- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Please caulk, prime, and paint exposed wood in storage area to be smooth and easy to clean. Use high gloss top coat paint as a final step. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Cabinetry is in slight disrepair and some finishes are peeling. Please refinish, replace, or repair when possible.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Hard to reach areas still need deep cleaning. Please use more diligence when cleaning under cabinets, and in corners, and under equipment.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Please hang up mop after use.
- 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.
Coolers all below 41F, craft pitchers iced over, produce and deli foods below 41F. Freezers ok.
- 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.
Soups over 135F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok. Sanitizer 200 ppm quat. Test paper acceptable.
- 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: 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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02/24/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Cabinetry and floor sinks need more attention to cleaning details to remove old stuck on coffee grounds.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Cabinetry is in slight disrepair and some finishes are peeling. Please refinish, replace, or repair when possible.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Floor needs deep cleaning to remove grime or coffee grounds.
- 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.
Milk cooler 2 door 39F, single door 36F, large prep cooler deli meats 39F, large sliding glass door coolers in deep storage 40F, produce cooler 38F.
- 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 127F with 50 ppm chlorine.
- 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:
Common violations seen on inspection reports to avoid: 1. Not washing hands when changing tasks, no soap, paper towels hot water at 100F. Blocking handwashing sinks or using the sink for alternate purposes. Where to wash hands, not washing hands for at least 20 seconds. 2. No thermometers present, thermometers broke or not calibrated. 3. Improper food temperatures, food cooling on counter without an approved method. Hot food in prep cooler. Cooling with lids on. 4. No date marking on PHF. Expired dates beyond 7 days. 5. Raw meat or eggs improper storage above produce or cooked , packaged food. 6. Dishwasher not working at proper temp 120F or no sanitizer, not checking sanitizer levels with test paper, no test paper present. Wiping towels left on counter with sanitizer residue present. 7. Food from improper source, left outside, or spoiled produce. 8. Employees not washing hands after working at the dishwasher, touching hair or face, or after soiling hands. 9. Rinsing dishes without washing or sanitizing them or both. Not using a three step method to clean dishes or items needing to be cleaned in place. 10. Not demonstrating adequate food safety knowledge with regards to temperatures, date marking, dishwashing, or food preparation. Not knowing the employee illness policy or when not to come to work such as vomiting, gastro-intestinal illness, or fever/jaundice. 11. Storage of chemicals on bottom shelf, using unapproved bug spray or bombs, eliminating pests or pest entry, not using traps, keeping doors closed. 12. Keeping equipment in good repair, cross connections, plumbing leaks. 13. Cleaning hard to reach areas. Repairing premises. Cracked tile or missing cove base. 14. Cleaning food contact surfaces such as internal sections of prep coolers, racks, knives, cutting boards, hoods, bins of utensils. 15. Cross contamination with raw meats, chemicals.
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09/10/2015 | Semi Annual Food | 100 |
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