- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed two of the three microwaves facility uses accumulated with old food debris melted to the unit's inside compartment. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
Observed several small flies surrounding the dry shelving units, low temperature dishwasher area, and the bar area. CORRECTION: PIC showed documentation from Orkin® stating they also identified the presence of flies and have treated it before. Please control the presence of all insects/pests throughout facility. PIC stated they will continue to work with Orkin® to solve this issue.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed two opened bags of multi-grain oats in bulk not properly stored. Please store all bulk food items after opening in a food safe grade container with a lid.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Observed pizza topping prep-top cooler with a broken drawer and missing its pegged legs, the cooler was the one furthest from the brick pizza oven. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Observed the use of cardboard boxes laid out on the dry goods shelving units in the kitchen. Cardboard boxes were discarded. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the fan guard and walls of the walk-in cooler accumulated with a gray mildew substance on it. Please read below.
- 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 cooler: Fondue cheese 39°F and tomatoes at 40°F. True Freezer: All food items frozen. True cooler: Ambient air 41°F. Prep-line cooler: Diced tomatoes 38°F. 4 mini-door cooler under grill: Raw beef patty at 38°F. Pizza prep line cooler: Tomatoes at 40°F. Bar keg walk-in cooler: Ambient air 37°F. Bar display coolers: Ambient air 36°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 unit in food prep area: Bean soup at 177°F.
- Information: Dishwashing Methods:
Low temperature dishwasher in back of facility at 138°F with 100 ppm chlorine. Bar high temp dishwasher at 188°F. Thermometers and test strips 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.'
- Information: Notes/Recommendations:
Please ensure facility uses only approved employee beverage containers. An informational handout was provided to PIC.
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02/22/2016 | Semi Annual Food | 94 |
- 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 raw chicken stored above raw beef in walk-in cooler. 2) Observed frozen raw chicken stored above pre-cooked ready-to-eat food items and frozen cod in the True Freezer in kitchen. CORRECTION: PIC immediately re-organized all food items in accordance with Oregon Food Code and cooking temperatures.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed a mildew growth on the ceiling of the walk-in cooler and door. Please increase cleaning frequency of all nonfood-contact surfaces.
- 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 cooler: Green peppers 41°F. True Freezer: All food items frozen. True cooler: Ambient air 41°F. Prep-line cooler: Diced tomatoes 38°F. Pizza prep line cooler: Onions 40°F. Bar keg cooler: Ambient air 37°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.
Prep-line hot holding unit: Soup 170°F.
- Information: Dishwashing Methods:
3 compartment sink available, not in use. Low temperature dishwasher 125°F and 50 ppm chlorine per test strip. Test strips available. Bar area high temperature dishwasher 160°F.
- 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.'
- Information: Notes/Recommendations:
Dishwasher dispensed 50 ppm chlorine after several runs. Please ensure that facility dishwasher continues to dispense chlorine concentrations between 50 and 100 ppm.
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09/10/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about The Ridge Woodfired Pizza & Pub, 12345 Sw Horizon #61, Beaverton, OR 97007 »