Historical 1/22/2016 Page 1 of 13 N Inspection Type: REINSP Inspection Result: COMPLD Establishment #: 2900114 Area: 01 Phone: (503) 815-1300 x1113 Inspector: Mason Lyman Start Date/Time: 1/22/2016 at 3:24:40 PM REINSPECTION OF FACILITY- COLD HOLDING- REPAIRMAN CALLED. MAIN PREP UNIT TAKEN APART AND LINES CLEANED OUT. TOP- TOMATOES 38F, BOTTOM- PEPPERONI- 40F. HANDWASHING- GOOD HANDWASHING OBSERVED. NOW DOING SO AT DISHWASHER STATION. CONTINUE TRAINING ON WHEN TO WASH HANDS. **FACILITY IS GETTING PART REPAIRED AT WALKIN DOOR. **MANAGER HAD RECOMMENDATION TO GET TOWELS REPLACED AT DISHWASH STATION EACH HOUR TO KEEP AREA CLEAN AND AVOID BUILD UP OF MOISTURE/DIRT ON DISHES. Informational *PRIORITY OR PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected. 99E 2/16/2016 2:33:46 PM Person In Charge Inspection By: Mason Lyman Page 1
Page 2 of 13 Start Date/Time: 1/12/2016 at 12:01:55 Historical 1/12/2016 N Inspection Result: CONTIN Establishment #: Phone: 2900114 (503) 815-1300 x1113 Inspector: Mason Lyman Page 2 of 13 Area: 01 Start Date/Time: 1/12/2016 at 12:01:55 PM COLD HOLDING- TALL TRUE 2 DOOR FRIDGE- CHEESE 38F, CORN DOG 39F. SMALL PREP FRIDGE- TOP-NOODLES 39F, WALKIN AMBIENT 37F, MILK 39F. UNDER GRILL - HAM 37F, RANCH FRIDGE- RANCH 39F, DESSERT FRIDGE- CAKE 40F, BELOW RANCH FRIGDE- AMBIENT 30F, ICE CREAM AREA- MILK 37F. COOKING- BURGER 155F. HOT HOLDING- GRAVY 150F, SOUP 160F. Priority/Priority Foundation Score: 90 Core Item Total: 0 HAND SINKS OK/ WELL STOCKED **GOOD DATEMARKING (INCLUDE OPENED WHIPPED CREAM CONTAINERS AS WELL) NON-LATEX GLOVES USED EMPLOYEES NOW AIR DRYING DISHES- GREAT JOB MICROWAVES/OVENS CLEAN HOODS/VENTS CLEAN SCOOPS UP/HANDLES OUT TEST STRIPS PRESENT MOPS HUNG UP DRY STORAGE UP SHELVING SMOOTH/NON-ABSORBENT GARBAGE COLLECTION AREA SAFE/PROTECTED/FREQUENT DUMPING FREEZERS FROZEN EMPLOYEE CUPS WITH LIDS AND STRAWS- GREAT FIRE EXT. PRESENT/SODA NOZZLES CLEAN DRIPPER WELL OPERATING CONSUMER ADVISORY ON MENU 50 PPM BLEACH DISHWASHER 200 PPM QUAT SANITIZING BUCKETS RESTROOMS CLEAN/WELL MAINTAINED TOXICS LABELED/ STORED WELL
Page 3 of 13 Start Date/Time: 1/12/2016 at 12:01:55 Priority 2-301.14 VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically: EMPLOYEE SEEN NOT WASHING THEIR HANDS WHEN SWITCHING FROM WORKING WITH DIRTY TO CLEAN DISHES AT DISHWASH STATION. 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 arm Priority TALKED TO EMPLOYEE/STAFF ABOUT WHY,WHERE AND WHEN TO WASH HANDS WHENEVER SWITCHING FROM DIRTY OBJECTS, TO WORKING WITH CLEAN OBJECTS. WILL REINSPECT. 3-501.16 VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: MAIN PREP UNIT IN KITCHEN- PEPPERONI- 42, PEPPERS 43F. 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. UNIT ALREADY ON LOWEST SETTING. PLEASE REPAIR ASAP ABOUT CORRECTION NEEDED. WILL REINSPECT. 5 Points 5 Points **TAKE DOWN FLY STRIP IN BACK CORNER, NOW NOT IN FLY SEASON. **WALKIN COOLER DOOR NOT FULLY CLOSING MOST OF THE TIME, PLEASE TIGHTEN TO KEEP COLD AIR IN FRIDGE. CONSIDER A SPECIFIC AREA IN COOLER AS COOLING ZONE (WITH NO LIDS FOR BETTER AIRFLOW). 2/16/2016 2:33:46 PM Person In Charge Inspection By: Mason Lyman Page 3
Page 4 of 13 Start Date/Time: 8/7/2015 at 11:24:51 Historical 8/7/2015 N INSPECTION OF FACILITY- Inspection Result: COMPLD Establishment #: Phone: COLD HOLDING- MAIN PREP FRIDGE- TOP-TOMATOES 39F.BOTTOM- LETTUCE- 40F. BELOW GRILL FRIDGE- HAM 38F. 2 DOOR TALL TRUE FRIDGE- TOMATOES 38F. WALKIN-CHICKEN 40F. FRONT DISPLAY FRIDGE- CHEESECAKE 38F. 2900114 (503) 815-1300 x1113 Inspector: Mason Lyman Start Date/Time: 8/7/2015 at 11:24:51 AM HOT HOLDING- CHEESE SAUCE 145F, SOUP 150F, GRAVY 180F, FRONT DISPLAY SOUP 160F. COOKING- ROAST BEEF 170F. Priority/Priority Foundation Score: 95 Core Item Total: 1 HAND SINKS OK/ WELL STOCKED HOODS/VENTS CLEAN DRY STORAGE UP/COVERED SHELVING SMOOTH/EASILY CLEANABLE BULKS LABELED/FOOD GRADE CONTAINERS TOXICS LABELED GOOD DATEMARKING SYSTEM IN PLACE, TALKED TO PIC ABOUT CORRECTIONS NEEDED ICE MACHINE CLEAN/SCOOPS OUT OF ICE MOPS HUNG UP GARBAGE OK/OFF GROUND MICROWAVES/OVENS CLEAN GAVE PIC SIGNS FOR FOOD PREP AND HAND SINKS 200 PPM QUAT/100 PPM BLEACH SANITIZER BUCKETS FOOD FROM APPROVED SOURCES REVIEWED WITH PIC ABOUT COMMON ALLERGENS AND ILLNESS POLICY. DRIPPER WELL RUNNING ICE CREAM STATION CLEAN/ORGANIZED FUDGE STATION CLEAN/ORGANIZED Page 4 of 13 Area: 01
Page 5 of 13 Start Date/Time: 8/7/2015 at 11:24:51 Priority 4-501.114(A) VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, ph, or temperature is not adequate, specifically: DISHWASHER AT 10 PPM BLEACH AT BEGINNING OF INSPECTION. 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 Core CORRECTED- PRIMED SYSTEM, AND NOW ALLOWING TO BE BETWEEN 50-100 PPM BLEACH. PIC SAID WILL CALL REPAIRPERSON TO CHECK ON MACHINE. 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: EMPLOYEES WERE TOWEL DRYING CLEAN DISHES. 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 eq Informational PLEASE ALLOW DISHES TO AIR DRY, AND KEEP IN A SAFE PLACE WHILE ALLOWING TO AIR DRY. *New Rule - Effective September 4, 2012* SECTION 3-302.11 Frozen commercially packaged raw animal foods that have been opened must be separated during storage, preparation, holding, and display from frozen, commercially processed and packaged, ready-to- 88D 5 Points 2/16/2016 2:33:47 PM Person In Charge Inspection By: Mason Lyman Page 5
Inspection Type: REINSP Page 6 of 13 Start Date/Time: 2/3/2015 at 9:25:50 Historical 2/3/2015 Page 6 of 13 N Inspection Type: REINSP Inspection Result: COMPLD Establishment #: 2900114 Area: 01 Phone: (503) 815-1300 x1113 Inspector: Annette Pampush Start Date/Time: 2/3/2015 at 9:25:50 AM THIS IS A RECHECK INSPECITON OF MILK FRIDGE Informational 99E *PRIORITY OR PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected. milk fridge up front at 36F, staff has been checking daily and oceanaire was out to calibrate THANKS 2/16/2016 2:33:47 PM Person In Charge Inspection By: Annette Pampush Page 6
Page 7 of 13 Start Date/Time: 1/27/2015 at 2:23:47 Historical 1/27/2015 N Priority/Priority Foundation Score: 0 Core Item Total: 0 Inspection Result: COMPLD Establishment #: Phone: 2900114 (503) 815-1300 x1113 Inspector: Annette Pampush Start Date/Time: 1/27/2015 at 2:23:47 PM Page 7 of 13 Area: 01 2/16/2016 2:33:47 PM Person In Charge Inspection By: Annette Pampush Page 7
Page 8 of 13 Start Date/Time: 1/22/2015 at 2:05:10 Historical 1/22/2015 N Priority/Priority Foundation Score: 0 Core Item Total: 0 Inspection Result: CONTIN Establishment #: Phone: 2900114 (503) 815-1300 x1113 Inspector: Annette Pampush Start Date/Time: 1/22/2015 at 2:05:10 PM Page 8 of 13 Area: 01 THIS IS A SEMI ANNUAL INSPECTION COLD HODLING LARGE PREP TOP- TARTER SAUCE AT 39F BOTTOM CHEESE AT 38F SMALL PREP TOP HAM AT 40F BOTTOM EGG MIX AT 40F WALKIN- CHICKEN AT 34F WAIT AREA SMALL WHITE- S CREAM AT 38F 2 DR SLIDER S CREAM AT 36F FREEZERS ALL OKAY HOT HOLDING- SOUPS AT 173F BURGER FOR SERVICE TEMPED AT 165F SCOOPS FOR ICE AND DRY GOODS STORED SEPARATE DATEMARKING LOOKS GOOD MOP IS HUNG CHEMICALS LABELLED HAND SINKS ALL OPEN AND EQUIPPED SANITIZER BUCKETS AT 400 PPM- RECOMMEND STORIING CLOTHS AND DIPPING OFTEN DISHWASHER AT 50 PPM BLEACH CUTTING BOARDS BEING CLEANED AND SANITIZED AND SLICER- GOOD PRACTICE DRY STORAGE- ALL LABELLED AND PROTECTED CONSUMER ADVISORY ON MENUS RESROOMS OKAY COOLING IN WALKIN WITH WANDS GREAT- **HOWEVER LIDS SHOULD BE OFF UNTIL COOLED TO 41F SOUP WITH WAND AT 39F GRAVY WITH WAND AT 122F, OPERATOR SAID JUST PUT IN FRIDGE- LID WAS REMOVED
Page 9 of 13 Start Date/Time: 1/22/2015 at 2:05:10 Priority VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: MILK FRIDGE NEAR CASH REGISTER MILK AT 43F, AMBIENT AT 44FR 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. ALL MILK MOVED TO PROPER COLD HOLDING REPAIR/ TURN DOWN AND INSTALL THERMOMTER 3-501.16 5 Points 2/16/2016 2:33:47 PM Person In Charge Inspection By: Annette Pampush Page 9
Page 10 of 13 Start Date/Time: 9/12/2014 at 10:26:09 Historical 9/12/2014 N Inspection Result: COMPLD Establishment #: Phone: 2900114 (503) 815-1300 x1113 Inspector: Mason Lyman Page 10 of 13 Area: 01 Start Date/Time: 9/12/2014 at 10:26:09 AM FUDGE AREA/FRONT- COFFEE FRIDGE-CREAM 40F SURFACES CLEAN FIRE EXTINGUISHERS PRESENT DISPLAY FRIDGE- CHEESECAKE 40F TRUE FRIDGE -CREAM- 40F HAND SINKS OK DRY STORAGE UP/COVERED **COOKIE ISSUE MENTIONED TO PIC, WORRY ABOUT CUSTOMER HANDS TOUCHING COOKIES OUT FRONT ON COUNTER WITHOUT WRAP. **FIXED ISSUE WITH DATING HOMEMADE RANCH DRESSING WITH BUTTERMILK. DATE WAS 9 DAYS OUT, FIXED TO 7 DAYS OUT. ICE CREAM AREA- DRIP WELLS RUNNING FREEZERS FROZEN GOOD EMPLOYEE HAND WASHING HAND SINKS OK KITCHEN- HAND SINKS OK TOXICS LABELED AND STORED BELOW MICROWAVES CLEAN LIGHTS PROTECTED GOOD OVERALL HYGIENE SCOOPS OUT AND HANDLES UP- GOOD BULK CONTAINERS LABELED MEAT SLICER CLEANED AFTER EVERY USE, EVERYDAY, SHARPENED 1/MO TEMP LOG PRESENT AND USED DAILY DRY STORAGE UP/COVERED SHELVING SMOOTH AND EASILY CLEANABLE VENTS CLEAN ABOVE GRILL ICE MACHINE CLEAN/ NO MOLD OR MILDEW PRESENT Priority/Priority Foundation Score: 100 Core Item Total: 0
Page 11 of 13 Start Date/Time: 9/12/2014 at 10:26:09 EMPLOYEE CUPS WITH LIDS AND STRAWS- OK MOPS HUNG UP **THREW OUT OLD CORNDOGS THAT WERE IN FRIDGE FOR 8 DAYS, FIXED. REINFORCED ISSUE WITH PTF COLD HOLDING FOR 7 DAYS. COLD HOLDING- LARGE PREP FRIDGE- TOP CUT TOMATOES- 40F, BOTTOM- CHEESE 41F SMALL PREP FRIDGE- TOP- CUT TOMATOES 40F, BOTTOM- AMBIENT 37F. NW TALL TRUE FRIDGE- AMBIENT 38F, GREEN SAUCE 41F, FREEZERS FROZEN DRAWERS BELOW BURNERS- HAM- 40F. WALK IN AMBIENT 38F, TOMATOE SUACE 40F. WALK IN FREEZER FROZEN HOT HOLDING- SAUSAGE GRAVY 176F. CLAM CHOWDER- 177F. **ACTIVE COOLING GOING ON IN WALK IN- COOLING WANDS, COOLED- GOOD 2/16/2016 2:33:47 PM Person In Charge Inspection By: Mason Lyman Page 11
Page 12 of 13 Start Date/Time: 10/8/2013 at 10:31:17 Historical 10/8/2013 N THE PURPOSE OF THIS VISIT IS A SEMI ANNUAL INSPECTION. FUDGE AREA: COLD HOLDING ITEMS CHECKED 41F GRAB & GO MILK DISPLAY CASE 41F AMB HANDWASHING OPEN AND ACCESSIBLE GOOD EOMPLOYEE HANDWASHING SANITIZER 50PPMBL Inspection Result: COMPLD Establishment #: Phone: 2900114 (503) 815-1300 x1113 Inspector: Melissa Kauffman Page 12 of 13 Area: 01 Start Date/Time: 10/8/2013 at 10:31:17 AM KITCHEN AREA: LARGE PREP UNIT 41F BELOW DRESSING ABOVE, CHEESE, PICKLES 47F OPEN DURING BREAKFAST RUSH. PIC CLOSES LID AFTER RUSH. GOOD LAST IN FIRST OUT RULES LITTLE PREP UNIT 41F PICKLES TALL SILVER 41F CHEESE FREEZER IS FROZEN WALKIN 39F CINNAMON ROLL HOT HOLDING SOUP WELL ABOVE 155F SOUP ON BURNER SET ABOVE 250F DISHWASHER 50PPMBL DISCUSSED COOKING TEMPS WITH COOK A FOOD PROBE THERMOEMTER IS PROVIDED GOOD TEMPERATURE CHARTS AVAILABLE GOOD EMPLOYEE ILLNESS KNOWLEDGE FROM PIC GOOD EMPLOYEE HANDWASHING OBSERVED GOOD STORAGE OR RECYCLING NO PRESENCE OF PESTS OBSERVED OUTER OPENINGS ARE PROTECTED GREAT COOLING PRACTICES FOOD CONTACT SURFACES ARE CLEAN AND SANITIZED NON FOOD CONTACT SURFACES ARE IN GOOD REPAIR ICE CREAM AREA: Priority/Priority Foundation Score: 100 Core Item Total: 0
Page 13 of 13 Start Date/Time: 10/8/2013 at 10:31:17 GOOD DEMONSTRATION OF KNOWLEDGE DISCUSSED EMPLOYEE ILLNESS POLICY GOOD EMPLOYEE HANDWASHING SCOOP HELD UNDER RUNNING WATER FREEZERS ARE FROZEN FOOD CONTACT SURFACES ARE CLEAN AND SANITIZED REFRIGERATOR BUTTER 40F SANITIZER 50PPM BL Informational This facility has # food handlers with # having valid food handler certificates. 99O SECTION 2-201.12 Employees with undiagnosed vomiting or diarrhea must be excluded from the food establishment until they are free of symptoms for at least 24 hours. DISCUSSED CONSUMER ADVISORY 2/16/2016 2:33:47 PM Person In Charge Inspection By: Melissa Kauffman Page 13