- 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/
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03/03/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Floor drains are not clean. Please clean more often to remove food debris.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The tile and grout in areas of the facility are in disrepair. The floor is retaining water due to deep groves from eroded grout. Please repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
Employees are observed washing hands frequently, however, some employees are not washing hands for the required 20 seconds. The manager was instructed to retrain all employees to wash hands for the required time period. 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:
One employee working on the raw burger line was observed switching tasks to the fryer stations and freezer possibly contaminating those areas. The manager instructed the employee to wash hands when changing tasks. In addition, burger station employees are resetting alarms, touching the steamer handles, and handling tongs at the fryer station that other employees with clean hands are touching as well. The person at the burger cooking station has to remember that their hands are contaminated with raw hamburger blood. This is the 2nd time I have observed this on two consecutive inspections. A re-inspection will be performed to ensure compliance with health codes. Please consult with Wendy's standard operating procedures regarding the duties of the employee operating the burger cooking station. This employee traditionally does not operate the fryer station. These rules may have changed however the person placing raw hamburger on the grill must always wash hands if changing stations since their hands are contaminated with raw hamburger. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Paper towels observed not being dispensed at the main handwashing station. Operator corrected this problem 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 39F, salad cooler 38F, walk in cooler cheese 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.
Chili time marked appropriately. Temp over 160F. Burgers 165F at final cooking.
- Information: Dishwashing Methods:
Three compartment sink 200 ppm quat. Test paper ok.
- 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: *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: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- 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.'
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02/09/2016 | Semi Annual Food | 82 |
- 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.
All refrigeration 38-41 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.
Foods appropriately timed
- Information: Dishwashing Methods:
Wet wiping cloth solution 300 ppm quat 3 compartment sink with 300 ppm quat Handwashing sinks stocked
- 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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01/11/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-307.11 Food is not protected from miscellaneous sources of contamination, specifically:
Window cleaning devices observed in the to-go ketchup packets. Please remove and keep separated.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Please repair the backflow preventer on the mop sink faucet. This was a problem on the last inspection. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Mop not hung up after use.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
One employee working on the raw burger line was observed switching tasks to the fryer stations and freezer possibly contaminating those areas. The manager instructed the employee to wash hands before changing tasks. Please consult with Wendy's standard operating procedures regarding the duties of the employee operating the burger cooking station. This employee traditionally does not operate the fryer station. These rules may have changed however the person placing raw hamburger on the grill must always wash hands if changing stations since their hands are contaminated with raw hamburger. 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.
Soft serve 39F, walk in cooler syrups 38F. Reach in cooler cheese 39F.
- 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.
Foods time marked appropriately. Burger final cooking temp 175F.
- Information: Dishwashing Methods:
Three compartment sink 200 ppm quat. 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.'
- Information: Notes/Recommendations:
Please check that chemicals are separated from single service items including disposable gloves. Please read below:
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09/18/2015 | Semi Annual Food | 95 |
- 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: 40 F Raw meat line refrigerator drive thru cold table: 40 F, lettuce, sliced tomato dining side cold table: 41 F, cheese, lettuce, diced tomato drive thru mini fridge: 39F drive thru mini fridge #2 : 40 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.
Chili hot holding 170F, Burger 180F
- Information: Dishwashing Methods:
Three-Compartment sink set up with 300 ppm Quat sanitizer.
- 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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08/26/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Wendy's, 3670 Sw Hall Blvd, Beaverton, OR 97005 »