- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
There was no detectable chlorine sanitizer in the third compartment of the 3 compartment sink. Clean dishes were soaking in the solution. **CORRECTION** The solution was drained and fresh solution was prepared with a measured chlorine concentration of 50 ppm. The clean dishes were placed into this solution.
- 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-- 41-43 F (cheese, waffle batter, cut melon, mayo) white Frigidaire domestic refrigerator (far left unit)-- 40-42 F (milk, cheese) white Frigidaire domestic refrigerator (middle unit)-- 40 F (batter) Kitchen Aide domestic refrigerator-- 42 F (half & half) display cooler at front door-- 33 F (half & half) dorm cooler at front counter espresso machine-- 38-40 F (half & half, milk) dorm cooler under window-- 40 F chest & reach-in freezers holding things 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.
no hot foods at the time of the inspection.
- Information: Dishwashing Methods:
3-compartment sink set up with 50 ppm chlorine (see violation 14DA) chlorine bleach available for wiping cloth sanitizer solution. 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.'
|
02/08/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Observed a small squirt bottle of concentrated bleach stored on a shelf directly above clean dishes. **CORRECTION** The bleach was immediately moved to a shelf under the 3-compartment sink.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
There is no detectable sanitizer in the wiping cloth solution at the espresso machine. **Maintain wiping cloths with adequate sanitizer concentrations.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Observed a piece of Styrofoam attached to the lid of the prep cooler with duct tape. **Use only materials that are smooth, durable, non-absorbent, and easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
There are places in the floor in the back and places in the walls that are damaged and no longer cleanable. **Please repair these areas so they are smooth, durable, non-absorbent, and easily cleanable.
- 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-- 40 F (cheese, spinach dip, sour cream) dorm cooler at espresso machine-- 41 F (milk, half & half) silver domestic refrigerator-- 34 F (half & half) white domestic vegetable refrigerator-- 38 F (lettuce) white domestic meat refrigerator-- 37 F (ham, milk) display cooler-- 37 F (half & half) Chest freezer holding things 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.
No hot foods at the time of the inspection.
- Information: Dishwashing Methods:
3-compartment sink set up with 50 ppm chlorine. Dish machine used to wash dishes only. Dishes sanitized in 3-compartment sink. Wiping cloth sanitizer solution concentration: 50 ppm chlorine detected.
- 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:
Facility is clean. Discussed date marking and hand washing procedures with PIC during today's visit. Proper procedures were explained.
|
10/21/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed 3 compartment sink holding Chlorine sanitizer at above 200 ppm Chlorine per test strip (test strip paper went from dark purple back to a white color). CORRECTION: Operator immediately dumped sanitizer and refilled Chlorine levels to 50 ppm per test strip. Discussed the importance of maintain Chlorine sanitizer levels at an adequate concentration to avoid harm to the public.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Floor in back room has tile areas missing making floor not easily cleanable. Repair or recover areas of flooring.
- 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.
Front line prep cooler: Topside cheese 42°F. Front display cooler: Ambient air 39°F. Back Leftmost cooler/Freezer combo: White cheese 41°F, all freezer items frozen. Back middle cooler/freezer combo: Half-n-Half 41°F, all food items frozen. Back right most cooler/freezer combo: Cooler ambient air 41°F, all food 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.
No hot food available during inspection.
- Information: Dishwashing Methods:
3 compartment sink available, above 200 ppm Chlorine per test strips (SEE VIOLATION). Low temperature dishwasher: 122°F, no sanitizer dispensed by dishwasher machine. Per operator they wash and rinse dishware at dishwasher, but sanitize at 3 compartment sink. 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.'
|
06/24/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Trailhead Cafe, 13847 Nw Main Street, Banks, OR 97106 »