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Inspection# |
Type |
Date |
Final Score |
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8504396
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FoodSvcSemi
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01/09/2013
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82
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Law/Rule |
Rule Violations |
Violation Comments |
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3-501.16
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VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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DUCK CONFIT LEGS AT 60F ON ICE FROM LUNCH SERVICE.
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Corrective Text |
Corrective Comments |
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REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less.
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***CORRECTED BY RETURNING TO WALKIN FOR RAPID COOLING. HAD NOT EXCEED 3 HOURS OUT OF TEMPERATURE. YOU MUST KEEP ICE UP TO THE TOP OF THE CONTAINER TO KEEP THE FOOD WITH IN IT 41F OR LESS. RECOMMEND KEEPING THIS SPECIFIC PRODUCT IN A REFRIGERATION UNIT DURING SERVICE RATHER THAN ON ICE.
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Law/Rule |
Rule Violations |
Violation Comments |
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3-501.17
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VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
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NO DATES ON BRIEOR GOAT CHEESE, RABBIT PATE, OR DUCK LIVER IN THIRD PAN
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Corrective Text |
Corrective Comments |
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REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
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***CORRECTED BY DISCARDING PRODUCTS
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Law/Rule |
Rule Violations |
Violation Comments |
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3-501.18(A)
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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:
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COD FRITTERS DATED 12/28
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Corrective Text |
Corrective Comments |
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REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F or less or is not properly date-marked.
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***CORRECTED BY DISCARDING
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Law/Rule |
Rule Violations |
Violation Comments |
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3-501.14
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VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
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CHESTNUT SOUP AT 45.5 AND 45.6F DATED YESTERDAY
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Corrective Text |
Corrective Comments |
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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.
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***CORRECTED BY DISCARDING
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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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