- 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:
Several food items observed in the temperature danger zone. 1. In the sauté #2 unit are cooked potatoes, cooked chicken wings, and crab cream cheese all holding at 44F-47F. Operator discarded items out of temperature longer than 4 hours. 2, I observed cooked chicken for salads holding at 45F in the drawer, cooked eggs 44F, and crab in individual portions at 45F. Operator discontinued foods that are potentially hazardous in this cooler and discarded the items held longer than 4 hours that were out of temperature. Operator called a repair person. The cooler that was a violation on the previous inspection was working below 41F. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
Fruit flies observed in the bar, dishwashing area, and employee bathroom area. Operator as a drain brush. Brush all drains such as floor sinks, floor drains, clean dishwasher area and the dishwasher. Do not skip any drains and clean them every other day. Hang fly paper up in problem areas. Take a multi-pronged approach to getting rid of lies. Work with your pest management company more closely to get rid of this problem.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
There is a distinct odor of decaying food debris in the kitchen. Please clean all grease traps more often and clean the dishwasher drain basket areas. Find the source of the odor and eliminate it.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The facility is not in good repair in areas such as the employee restroom where the floors and walls are buckling from water damage. Please carefully re-caulk the employee restroom hand washing sink if this has not already been done.
- 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.
Cold foods on the cook line below 41F, Walk in cooler produce and fish 40F. Bar 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.
Steam table 178F. Soups 180F.
- Information: Dishwashing Methods:
Main dishwasher 125F with 50 ppm chlorine. Bar high temperature dishwasher 170F. 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.
- 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:
The current handwashing station in the salad make area is actually a food preparation sink. Remove the soap and paper towels and handwashing sign. Use the sink directly outside this area for handwashing.
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12/14/2015 | Semi Annual Food | 92 |
- 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 cooks prep cooler on the right is holding foods at 45F to 50F. Fish 48F, beef 47F, chicken 49F, and dairy at 52F. The operator was instructed to discard all food held here longer than 4 hours and to not use the machine unless the food is time marked with an adequate time marking policy or adequate ice bath that keeps the food below 41F. This was a problem on your last inspection. The grill directly in front of this cooler is extremely hot. While I was standing in front of the cooler I could feel an extreme amount of heat behind me while working. These cooling units cannot function well in this kind of heat especially in the summer. You must find a way to decrease the amount of heat affecting the cooler or a permanent correction may not be found here. This problem may eventually lead to an uncorrected priority violation which could lead to additional fees, court citation, or restaurant closure. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
I observed one bottle of blue chemical in the storage room with no label. This was labeled after discussion. In addition, please label spray bottles with vinegar, water, or oil inside.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
Small black ants observed crawling along walls in the dishwashing area. Operator uses Ecolab and they were called immediately and took care of existing ants and traps.
- 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 four door cooler in the salad make area is barely holding foods below 43F. The doors have been seen cracked open a finger width wide. This lets in hot air. The doors don’t shut well and bounce back a bit when closing. Please monitor this and adjust the doors to close properly.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The main kitchen hand washing sink is leaking hot water. The hot water to the employee restroom hand sink was turned off after repair. This was corrected after discussion.
- 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:
I observed three inappropriate dink cups used by employees in the kitchen. These were discarded after discussion in each instance. Please use lids and straws or handles. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The facility is not in good repair in areas such as the employee restroom where the floors and walls are buckling from water damage. Please carefully re-caulk the employee restroom hand washing sink.
- 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:
The floors in hard to reach areas need more attention to detail to remove black grime and thick food waste. Especially under the dishwasher and floor sinks. There is a distinct odor of decaying food in the dishwashing area. This will attract flies and other vermin eventually. This was a problem on the last inspection as well.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
One dishwasher was observed washing dirty dishes at the three compartment sink. He then proceeded to help prepare green beans in the kitchen without washing hands first as required. I observed the same dishwasher handling dirty dishes and then proceed to put clean dishes away without washing hands at all. He was instructed to use a hand washing station to clean his hands appropriately. 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.
Salad prep cooler chicken 41F, 4 door unit cake 43F. 2 door unit cooler 40F. Walk in cooler produce and raw chicken 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.
Steam table foods and sauces 139F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. High temperature dishwasher 160F, 50 ppm chlorine. Test paper ok. Sanitizer bar 200 ppm quat.
- 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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05/13/2015 | Semi Annual Food | 71 |
Restaurant representatives - add corrected or new information about Mccormick's Fish House & Bar, 9945 Sw Beaverton Hillsdale Highway, Beaverton, OR 97005 »