- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The cooks bleach water holding at over 200 ppm chlorine. The cook was instructed to remake the sanitizer to 50 ppm chlorine during discussion. Do not free hand bleach when adding to your bucket. Use the cap or measuring device. One teaspoon per gallon. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Milk crates full of utensils observed unclean with dust and debris. Operator sent all items to the dishwasher. Try and use bus trays or plastic bins for utensils. Milk crates are too difficult to clean. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
The bacon press devices were not cleanable and were in disrepair. Operator discarded after discussion.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Racks in the walk in cooler are rusting and peeling finish off. Please repair or replace the ones that are in poor condition.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Racks and fan guards in the walk in cooler need more cleaning to be free of debris and grime. Pleas deep clean more often.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Please repair leaking hot water faucet in the wait area.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-501.16 A waste receptacle is not provided at a handwashing sink where disposable towels are used, or refuse storage rooms or containers are not sufficient or properly located, specifically:
Please provide at the break area handwashing station. This was missing today.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Tile and cove base in disrepair in the kitchen. Please check and repair all areas such that cove base is installed and in good repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
The floors near the mop sink and under the ice machine show some grime build up and need for more thorough cleaning. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically:
The dishwasher is washing hands with soap and a bucket of water. She was directed to a designated handwashing station to wash hands correctly. 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.
Cut melon 39F, wait area buttermilk batter 38F, cooks reach in beef 41F, prep top 43F. Walk in cooler tomatoes 37F, pie cooler 39F, upright pie cooler 37F.
- 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.
Gravy 160F, hollandaise sauce 140F. Beans 180F.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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:
You have two handwashing stations in the wait area. Converting one of these handwashing stations to a dump sink is acceptable however please label each sink and train all employees to know which sink is for what purpose.
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10/13/2015 | Semi Annual Food | 89 |
- 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:
I observed many small fruit flies above a waste receptacle near the dishwasher. There is a large odor of decaying food in the dishwashing area. The manager states there is a bad seal on the grease trap that needs replacing. He stated he would replace the seal very soon. Operator instructed to use more fly traps and sticky fly paper in the dishwashing area and to keep doors tightly closed to exclude pests. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Please repair broken tile in the kitchen and holes in the wall near mop sink.
- 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 melons 39F, sausage 40F, single door freezer ok. Walk in cooler tomatoes 39F, wait cooler dressing 40F, pie display cooler 35F. Cheese cake cooler 40Fl
- 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.
Gravy 165F, soup such as clam chowder 176F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok.
- 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: 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.'
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05/22/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Village Inn Pancake House, 10650 Sw Beaverton Hillsdale Hwy, Beaverton, OR 97005 »