- Rule Violation and Requirement: VIOLATION OF SECTION 3-402.11 *PRIORITY* Raw, raw-marinated, partially cooked or marinated-partially cooked fish has not been frozen to required temperatures, specifically:
Tuna for Ahi Carpaccio, and Ahi Tartare preparation is not cooked. Tuna is delivered fresh and there is no documentation that tuna is frozen at the facility for required time and temperature. Please provide documentation that fish is frozen for required time and temperature at the restaurant or at the vendor facility . Please see below . A reinspection will be conducted to verify compliance. Marinated, marinated partially cooked or partially cooked fish are served or sold in a ready-to-eat form, the person in charge must identify each batch by name and date, measure the freezing temperature once per day, record the freezing temperatures and time to which the fish are subjected and shall retain the records at the food establishment in chronological order for 90 days beyond the time of service or sale. Each invoice from the supplier shall state the specific by species. A written agreement or statement from the supplier shall be provided stipulating that the fish are frozen to a temperature and for a time as required by rule. This agreement shall be updated once per year.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Observed frozen cake is kept on counter to thaw. Cake was returned to refrigerator .
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
Observed food residues on both sides of dishwasher curtains including the curtains at clean end. Also food fair amount of food observed on clean end of conveyor where the clean dishes end. Findings shared with the manager and immediate action was taken to clean the dishwasher.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed a food employee touch his beard and then proceed to serve cake without washing his hand. The manager reminded the employee to wash his hand before serving food. Please review below.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Paper towel not provided for handwash stations at production and dishwashing areas. Paper towels provided immediately.
- 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.
Produce and protein walk-in : 39F, chicken , beef, veggies Beer walk-in : 40F Production walk-in: 40F, prepared food Seafood refrigerators: 36.5 & 34.5F, salmon, tuna, shrimp Cookline: Salad staion:35F-39F, lettuces, tomato, dressings, fruits Pizza station: 38F,diced tomato, roasted pepper. cheese, mushroom Broiler station: 37F, fish, meat patties, raw chicken Broiler station pass thru pan chiller: 40F Grill station 41F, cheese, cooked chicken, raw chicken Grill station pan chiller: 41F Fry station 38F, raw fish, chicken Appetizer station pass thru: 41F, zucchini sticks, breaded cheese Sauté station: 40F, sautéed onions, caper, tomato, roasted garlic Sauté hot station:41F, chicken, beef, shrimp, egg mix Pasta station hot side: heavy cream, chicken, shrimp Pasta station pass thru cold side: 37F-42F, cheese, tomato, roasted garlic, heavy cream Expo line reach-ins : 38F & 39F, dressing, half & half, milk Bakery area: Espresso reach-in 38F, milk Cake display case: 36F Whipping cream topping dispensers: 34.5 F & 36.8F Backup cake refrigerator:35.5F 3-Door Trauslesn cake coolers: 38F, 40F Bar coolers: 38F-40F
- 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.
Soup=147F,Beans 155F, Burger final cook temp= 155F, Pizza= 194F
- Information: Dishwashing Methods:
Kitchen dishwasher final rinse temperature reached 184F Bar dishwasher final rinse temperature at 128F with 50 ppm chlorine. 300 ppm sanitizer solution for wiping cloth.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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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10/26/2015 | Semi Annual Food | 87 |
- 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 has a build up of debris in the upper reaches of the white bar.
- 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:
Observed: 1) Breading station: raw chicken 46°F to 52°F, raw fish 52°F 2) Bean sprouts 53°F 3) Cooktop Prep Cooler: pasteurized egg product 53°F CORRECTION: 1) The raw chicken and raw fish was not out of temperature for more than 1 hr and was placed back into the walk in cooler for rapid cooling. PIC stated the cooler had been worked on earlier in the morning. The cooler ambient air temperature was 53°F. Recommended to discontinue the use of this cooling unit until it can hold potentially hazardous foods at 41°F or below. A recheck will occur within 14 days to recheck this unit. 2) Bean sprouts were not out for longer than 30 minutes and were placed back into the produce cooler. Recommended to train staff to clean up prep areas when finished before starting to prep another dish. 3) The pasteurized egg product was placed back into the walk in cooler. The insert was shallow and not allowing the air to contact appropriately. Other foods in the prep cooler were at 41°F or below.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Dry wiping cloth was used to clean utensils.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
There several tiles in the kitchen and cook line area that are broken or missing. Please repair
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed: 1) Food worker to rinse dirty dishes and then begin to put away clean dishes without washing hands between activities. 2) Food worker touch raw hamburger and then immediately touch a hamburger bun without washing hands in between. 3) Food worker touch raw chicken then open a cook line drawer and use a ladle without washing hands in between. *CORRECTION* Food workers were stopped and instructed to remove gloves and wash hands. The food worker washed hands with soap and water and put on new gloves before returning to work. The contaminated dishes were re-washed. The ladle was sent to the dish machine and the cold drawers were wiped down with a sanitized cloth.
- 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.
Cook line: Salad Prep Cooler#1: ranch, blue cheese, lettuce, cooked chicken, sprouts 37-41°F Cold Drawers at Grill: raw hamburger 41°F, raw chicken 40°F, raw salmon 40°F, cabbage 41°F Salad Prep Cooler #2: garlic butter 41°F, butter 40°F Cold Drawers: cooked sausage 40°F Cooktop Prep Cooler: marinara 41°F Center Prep Cooler: pico de gallo 42°F, sour cream 41°F Drawers: raw chicken 41°F, raw beef 41°F, raw shrimp 40°F Cooktop Prep Cooler: pasteurized egg product 53°F (See Violation 19A) Prep Cooler Drawers: cooked ham 43°F Breading station: raw chicken 46°F to 52°F, raw fish 52°F (See Violation 19A) Prep Cooler: cheese 42°F, pico de gallo 41°F, sausage 38°F Wait Station: 4 Door Cooler: ranch 38°F 3 Door Cooler: milk 39°F Kitchen Area: Traulsen 1 Door Cooler: raw tuna 41°F Traulsen 2 Door Cooler: raw shrimp 39°F Walk In Freezer: Frozen Cooling Walk In: chicken salad 41°F, cooked chicken legs 38°F, cooked salmon 38°F Bean sprouts 53°F (See Violation 19A) Produce Walk In Cooler: limes 39°F, deli meat 39°F, raw chicken 38°F Bar Area: 4 Door Cooler: ambient air temperature 32°F 4 Door Cooler: milk 41°F Bakery Area: 3 Door Cooler: milk 41°F 1 Door Cooler: milk 40°F Display Counter Cooler: 35°F 2 Door Cooler Display: cheesecake 40°F 3 Door Reach In: 40°F ambient air temperature Cream Dispenser: 35°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.
Chicken 170°F, meatloaf 181°F, Chicken 167°F Soup Warmer: 155°F Rice Warmer: 156°F Steam Unit: mashed potatoes 158°F Hot Wells: black beans 146°F, marinara 140°F Rice Cooker: brown rice 176°F Steam table: sauces 153°F-162°F
- Information: Dishwashing Methods:
High temperature dish machine: 158°F at plate level Bar 3 Compartment sink: 300 ppm quaternary ammonium Sanitizing buckets: 200 ppm quaternary ammonium Quaternary ammonium test kit available Handwashing sinks stocked
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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:
Ensure all required foods are date marked, such as dairy. Handout provided.
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06/03/2015 | Semi Annual Food | 85 |
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