- 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:
Some interior surfaces of the ice machine bin are soiled with black and pink residue accumulation. Please clean and sanitize the dish machine as soon as possible and on a more frequent basis.
- 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:
The cook employee has an opened soda can on the cookline for personal use. CORRECTION: The employee removed the beverage and wash his hands upon request. The person-in-charge will remind all employees that they may only have a beverage that is equipped with a lid and straw or lid and handle.
- 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 cooler, 38F; walk-in, 36F.
- 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, 140F.
- Information: Dishwashing Methods:
Dishmachine reaches 123F with 50 ppm chlorine, OK.
- 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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12/28/2015 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The dishmachine is not dispensing chlorine after two cycles. The person-in-charge states they have been having problems with the dishmachine consistently cycling properly. CORRECTION: The manager made some maintenance adjustments to the machine, and the unit now properly dispenses 50 ppm chlorine. The vendor was contacted during the inspection to schedule maintenance/repairs.
- 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:
An uncovered beverage is stored at the cookline during the inspection. CORRECTION: The person-in-charge discarded the beverage upon request, and reminded employees they may only have a beverage in the kitchen if it is equipped with a lid and straw.
- 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, 36*F; Prep cooler, 39-43*F (discussed temperature adjustment and maintenance of unit to ensure foods are kept cold, below 41*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.
Hot holding soup, 175*F.
- Information: Dishwashing Methods:
Dishmachine reaches 120*F with 0 ppm chlorine, corrected to 50 ppm during inspection. Wiping cloth sanitizer is 200 ppm quaternary ammonium, OK.
- 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: 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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06/16/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about The Fireside Grill, 8136 Sw Hall Boulevard, Beaverton, OR 97008 »