- 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:
Accumulation of slimy material observed inside soda dispensing nozzle .
- Rule Violation and Requirement: VIOLATION OF SECTION 7-207.11(B) *PRIORITY* Medicines are improperly stored or labeled, specifically:
Few containers of medicine observed stored in food prep area Medicine was removed from food prep and food storage area. At the time of inspection..
- Rule Violation and Requirement: VIOLATION OF SECTION 7-209.11 Employee personal care items are not properly stored, specifically:
employees clothing observed hanging from the shelf where the clean utensils are stored.
- 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 cooler: 40F kitchen prep cooler: 41F( cheese, tomato, diced ham) Domestic freezer top fridge:39F , ham, cheese, red potato)
- 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.
Burger off the grill 184F Au jus and gravy 166F
- Information: Dishwashing Methods:
Kitchen dishwasher final rinse temperature at 150F with 50 ppm chlorine. Bar dishwasher final rinse temperature at 122F with 50 ppm chlorine.
- 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: 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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03/22/2016 | Semi Annual Food | 95 |
- 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:
Build up of black material observed inside soda gun nozzle . Please clean according to the instruction below.
- 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:
Garlic margarine mix observed on kitchen counter at 65F. The kitchen manager discarded the product at the time of inspection. Food safety options including time marking procedure was discussed with the kitchen manager today.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-303.11 *PRIORITY* Ice used as a medium for cooling food or equipment is used as a food, specifically:
Bottles of drink observed stored in ice that is used for drink. Top portion of ice was removed and bottles stored in separate compartment to prevent contamination of ice used for consumption. Please see 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 cooler:41F Freezer top refrigerator in kitchen: 39F Kitchen prep cooler: 41F, diced ham, slice tomato, cheese
- 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.
Au jus 150F
- Information: Dishwashing Methods:
Kitchen dishwasher final rinse temperature at 156F with 50 ppm chlorine. Bar dishwasher final rinse temperature at 122F with 50 ppm chlorine.
- 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: 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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11/16/2015 | Semi Annual Food | 90 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
>Observed an open container of raw chicken stored directly over an open container of cooked sausage links in the domestic refrigerator. >Observed raw shell eggs stored in an insert pan in the prep cooler behind insert pans of ready-to-eat lettuce and diced tomatoes. **CORRECTION** The chicken was immediately placed on the bottom shelf below any ready-to-eat foods. The eggs were moved to the front of the prep cooler upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed a pan of cooked potatoes stored on a shelf by the grill with a measured internal temperature of 61 F. The food worker stated that the potatoes were cooked approximately 2 hours prior to the inspection and were placed in an ice bath initially. The container was sitting at room temperature with no ice or other means to rapidly cool the food. **CORRECTION** The potatoes were placed in the walk-in cooler to rapidly cool. Continuously actively cool foods until they reach 41 F and store under temperature control until preparation.
- 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 open employee beverage container with a handle but no lid stored on the prep table next to the stove. **CORRECTION** The beverage was transferred to a cup with a lid and a straw upon request. A beverage container hand out was given to the PIC at today's 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 cooler-- 41 F (ham, prime rib, eggs, cut melon, cheese, shredded potatoes) Prep cooler-- 40-43 F (salsa, guacamole, tomatoes, hamburgers, eggs) Domestic refrigerator-- 38-41 F (sausage, cooked potatoes). Milk dispenser-- 38 F. 6-door bar cooler-- 39-43 F (half & half) Reach-in & chest freezers holding things 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.
Cooking temperatures: Chicken out of fryer 188 F. Hot holding temperatures: steam unit on cook line (ground beef 150 F, Au Jus 180 F, brown gravy 174 F, white gravy 150 F).
- Information: Dishwashing Methods:
Two compartment sink. Automatic low temperature dish machine in kitchen: wash 127 F/100 ppm chlorine detected. Automatic low temperature dish machine in bar: wash 120 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- 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: 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/
Obtain current food handler cards ASAP.
- 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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04/17/2015 | Semi Annual Food | 89 |
Restaurant representatives - add corrected or new information about Speakeasy Bar & Grill, 15700 Sw Upper Boones Ferry Rd, Lake Oswego, OR 97035 »