- 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: Cheese, butter, and garlic in oil were found on top of prep inserts holding at 50F. These items must be kept cold below 41F. All items moved to the internal section of the cooler to hold below 41F.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- 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: Items in the walk in are not dated correctly or have more than one date on the container. This must be corrected. Please read below:
Rule: Violation 3H, Critical Violation of OAR 3-501.17
- 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. Online Food Handler testing available at http://orfoodhandlers.com/
- Food-Contact Non-PHF, Cleaning Freq.
Surfaces of utensils and equipment contacting food that is not potentially hazardous are not cleaned as necessary, specifically:
Correction: REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
Post violation: Soda gun and soda gun holder are not clean.
Rule: Violation 22B, Not Critical Violation of OAR 4-602.11
- 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: 1. Ceiling in dry storage is damaged in one location. Please repair.
2. Floor under the water heater is torn and cracked. Please repair.
Rule: Violation 37A, Not Critical Violation of OAR 6-101.11
- 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: Prep table olives 40F, second prep table dressings 39F. Walk in cooler meat loaf 38F.
- 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: None at this time.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Chemical dishwasher 125F with 50 ppm chlorine.
Bar chemical dishwasher 118F with 50 ppm. Sanitizer 200 ppm chlorine.
- 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: Raw eggs were observed on top of cooked foods. This is not allowed. Keep raw eggs separated. Eggs were moved to reduce the risk of cross contamination.
Rule: Violation 7A, Critical Violation of OAR 3-302.11
- 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.
- 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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10/28/2010 | Semi Annual | 88 |
- 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: The purpose of today's reinspection is to verify correction of the critical violations observed during the August 25th 2010 inspection. Today, all of the critical violations were observed corrected as follows:
1. On the last inspection, the dishwasher did not produce 50 ppm chlorine residue on the final rinse. Today, this was found corrected, dishwasher producing 50 ppm chlorine. Test paper provided.
2. On the last inspection the cook was not washing hands after discarding gloves. Today, cook observed washing hands as needed.
3. Most non-critical items found corrected from previous report.
Please keep these problems corrected and train all employees to understand them. I highly recommend signs or written procedures outlining the issues discussed at inspection to keep them from happening in the future.
- 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. Online Food Handler testing available at http://orfoodhandlers.com/
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09/14/2010 | Reinspection | |
- Dishwashing Methods
Dishwashing Methods:
Post violation: Bar 120F with 50 ppm. Towels 50 ppm chlorine.
- Chemical Sanitizer, Chlorine
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
Post violation: The dishwasher does not have enough sanitizer at final rinse. Dishwasher was checked by cook. Please use bar dishwasher as a temporary correction.
Rule: Violation 20C, Critical Violation of OAR 4-501.114
- Food-Contact Non-PHF, Cleaning Freq.
Surfaces of utensils and equipment contacting food that is not potentially hazardous are not cleaned as necessary, specifically:
Correction: REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
Post violation: Soda gun heads not clean. Bev Tech: please make sure and train employees on how to clean.
Rule: Violation 22B, Not Critical Violation of OAR 4-602.11
- 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: Cook did not wash hands after changing gloves. Cook washed hands after discussion.
Rule: Violation 12D, Critical Violation of OAR 2-301.14
- 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: A few areas of the facility need caulking sealing to be smooth and cleanable.
Rule: Violation 37A, Not Critical Violation of OAR 6-101.11
- Other Liquid Wastes and Rainwater
Condensate drainage, nonsewage liquids or rainwater is not properly drained, specifically:
Correction: REQUIRED CORRECTION: Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to DEQ.
Post violation: Please add drain line to right side soda gun. This should be mentioned to Bev Tech.
Rule: Violation 29N, Not Critical Violation of OAR 5-403.12
- Ice Units, Separation of Drains
Liquid waste drain lines pass through an ice machine or ice storage bin, specifically:
Correction: REQUIRED CORRECTION: Liquid waste drain lines may not pass through an ice machine or ice storage bin.
Post violation: Left side drain line on soda gun is going through ice. This should be mentioned to Bev Tech.
Rule: Violation 14T, Not Critical Violation of OAR 4-204.17
- 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 meats and produce 40F, prep cooler deli cheese 41F, 2nd prep foods 40F. Freezers ok.
- 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: None at this time.
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Note(s/Recommendations:
Post violation: I observed your chef vacuum packaging raw steaks. Manager indicates this is only for the freezer to protect from freezer burn. Be advised, you may need a variance for this operation. At this time, more information will be needed before this department makes a determination on your process and if it will be allowed. We will be in contact with you when this determination is made.
- 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)
- Reinspection Fee
An establishment that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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.
- Sanitizing Solution Testing Devices
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Correction: REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
Post violation: Chlorine test kit not found.
Rule: Violation 17G, Not Critical Violation of OAR 4-302.14
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08/25/2010 | ChgofOwner food | |
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