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Inspection# |
Type |
Date |
Final Score |
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8504635
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FoodSvcSemi
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08/02/2013
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87
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Law/Rule |
Rule Violations |
Violation Comments |
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3-501.19(B)(1,3,4)(C)(1,4,5)
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VIOLATION OF SECTION 3-501.19(B)(1,3,4)(C)(1,4,5) *PRIORITY* The use of time as a public health control is not properly applied, specifically:
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HOLLANDAISE IS 95F. ACCORDING TO KM THIS PRODUCTS SITS OUT FOR UNDOCUMENTED AMOUNTS OF TIME. IT IS SERVED THROUGH OUT THE DAY.
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Corrective Text |
Corrective Comments |
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REQUIRED CORRECTION: CORRECT IMMEDIATELY. If time without temperature control is used as a public health control for potentially hazardous food up to 4 hours, the food shall have an initial temperature of 41°F or less when removed from cold holding temperature control or 135°F or greater when removed from hot holding temperature control. The food must be cooked, served, or discarded within 4 hours from the point in time when the food is removed from temperature control. Unmarked containers or packages marked to exceed 4 hours must be discarded. If time without temperature control is used as the public health control up to a maximum of 6 hours, the food shall have an initial temperature of 41°F or less when removed from temperature control and the food temperature may not exceed 70°F withing a maximum time period of 6 hours. The food must be discarded if the temperature exceeds 70°F, or cooked, served or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F or less cold holding temperature control. Food in unmarked containers or packages or marked with a time that exceeds the 6-hour limit shall be discarded.
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***CORRECTED BY LABELING HOLLANDAISE WHEN IT IS MADE AND USING SOME FORM OF TIMING TO DISCARD AFTER 4 HOURS. WE WILL FILL OUT A TIME AS CONTROL AGREEMENT TODAY FOR APPROVAL.
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Law/Rule |
Rule Violations |
Violation Comments |
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3-603.11
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VIOLATION OF SECTION 3-603.11 *PRIORITY FOUNDATION* A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information, specifically:
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THERE ARE NO CONSUMER ADVISORIES ON ANY MENUS. THE ITEMS THAT NEED TO BE ASTERICKED ARE PRODUCTS SERVED RAW OR UNCOOKED. SOME OF THE ITEMS LISTED ON THE CURRENT MENU ARE: SOFT POACHED EGGS,PICKLED EGG YOLK, STEAK CARPACCIO, RAW OYSTERS, BURGERS AND STEAKS IF COOKED BELOW REQUIRED TEMPERATURE,AND AIOLIS.
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Corrective Text |
Corrective Comments |
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REQUIRED CORRECTION: CORRECT IMMEDIATELY. A facility that serves or sells animal foods raw, partially cooked or without otherwise being processed to eliminate pathogens either in a ready-to-eat form or as an ingredient in another ready-to-eat food shall inform consumers of the significantly increased risk of foodborne illness. The advisory must include a disclosure and reminder and can be provided using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure shall include a description of the animal derived foods such as oysters on the half shell (raw oysters) , raw-egg Caesar salad and hamburgers (can be cooked to order) or identification of the food by asterisking them to a footnote that state that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1) Regarding the safety of these items, written information is available on request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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***CORRECTED BY ADDING ASTERICKS TO NEXT MENU PRINTING.
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Law/Rule |
Rule Violations |
Violation Comments |
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99A
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*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.
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Corrective Text |
Corrective Comments |
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Law/Rule |
Rule Violations |
Violation Comments |
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99T
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*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.
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Corrective Text |
Corrective Comments |
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Law/Rule |
Rule Violations |
Violation Comments |
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4-501.114(A)
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VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
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KITCHEN DISHWASHER SHOWING NO CHLORINE RESIDUAL AT INSPECTION AFTER 3 RUNS.
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Corrective Text |
Corrective Comments |
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REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F for water with a pH of 8 or less, or 100°F for water with a pH of 10 or less, or as allowed in rule.
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***CORRECTED BY SHOWING STAFF HOW TO PRIME THE MACHINE AND PRIMING. ADVISED STAFF TO RUN A TEST STRIP EACH MORNING.
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