- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
One large box of raw bacon observed above ready to eat foods such as beans in the large upright cooler. Operator moved the bacon to the lower shelf in an alternate cooler. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Racks in the walk in cooler are rusty and deteriorating.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Walk in cooler racks need slight cleaning.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Kitchen floors are no longer smooth and easily cleanable. There are holes and cracks throughout the kitchen area. The holes and cracks are so deep about 1' in places that food debris and water cannot be effectively cleaned out. This type of condition creates harborage for pests as well. The facility needs a complete remodel of surfaces to meet this code. Drywall in a location where the floor meets the wall is in complete disrepair. Water is getting into the walls from the floor and wicking up since it's not sealed with a proper material. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Please provide in storage area.
- 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 olives 39F, two door beans 40F. Prep cooler artichoke hearts 38F. Soft serve 40F, Buffet dressings and salads below 41F.
- 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.
Chicken 180F, mashed potatoes 160F. Soups 190F.
- Information: Dishwashing Methods:
chemical dishwasher 135F with 50 ppm chlorine. Sanitizer 200 ppm quat. Test paper ok.
- 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.
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12/09/2015 | Semi Annual Food | 95 |
- 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/
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06/22/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-101.11 *PRIORITY* Food is unsafe, adulterated or not honestly presented, specifically:
Spoiled tomatoes observed in a large box in the walk in cooler. The operator discarded all the tomatoes after discussion. You must inspect your food more often for freshness. This is the 2nd time I have found this same problem in your facility. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Knives on the magnetic knife rack are greasy and two have small bits of food debris on the surfaces. Operator took all knives to the dishwasher after discussion.
- 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 walk in cooler was observed holding foods inside at 46F (fish and soups) to 52F (steaks) . Milk observed at 50F. Many other foods observed at 47-52F. Operator discarded all potentially hazardous foods in the walk in cooler and called a repair man who came during the inspection and found the machine low on refrigerant gas. The walk in cooler cannot be used for potentially hazardous foods unless the machine holds below 41F. Three other reach in coolers all temped below 41F and can be utilized. I highly recommend a refrigerated truck or trailer to hold any additional foods you need to prepare. Be advised, if your facility does not have the capacity to cool foods adequately then your facility can be closed for an uncorrected priority violation. You may need to limit your menu and food volume until this can be corrected. The soft-serve machine in holding product at 60F. Operator shut the machine down. I observed chicken being prepared in a sink where the temperature of the chicken reached 62F. Non-diligent food prep can lead to temperature abuse of the food. Operator discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The racks in the walk in cooler are showing extreme fungal growth due to non-cleaning. Take each rack out and clean them from top to bottom or purchase new racks and keep them clean since the old ones are rusting.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-402.11 *PRIORITY* A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment or utensils are placed, specifically:
Raw chicken in the three compartment sink is not approved for food preparation. Operator removed all chicken from this sink and subsequently discarded the food for temperature problems. Use your designated food prep sink in the prep area. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Kitchen floors are no longer smooth and easily cleanable. There are holes and cracks throughout the kitchen area. The holes and cracks are so deep about 1' in places that food debris and water cannot be effectively cleaned out. There is a discernable odor in the dishwashing area as well. This type of condition creates harborage for pests as well. The facility needs a complete remodel of surfaces to meet this code. Drywall in a location where the floor meets the wall is in complete disrepair. Water is getting into the walls from the floor and wicking up since it's not sealed with a proper material. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-304.11 Mechanical ventilation is not sufficient, specifically:
The kitchen is excessively hot possibly due to the pizza oven not being place squarely under the hood. Please correct this to keep the kitchen cooler. Please check air balance as well.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
Two hand washing sinks in the small bistro area and near the fryer do not produce hot water above 100F. Operator will adjust and ascertain why these sinks are not producing enough hot water. Other hand washing stations produce adequate hot water and will be used in the interim. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
One hand washing station did not have paper towels available near the bistro. Operator provided after discussion. Please read below:
- 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: *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: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- 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.'
- Information: This facility marginally complies with food safety standards. If this facility receives a score of less than 70 on the next complete inspection a 'Failed to Comply' notice will be posted.
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06/09/2015 | Semi Annual Food | 71 |
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