- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The bar dishwasher is lacking chlorine sanitizer. It must maintain a chlorine residual of 50 to 200 ppm. CORRECTION: Use main dishwasher until bar dishwasher has been repaired.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Cheesecake 11/7 and crème brulee 11/6 were past due in the dessert unit. Items required to me date marked must be used or discarded within 7 days. CORRECTION: These items discarded
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Cook line utensils are in water at 96 F. Maintain icy water for utensils stored in water or keep them in hot water at 135 F or above.
- 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 35-42 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.
Steam table- 150-160 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm quat Main dishwasher ran at 158 F Bar dishwasher ran at 126 F with no sanitizer (see violation) Handwashing sinks stocked
- 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.
Recheck will be made within 14 days for bar dishwasher
- 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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11/17/2015 | Semi Annual Food | 90 |
- 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:
Observed: 1) In the far wall prep cooler, cooked ribs 53°F and blue cheese potato au gratin 49°F-53°F, deli meat 50°F 2) In the cook line prep cooler, deli meat 51°F-58°F, grilled onions 52°F, coleslaw 51°F CORRECTION: 1) Potentially hazardous foods were discarded. Ambient air temperature was 41°F. The insert pans may have been filled too full to allow for proper temperature control. 2) Potentially hazardous foods were discarded. The ambient air temperature was 42°F in the prep drawers. Recommended to start a temperature log for the prep coolers to ensure potentially hazardous foods are kept at 41°F or below.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-209.11 Employee personal care items are not properly stored, specifically:
Observed a smart phone plugged in sitting on top of the wall prep cooler. Recommended to have employees store personal care items in appropriate lockers or storage facilities.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed food in boxes stored directly on the floor in the freezer.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed wiping cloths in use in the kitchen area not stored correctly.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed the dish washing employee spray off dirty dishes, load the dish machine and immediately begin to put away clean dishes. CORRECTION: Dish washing employee was instructed to wash his hands in between touching dirty dishes and putting away clean dishes. Handwashing handout provided.
- 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 Along Wall: blue cheese potato au gratin 49°F-53°F, cooked ribs 52°F, cooked onions 43°F, deli meat 50°F, artichoke hearts 43°F, cooked chicken 43°F Continental 1 Door Cooler: butter 43°F, heavy whipping cream 41°F Cook line Prep Cooler: deli meat 51°F-58°F, grilled onions 52°F, coleslaw 51°F, raw hamburger 43°F, cooked chicken 41°F, cooked vegetables 41°F Prep Drawers: cooked chicken 39°F, crab cakes 41°F Coke Cooler: butter 43°F 1 Door Coke Cooler: dessert 42°F Rear Walk In Cooler: lime 41°F Walk In Cooler: raw beef 39°F, cooked ribs 39°F Walk In Freezer: Frozen
- 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 dog roller: hot dog 143°F Hamburger off grill: 188°F Steam Table: au jus 144°F Soup holding: 158°F
- Information: Dishwashing Methods:
Kitchen dish machine: 165°F at plate level Bar dish machine: 125°F at plate level, 50 ppm chlorine Quaternary ammonium and chlorine test kit available Sanitizing buckets: 200 ppm quaternary ammonium
- 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: *CLEAN IN PLACE PROCEDURE* For equipment that is too large for a warewashing machine or three compartment sink, the following method should be used: 1) Wash the equipment down with warm, soapy water 2) Rinse equipment with clean water 3) Sanitize equipment with minimum 50 ppm chlorine sanitizing solution or 200 ppm quaternary ammonium sanitizing solution.
- 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:
Ensure all chemical spray bottles are labeled. Employee Beverage container handout provided.
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06/18/2015 | Semi Annual Food | 90 |
Restaurant representatives - add corrected or new information about The Vintage Room Restaurant & Bar, 4805 Sw 229th Avenue, Aloha, OR 97078 »