- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed bar low temperature dishwasher dispensing chlorine at 0 ppm after several runs. CORRECTION: Chef Andres immediately called maintenance to have it serviced and they arrived within the hour. All soiled and used dishes were sent next door to be washed at the high temperature dishwasher.
- 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.
2-door freezer: All food items frozen. 2-door prep-top cooler: Sliced tomatoes 40°F. -Bar- Display cooler: Ambient air 35°F. True cooler: Beer kegs 30°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.
Ready to serve tater tots: 190°F.
- Information: Dishwashing Methods:
Kitchen high temperature dishwasher at 150°F. Bar low temperature dishwasher at 120°F with 0 ppm chlorine (See violation). Sanitizer bucket in kitchen 200 ppm quaternary ammonium. Sanitizer bucket in bar at 200 ppm quat. Test strips and thermometers available.
- Information: Notes/Recommendations:
Property manager Jennifer signed document stating to offically change their name from Yardhouse to Mcmenamins Pat's Corner.
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03/05/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.15(A)(D) Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Observed a medium sized hole on the outer portion of establishment adjacent to the women's bathroom on the outside. No pest or rodent remnants were observed at the hole site. Operator was shown the hole, please fill-in or close this hole.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Observed several flies in the kitchen area coming from the floor drain next to the low-temperature dishwasher. Discussed several methods on how to elminate possible fly larvae and eggs from drain sink. Please minimize inspect presence throughout facility.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) Observed accumulated food debris on the floor under the fryer of the kitchen area. 2) Observed accumulated food debris (tots and fries) and grease built up under the kitchen grill. 3) Observed food accumulation (pita brea and tots) on the back side floor of the prep-line coolers.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Observed the mops incorrectly positioned inside the utility sink outside the walk-in beer cooler (not allowing mops to air-dry). 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.
-Pat's Corner kitchen area- True Freezer: All food items frozen. 2-Door prep cooler: Ambient air 35°F. Pat's Corner Beer Cooler: Ambient air 35°F. -Pat's Bar- Single door cooler: Ambient air 35°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.
Not hot food available during time of inspection.
- Information: Dishwashing Methods:
Low temperature dishwasher in kitchen area at 125°F with 50 ppm chlorine.
- 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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09/28/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-101.11 *PRIORITY* Food is unsafe, adulterated or not honestly presented, specifically:
Observed fruit flies in bottles of alcohol in the bar area. Ensure all food remains pest free. CORRECTION: Removed bottles from the bar to be discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed open containers of half and half and milk without date marks. Ensure all ready to eat food is dated with the date it is open or made. CORRECTION: Dated during the inspection.
- 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:
Observed a large number of fruit flies in the bar area of the facility. The facility must take action to eliminate flies. CORRECTION: Informed manager to take action to eliminate flies.
- 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 Top: 43 F Prep Top: 29 F Cook Top Drawers: 41 F Little Prep Top: 41 F Freezer: Frozen Bar Cooler: 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.
No hot holding at time of the inspection.
- Information: Dishwashing Methods:
Bar Dishwashing machine 120 F with 100 ppm Chlorine. Test strips available.
- 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:
Unable to properly test the dishwashing machine in the kitchen area of the facility. It was not being used at time of the inspection. Ensure that dishwashing machine is properly functioning and dispensing chemicals prior to using.
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05/27/2015 | Semi Annual Food | 84 |
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