- 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: >On the last inspection, the temperatures of potentially hazardous foods stored in the walk-in cooler were measured at greater than 41*F.
**Today, the cooler has been serviced and the temperatures of potentially hazardous foods stored in the cooler were measured as follows: Curry Sauce 42*F, Raw Cabbage 43*F, Raw Chicken 42*F, Soup 43*F, Chicken Broth 43*F, Curry Paste 43*F. The food workers are instructed to keep the door to the cooler closed as much as possible. Although the temperatures are within variation ranges, the ambient temperature and food temperatures are somewhat elevated. This is likely due to the prep activities in the morning.
The violation has been corrected.
>On the last inspection, potentially hazardous foods were improperly stored in the reach-in freezer in the dry storage area.
**Today, the foods have been separated and are properly arranged according to cooking temperatures.
The violation has been corrected.
>On the last inspection, the interior of the reach-in freezer was observed to have an accumulation of frozen blood and food debris on the bottom of the interior.
**Today, the interior of the freezer has been thoroughly cleaned. Good.
The violation has been corrected.
|
12/01/2010 | Reinspection | |
- Plan Review Requirements
PLAN REVIEW REQUIREMENTS Review of properly prepared plans and specifications by the Health Department is required prior to construction, remodeling, or conversion of a food service facility. As specified in OAR 8-201.12, plans must include, but are not limited to: 1) the menu; 2) anticipated volume of food to be stored, prepared, and sold or served; 3) the proposed layout, mechanical schematics, construction materials, and finish schedules; 4) the type and model of proposed equipment and facilities; and 5) standard operating procedures that ensure compliance with the code.
Post violation: The downstairs bar is completely shut down due to an extensive remodel in progress. Submit plans immediately to this office prior to continuing any additional work on the remodel. The remodel may be continued only after the plans have been approved by this office.
Rule: Violation 99I, Not Critical Violation of OAR 8-201.12
- Characteristics - Materials
Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Correction: REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
Post violation: A baked clay mortar (bowl) and a wooden pestle are observed being used in the kitchen. The clay finish has worn away and the raw clay stone material is wearing away with use.
Rule: Violation 14A, Not Critical Violation of OAR 4-101.11
- Indoors, Surfaces - Floors, Walls, and Ceilings
Floors, walls, and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
Correction: REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. In areas where food establishment operations are conducted, floors shall be smooth, durable, and easily cleanable.
Post violation: There are multiple areas of the walls in the kitchen where the drywall is damaged and no longer cleanable. Repair these areas.
Rule: Violation 37A, Not Critical Violation of OAR 6-101.11
- Food in Contact with Water or Ice
Packaged food is stored in direct contact with ice or water or unpackaged food is stored in contact with undrained ice, specifically:
Correction: REQUIRED CORRECTION: Packaged food shall not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water. Unpackaged food may not be stored in direct contact with undrained ice.
Post violation: All the inserts of raw meats in both of the prep coolers have ice piled in them. Remove the ice.
Rule: Violation 8D, Not Critical Violation of OAR 3-303.12
- Plumbing System Repair
The plumbing system is not maintained in good repair, specifically:
Correction: REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
Post violation: The p-trap on the condensate drain line in the walk-in cooler is leaking. Repair the drain line plumbing.
Rule: Violation 29L, Not Critical Violation of OAR 5-205.15
- Removing Dead or Trapped Pests
Dead or trapped birds, insects, rodents or other pests are not removed from the establishment at a proper frequency, specifically:
Correction: REQUIRED CORRECTION: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
Post violation: The light sheild in the dry good storage room has an abundance of dead insects in it. Remove the dead insects.
Rule: Violation 42H, Not Critical Violation of OAR 6-501.112
- 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.
- 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 floor under the prep tables and the cookline equipment is soiled with food debris. Please clean these areas of the floor.
Rule: Violation 42E, Not Critical Violation of OAR 6-501.12
- 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: Left prep cooler, 38*F; right prep cooler, 39*F; walk-in cooler, 39*F; reach-in freezer foods hard frozen, OK; wait station cooler, 40*F; bean sprouts in ice bath on cookline, 38*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: Cooked curry dish with chicken, 204*F; rice in warmer, 180*F; hot holding curry sauces, 145-160*F; hot holding peanut sauce, 155*F.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher reaches 135*F with 50 ppm chlorine sanitizer, OK.
Wiping cloths are clean and contain 100 ppm chlorine sanitizer, OK.
Test strips OK.
All handsinks are clean, accessible and stocked with soap, paper towels and hot water, OK.
- Blank
Note(s/Recommendations:
Post violation: The bar area is completely out of service during today's inspection due to a current remodel. Plan review requirements were discussed today with the person-in-charge and over the phone with the owner.
|
11/18/2009 | Semi Annual | 93 |
- 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: Walk-in Cooler: 49*F (see violation 3G). True Two-Door Reach-in Freezer Holding Things Frozen. Beer Walk-in Cooler: 38*F. True Two-Door Prep Table across from fryer: Raw Chicken 40*F, Tofu 40*F, Reach-in= 41*F. True Two-Door Prep Table across from Wok: Raw shrimp 40*F, Raw Pork 40*F, Raw Chicken 42*F, Reach-in=41*F. True Two-Door Prep Table in Bar: Ranch Dressing 41*F. True One-Door Reach-in Freezer in Bar Holding Things Frozen.
- 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: Observed potentially hazardous foods in the walk-in cooler with measured temperatures as follows: Sprouts 51*F, Curry Sauce 49*F, Peanut Sauce 49*F, Raw Shell Eggs 49*F, raw chicken 33*F (partially frozen). The eggs and sprouts were delivered approximately one hour before the inspection according to the manager. The curry and peanut sauce have been in the cooler since last night. The chicken was placed in the cooler last night to thaw.
*Correction: The eggs and sprouts were placed in the two-door prep cooler. The chicken was placed back in the reach-in freezer. The curry and peanut sauce were discarded. By the end of the inspection, only non-potentially hazardous foods were stored in the walk-in (raw vegetables). Service personnel were contacted to service the unit. A reinspection will be conducted within 14 days to verify that the cooler is working properly.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Plumbing System Repair
The plumbing system is not maintained in good repair, specifically:
Correction: REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
Post violation: >Observed the drain for the ice bins in the bar to drain into buckets.
*Please install proper drain piping into approved sewer system.
>Observed the dome grate is missing on the floor sink under the ice machine.
*Replace the dome grate.
Rule: Violation 29L, Not Critical Violation of OAR 5-205.15
- 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 scoops for the bulk rice and flour in the dry storage area were observed to be stored in the food with the handles touching the food.
>Observed bowls to continue to be used for scoops in the dry bulk food items.
*Please use proper scoops and store with handles up and out of the food as noted below.
Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
- 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: Cooking Temperatures: Curry Chicken 185*F, Tofu 163*F.
Hot Holding Temperatures: Rice 158*F, Peanut Sauce 138*F.
Salad Rolls are properly time marked for discard.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Automatic Chemical Sanitizing Dish Machine in Kitchen: Wash Temp.=124*F, 50 ppm chlorine Detected. Automatic Chemical Sanitizing Dish Machine in Bar: Wash Temp.= 103*F (maximum temperature after three cycles-See violation 19D). Wiping Cloth Sanitizer Solution Concentration: 100 ppm Chlorine Detected.
- Containers Identified/Common Name
Working containers of food removed from their original packages are not identified, specifically:
Correction: REQUIRED CORRECTION: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food.
Post violation: Observed bulk food items in the dry storage area without labels as to their contents.
*Please label all food items after they are removed from original packages.
Rule: Violation 2C, Not Critical Violation of OAR 3-302.12
- Cross-Contamination, Raw Foods
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
Post violation: 1. Observed packages of raw frozen chicken to be stored directly over packages of raw frozen beef. The foods are placed in the cooler while thawed and could potentially cross contaminate other foods stored until freezing occurs.
2. Observed insert pans of raw shrimp and chicken stored over fresh vegetables in the prep table at the woks.
*Correction: Foods were rearranged and stored properly during the inspection.
Rule: Violation 7A, Critical Violation of OAR 3-302.11
- 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: Observed the bottom of the reach-in freezer to be soiled with frozen pooled blood of raw meats stored in the freezer.
*Correction: Cleaning immediately began on the reach-in freezer.
Rule: Violation 20G, Critical Violation of OAR 4-601.11
- Nonfood-Contact Surface, Cleaning Freq
Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Post violation: The interior ceiling and the fan guards of the walk-in cooler in the bar area was observed to be soiled with dust and dirt.
*Please clean this thoroughly.
Rule: Violation 23B, Not Critical Violation of OAR 4-602.13
- 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)
- 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.
|
11/17/2010 | Semi Annual | 81 |
- Plumbing System Repair
The plumbing system is not maintained in good repair, specifically:
Correction: REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
Post violation: 1. Observed drain for the soda gun in the bar draining into a bucket. Please drain into approved sewage distribution system.
2. Observed dome grate missing at the floor sink under the ice machine. Please replace the dome grate.
Rule: Violation 29L, Not Critical Violation of OAR 5-205.15
- Covering Receptacles
Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:
Correction: REQUIRED CORRECTION: Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered inside of the establishment if they contain food residue and are not in continuous use or after they are filled. Receptacles and waste handling units that are outside of the establishment shall be covered with tight-fitting lids at all times.
Post violation: The outside receptacle did not have the lids covering the receptacles. Please cover outside receptacles at all times as noted below.
Rule: Violation 33F, Not Critical Violation of OAR 5-501.113
- 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: Walk-In Cooler: Raw Chicken 40*F, Raw Beef 40*F, Baked Tofu 40*F. True Two-Door Prep Table across from Fryer: Raw Chicken 41*F, Raw Calamari 37*F, Raw Scallops 38*F, Raw Beef 40*F. Two-Door Prep Table Across from Woks: Raw Eggs 42*F, Raw Shrimp 41*F, Raw Beef 41*F, Raw Fish 40*F. True Two-Door Reach-In Cooler at Satellite Wait Station: Creamer 42*F. True Three-Door Reach-In Cooler at Bar: Beverages only 39*F. True Two-Door Prep Table at Grill in Bar: Corn Dogs 40*F, Ranch 43*F. True One-Door Reach-In Fry Freezer Holding Things Frozen. Ice Cream Freezer Holding Things Frozen. True Two-Door Reach-In Freezer in Dry Storage Area Holding Things frozen. Good Separation Observed.
- 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: Cooking Temperature: Chicken Skewers 168*F, Chicken Stir Fry 163*F.
Hot Holding: Rice 165*F, Peanut Sauce 146*F.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Automatic Chem. Sanitizing Dish Machine in Kitchen: Wash Temp.= 124*F; 50 ppm chlorine.
Automatic Chem. Sanitizing Dish Machine in Bar: Wash Temp.= 120*F; 50 ppm chlorine.
Wiping Cloth Sanitizer Solution Concentration: 100 ppm at all Stations.
- 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: 1. Observed bucket of sauce sitting on the floor in the dry storage area. Please store minimum of 6"" off the floor.
2. Observed lid missing from bulk rice at the hand wash sink in the kitchen. Please replace lid.
Rule: Violation 8H, Not Critical Violation of OAR 3-305.11
- 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: 1. Observed cup in the bulk dry rice being used as a scoop.
2. Observed scoops stored in the bulk rice in the dry storage area with the handles touching the rice.
Please use appropriate scoops and store as noted below.
Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
- Indoors, Surfaces - Floors, Walls, and Ceilings
Floors, walls, and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
Correction: REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. In areas where food establishment operations are conducted, floors shall be smooth, durable, and easily cleanable.
Post violation: The wall in the kitchen was observed with several scars and damaged places where the sheetrock is exposed. These surfaces are no longer effectively cleanable. Please repair the walls so that they are smooth, durable, non-absorbent, and easily cleanable.
Rule: Violation 37A, Not Critical Violation of OAR 6-101.11
- 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: 1. The floor sink at the woks was observed to be soiled with dirt and food debris.
2. The floor and shelves in the dry storage area was soiled with dirt, dust, and food debris.
Please clean these areas thoroughly.
Rule: Violation 42E, Not Critical Violation of OAR 6-501.12
- 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.
- 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.
- When to Wash
Food employees are not washing their hands as often as necessary, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work;2) after touching body parts other than clean hands and clean, exposed portions of arms;3) after using the toilet room;4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues;6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;10) when switching between working with raw foods and working with ready-to-eat foods; or11) after engaging in other activities that contaminate the hands.
Post violation: Observed food worker to rinse and prewash dirty dishes and then begin to put away clean dishes without washing hands between activities.
Rule: Violation 12D, Critical Violation of OAR 2-301.14
- 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.
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
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05/10/2010 | Semi Annual | 86 |
- Indoors, Surfaces - Floors, Walls, and Ceilings
Floors, walls, and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
Correction: REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. In areas where food establishment operations are conducted, floors shall be smooth, durable, and easily cleanable.
Post violation: Wall surface to the left of 3-compartment sink is damaged and no longer cleanable.
Rule: Violation 37A, Not Critical Violation of OAR 6-101.11
- Kitchenware and Tableware - Handling
Clean utensils and single-service items are not handled, displayed or dispensed in a manner to prevent contamination, specifically:
Correction: REQUIRED CORRECTION: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food- and lip-contact surfaces is prevented. Knives, forks and spoons that are not prewrapped shall be presented so that only the handles are touched by employees or consumers. Single-service articles intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
Post violation: spoons are stored with their lip contact part extending out and handles at the bottom of holder.
Rule: Violation 25A, Not Critical Violation of OAR 4-904.11
- 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: A full bucket of bean sprouts is held at room temperature in kitchen, bean sprout temperature checked 46 F.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Food Temp. Measuring Devices - Design
Glass temperature measuring devices are used, specifically:
Correction: REQUIRED CORRECTION: Glass temperature measuring devices may not be used for monitoring food temperatures.
Post violation: Need thermometers for line prep top refrigerators.
Rule: Violation 5A, Not Critical Violation of OAR 4-201.12
- 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: Kitchen Walk-in Cooler= 40 F; Beer Cooler= 40 F
Cook Line Prep Top Refrigerator Right Side= 41 F ; Cook Line Refrigerator Left Side= 39 F; Back Bar Refrigerator= 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: Cooking Temps: Red and Yellow Curry=204 F
Hot Hold Temp: Rice= 154 F, Steam Table= 172 F.
- Date Marking, 7-Day Limit
Ready-to-eat food is not properly date-marked, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food held for more than 24 hours under refrigeration must be marked with the date of preparation (or consumption). Any portion not consumed after 7 days must be discarded. Any such food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
Post violation: An open quart of Half& Half being held in bar refrigerator is not marked with the opened date.
Rule: Violation 3H, Critical Violation of OAR 3-501.17
- Dishwashing Methods
Dishwashing Methods:
Post violation: Kitchen dishwasher wash water temperature at 138 and dispensing 50 ppm chlorine sanitizer.
Bar dishwasher wash water temperature at 121 F and dispensing 50 ppm chlorine sanitizer.
- 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.
- 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.
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04/27/2009 | Semi Annual | 92 |
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