Veggie Grill, 3435 Sw Cedar Hills Blvd, Ste D, Beaverton, OR 97005 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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:
Your Delfield two door upright cooler is holding foods at 43F Have the machine serviced and do not put potentially hazardous foods in the unit containing protein such as dairy or soy or beans and tofu. Operator agreed to call a repair person. The cooler was emptied by the operator of PHF. The walk in cooler has a built in walk-in freezer. The door to the freezer is frosting over and the seal is becoming iced up. Find the cause and repair.
- 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.
Refrigerated drawers tofu 39F, salad prep cooler egg plant 41F, 2nd prep cooler 40F, walk in cooler produce 39F. Delfield 43F.
- 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 180F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok. Quat sanitizer 200 ppm quat.
- 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.'
|
02/25/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
The men's handwashing sink fluctuated between 78F and 85F. Please adjust this faucet to at least 100F. Operator called a repair person. Double check all faucets for proper operation.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.12(B)(C)(D) A steam mixing valve is used at a handwashing sink, water is not provided through a combination faucet or properly metered, or an automatic handwashing facility is not installed according to manufacturer's instructions, specifically:
The men's handwashing station faucet stays activated for only 6-7 seconds. Please adjust to 15 seconds minimum. 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.
Walk in cooler produce 40F, prep cooler with cooked eggplant 41F, 2nd prep top cooler 40F, upright two door cooler cooked garlic 38F.
- 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.
Soups 176F. Steam table 180F.
- Information: Dishwashing Methods:
Chemical dishwasher 125F with 50 ppm chlorine. Test paper ok.
- 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:
New tile grout is noted in the kitchen. Please make certain the tile is also sealed by the installer if possible.
|
09/03/2015 | Semi Annual Food | 97 |
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