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FACILITY NAME: Deas In and Out
3 Inspection Records
 
Inspection# Type Date Final Score
6307442   FoodSvcSemi   10/23/2014   95  
Law/Rule Rule Violations Violation Comments  
3-501.14   VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:   Several items (stew, pasta, green beans etc) in reachin by office    
  Corrective Text Corrective Comments  
  REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Cooked potentially hazardous food shall be cooled: 1) from 135°F to 70°F within two hours; and  2) from 70°F to 41°F or less, within four hours. Potentially hazardous food received at a temperature above 41°F shall be cooled to those temperatures within four hours.   CORRECTED - disposed of    
Law/Rule Rule Violations Violation Comments  
6-501.12   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:   floors under line cooking equipment soiled    
  Corrective Text Corrective Comments  
  REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.      
Law/Rule Rule Violations Violation Comments  
4-903.11   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:   on floor - storeroom/ cubby    
  Corrective Text Corrective Comments  
  REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.      
Law/Rule Rule Violations Violation Comments  
3-305.11   VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:   food on floor in storeroom    
  Corrective Text Corrective Comments  
  REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) In a clean, dry location; 2) Where it is not exposed to splash, dust or other contamination; or 3) At least 6 inches above the floor.      
Law/Rule Rule Violations Violation Comments  
99T   *CORRECTED PRIORITY AND PRIORITY FOUNDATION DURING INSPECTION* Violations create a serious or imminent danger to public health. These violations require your immediate attention so that they are corrected, or a safe alternative procedure issued. During this inspection, you corrected all *PRIORITY AND PRIORITY FOUNDATION* violations that were observed, thereby protecting your customers and avoiding possible closure proceedings of your restaurant.      
  Corrective Text Corrective Comments  
       





Notes to Inspection Report

The 2009 Food Code adopted in Oregon in September 2012 addresses controls for risk factors identified by the Centers for Disease Control and Prevention as contributors to foodborne outbreaks. The five risk factors are:

  • Improper Holding Times and Temperatures
  • Contaminated Equipment / Cross Contamination
  • Poor Personal Hygiene
  • Foods from Unsafe Sources
  • Inadequate Cooking

Violations not directly related to foodborne outbreaks may be included in the report but do not result in point deductions. Restaurant inspections ensure the ability of the restaurant worker or manager to demonstrate food safety knowledge and practice.

Public health interventions focus on the ability of the restaurant worker or manager to demonstrate food safety knowledge, appropriate policies and procedures are in place, time and temperature is controlled correctly, and that hands are clean.

   


 

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