- Rule Violation and Requirement: VIOLATION OF SECTION 7-204.11 *PRIORITY* Chemical sanitizers are not approved, specifically:
Observed sanitizer bucket next to 3 compartment sink holding chlorine at above 200 ppm as per several chemical test strips. CORRECTION: Please use only chlorine between 50 and 100 ppm. PIC immediately re-filled bucket to hold chlorine at 100 ppm.
- 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: Orange juice at 38°F. Walk-in freezer: All foods frozen. Randell 2-door cooler: Ambient air 35°F. Display freezer in front of 3-sink compartment: Blueberries 10°F. Cooler under orange pressing machine: Ambient air 40°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.
No hot foods available.
- Information: Dishwashing Methods:
3 compartment sink available with 100 ppm chlorine. Sanitizer bucket next to 3 sink compartment: Above 200 ppm chlorine (See Violation).
- 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: 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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03/15/2016 | 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 shows black fungal growth inside. Please clean per manufacturer recommendations.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Cove base tiles observed broken and cracked in a few areas.
- 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 of the floors and floor / wall juncture show grime build up. Especially under the ice machine.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
One employee observed at the three compartment sink spraying off wiping towels with the pre-wash sprayer wand. He then proceeded to work at the blending machines on the serving line. Management instructed him to wash hands immediately after discussion. Do not work at the dishwashing station and switch tasks to handling utensils and food without washing hands first. Please read below:
- 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 39F. 2 door unit 39F, single door 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.
None at this time.
- Information: Dishwashing Methods:
Three compartment sink 50 ppm chlorine. Test paper.
- 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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01/26/2016 | Semi Annual Food | 95 |
- 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.
All refrigeration holding food at 38-40 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.
Oatmeal discarded after a.m. rush
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine 3 compartment sink with 50 ppm chlorine Handwashing sinks stocked
- 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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01/14/2016 | 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:
1) Observed accumulation of a mildew substance on the fan guard of the walk-in cooler. 2) Observed a mildew substance accumulated on the inner ice-guard of the Scotsmen ice-making machine. Please increase cleaning frequency of all nonfood-contact surfaces.
- 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: Strawberry 41°F. Walk-in freezer: Ambient air 0°F. Cooler under juice machines: Soy milk 41°F. Freezer chest across 3 compartment sink: Ambient air 20°F. 2-door cooler under large juicer: Ambient air 40°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.
None available during time of inspection.
- Information: Dishwashing Methods:
3 compartment sink available with 100 ppm chlorine per test strip. Back of kitchen sanitizer bucket at 100 ppm chlorine. Test strips and thermometers available.
- 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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09/29/2015 | Semi Annual Food | 100 |
- 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:
Single door cooler holding milk products observed holding at 51F-53F. Operator discarded all potentially hazardous foods after discussion. Later the operator discovered the thermostat was set to the warmest setting possibly because it was bumped by product inside. Operator set the thermostat to the middle setting and closed the door. Please check the machine in several hours for proper operation. You may restock the cooler if the unit can hold product below 41F. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wiping towels in container shows no sanitizer residual. Please provide sanitizer to 50 ppm chlorine.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Fan guards in the walk in cooler need slight cleaning to remove debris.
- 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 of the floors and floor / wall juncture show grime build up. Especially around the mop sink.
- 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 40F. Single door with grass inside, 40F.
- 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.
- Information: Dishwashing Methods:
Three compartment sink 50 ppm chlorine. Test paper ok.
- 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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09/10/2015 | Semi Annual Food | 95 |
- 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.
All refrigeration held food at 35-38 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 100 ppm chlorine 3 compartment sink with 100 ppm chlorine Handwashing sink stocked. Good handwashing observed
- 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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09/09/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Jamba Juice, 14700 Murray Scholls Drive, Ste 103, Beaverton, OR 97007 »