- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Opened package of ham in walk-in cooler was not date-marked. Correction: Person in charge date-marked the ham during 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.
All cold holding units are holding cold foods at 40F and lower
- 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.
Soups in steam table temped at 179F; Eggs undercooked, but consumer advisory provided on the menu
- Information: Dishwashing Methods:
Chemical dishwashing machine is running at 129F and 50 ppm chlorine--Good! Sanitizer bucket 100 ppm chlorine--OK
- 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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11/19/2015 | Semi Annual Food | 97 |
- 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 mildew inside the ice machine. Increase cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Observed a chemical spray bottle with a yellow liquid in the mop sink area without a label. Ensure all chemicals are properly labeled.
- 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 the wall cover by the dishwashing machine drain board removed leaving raw wood exposed. This is a high moisture area. Please repair.
- 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: 41 F and below Wait Station: 41 F Walk-In: 38 F Walk-In Freezer: Frozen Pie Cooler: 37 F Pie Display Cooler: 39 F Freezer: Frozen Blender Cooer: 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.
Soup 158 F Sausages on grill 165 F
- Information: Dishwashing Methods:
Dishwashing machine 122 F with 50 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.'
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11/06/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.15(B)(D)(E) Gloves are not properly designed, specifically:
Observed latex gloves in the kitchen. Correction: Person in charge removed the gloves from the kitchen during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Handle of scraper used to clean the grill has cracks and crevices and no longer smooth and easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed mold and food debris on pie shelf in walk-in cooler . Please clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Observed a gap between dishwasher area handsink and wall. Please close the gap.
- 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.
All refrigerators are holding below 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.
Soups, gravy and sauces in steam table temped at 150F and higher
- Information: Dishwashing Methods:
Chemical dishwasher is running at 132F and 50 ppm chlorine--OK
- 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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04/14/2015 | Semi Annual Food | 100 |
- 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 an employee beverage with only a lid on the cook line. Ensure employee beverages have a lid and a straw or a lid and a handle. CORRECTION: Provided straw during the 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:
Observed the floor sink at the wait station with a build up of debris. Ensure this area is getting cleaned.
- 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.
Right Prep top: Tomato/Cheese 39 F Left Drawers: Shrimp 43 F Left Prep Top: Tomato 38 F, Cheese 40 F Right Drawers: Ham 39 F Freezer Drawers: Frozen Walk-In: Chicken 39 F Walk-In Freezer: Frozen Wait Station: Butter 39/41 F True Milk Cooler: 33 F Ice Cream Freezer: Frozen Rear Pie Cooler: 39 F Front Pie 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: Soup 190 F Gravy 170 F Wait Station Soup: 150 F Chowder 145 F
- Information: Dishwashing Methods:
Dishwashing Machine 124 F with 100 ppm Chlorine. Test strips available. Sanitizer solution 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.'
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04/13/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Shari's Restaurant, 2185 Nw 185th Ave., Hillsboro, OR 97124 »