- Rule Violation and Requirement: VIOLATION OF SECTION 3-603.11 *PRIORITY FOUNDATION* A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information, specifically:
The current menu serves eggs to order without a consumer advisory notice. CORRECTION: Operator immediately added the consumer advisory to all current menus with a sharpie and stickers. Per operator the only dish served at this facility that has undercooked eggs is the 'Loco Moco' Hawaiian dish.
- 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:
1)The prep-top cooler door is broken and permanently closed. Per operator this door remains permanently closed and the cooler was observed to still be working properly. Please repair this prep-top cooler door to allow maximum performance. 2) The two exit doors in the bar area have a medium size gap running along the bottom side of the doors. This gap is large enough to allow a small rodent or insects to enter the premise. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) Walk-in cooler ceiling and walls had accumulated mildew substance. 2) Reach in door covering and floor had old food debris accumulated on them. 3) Under the handwashing sink in the bar area, there is old rotted wood and pieces of equipment. Please clean all nonfood-contact surfaces.
- 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: Ambient air 35°F. Reach in cooler: Cheese slices 40°F. Prep-top cooler: Tomatoes 40°F. Bar display beer and glass coolers: All had an ambient air between 35-39°F.
- 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.
Rice cooker hot holding: White rice 177°F.
- Information: Dishwashing Methods:
3 compartment sink available, not set up during time of inspection. Low temperature dishwasher in bar area at 120°F with 50 ppm chlorine. Test strips and thermometers 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.'
|
12/02/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed plastic pitchers and glass pints with growths of mildew on them in the walk-in cooler. CORRECTION: PIC removed glassware and cleaned using three step process.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed tomatoes and ready to eat salad (was brown and discolored at time of inspection) without proper date mark in the walk-in cooler. CORRECTION: PIC discarded items immediately upon request and stated would start to properly date mark ready-to-eat foods.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.15(A)(D) Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Exit door from bar to parking lot has a large gap at the bottom that can allow insect or rodent to enter building. Please provide threshold or door sweeper to close gap.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The fan guards of the walk-in cooler had accumulated mildew growth on them. Observed the drain at the bar area with accumulated food and grease debris. Observed area under the handwashing sink of the bar with accumulated signage, food debris, and grease build-up. Please ensure all nonfood-contact surfaces are cleaned.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(A) *PRIORITY* The plumbing system is not repaired or maintained in good repair, specifically:
The handwashing sink of the bar is not in proper repair. Observed heavy leaking from under the sink. Please ensure all plumbing systems are in good repair. CORRECTION: PIC stated he was going to have a plumber come in next week to check out the leak and have it fixed.
- 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:
Observed the floor board under the handwashing sink rotted away (due to the heavy handwashing sink leak above). Please ensure all floors of the facility are smooth and easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
Observed both handwashing stations available without any signage posted on them. Handwashing stickers were given to PIC to post on handwashing stations.
- 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.
Reach-in cooler: Lemons 39°F. Maytag cooler: All items frozen. 2-door prep cooler: Tomatoes 41°F. Walk-in cooler: ambient air 39°F.
- 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 at time of inspection.
- Information: Dishwashing Methods:
3 compartment sink available, was not in use at time of inspection. Low temperature dishwasher at bar: 120°F, 50 ppm Chlorine per test strips.
- 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: Notes/Recommendations:
Observed hard-cheese pepper jack date marked from May 15th. PIC was unsure of what items he had to date-mark, and if cheese was part of it. A date-marking flyer was handed to PIC to use for items to date-mark.
|
06/05/2015 | Semi Annual Food | 89 |
Restaurant representatives - add corrected or new information about Tyson's Pub 'n' Grub, 2104 Main Street, Forest Grove, OR 97116 »