- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Knives on the prep line and stainless steel drawers with utensils inside were not clean. The drawers were not clean either. Operator instructed to take everything to the dishwasher. 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:
Food in the prep top cooler holding tripe and meatballs still observed holding at 45F. Meatballs inside the unit observed holding at 42F. Operator stated the meatballs were there all day inside the unit. The manager has a receipt that the machine has been checked by a professional and the temperature at that time was 34F. This temperature was not found today. To correct this temperature problem use plastic lids with stainless steel inserts to further protect the food from the heat of the cook line. This will be checked again for compliance. Foods today were not out of temperature control for longer than 4 hours today. Be advised, if the machine does not keep food below 41F and you find anything above 41F with your own thermometer, then don’t put cooked foods , raw meat, or bean sprouts or any potentially hazardous foods inside the unit. This will avoid a priority violation. Thermometers in use today were calibrated with ice water to 32F.
- 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 dry storage room. Flies observed near the produce named Jicima. Please place Jicima and other foods attracting fruit flies in sealed totes or Tupperware containers to protect them until the fruit flies can be eliminated. Fruit flies originate from unclean floor drains and floor sinks. Find all drains and clean them with a drain brush and hot bleach water or call a professional. 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: *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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11/30/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1. Steel drawers with utensils inside are not clean and are being stored with tools. Keep utensils for food clean and separated from tools. 2. The vegetable slicer in the dry storage are is being stored there in a dirty condition. Operator sent this to the dishwasher. 3. Knives on the magnetic knife rack are soiled with food residues. All knives sent to the dishwasher. 4. A large milk crate full of lids observed unclean. The crate itself was greasy and soiled. All items sent to the dishwasher to be washed rinsed and sanitized. 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 prep cooler on the left facing away from the grill is again holding foods at 45F-50F. Sausage meats 49, tofu 70F, noodles 65F. All items held longer than 4 hours out of temperature control were discarded. Operator called a repair man. Check cooler temperatures more often and use a temperature log to help you. Please see previous report and please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Many foods in the walk in cooler needing date marks are not dated. Frozen meats defrosting in the walk in cooler are not dated. Please date all cooked meats and soups as well. If you have questions on how to date foods or which foods need dating, please call me at 503-846-4934. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
1. I observed chemicals stored over the area where clean dishwashers come out of the dishwasher. Please move all chemicals to the lower shelves or under the three compartment sink. 2. Observed chemicals stored directly next to a large bag of raw onions on dry storage racks. Dust brooms stored in contact with the bag of onions. Operator separated these items after discussion. 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:
I observed many fruit flies in the mopping area and many in the kitchen in general. Fruit flies observed in the dining area as well. This problem is mostly fixed by cleaning of floor sinks and drains with the proper drain brushes and steaming hot bleach water. Operator began the process of cleaning floor drains. Please follow up with a professional pest control operator. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Operator is stacking foods in bus trays on top of each other without lids. When stacking bus trays with food inside, always use a lid to prevent contamination from the floor.
- 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 moldy with a white fungal growth especially on the under side of racks. Please deep clean the entire rack system you have in the walk in cooler to prevent contamination of foods.
- 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 one inappropriate employee drink cup above the dishwasher and many drinks on a tray set on clean racks of the same type of cup. This was a problem on the last inspection. Employee drinks must meet the rules outlined 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.
Prep cooler on the right 43F, egg roles and eggs dishes 51F. Do not put hot foods in prep coolers. Walk in cooler soup 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.
Steam table soups 180F.
- Information: Dishwashing Methods:
Chemical dishwasher 125F with 50 ppm chlorine. Test paper ok.
- 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: 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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11/09/2015 | Semi Annual Food | 73 |
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