- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The dishwasher is running with no sanitizer due to an empty bucket. Test dishwasher daily to ensure it is running with the chlorine sanitizer. CORRECTION: Sanitizer container was changed and now runs with 100 ppm chlorine
- 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:
The ice machine is soiled with mildew. Clean and sanitize at a higher frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
The sanitizer buckets need to be cleaned at a higher frequency or replaced.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Utensil water is at 70 F. Change utensil water when the ice melts.
- 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 refrigeration is holding food at 37-42 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 tables- 134-163 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 123 F with no chlorine (see violation) Handwashng 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.'
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11/17/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Squirt bottles of bleach water do not have any labeling. CORRECTION: Staff properly labeled all of the bottles upon request. The manager agreed to ensure all containers of chemicals are properly labeled.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-602.11(A)(B)(1-4,6,7)(C) Food packaged in the establishment or bulk foods are not properly labeled, specifically:
A spray bottle of water inside the wait station reach-in is not labeled with its contents. The bottle was labeled upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
The back door area has a gap at the bottom sufficient to allow exterior daylight through. Repair the door sweep or reinstall and new one to eliminate the gap.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
> Some sections of the pie cooling rack are soiled with accumulation. Please clean. > Door handles on the cookline reach-in coolers are soiled with food debris residue. Please clean more frequently.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The coving and tiles are damaged in many locations. Please 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:
The ceiling above the clean dish storage racks are soiled with dust accumulation.
- 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, 40F; far reach-in, 41F; near reach-in, 38F; freezer, OK; wait station, 40F; pie cooler, 38F.
- 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.
Scrambled eggs, 170F. Hot holding soups, 150-190F.
- Information: Dishwashing Methods:
Dishmachine, 125F with 50 ppm chlorine, OK Wiping cloths contain 200 ppm quat.
- 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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10/19/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Two spray bottles of cleaners are stored on a kitchen counter co-mingling with opened single-use food containers. CORRECTION: The manager relocated the spray bottles upon request. He will remind staff to always properly store chemicals when they are not in use.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-303.11 Food employees wear jewelry on their arms or hands, specifically:
One of the cookline employees is wearing bracelets and multiple rings on her hands and fingers. CORRECTION: The manager instructed her to remove the excessive jewelry and wash her hands before returning to food handling duties.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
In-use scoops at the cookline are stored in 70*F cloudy water. Please store in-use utensils using one of the approved options below:
- 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, 41-43*F (within tolerance); reach-in, 40*F; pie case, 40*F; freezer, OK.
- 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 sauces, 145-155*F; wait station soups, 140-150*F; burger from grill, 169*F.
- Information: Dishwashing Methods:
Dishmachine reaches 138*F with 50 ppm chlorine, OK. Wiping cloths contain 300 ppm quat sanitizer, OK.
- 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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06/15/2015 | Semi Annual Food | 95 |
- 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:
Observed the line coolers hot holding the top food on the line at the proper temperature. The facility had taken corrective action prior to the inspection and were time marking all foods. Ensure these coolers are repaired to hold food at 41 F and below.
- 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 on the line with a lid and no straw or handle. Ensure all employee beverages have a lid and a straw or a lid and a handle. CORRECTION: Relocated beverage to employee area. Discussed with manager the employee beverage handout.
- 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 a build up of debris in the walk-in freezer. Increase cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Observed lights thoughout the facility without end caps to the protective overs or with broken shields. Ensure all lights are protected thoughout the facility.
- 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.
Inside Prep Tops: 43 F; Top of units time marked due to refrigeration issues. Cook Top Drawers: 36 F Walk-In: Sausages 39 F Walk-In Freezer: Frozen Wait Station: Cooler 40 F Front Pie Cooler: 38 F Rear Pie Cooler: 42 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: 135 F Soup 170 F
- Information: Dishwashing Methods:
Dishwashing Machine 127 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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04/22/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Shari's Restaurant, 6029 Sw 185th, Beaverton, OR 97078 »