- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Can opener observed soiled with old food debris. Can opener was washed and sanitized in dishwasher at the time of inspection.
- 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:
Steak and fish in line cold holding drawers were detected at 47F and 54F. Cooler air temperature measured 39F- 41F. The chef states steak and fish were transferred from meat walk-in cooler about 2 hours. Products were returned to meat walk-in cooler under 38F refrigeration at the time of inspection..
- 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 for produce: 38F Walk-in cooler for raw meat:38F Walk-in cooler for prepped items: 36F Walk-in cooler for complimentary breakfast: 38F Tall refrigerator for grill items:37F, cheese, beef patties Reach-in / drawer unit across from broiler: 39F-41F, roast beef. fish and steak at 47F and 54F respectively. See 19A sandwich and pasta reach-in 39F-42F, pasta, mixed veggie, tomato Tall cooler for prepped items and condiment : 34F, cheese, half & half, milk, cheese Salad prep cooler: 41F, lettuce, tomato, dressing, shrimp. 4-Door Traulsen refrigerator: 38F, chicken base, liquid eggs, shell eggs. 3-Door dessert fridge: 37F, cake, fruits. whipping cream Wait station tall fridge: 36F Temporary bar cooler: 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.
soups 165F
- Information: Dishwashing Methods:
Dishwasher final rinse te3mperature reached 163.5 at t the dish level. Quat sanitizer solution= 300 ppm.
- 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.'
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11/02/2015 | Semi Annual Food | 92 |
- 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 working containers of sour cream (47 F), potatoes (46 F), cheese (47 F), and salsa (45 F) stored in the Traulsen 2-door reach-in cooler at the cook line. Observed a working container of parsley and garlic & oil mixture with a measured internal temperature of 47 F. **CORRECTION** The sour cream, potatoes, salsa, cheese, and garlic & oil mixture were immediately discarded upon request. Keep containers on ice or otherwise under temperature control at all times to prevent possible pathogen growth. The ambient temperature of the cooler was measured at 40 F.
- 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 only a couple of live flies near the breakfast counter. ** Thoroughly clean the drains in this area to eliminate any harborage conditions. Increase monitoring activities.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-306.11 *PRIORITY FOUNDATION* Food on display is not protected from contamination, specifically:
Some foods on display at the lunch buffet were not covered or otherwise protected from possible contamination by patrons. There were no food workers attending the station at the time of the inspection. ** Please protect the foods on the service line from possible contamination by covering or other protective means as noted below.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed opened employee beverage bottles with screw cap lids and an opened employee beverage can stored in various places throughout the kitchen. **CORRECTION** The beverages were discarded upon request. A beverage container handout was given to the PIC at today's inspection.
- 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 coolers: #1(hallway)-- 35-39 F, #2(dairy/produce)-- 37-40 F, #3(meat)-- 39-41 F, #4(banquet)-- 40-42 F, #5-- 38 F. Traulsen 3-door cooler at prep area-- 42 F (cheese). Traulsen 4-door cooler at prep area-- 40-41 F (slaw, tartar, cut melon). Frigidaire domestic refrigerator-- 40-42 F (butter, sour cream). Pantry prep cooler-- 41-43 F (eggs, chicken, tomatoes, dressing). Traulsen 1-door cooler at cook line-- 41 F (hamburger, roast beef). 1-door cooler w/drawers (near side cook line)-- 39-41 F (potatoes, pasta). 2-door cooler w/drawers at stove-- 41 F Traulsen 2-door reach-in cooler at cook line-- 40-41 F (tuna--see violation 19A). 3-door keg cooler in dry storage-- 38 F. 2-door reach-in at bar-- 39 F (half & half). Traulsen 2-door reach-in in breakfast area-- 38 F. 2-door Coke display cooler in breakfast area-- 40-41 F (butter, half & half, salsa). Walk-in freezers, reach-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.
Hot holding temperatures: hot well at cook line (Au Jus 179 F, glaze 150 F, rice 144 F); soup warmers 153-169 F.
- Information: Dishwashing Methods:
Three compartment sink available. Automatic high temperature dish machine in kitchen: final rinse 165 F. Automatic low temperature dish machine in bar: wash 133 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 300 ppm quaternary ammonium detected.
- 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/
Obtain current food handler cards ASAP.
- 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. Very good date marking observed. Nice job!
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04/14/2015 | Semi Annual Food | 89 |
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