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FACILITY NAME: Best Baguette Restaurant
6 Inspection Records
 
Inspection# Type Date Final Score
8505448   FoodSvcSemi   10/10/2014   82  
Law/Rule Rule Violations Violation Comments  
2-301.14   VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:   Owner came in to facility and only washed her hands once.    
  Corrective Text Corrective Comments  
  REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work; 2) after touching body parts other than clean hands and clean, exposed portions of arms; 3) after using the toilet room; 4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues; 6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; 10) when switching between working with raw foods and working with ready-to-eat foods; 11) before donning gloves for working with food; or 12) after engaging in other activities that contaminate the hands.   ***Corrected by educating on double hand washing when coming into the facility.    
Law/Rule Rule Violations Violation Comments  
3-501.16   VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:   Dim sum on steam table buns - 118, shui mai - 128F.    
  Corrective Text Corrective Comments  
  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.   **Corrected by reheating to 165F and hold at 135F.    
Law/Rule Rule Violations Violation Comments  
3-501.19(B)(1,3,4)(C)(1,4,5)   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:   Cold sweet rice wrapped in leaves on counter at 68F. According to both owners they are OK to stay out all day. ***Cooked buns with phfs were not time stamped at inspection. Owner said once they go into a plastic bag the time rule starts.    
  Corrective Text Corrective Comments  
  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.   ***Corrected by educating on timing rule. Spoke with Jaime on the phone to make sure she understood how that worked. Corrected and time stamped for 8am when the products left temperature control. Cooked sweet rice product needs to also be on a timing rule.    
Law/Rule Rule Violations Violation Comments  
7-202.11   VIOLATION OF SECTION 7-202.11 *PRIORITY FOUNDATION* Unnecessary poisonous or toxic materials are on the premises, specifically:   Raid poison in facility to spray on ants at night.    
  Corrective Text Corrective Comments  
  REQUIRED CORRECTION: CORRECT IMMEDIATELY. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for cleaning and insect and rodent control, shall be allowed in a food establishment.   ***Corrected by removing Raid. You cannot use poison in your facility. You must have your pest control company treat the ant problem.    
Law/Rule Rule Violations Violation Comments  
3-305.11   VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:   Please get all food products off the floor in freezer.    
  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  
99A   *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.      
  Corrective Text Corrective Comments  
       
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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