- 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 a couple of mouse droppings in the dry storage area. Several traps have been set throughout the room. Only bulk dry rice and sealed beverages are stored here. No contamination is apparent. **The rice was immediately moved to the kitchen. A reinspection will be conducted within 14 days to verify that the violation has been corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed a wiping cloth stored on the cutting board with no detectable sanitizer on it. **Maintain a the approved concentration of sanitizer on wiping cloths at all times during use.
- 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 an opened employee beverage can sitting on the shelf above the 3-compartment sink. **CORRECTION** The beverage was transferred to a cup with a lid and a straw upon request. Use only approved containers in appropriate areas as noted 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-- 39-41 F (cheese, cut cabbage, pork tenderloin, ground beef, pastrami, eggs) prep cooler-- 36-41 F (lettuce, turkey, ham, cheese, tomatoes) reach-in, chest, & dorm 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.
cooking temperatures: fish 160 F, chicken off grill 165-169 F, hamburger off grill 180 F hot holding temperatures: steam unit at cook line (beans 149 F, marinara 199 F, rice 177 F, chicken 187 F, soup 160 F); croc pot (beans 160 F)
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected wiping cloth sanitizer solution concentration: 100 ppm chlorine detected (see violation 39E)
- 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: 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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02/05/2016 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Observed a container of lasagna with a date mark of 9/17 stored in the walk-in cooler. **CORRECTION** The lasagna was immediately discarded.
- 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-- 39-41 F (cheese, rice, chicken, beans, dressing, cooked noodles) prep cooler-- 38-40 F (turkey, ham, sour cream, chicken, tomatoes, hamburger) reach-in freezers & dorm 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.
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm quaternary ammonium detected. Wiping cloth sanitizer solution concentration: 300 ppm quaternary ammonium 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.'
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09/25/2015 | Semi Annual Food | 95 |
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