- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: None observed
- Dishwashing Methods
Dishwashing Methods:
Post violation: Kitchen dishwasher: 50 ppm chlorine, 118 F water temperature at the plate level
Bar sanitizing dishwasher: 128 F water temperature at the plate level, 50 ppm chlorine
Sanitizing buckets: 200 ppm quaternary ammonium
Test strips available
* Reminder follow test strip instructions and test quit solution at 75 F for accurate test results.
- Good Repair and Proper Adjustment
Equipment is not maintained in good repair or according to manufacturer's recommendations, specifically:
Correction: REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications.
Post violation: The freezer is observed with an accumulation of ice.
The prep door hinge is broken.
CORRECTION: Defrost freezer and maintain equipment in good repair.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
- Nonfood-Contact Surfaces Clean
Nonfood-contact surfaces are not kept clean, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Post violation: The surface between the grill and grill stand observed with an accumulation of food residue and grease. The outside of the fryer observed with an accumulation of grease.
CORRECTION: Clean more frequently.
Rule: Violation 23A, Not Critical Violation of OAR 4-601.11
- Food-Contact Non-PHF, Cleaning Freq.
Surfaces of utensils and equipment contacting food that is not potentially hazardous are not cleaned as necessary, specifically:
Correction: REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
Post violation: 1) The inside door of the freezer observed with a juice spill.
2) The white ice machine flap observed with an accumulation of residue.
3) The bar soda gun and soda gun holder observed with an accumulation of soda residue.
CORRECTION: Clean and maintain clean.
Rule: Violation 22B, Not Critical Violation of OAR 4-602.11
- Drying Mops
Mops are not properly positioned for air-drying, specifically:
Correction: REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
Post violation: Mops observed stored in the basin of the mop sink and not in a position that allows air drying.
CORRECTION: Store in a position that allows air drying.
Rule: Violation 42F, Not Critical Violation of OAR 6-501.16
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: prep: hummus 39 F, beats 39 F, butter 42 F vegetables 42 F, ambient air temperature 40 F
3 door reach in: raw hamburger 39 F, raw chicken 40 F
2 door glass refrigerator: 40 - 42 F
Bar refrigerator: ambient air temperature 33 F
Freezer frozen
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11/15/2010 | Semi Annual | 94 |
| No violation noted during this evaluation. | 09/24/2009 | Reinspection | |
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: True inserts- chicken 42 F
True- prawns 41 F
Delfield- fish 43 F
True display- artichoke hearts 41 F
- In-use Utensils
In-use food utensils are not properly stored, specifically:
Correction: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water held at a temperature of 140*F (60*C) or more, or 41°F (5°C) or below, if the container is cleaned as required.
Post violation: The scoop handle laying in the ice inside of the ice machine. Keep all handles sticking out of food.
Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
- Cooking and Baking Equipment, Freq.
Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
Correction: REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
Post violation: The inside of the microwave is soiled. Clean microwave once a day and as needed.
Rule: Violation 22C, Not Critical Violation of OAR 4-602.12
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Butter is left out on top of the microwave at 75 F. This is an improper temperature to store butter. Since it is a potentially hazardous food, it must be stored below 41 F at all times. Move butter to a refrigeration unit or keep it above 140 F on top of the grill.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
- Equipment Food-Contact Surfaces Clean
Food-contact surfaces are not clean, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Post violation: The inside of the Kenmore freezer is soiled. Please keep the inside of all equipment clean.
The container holding the utensils on the prep table is soiled. Keep storage containers free of food debris. Container and utensils were moved to dishwashing area.
Cutting board is soiled. Clean the cutting board at an adequate frequency.
The dirty ""cheese"" cups are being stored with clean dishes. Keep all dirty dishes away from clean dishes.
A dirty knife was found stored in between the stove and cold holding inserts. Wash, rinse and sanitize all utensils before storing them away again.
Rule: Violation 20G, Critical Violation of OAR 4-601.11
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Challenger ware- sauce 158 F
1st one- water 157 F
- Toxics Storage, Separation. and Location
Poisonous or toxic materials are not properly separated or located, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by spacing or partitioning. Poisonous or toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single-service or single-use articles.
Post violation: A spray bottle of glass cleaner is stored next to onions on the bottom shelf of storage rack in kitchen. The spray nozzle portion was facing the onions. Please keep all chemicals separate from food items and utensils.
Rule: Violation 41C, Critical Violation of OAR 7-201.11
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Wet wiping cloth solution 200 ppm quat
Main dishwasher- 124 F with 50 ppm chlorine
Bar dishwasher- 120 F with no sanitizer
Handwashing sinks stocked
- Sanitizing Solution Testing Devices
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Correction: REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
Post violation: There are no test strips available for testing chlorine or quat concentrations. Please acquire.
Rule: Violation 17G, Not Critical Violation of OAR 4-302.14
- Handwashing Facility Accessible
handwashing facility is not accessible for employee use at all times, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing facilities shall be accessible at all times for employee use.
Post violation: One hand sink in the bar was covered with a cutting board. All hand sinks should be used for washing hands only and must be accessible at all times.
Rule: Violation 31D, Critical Violation of OAR 5-205.11
- Chemical Sanitizer, Chlorine
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
Post violation: There is no chlorine in the bar dishwasher. Repair dishwasher so that a chlorine residual of 50 to 200 ppm is maintained during the sanitizing rinse. Use test strips to test the concentration. The test strip will turn a shade of purple.
Rule: Violation 20C, Critical Violation of OAR 4-501.114
- Food-Contact Non-PHF, Cleaning Freq.
Surfaces of utensils and equipment contacting food that is not potentially hazardous are not cleaned as necessary, specifically:
Correction: REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
Post violation: The first soda gun holder in the bar has an accumulation of pink mildew. Keep this clean to avoid contaminating drinks.
Rule: Violation 22B, Not Critical Violation of OAR 4-602.11
- Ice Units, Separation of Drains
Liquid waste drain lines pass through an ice machine or ice storage bin, specifically:
Correction: REQUIRED CORRECTION: Liquid waste drain lines may not pass through an ice machine or ice storage bin.
Post violation: The drain line for the first soda gun holder in the bar is missing. Please replace and make sure the drain line stays intact to avoid contaminating the ice below.
Rule: Violation 14T, Not Critical Violation of OAR 4-204.17
- Outer Openings, Protected
Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Correction: REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
Post violation: The front door to this establishment is left open. Keep the door closed to prevent the entrance of pests.
Rule: Violation 37G, Not Critical Violation of OAR 6-202.15
- MARGINALLY COMPLIES
This facility marginally complies with food safety standards. If this facility receives a score of less than 70 on the next complete inspection a ""Failed to Comply"" notice will be posted.
- Food Handler Certificate
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.
Post violation: Acquire all missing food handler cards ASAP.
|
09/10/2009 | Semi Annual | 75 |
- Critical Items Corrected
CRITICAL ITEMS CORRECTED All critical violations were corrected at inspection. Please monitor to assure this level of Food Safety is maintained.
Post violation: 3E: The cheese cream sauces are now being heated to 165 F before being placed in the warming unit. The sauces were 140-147 F today. Keep the inserts of the sauce stored directly in the water, do not store them in another insert pan. Also it is important that you keep stirring the product to facilitate heat transfer.
|
04/02/2010 | Reinspection | |
- Toilet Tissue, Available
Toilet tissue is not provided at each toilet, specifically:
Correction: REQUIRED CORRECTION: A supply of toilet tissue shall be available at each toilet.
Post violation: There is no toilet paper in one of the restrooms. Please provide.
Rule: Violation 32G, Not Critical Violation of OAR 6-302.11
- Food Storage
Food is not stored to prevent contamination, specifically:
Correction: REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
Post violation: A container of cooked salmon is stored within a container of cooked chicken. Do not store anything within food.
Rule: Violation 8H, Not Critical Violation of OAR 3-305.11
- Working Containers, Labeled
Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Working containers (including spray bottles) used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually labeled with the common name of the material.
Post violation: There is a container of chemical in an unlabeled spray bottled in the bar. All chemical bottles must be labeled with their contents.
Rule: Violation 41B, Critical Violation of OAR 7-102.11
- Handwashing Facility, Maintenance
A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
Correction: REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
Post violation: The handwashing sink in the kitchen was blocked by the dirty cloth bin and trash can upon arrival. Keep handwashing sink available for handwashing at all times.
Rule: Violation 32A, Not Critical Violation of OAR 5-205.11
- Cutting Surfaces
Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Correction: REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
Post violation: The cutting board is no longer cleanable due to the deep grooves in the surface. Replace or resurface.
Rule: Violation 14U, Not Critical Violation of OAR 4-501.12
- Reheating for Hot Holding
Potentially hazardous food is improperly reheated for hot holding, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous food that has been cooked, cooled and reheated for hot holding shall be reheated within two hours to a temperature of at least 165°F (74°C) for 15 seconds. Potentially hazardous food reheated in a microwave for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°F) and allowed to stand covered for 2 minutes. Ready-to-eat food from a commercially processed package shall be reheated to at least 140°F (60°F).
Post violation: The left side hot holding unit is holding cheese cream sauces at 67 F and 112 F. The water in the unit is at 159 F, but the sauces were not heated up to an adequate temperature before being placed in the unit. You must heat the sauces to 165 F before placing them in the warming unit.
Rule: Violation 3E, Critical Violation of OAR 3-403.11
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Challenger- squash soup 142 F, tomato basil soup 148 F
- Nonfood-Contact Surfaces - Materials
Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
Post violation: There is a cloth used as a surface underneath the sauces on the cookline. Remove cloth, they are to be used for cleaning purposes only.
Rule: Violation 15B, Not Critical Violation of OAR 4-101.111
- Eating, Drinking or Using Tobacco
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
Post violation: There is an employee beverage with no lid located on a prep table near the microwave. All employee cups must have a lid with either a straw or handle. This cup only had a straw.
Rule: Violation 12E, Critical Violation of OAR 2-401.11
- Good Repair and Proper Adjustment
Equipment is not maintained in good repair or according to manufacturer's recommendations, specifically:
Correction: REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications.
Post violation: The middle door on the 3 door cooler is broken. Repair immediately. Owner has parts on order to repair the door.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
- Equipment, Cleaning Frequency
Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
Correction: REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
Post violation: The inside of the dishwasher doors are soiled with debris. Keep clean to avoid contaminating dishes.
Rule: Violation 16H, Not Critical Violation of OAR 4-501.1
- Cleaning, Frequency/Restrictions
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Correction: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
Post violation: The mop sink is soiled. Keep clean.
Rule: Violation 42E, Not Critical Violation of OAR 6-501.12
- Nonfood-Contact Surfaces Clean
Nonfood-contact surfaces are not kept clean, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Post violation: The outside of the display cooler, where employees hands may touch, is soiled. Keep clean to avoid contaminating hands.
Rule: Violation 23A, Not Critical Violation of OAR 4-601.11
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food Handler Certificate
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.
Post violation: Acquire copies of all food handler cards.
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
- Dishwashing Methods
Dishwashing Methods:
Post violation: Wet wiping cloth solution 200 ppm quat
Bar dishwasher ran at 120 F with 100 ppm chlorine
Main dishwasher ran at 120 F with 50 ppm chlorine
Handwashing sinks stocked
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Bar cooler- cream 41 F
Display cooler- salami 41 F
Prep top- hummus 43 F, seafood 43 F
Delfield- steak 42 F
- Drying Mops
Mops are not properly positioned for air-drying, specifically:
Correction: REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
Post violation: There is a wet mop inside of the mop sink. All mops must hang to dry.
Rule: Violation 42F, Not Critical Violation of OAR 6-501.16
|
03/18/2010 | Semi Annual | 74 |
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: True slider cooler: Mushrooms, asparagus, cream sauce 37-39*F; Delfield 3-door reach refrigerator: Crab meat, milk, salsa, chicken 42-43*F; McCall 1-door upright freezer: Items frozen and hard to touch; Prep unit (top): Roasted tomato, hummus, dressings 39-40*F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: None observed at time of inspection.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Low temperature dishwasher: Kitchen 134*F with 100 ppm sanitizer Chlorine, Bar: 118*F with 100 sanitizer Chlorine
Sanitizer buckets with 200 ppm sanitizer solution Quat; Bar area sanitizer bucket with 200 ppm sanitizer solution Quat
Hand sinks are accessible and stocked with paper towels and soap.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food Handler Certificate
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.
Post violation: Please assure that all of your food workers have valid cards on file and available at this facility.
- Nonfood-Contact Surfaces Clean
Nonfood-contact surfaces are not kept clean, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Post violation: There is significant grease build up on the hood in the kitchen that could drip down and contaminate ready to eat food.
Rule: Violation 23A, Not Critical Violation of OAR 4-601.11
- Air Temp Meas. Devices - Functional
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Correction: REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
Post violation: The 2-door True slider refrigerator doesn't have a thermometer available.
Rule: Violation 5D, Not Critical Violation of OAR 4-204.112
|
02/27/2009 | Semi Annual | 97 |
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