- 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:
1) A half gallon of half & half held in keg cooler was detected at 47F. Half & Half was discarded at the time of inspection. 2) Slices cheese pizza in heated cabinet was detected at 127F. Cheese was discarded at the time of inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.12 *PRIORITY FOUNDATION* Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
No food thermometer is available to check the food temperature. Please provide one.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Chlorine bleach is used to sanitize dishes and food contact surfaces. The test kit used measure sanitizer strength is for testing Quaternary sanitizer and does not measure bleach strength. Please provide a test kit for testing bleach as discussed during 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.
Beer cooler 47F counter top mini fridge: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.
pepperoni pizza : 136F Cheese pizza 127F** See violation 19A
- Information: Dishwashing Methods:
Three-Compartment sink . Bleach sanitizer is used for sanitizing clean dishes.
- 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.
Please provide a thermometer and test paper for checking chlorine within 14 days. A recheck will be conducted within 14 days to verify compliance.
- 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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12/20/2015 | Semi Annual Food | 89 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Observed a case of sleeved lids and cups stored on the floor in the dry storage room upstairs. **Store single service items at least six inches off the floor to prevent possible contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Facility uses chlorine bleach for sanitizer and only has test strips for quaternary ammonium. **CORRECTION** Chlorine test strips were provided during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-101.11 Floors, walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, or floors are improperly carpeted, specifically:
There is carpet installed on the floor in the upstairs storage room. ** Please use materials that are smooth, durable, non-absorbent and easily cleanable as noted 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.
3-door reach-in cooler-- 33-38 F (hot dogs) Good date marking observed.
- 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 dog cabinet 169 F; nacho cheese warmer 140 F.
- Information: Dishwashing Methods:
Three compartment sink available. Sanitizer solution concentration: 100 ppm chlorine detected.
- 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: *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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06/15/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Joy Cinema & Pub, 11959 Sw Pacific Hwy, Tigard, OR 97223 »