- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Observed a container of falafel dated 2/29 in the 2 door cooler. The products is 8 days old. CORRECTION: Falafel was discarded.
- 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 a twist off water bottle in the kitchen near the food prep area and a twist off juice bottle in the rear kitchen area on the shelf above the prep cooler next to the spices. CORRECTION: Beverage containers were discarded. Employee beverage handout provided
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The cove tiles by the main grill are coming off the wall and there is a significant amount of great build up behind the tiles. Repair and clean as soon as possible.
- 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.
Ice display: cut tomatoes 40°F, cucumber salad 40°F 1 door cooler: cooked steak 41°F, cooked chicken 40°F, falafel 40°F 2 door freezer: frozen 2 door cooler: dolmathes 40°F, raw chicken 39°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.
Steam Table: steak 190°F, gyro meat 140°F
- Information: Dishwashing Methods:
3 compartment sink available Sanitizing bucket: 200 ppm chlorine Chlorine test kit available Handwashing sinks stocked
- 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/
Food handler's cards are not available during the inspection.
- 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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03/08/2016 | Semi Annual Food | 92 |
- 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.
Large back up refrigerator:41F Stainless refrigerator: 35F
- 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.
Steak192F, Lamb 180F,
- Information: Dishwashing Methods:
Three-Compartment sink is set up with 100 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.'
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09/08/2015 | Semi Annual Food | 100 |
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