- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed the dishwashing machine with 0 ppm chlorine at time of the inspection. The sanitizer bucket was empty and was also Quat. The dishwashing machine can only have chlorine in it. Ensure the dishwashing machine reads between 50-200 ppm. CORRECTION: Sanitizer bucket was changed and the machine was primed to 50 ppm chlorine during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Observed the soda guns with a build up of mildew. Increase cleaning frequency. Discussed obtaining a brush to assist with cleaning.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Observed chili date marked 11/20 at time of the inspection. Observed pulled pork marked 11/18 at time of the inspection. Ensure all ready to eat food is consumed or discarded within seven days (the day you make it on plus 6). CORRECTION: Discarded during the inspection.
- 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: 39 F Walk-In Freezer: Frozen Domestic Cooler: 40 F Prep Top: 39 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.
No hot holding at time of the inspection.
- Information: Dishwashing Methods:
Dishwashing 130 F with 0 ppm Chlorine. Test strips available. Sanitizer Quat. Test strips available.
- 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:
Raw shell eggs are a raw meat product and must be stored appropriately with other raw meat products below ready to eat foods.
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12/01/2015 | Semi Annual Food | 90 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Observed a build up of debris inside the soda gun. Increase cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed food date marked 4/16 and 4/14 in the Whirlpool cooler. The operator stated that these foods were pulled from the freezer the day prior. Ensure food is redated with the date it is removed from the freezer. This way the seven day time frame can be appropraitely tracked. CORRECTION: Appropriate dates were provided during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Observed flooring thoughout the facility damanged and not longer easily cleanable. Increase cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-202.18 Ventilation hood filters are not designed to be removable for cleaning, specifically:
Observed the middle screen missing from the hood. Provided the required screen.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Observed the bar handwashing sink without paper towels at time of the inspection. Ensure the bar handwashing sink is always stocked with soap and paper towels. CORRECTION: Provided at time of the inspection.
- 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: Salsa 35 F Whirlpool: 38 F; Freezer Frozen Walk-In: 41 F; Reach in 42 F
- Information: Dishwashing Methods:
123 F with 50 ppm Chlorine. Test strips available.
- 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.'
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05/07/2015 | Semi Annual Food | 91 |
Restaurant representatives - add corrected or new information about Runway, 1735 Se Tv Highway, Hillsboro, OR 97123 »