- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The slicer was not clean and is not being cleaned with a three step method. Operator broke the machine down and cleaned the slicer again using the correct method. Please train all employees.
- 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:
The pie cooler is holding foods at 45F. There were no potentially hazardous foods inside the unit. Do not use the cooler for cream cheese, hazardous pies, or butter until it is repaired to hold foods below 41F.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Racks in the walk in cooler need cleaning to remove food debris on the grill side windows.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Cabinetry on the cook line is very beat up and becoming difficult to clean. The cook line needs to be made of stainless steel to be easy to clean and maintain. I highly recommend an investment in remaking an easy to clean and use cook line.
- 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.'
- Information: Notes/Recommendations:
As a reminder please keep the handwashing sink clear in the front wait area. Use a sign to help employees remember this rule.
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12/01/2015 | Semi Annual Food | 97 |
- 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:
The main walk in cooler refrigerator is holding foods inside at 46F-52F. Operator called a repair man immediately. All potentially hazardous foods held inside longer than 4 hours was discarded. This included, cut melons, diced tomatoes, ham, steak, cooked vegetables, all dairy products, cheese, and cooked meats. This is not a complete list of items discarded today. A repair man came and evaluated your system and has stated the machine is not low on refrigerant gasses. He stated the unit simply cannot keep up with heat outside, the leaks in the box itself, and food volume inside the unit. He stated there is nothing he can do at this point in time. This has been a problem on previous inspections and a permanent solution is needed here. Priority violations cited repeatedly constitute an uncorrected violation. Your facility can be closed for this type of problem. The operator stated he would purchase dry ice to help cool the unit and rent a refrigerated truck until the machine is upgraded to be able to hold foods inside below 41F. This is acceptable as long as the ice is maintained and ice baths at the prep stations are also maintained. Another re-inspection will occur once the machine is upgraded. Please call 503-846-4934 when this repair is complete. In addition, I may stop by and check on your progress for consultation and to check the temperature of your cooler with dry ice and or the refrigerated truck. Please continue to use your temperature log and your calibrated thermometer to track temperature.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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/
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06/08/2015 | Reinspect Food | |
- 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:
Raw ground beef observed stored over steak in the walk in cooler. This problem was found on the last inspection. Operator reorganized this area after discussion. Ground meat must be separated and stored in the order of cooking temperature to reduce the risk of cross contamination. Please read below:
- 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:
Foods in the walk in cooler are not all below 41F, sausage observed at 44F, milk was observed at 45F. Many other items observed at 43F. Operator called a repair man. Be advised, this cooler must hold foods below 41F despite opening and closing as well as defrost cycles. I'm very concerned that during warmer outside temperatures, this unit will not be able to hold foods below 41F. Operator states they are recharging the refrigerant gasses once or twice a year. I highly recommend replacing the walk in cooler with something that is easier to use and more reliable. Operator instructed to discard items found not holding below 41F. The pie display cooler observed holding pies at 47F-48F. All potentially hazardous pies were discarded from the unit. Do not hold any potentially hazardous foods here until this unit holds food below 41F. The make line cooler on the left opposite the grill is not holding all foods below 41F. The item inside the cooler the longest such as green chilies was found at 40F in the back of the unit however, the other foods observed at 48F. Operator added lids and instructions to the cooks to not hold potentially hazardous foods here such as cut tomatoes and black olives and batter with eggs as an ingredient. The steam table beef au jus observed at 119F. The water in the steam table was 165F. This food may have been reheated improperly or the water temperature is not hot enough. Operator reheated the food on the grill and will adjust the water temperature. If the water temperature cannot be adjusted please discontinue use of this unit. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Two chemical spray bottles observed without labels. Operator labeled the items after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The cook line is not clean and shelves are dirty. Floors are very dirty. Racks in the walk in cooler are not clean. Please clean more often and more thoroughly to remove built up food debris and grease.
- 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:
Two inappropriate employee drink cups were observed in the kitchen. Please use cups with tight fitting lids and straws. Operator instructed to keep these cups in the break room or discard them,
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Cabinetry on the cook line is very beat up and becoming difficult to clean. The cook line needs to be made of stainless steel to be easy to clean and maintain. I highly recommend an investment in remaking an easy to clean and use cook line.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
The dishwasher is not washing his hands after handling dirty dishes. He was stopped by the manager and instructed to wash hands before touching clean plates. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
I observed an ice cream scoop in the wait station hand wash sink and discarded ice in the hand washing station on the cook line. These sinks are for hand washing only and can be used for no other purpose. 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.
See violations, two door upright units below 41F. Right side prep cooler broccoli 41F.
- 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 on the left foods 165F.
- Information: Dishwashing Methods:
Chemical dishwasher 140F with 50 ppm chlorine. Test paper 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: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- 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: This facility marginally complies with food safety standards. If this facility receives a score of less than 70 on the next complete inspection a 'Failed to Comply' notice will be posted.
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05/26/2015 | Semi Annual Food | 71 |
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