Food Service Inspections

BALDYS BBQ (HWY 20)

Score Overview

Scoring Legend
Inspection Date Score
01/27/201478
08/06/201394
02/06/201372

Note: Past inspections may reflect results from other businesses that formerly operated in the current business's physical location.

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Location Details

2670 NE HWY 20 STE 720
BEND, OR 97701
(541) 388-4227

Inspection Reports

The most recent inspection details are displayed by default. If you wish to view the details of past inspections click the appropriate date tab.

Reinspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore Violations
02/14/2014REINSP000
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
99Z0INFORMATIONAL
Notes/Recommendations:
BAR DISHWASHER SHOWS 50 PPM TODAY. ASTERISK OK NOW ON MENU ITEMS THAT CAN BE SERVED UNDERCOOKED (I.E. EGGS). ADD ASTERISK TO 3 EGG ITEMS ON BACK OF BREAKFAST MENU.

Reinspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore Violations
02/06/2014REINSP110
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
99E0INFORMATIONAL
*PRIORITY OR PRIORITY FOUNDATION ITEMS CORRECTED*  All priority and priority foundation violations have been corrected during inspection.


Inspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore ViolationsTotal Score
01/27/2014SEMI-ANNUAL32778
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
3-302.11(A)(4,5,6,8)0CORE
VIOLATION OF SECTION 3-302.11(A)(4,5,6,8) Raw or ready-to eat food is not properly covered or stored, specifically:
SOME FOODS ARE NOT PROPERLY COVERED IN WALK-IN FRIGS.
REQUIRED CORRECTION: Food must be stored in packages, covered containers or wrappings. Hermetically sealed containers must be cleaned of visible soil before opening. Food containers that are received packaged together in a case or overwrap must be protected from cuts when opened. Fruits and vegetables must be separated from ready-to-eat food prior to washing.
IF NOT COOLING, COVER FOODS.
3-603.113PRIORITY FOUNDATION
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:
NEED ASTERISK ON MENU ITEMS, SUCH AS EGGS OR MEATS THAT CAN BE ORDERED UNDERCOOKED.
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.
SEND UPDATED MENU WITHIN 14 DAYS.
4-202.160CORE
VIOLATION OF SECTION 4-202.16 Nonfood-contact surfaces are not designed for easy cleaning and maintenance, specifically:
BARE-WOOD SHELVING IN SHED.
REQUIRED CORRECTION: Nonfood-contact surfaces shall be free of unnecessary ledges, projections and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance.
CLEAN AND PAINT SHELVES.
4-302.126PRIORITY FOUNDATION (REPEAT VIOLATION)
VIOLATION OF SECTION 4-302.12 *PRIORITY FOUNDATION* Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
NO LONG STEM PROBE DIGITAL THERMOMETER
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a range of 0-220 degrees F shall be provided to take internal food temperatures. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible.
SEND EVIDENCE THAT IT'S BEEN OBTAINIED WITHIN 14 DAYS.
4-501.114(A)5PRIORITY
VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
BAR DISHWASHER SHOWS NO CHLORINE RESIDUAL AT FINAL RINSE.
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.
HAVE MACHINE SERVICED. USE KITCHEN DW FOR NOW - WILL RE-CHECK.
4-501.140CORE
VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
INSIDE OF DISHWASHER IS DIRTY.
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
CLEAN ONCE A DAY.
4-502.11(A)(C)0CORE
VIOLATION OF SECTION 4-502.11(A)(C) Utensils are not maintained in good repair or condition, air or water temperature measuring devices or water pressure measuring devices are not maintained in good repair or accurate, specifically:
KNIFE HAS TAPE ON HANDLE.
REQUIRED CORRECTION: Utensils must be maintained in good repair and condition. Air or water temperature measuring devices, and water pressure measuring devices must be maintained in a state of good repair or condition and be accurate.
REMOVE. MUST BE EASILY CLEANABLE.
4-601.11(A)3PRIORITY FOUNDATION
VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
UNDERSIDE OF MIXER IS DIRTY.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
CLEANED.
5-501.1130CORE
VIOLATION OF SECTION 5-501.113 Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:

REQUIRED CORRECTION: Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered inside of the establishment if they contain food residue and are not in continuous use or after they are filled. Receptacles and waste handling units that are outside of the establishment shall be covered with tight-fitting lids at all times.
6-501.110CORE
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
HOLE IN WALL AT MOP SINK.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
6-501.1100CORE
VIOLATION OF SECTION 6-501.110 Dressing rooms or locker facilities are not used by food employees, specifically:
SWEATSHIRT IS STORED ON MIXER.
REQUIRED CORRECTION: Dressing rooms shall be used by employees when changing clothes in the establishment. Lockers or other suitable facilities shall be used to store employee clothing and other possessions.
7-208.11(B)5PRIORITY
VIOLATION OF SECTION 7-208.11(B) *PRIORITY* First aid supplies are not properly labeled or stored, specifically:
FIRST AID KIT STORED ABOVE FOOD STORAGE AREA.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. First aid supplies that are in a food establishment for employees' use shall be stored in a kit or container that is located to prevent the contamination of food, equipment, utensils, linens, and single-service or single-use articles.
MOVED FIRST AID KIT AWAY FROM FOOD PREP AREA.
990INFORMATIONAL
*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.


99T0INFORMATIONAL
*TIME AS A PUBLIC HEALTH CONTROL, SECTION 3-501.19* Time rather than temperature may be used as a public health control under certain conditions. The time limit is either four or six hours and must follow written procedures as outlined in 3-501.19. These procedures must be availabe to show your inspector at the time of inspection.
HOLLANDAISE SAUCE AT 95F ON SHELF. MAKE SURE TO MARK THE TIME ON THIS CONTAINER WHEN MADE AND DISCARD OR USE UP WITHIN 4 HRS.

99Z0INFORMATIONAL
Notes/Recommendations:
COLD DRAWERS AT COOK LINE HOLDING FOODS AT 40-45F...CHECK THIS UNIT OUT AND MAKE SURE IT CONSISTENTLY IS HOLDING FOODS AT 41F OR LESS. ONE CONTAINER OF REFRIED BEANS IN WALK-IN THAT WERE 8 DAYS OLD DISCARDED.

Inspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore ViolationsTotal Score
08/06/2013SEMI-ANNUAL02394
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
3-305.110CORE
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
OPEN PITCHERS OF WATER AND TEA.
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.
NEED LIDS OR COVERS.
4-101.170CORE
VIOLATION OF SECTION 4-101.17 Wood is used improperly as a food-contact surface, specifically:
2 WOOD MUDDLERS.
REQUIRED CORRECTION: Wood and wood wicker may not be used as a food-contact surface. Hard maple or an equivalently hard, close-grained wood may be used for cutting boards, rolling pins, salad bowls, and chopsticks. Untreated wood planks, such as cedar, may be used as a cooking surface for grilling and baking.
REPLACE WITH FOOD GRADE MUDDLERS.
4-302.123PRIORITY FOUNDATION
VIOLATION OF SECTION 4-302.12 *PRIORITY FOUNDATION* Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
DIAL-FACE FOOD PROBE THERMOMETER IS 20F IN ICE WATER (SHOULD BE 32F).
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a range of 0-220 degrees F shall be provided to take internal food temperatures. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible.
OBTAIN AND USE A DIGITAL THERMOMETER. SEND PIC OF YOUR NEW DIGITAL THERMOMETER TO ME WITHIN 48 HRS TO CORRECT VIOLATION.
4-602.130CORE
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
GARBAGE AREA NEEDS CLEANING, DEGREASED. CLAMP ON CUTTING BOARD IS DIRTY.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
6-501.111(C)3PRIORITY FOUNDATION
VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
NUMEROUS FLIES ARE THROUGHOUT FACILITY.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  The presence of insects, rodents and other pests shall be controlled to minimize their presence on the premises by using approved methods, such as trapping devices or other effective means.
BACK DOOR IS PROPPED OPEN AND CURTAIN IS BROKEN SO THERE IS NO PREVENTION METHOD FOR FLY ENTRANCE. LET ME KNOW WITHIN 48 HRS WHAT FLY REDUCTION PLAN WILL BE. SHUT DOOR NOW TO MINIMIZE ENTRANCE OF FLIES PESTS. GAVE PIC A PEST CONTROL PLAN TEMPLATE. CANNOT PROP DOOR OPEN DURING FLY SEASON UNLESS A TIGHT-FITTING SCREEN DOOR IS INSTALLED.

No information is available for this inspection date.

Reinspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore Violations
02/20/2013REINSP300
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
3-302.11(A)(1,2)5PRIORITY
VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
ON COOK LINE,PANS OF MANGO AND CREAM SALSAS ARE NEXT TO RAW HALIBUT.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level.
REPEAT VIOLATION. CORRECTED BY MOVING READY TO EAT FOODS ABOVE RAW FISH.
3-501.145PRIORITY
VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
SEVERAL RACKS OF RIBS ARE STACKED ON TOP OF EACH OTHER IN WALK-IN. MIDDLE RACKS ARE 59F. PULLED FROM SMOKER SEVERAL HOURS EARLIER.
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.
REPEAT VIOLATION. CORRECTED - COOLED IN SINGLE LAYER ON SHEET PANS.
99K0INFORMATIONAL
*RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS*  This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in restaurant closure in compliance with OAR 333-157-0030.


99Z0INFORMATIONAL
Notes/Recommendations:
A RISK CONTROL PLAN IS REQUIRED FOR THIS FACILITY DUE TO THE REPEAT VIOLATIONS. PLAN DUE BY 2/22/13 5 PM.

FACILITY WILL BE CLOSED IF ABOVE REPEAT VIOLATIONS ARE OBSERVED UPON REINSPECTION.

Inspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore ViolationsTotal Score
02/06/2013SEMI-ANNUAL51472
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
3-302.11(A)(1,2)5PRIORITY
VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
UNCOOKED CHICKEN STRIPS IN BUS TUB WITH SWEET POTATOE FRIES, FRIED OKRA. ALSO, COOKED PRIME RIB IS IN PAN NEXT TO PANS OF RAW MEAT AT COOK LINE DRAWERS.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level.
CORRECTED - MOVED READY TO EAT FOODS AWAY FROM RAW MEATS/CHICKEN. PLEASE MONITOR THIS DAILY.
3-501.130CORE
VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
BOX OF FROZED CHICKEN IS THAWING ON FLOOR.
REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less; 2) completely submerged under running water at a temperature of 70°F or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F, or for a period of time that does not allow raw animal food to be above 41°F for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
CORRECTED - PUT IN WALK -IN FRIG TO THAW. DO NOT PUT FOOD ON FLOOR UNLESS ON A PALLET AND NEVER THAW FOOD UNLESS USING APPROVED METHODS.
3-501.145PRIORITY
VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
COVERED PANS OF SAUSAGE GRAVY (85-93F), RANCHERO GRAVY(80 - 85F), AND SALSA VERDE (60 - 66F) ARE TOO WARM AFTER 3.5 HRS COOLING IN WALK-IN FRIG. THEY WERE STACKED ON TOP OF EACH OTHER.
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.
DO NOT STACK HOT OR WARM FOODS LIKE THIS. CORRECTED - DISCARDED.
3-501.165PRIORITY
VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
PULLED PORK IS 105-111F IN PAN IN ALTO-SHAM OVEN.
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.
BEEN THERE 20 MINS, COOKED/HEATED FOR 2-3 HRS IN SMOKER BEFORE BEING PUT IN OVEN. REHEATED TO 165F.
3-501.173PRIORITY FOUNDATION
VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
OTHER RIBS UNDATED, PANS OF MASHED POTATOES HAVE 1/22 AND 1/28 DATES. OWNER SAYS THESE DATES ARE INACCURATE, NOTES THAT EMPLOYEES ARE NOT SWITCHING DATES ON PANS AFTER WASHED.
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.
PERSON IN CHARGE MUST CHECK THESE DATES TO VERIFY FOOD FRESHNESS.
3-501.18(A)5PRIORITY
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:
PANS OF REFRIED BEANS ARE DATED 1/29. COOKED RIBS DATED 1/28 AND 1/30.
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.
DISCARDED.
4-501.114(A)5PRIORITY
VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
NO CHLORINE AT BAR DISHWASHER UPON FINAL RINSE.
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.
CORRECTED - SANITIZER BOTTLE WAS EMPTY. PLEASE CHECK THIS DAILY TO ENSURE 50-100 PPM CHLORINE AFTER CYCLE IS DONE.
4-602.130CORE
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
WIRE RACKS ARE DIRTY IN FRIG, POWDERED SUGAR CONTAINER IS DIRTY AND UNLABELED. OUTSIDE FREEZER DOORS ARE DIRTY.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
CLEAN.
5-501.1150CORE
VIOLATION OF SECTION 5-501.115 The storage area or enclosure for refuse, recyclables or returnables is not maintained free of unnecessary items, specifically:
OUTSIDE AREA BY SMOKER HAS BAG OF LEAKING GARBAGE LEAKING ON GROUND, MOP BUCKET, KEGS, CO2 CONTAINERS, BUCKET OF FAT,, DIRTY SURFACE (GREASY).
REQUIRED CORRECTION: A storage area or enclosure for refuse, recyclables or returnables shall be maintained clean and free of unnecessary items and litter.
THIS AREA NEEDS TO BE WELL KEPT AND CLEAN. OTHERWISE WHEN THE WEATHER HEATS UP, THE FLY PROBLEM AND ODOR AND VERMIN WILL BE 10 FOLD WORSE. TAKE STEPS NOW TO GET THIS AREA UNDER CONTROL.
6-501.110CORE
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
TILES FALLING APART AT MOP SINK AND WALL.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
RE-SEAL
88H0INFORMATIONAL
*New Rule - Effective September 4, 2012* SECTION 4-302.12 Food temperature measuring devices shall be provided and readily accessible for use. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible.


990INFORMATIONAL
*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.
WILL RE-TURN TO RE-CHECK PRIORITY AND PRIORITY FOUNDATION VIOLATIONS.

99Z0INFORMATIONAL
Notes/Recommendations:
GAVE OWNER NEW FOOD CODE CHANGES, EXAMPLE OF CHECKLIST, NEW EMPLOYEE HEALTH ILLNESS POLICY, ALLERGEN POSTER.

Reinspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore Violations
09/06/2012REINSP010
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
0CRITICAL ITEMS CORRECTED All critical violations have been corrected.
SEE REPORT HAND-WRITTEN IN FILE.

Inspection Summary

Inspection DateInspection TypeCritical ViolationsNon-Critical ViolationsTotal Score
08/20/2012SEMI-ANNUAL5574

Violation Details

Food Code ReferencePointsViolation & Comments
0*CRITICAL ITEMS* All items that are marked *critical* are considered critical violations. They 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 critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030. A recheck to determine compliance will be made within 14 days.
I WILL RECHECK ALL NOTED ITEMS IN 2 WEEKS OR LESS.

CORRECTIVE ACTIONS: OUTSIDE AREA USED FOR EQUIPMENT STORAGE, FOOD PREP, LINENS, BOXES, GREASE SPILLS IS ALL ATTRACTING FLIES AND THESE ACTIVITIES OUTSIDE ARE NOT ALLOWED.
2-301.145CRITICAL
VIOLATION OF SECTION 2-301.14 *CRITICAL* Food employees are not washing their hands as often as necessary, specifically:
DISHWASHER DOES NOT DRY HANDS AFTER WASHING, THEN TOUCHES CLEAN PLATES.
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; or 11) after engaging in other activities that contaminate the hands.
3-302.114CRITICAL
Violation = 07A VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
RAW HAMBURGER IS NEXT TO AND ABOVE READY-TO-EAT(RTE) FOODS.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
3-305.112Violation = 08H VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
BAG OF POTATOES ON VERY DIRTY FLOOR. BOXES OF FOOD ON WALK-IN FLOOR.
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.
3-501.165CRITICAL
Violation = 03G VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
48F MILK IN SMALL FRIG.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
CORRECTIVE ACTIONS: DISCARD. MUST BE 41F OR LESS.
4-204.1121Violation = 05D VIOLATION OF SECTION 4-204.112 Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
SAME SMALL FRIG HAS NO THERMOMETER.
REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
CORRECTIVE ACTIONS: PROVIDE AND MONITOR TEMPS.
4-602.131Violation = 23B VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
BACK DOOR IS GREASY, DIRTY.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
CORRECTIVE ACTIONS: CLEAN.
5-204.110CRITICAL
Violation = 31C VIOLATION OF SECTION 5-204.11 *CRITICAL* Handwashing facilities are not conveniently located in the food preparation area or provided in or adjacent to toilet rooms, specifically:
NO HANDWASH SINK AT SMOKER FOOD PREP COUNTER OUTSIDE: FOOD PREP HAPPENING OUTSIDE MUST STOP NOW. THE ONLY THING OUTSIDE SHOULD BE THE SMOKER, NOT MOP BUCKET, FREEZER, KEGS, C02 CAN, GREASY DIRT, SIDEWALK, LINEN BASKET, TUB.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. A handwashing facility shall be located to allow convenient use by employees in the food preparation, food dispensing and warewashing areas and in or adjacent to toilet rooms.
5-205.114CRITICAL
Violation = 31D VIOLATION OF SECTION 5-205.11 *CRITICAL* A handwashing facility is not accessible for employee use at all times, specifically:
A HANDWASH SINK IS BLOCKED.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing facilities shall be accessible at all times for employee use.
6-501.111A4Violation = 42G VIOLATION OF SECTION 6-501.111A Control measures to minimize the presence of rodents or insects are not provided, specifically:
MANY FLIES PRESENT IN KITCHEN.
REQUIRED CORRECTION: The presence of insects, rodents, and other pests shall be controlled to minimize their presence by routinely inspecting incoming shipments of food and supplies, routinely inspecting the premises for evidence of pests, and eliminating harborage conditions.
CORRECTIVE ACTIONS: THE FLY PROBLEM IN KITCHEN, ESPECIALLY BACK POP VALVES, DISHPIT, OUTSIDE IS VERY BAD. FLIES CAN GET IN THE FOOD, CAUSE DISEASE, AND LAY MAGGOTS IN THE FOOD.

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