- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed large table mounted can opener with built up debris. Please ensure all equipment food-contact surfaces and utensils shall be clean to sight and touch. CORRECTION: PIC took can opener to be washed, rinse and sanitized.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Observed right soda nozzle at bar with slight build up inside. Please ensure all surfaces of equipment contacting food that is not potentially hazardous such beverage dispensing nozzles be cleaned when required by the manufacturer or as necessary to keep them clean.
- 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:
Observed bar one door reach in ambient air temperature 44°F and half and half at 46°F. Please ensure all potentially hazardous foods shall be maintained at 41°F or less. CORRECTION: PIC discarded half and half. This was the only potentially hazardous food in reach in. PIC to not store potentially hazardous foods in this cooler until it is holding 41°F or below. Will add bar one door reach in to daily temperature logs.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed meatballs in one door reach in dated 12/13/205. Facility policy is to discard items within 7 days or preparation. Please ensure all foods are marked with the date of preparation and consumed or discarded within 7 days if stored at 41°F or less. CORRECTION: PIC discarded meatballs.
- 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.
Pizza prep top: Sliced ham 40°F, Sauce 39°F Prep top: Cucumbers 39°F, Artichoke hearts 40°F, Cut tomatoes 39°F Drawer: Raw hamburger 42°F, Raw chicken 41°F One door reach in: ambient air temperature 40°F Bar one door reach in ambient temperature 44°F, Half and half 46°F (SEE VIOLATION) Walk in cooler ambient air temperature 37°F, Dressing 38°F, Lemon 38°F Two door reach in freezer: All items frozen Top open freezer: All items 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.
No hot foods at time of the inspection.
- Information: Dishwashing Methods:
Chemical dish washer 91°F, Re-ran 121°F 200ppm Chlorine Test kit available Sanitizer bucket 100ppm Ammonium Chloride
- 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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12/28/2015 | Semi Annual Food | 89 |
Restaurant representatives - add corrected or new information about Y Not Bar & Grill, 6540 Sw Fallbrook Place, Beaverton, OR 97008 »