- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed raw ground sausage and raw whole intact beef or pork observed defrosting in the same food preparation sink. Operator instructed to separate raw animal foods when defrosting to reduce the risk of cross contamination. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
I observed several dirty cutting knives stored between two pieces of equipment. This has been discussed with this facility in the past. Do not place knives in this location since the area cannot be effectively cleaned. Knives were removed from this area during inspection. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed operator cooling cooked potatoes with the lid on in the single door upright cooler. This food really needs an ice bath to be cooled properly. Operator removed this to a proper ice bath after discussion. 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.
Prep cooler caramelized onions 41F, upright cooler deli meats 40F, produce upright in back 40F.
- 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.
None at this time.
- Information: Dishwashing Methods:
Chemical dishwashers both at 120F with 50 ppm chlorine. Test paper ok.
- 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: 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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10/08/2015 | Semi Annual Food | 89 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The tall single door reach in cooler in the back storage area was observed holding foods at 51F. Operator removed potentially hazardous foods not held longer than 4 hours and will use the unit for non-potentially hazardous foods such as produce and pickled items, bread, and condiments. Items observed in an ice bath on the counter observed above 41F. Blue cheese 46F, feta cheese 50F, and cooked potatoes 70F. Operator re-iced these items down to hold below 41F. Please maintain all ice baths. Please read below:
- 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:
I observed two employees eating food in the kitchen. Manager was asked to instruct employees to discontinue this practice and to wash hands immediately. I observed two inappropriate employee beverage containers in the kitchen. The manager discarded these items after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
The dishwasher did not wash hands after handling dirty dishes when he went to put away clean utensils. He was immediately instructed to wash hands as required. Use signs or written procedures to help guide your staff to wash hands after handling dirty dishes. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
The dishwashing area hand sink is being blocked by a large hamper of cloth towels. Operator removed this to another location after discussion. Please keep this sink clear.
- 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 ham 41F, single door unit aioli sauce 34F. Single door prep cooler meats 39F, back meat cooler 40F.
- 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.
None at this time.
- 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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06/19/2015 | Semi Annual Food | 84 |
Restaurant representatives - add corrected or new information about Watson Hall, 12655 Sw 1st St,. Ste 110, Beaverton, OR 97005 »