- 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:
Observed raw shelled eggs stored over cooked meats. Please ensure all foods are protected from cross contamination during storage, preparation, holding, and display. CORRECTION: Raw shelled eggs will be move to a lower shelf.
- 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:
Observed employee beverage with no straw or lid. Please ensure all employees drink only from covered beverage containers with a handle or straw. CORRECTION: Employee beverage was discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-501.17 A covered receptacle is not provided in a restroom used by females, specifically
Observed no covered receptacle in the female restroom. Please ensure all toilet rooms used by females are provided with a covered receptacle for sanitary napkins.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.14 Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
Observed men's restroom without a self closing door. Missing top bar. Please ensure all toilet rooms located on the premises shall be completely enclosed with a tight-fitting and self-closing door.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
Observed grill hand washing sink with no hot water. Sink handle does not turn on water. Please ensure all handwashing sinks are equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. CORRECTION: PIC states a part is needed and it will be repaired as soon as possible.
- 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.
Bar two door reach in ambient air temperature 40°F, Lemon 40°F Bar one door reach in ambient air temperature 40°F Prep table: Cut tomatoes 39°F, Cut greens 42°F. Reach in: Sauce 40°F Walk in cooler ambient air temperature 39°F, Raw beef 39°F. Two door freezer: All 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.
Steam table: Beans 134°F, Sauce 190°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. Sanitizer not set up at time of the inspection. Sanitizer bucket 100ppm Chlorine. Bar chemical dish machine 136°F, 100ppm Chlorine. Test kit available.
- 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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02/08/2016 | Semi Annual Food | 89 |
- 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.
Bar reach in: lemons 42°F, half and half 41°F Walk In Cooler: cut vegetables in water 38°F Prep Unit: cut tomatoes 41°F, raw bacon 41°F, ranch dressing 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: ribs 135°F Reheating brisket: 120°F-140°F in 1.5 hours Sweet potatoes 170°F
- Information: Dishwashing Methods:
3 compartment sink available Quaternary ammonium and chlorine test kit available Bar dish machine: 100 ppm chlorine
- 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:
Discussed date marking procedure at prep inserts, discussed cooling requirements and reheating requirements for brisket and large portion meats. Discussed tip sensitive thermometer.
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10/29/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about The Office Pub & Bbq, 15996 Sw Tualatin-Sherwood Rd, Sherwood, OR 97140 »