- 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.
>On the last inspection, the prep cooler at the cook line was holding foods above 41 F. **Today, the cooler has been serviced and the measured internal temperatures of potentially hazardous foods were as follows: turkey 37 F, olives 36 F, shrimp 35 F, tomatoes 41, cheese 41 F This violation has been corrected.
|
12/23/2015 | Reinspect Food | |
- 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 prep coolers on the cook line were holding potentially hazardous foods above 41 F, specifically, ranch 49 F, turkey 50 F, cottage cheese 51 F, olives 50 F, sour cream 50 F, salsa 51 F. **CORRECTION** The foods that have been in the cooler for more than four hours (cottage cheese, ranch) were discarded. The other potentially hazardous foods were immediately placed in an ice bath and time marked for discard. PIC contacted service personnel during the inspection. A reinspection will be conducted within 14 days to verify that the violation has been corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed an accumulation of dust on the fan guards and ceiling inside the outdoor walk-in cooler. **Thoroughly clean this area and increase the regular cleaning frequency.
- 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.
indoor walk-in cooler-- 35-41 F (turkey, prime rib, roast beef, cheese) outdoor walk-in cooler-- 43 F (milk, potatoes, cheese)--Monitor this unit closely. 3-door reach-in cooler in bar-- 35 F walk-in & chest freezers holding things frozen.
- 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.
cooking temperatures: fish out of fryer 163 F hot holding temperatures: steam unit at cook line (beans 158 F, Au Jus 168 F, chili 152 F); soup warmers 176 F, 180 F; rice 158 F.
- Information: Dishwashing Methods:
3-compartment sink available. automatic high temperature dish machine in kitchen: final rinse 179 F automatic high temperature dish machine in bar: final rinse 172 F wiping cloth sanitizer solution concentration: 100-200 ppm chlorine detected.
- 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: 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:
Good hand washing observed.
|
12/16/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Witch Hallow Clubhouse #499, 12930 Nw Old Pumpkin Ridge Rd., North Plains, OR 97133 »