Stockpot Restaurant, 8200 Sw Scholls Ferry Road, Beaverton, OR 97008 - inspection findings and violations

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Business Info

Name: Stockpot Restaurant
Address: 8200 SW Scholls Ferry Road, Beaverton, OR 97008
Total inspections: 2
Last inspection: 12/10/2015
Score
100
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Inspection findings

Inspection date

Type

Score
  • 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 observed at 36-41F.
  • 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.
    Soups, 155F.
  • Information: Dishwashing Methods:
    Dishmachine, 125F with 50 ppm chlorine. Bar glasswasher reaches 123F with 50 ppm chlorine.
  • 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.'
 12/10/2015Semi Annual Food100
  • Rule Violation and Requirement: VIOLATION OF SECTION 6-501.18 Handwashing sinks are not kept clean, or are not properly maintained or used, specifically:
    The service/wait station handsink is full of ice in the basin. The bar handsink has a strainer in it so it can be used as a dump sink. Please keep handwashing sinks clean and used for handwashing only, and no other purpose.
  • Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
    Some interior surfaces are aged and nearing the end of their useful life. Some counters, wall and floor surfaces are rough and need repair.
  • 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, 39*F; cookline prep middle, 40-43*F; cookline prep near, 39*F; side prep, 40*F; bar cooler, 40*F; freezer OK.
  • 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 soups, 165F; steam table grilled onions, 140F.
  • Information: Dishwashing Methods:
    Dishmachine reaches 125F with 50 ppm chlorine, OK. Bar glass washer reaches 120F with 50 ppm chlorine, OK.
  • 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.'
 06/23/2015Semi Annual Food100

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