- 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:
1) Observed the storage of raw ground beef stored over cheesecake dessert in the white upright freezer next to the 3 compartment sink. 2) Observed raw beef steaks stored over pre-cooked fried foods (fries, chicken strips, etc.) in the same freezer unit mentioned above. CORRECTION: Operator immediately re-arranged freezer foods according to cooking temperatures.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-101.11 Floors, walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, or floors are improperly carpeted, specifically:
Observed the use of cardboard boxes used in shelving units and under the microwave in the kitchen area. These surfaces need to be smooth, nonabsorbent, and easily cleanable. Operator stated they would take out all the cardboard boxes from these places.
- 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-line cooler in kitchen: Sliced tomatoes 41°F. Walk-in cooler: Ambient air 34°F. Display cooler in bar: Ambient air 37°F. Upright white freezer next to 3 compartment sink: All food items 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.
No hot food available during time of inspection.
- Information: Dishwashing Methods:
3 compartment sink available, not set up during time of inspection. Low temperature dishwasher in bar at 120°F with 50 ppm chlorine. Test strips and thermometers 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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11/27/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed ice machine inlet at bar accumulated with mildew running along the inlet ice window. CORRECTION: Operator immediately cleaned ice machine inlet upon request.
- 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 line cooler: Tomatoes 40°F. Upright freezer: All items frozen. Walk-in cooler: Grapes 37°F. Small display cooler at bar: Ambient air 40°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.
Ready to serve beef 155°F.
- Information: Dishwashing Methods:
3 compartment sink available. Low temperature bar dishwasher 126°F, 50 ppm Chlorine per test strips. Test strips available.
- 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:
Operator stated she will update consumer advisory notice (there is a general statement now at bottom of menu) so as to include an astrix on every item restaurant would be willing to undercook (mainly steak and eggs) in the next month.
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06/08/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Tabb's Sports Bar & Grill, 148 N. 20th Ave, Cornelius, OR 97113 »