- Blank
Note(s/Recommendations:
Post violation: The purpose of today's inspection is to determine whether the critical violations that were noted on the last semiannual inspection report have been corrected.
All critical violations have been corrected. The bar area dishwashing machine is now dispensing 50 ppm chlorine.
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12/16/2009 | Reinspection | |
- 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: No sanitizer was detected in bar area chemical dishwasher. Person charge contacted a Repairman during the inspection. Employees will use kitchen area dishwasher until the bar area dishwasher is repaired.
Rule: Violation 20C, Critical Violation of OAR 4-501.114
- Equipment Food-Contact Surfaces Clean
Food-contact surfaces are not clean, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Post violation: Observed dried food residue on knives that were stored in clean knife storage area. These were sent to the dishwasher during the inspection.
Rule: Violation 20G, Critical Violation of OAR 4-601.11
- 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: Walk-in and prep coolers-34F - 42F; 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: Rice in warmers-158F- 166F
- Dishwashing Methods
Dishwashing Methods:
Post violation: Kitchen area chemical dishwasher is dispensing 50 ppm chlorine--OK
Bar area dishwasher is dispensing 0 ppm chlorine--see violation 20C above
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
- 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/
- 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.
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12/14/2010 | Semi Annual | 96 |
- 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: No sanitizer was detected in bar area chemical dishwashing machine. Employees will wash glasswares in the kitchen area dishwashing machine until the bar area dishwashing machine is repaired.
Rule: Violation 20C, Critical Violation of OAR 4-501.114
- 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: 1) Potatoes were inadequately iced and their temperature ranged between 47F and 49F. These were moved into walk-in cooler during the inspection.
The tofu in prep top cooler was overstocked and its temperature ranged between 44F and 52F. The kitchen employee moved the top layer of tofu into prep reach in cooler at inspection.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- 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: Observed mud-like build up in soda gun holster. This was cleaned during the inspection.
Rule: Violation 22B, Not Critical Violation of OAR 4-602.11
- 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.
- 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 cooler-40F; Prep coolers-37F - 41F; Bar area cooler-37F; Freezer--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: Rice in the warmer-162F - 178F
- Dishwashing Methods
Dishwashing Methods:
Post violation: Kitchen area dishwasher is running at 130F and 50 ppm chlorine--OK
Bar area dishwasher is running at 140F and 0 ppm chlorine--see violation 20C above.
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
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12/11/2009 | Semi Annual | 89 |
- Sanitizers, Chemical
Chemical sanitizers are not approved, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010.
Post violation: Concentration of sanitizer in sanitize-compartment of the 3-compartment sink is over 400 ppm quat. The kitchen employee reduced the concentration to 300 ppm quat at inspection.
Rule: Violation 41G, Critical Violation of OAR 7-204.11
- 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.
- 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 cooler: Tofu-43F, Curry-39F; 4-door prep cooler-36F - 39F; 2-door prep cooler-40F; Bar area coolers-41F; Potato in ice bath-42F; 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: Rice in the warmer-158F
- Dishwashing Methods
Dishwashing Methods:
Post violation: Bar area dishwashing machine is running at 144F and 50 ppm chlorine--OK
Chemical dishwashing machine is running at 129F and 50 ppm chlorine--OK
- 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.
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05/04/2010 | Semi Annual | 95 |
- Good Repair and Proper Adjustment
Equipment is not maintained in good repair or according to manufacturer's recommendations, specifically:
Correction: REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications.
Post violation: The chest freezer lid is broken.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
- Drying Mops
Mops are not properly positioned for air-drying, specifically:
Correction: REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
Post violation: Mop is submerged in dirty mop water.
Rule: Violation 42F, Not Critical Violation of OAR 6-501.16
- Hand Cleanser, Available
Soap is not provided at a handwashing lavatory, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of 2 handwashing lavatories shall be provided with a supply of hand cleaning liquid, powder or bar soap.
Post violation: The soap dispenser at the small register wait station is empty. This is filled with soap at inspection.
Rule: Violation 31E, Critical Violation of OAR 6-301.11
- Food Storage
Food is not stored to prevent contamination, specifically:
Correction: REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
Post violation: Foods are stored on the floor in the walk-in.
Rule: Violation 8H, Not Critical Violation of OAR 3-305.11
- 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: Continental prep units; 41F and 40F and 37F and 39F, walk-in 38F, bar 39F. Tofu 43F, bamboo shoots 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: Rice holding at 160F and 160F and 165F. Shrimp cooked to 181F.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Kitchen chemical dishwasher at 144F with 50ppm chlorine, bar at 116F with 50ppm chlorine.
- Warewasher, Wash Solution Temperature
The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
Correction: REQUIRED CORRECTION: The temperature of the wash water solution in spray-type warewashing machines shall be: 1) For a stationary rack, single temperature machine, 165°F (74°C); for a stationary rack, dual temperature machine, 150°F (66°C); for a single tank, conveyer, dual temperature machine, 160°F (71°C); and for a multitank, conveyer, multitemperature machine, 150°F (66°C). The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F (49°C).
Post violation: The bar dishwasher did not get over 116F after several cycles.
Rule: Violation 19D, Not Critical Violation of OAR 4-501.110
- 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.
- 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.
Post violation: 24 food handlers, 21 cards, 1 new employee, 2 with no cards.
- 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.
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04/29/2009 | Semi Annual | 90 |
- 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 bar area dishwasher has been repaired and it is now dispensing 50 ppm chlorine.
Thank you!
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01/04/2011 | Reinspection | |
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