- 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:
The ice machine is not clean inside. Please clean out all areas as shown at inspection. Please read below:
- 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:
The chefs reach in cooler on the left near the stove is not holding foods below 41F. Crab meat 45F, aioli 48F, sundried tomato's 48F, cheese linguini. Operator instructed to time mark all items in the cooler as a temporary correction. Operator instructed to discard potentially hazardous foods in the cooler longer than 4 hours. We have discussed temperature problems with this cooler in the past. Please review past recommendations on keeping foods cold below 41F. Find another solution to this problem and be aware a reinspection can occur at any time. This unit must be able to hold foods below 41F even during a lunch or dinner rush. Time marking may be considered a permanent solution depending on your plan. Call 503-846-4934 for information.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Racks in the dry storage need more cleaning detail to remove dust and debris.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Grout in the kitchen is deteriorating around floor tiles. This problem is trapping small bits of food and making it difficult to clean.
- 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 produce and raw meats 39F. Prep top cooler on the right near char broiler 39F, pantry cooler 4 door cucumber salad 38F, milk 40F. Single door cooler 40F, dessert 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.
Hot steam table 180F.
- Information: Dishwashing Methods:
Chemical dishwasher 130F with 50 ppm chlorine. Test paper ok. Bar dishwashers not in service today. 200 ppm quat towels.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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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11/16/2015 | Semi Annual Food | 95 |
- 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:
The ice machine is not clean inside. Please clean out all areas as shown at inspection. Please read below:
- 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:
I observed items in your walk in cooler that were expired and past the 7 day rule. This included hummus, blue cheese, and goat cheese, Operator discarded all items after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The bar area dishwashers did not seem to be pumping sanitizer into the final rinse. After further investigation we found the dishwashers are pumping sanitizer inside but the concentration cannot be determined accurately. Operator called a repair man to have the machines checked and serviced. Please have your service company go over proper operation, including how to change reservoirs and reloading the hose wands. Make certain test paper for chlorine is new. In addition, make certain wands are not being mixed up and put into incorrect reservoirs.
- 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.
Cooks prep cooler chicken breast 40F, refrigerated drawers fish 38F, pre top left beef 43F, right cheese 41F. Walk in cooler pork 35F. Expo area prep cooler cheese 40F, single door 39F. Bar 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.
Steam table gravy and ahh juss 140F.
- Information: Dishwashing Methods:
Main chemical dishwasher 130F with 50 ppm chlorine. Test paper ok. Sanitizer towels 300 ppm quat.
- 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.'
- Information: Notes/Recommendations:
For the future, steaks that can be cooked rare should not be stored below raw chicken, ground meat, pork products. seafood, or eggs. Thank you.
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06/02/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Hall Street Bar And Grill, 3775 Sw Hall Boulevard, Beaverton, OR 97005 »