: Au jus 151°F, gravy 150°F Chicken Strips 168°F Off Grill: omolette 165°F
- Information: Dishwashing Methods:
Kitchen dish machine: 138°F, 50 ppm chlorine Bar dish machine: 119°F, 50 ppm chlorine Sanitizing buckets 200 ppm quaternary ammonium Chlorine and quaternary ammonium test kits available Handwashing sinks stocked
- 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: 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:
Ensure all employee beverage containers are approved. Recommended to keep the lid closed on the prep cooler when not in use.
|
05/04/2015 | Semi Annual Food | 94 |
Restaurant representatives - add corrected or new information about Rose's Restaurant & Bakery, 16015 Sw Tualatin-Sherwood Rd. 110, Sherwood, OR 97140 »