- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(C) *PRIORITY* The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
Qaut sanitizer is not being dispensed at 200 ppm. Operator called a repair man. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The lid is greasy and dirty on the single door prep cooler. Operator sent the lid to the dishwashing area to be cleaned and degreased.
- 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:
Fruit flies observed in the facility near the dough making area, dishwashing area, and near the drains at the food prep sink. All previous fruit fly remedies discussed at inspection. Operator call a professional pest control company. Be advised your drain brush is not sufficient. Please purchase one that can be inserted farther into your drains to clean out fruit fly larvae, grime, and food debris.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Drain cover not clean near the food prep sink. Pipes not clean under the dishwasher. Racks in the walk in cooler are dirty and dusty.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Please provide cove base in areas shown at 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:
The pizza dough make area has too much build up at floor/wall base. Please clean more often with a ship vac preferably if possible.
- 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 coolers below 41F, walk in cooler produce 40F. Pizza make cooler ham 41F.
- 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.
None at this time.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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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11/18/2015 | Semi Annual Food | 89 |
- 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:
Large amounts of fruit flies observed in the hallway and dishwashing area. This is still a problem in this facility. Please follow all directions below again even if they have already been done. 1. Clean all floor drains with a 2' or larger bottle brush that is meant for drains. Develop a written policy that can be used to educate all employees. 2. Use hot bleach water with 2 table spoons of bleach to one gallon hot water to flush the drains after using the bottle brush. Be sure to find ALL drains. Including sinks, the dishwasher, and drains for ice machines and buffet lines. Do not contaminate foods with chemicals and do not use foggers not meant for restaurant use. 3. Clean and degrease all areas that are dirty such as behind the dishwasher, the grease trap, and hang up the mop to dry. Use bleach on your mop. 4. Use fly paper and change it often. 5. Keep doors shut and use screens if necessary. Don’t prop door open. 6. Keep a regular schedule with a professional pest control company. 7. Clean all dust pans with handles nightly. 8. Clean the inside and outside of your grease trap. 9. Flies are attracted to decomposing organic matter and they breed in old pipes. In addition, flies are still observed coming out of floor drains and floor sinks. Please use an activity log regarding the cleaning of floor sinks, floor drains, and the dishwashing sink/food strainer. These items need to be cleaned and sanitized daily after using the drain brush.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
I observed one employee not wash hands after handling dirty dishes and the pre-wash sprayer wand. The dishwasher was instructed to stop and wash hands as required. This violation is considered uncorrected and will be checked again during reinspection. All reinspections will be billed to your facility for payment. Uncorrected repeat priority violations will result in restaurant closure. Please read below:
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
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07/06/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(A) *PRIORITY* The plumbing system is not repaired or maintained in good repair, specifically:
The waste water pipes at the dishwasher where the hand washing station was removed is leaking grey water when the dishwasher is running. Operator called a plumber after discussion.
- 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:
The facility is not clean. Dirt and debris observed tracked throughout the facility. The kitchen and dishwashing areas are not segregated from the construction happening in the kitchen.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
I observed two employees not wash hands after handling dirty dishes and the pre-wash sprayer wand. One of these employees handled food directly afterward. He was instructed to discard the food and wash hands immediately at the remaining hand washing station at the front of the facility. The manager spoke to all employees in the kitchen about proper hand washing.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-203.11 *PRIORITY FOUNDATION* Convenient handwashing lavatories are not provided or are not adequate in number, specifically:
The facility has removed a hand washing station at the dishwashing area. The manager was instructed to put the handwashing station back to the original configuration. He called a plumber immediately. As a temporary measure, employees were instructed to use the hand washing station in the front of the kitchen. Never turn off a hand washing station while employees are working. Please read below:
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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/
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06/04/2015 | Reinspect Food | |
- 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/
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05/23/2015 | Reinspect Food | |
Restaurant representatives - add corrected or new information about Round Table Pizza 315, 10150 Sw Beaverton Hillsdale Highway, Beaverton, OR 97005 »