Observations & Corrective Actions

5-202.12(A) VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically: A HAND WASHING SINK BEHIND THE BAR SERVICE AREA DOES NOT SUPPLY HOT WATER.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. REPAIR AND MAINTAIN HAND WASHING SINK SO THAT IT SUPPLIES HOT WATER OF AT LEAST 100F. CONTACT INSPECTOR BY CALLING (541) 682-3057 WHEN REPAIR IS COMPLETE FOR A RE-INSPECTION OF THE FACILITY.

6-301.11 VIOLATION OF SECTION 6-301.11 *PRIORITY FOUNDATION* Soap is not provided at a handwashing sink, specifically: THE SOAP DISPENSER AT THE HAND SINK IN THE REAR BAKING KITCHEN DOES NOT DISPENSE SOAP.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder or bar soap. PROVIDE AN OPERATIONAL SOAP DISPENSER AT THE HAND WASHING SINK IN THE REAR BAKING KITHCEN.

3-302.11(A)(4,5,6,8) VIOLATION OF SECTION 3-302.11(A)(4,5,6,8) Raw or ready-to eat food is not properly covered or stored, specifically: RAW SHELL EGGS ARE STORED ON TOP LEVEL OF SINGLE-DOOR RESIDENTIAL REFRIGERATION UNIT IN MAIN FOOD STORAGE AREA OF RESTAURANT.
Corrective Actions: 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. PROPERLY STORE EGGS SO THAT THEY CANNOT CROSS-CONTAMINATE OTHER FOOD ITEMS. INSPECTOR WILL CHECK STORAGE OF POTENTIALLY HAZARDOUS FOODS UPON RE-INPSECTION.

3-501.17 VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically: CUT HAM IN 2-DOOR REFRIGERATION UNIT IN MAIN FOOD STORAGE REFRIGERATION AREA IS NOT PROPERLY DATE MARKED.
Corrective Actions: 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. DISCARD ANY FOOD ITEM THAT DOES NOT HAVE PROPER DATE MARKING OR IS PAST 7 DAYS FROM PREPARATION. Action Taken: CUT HAM WAS DISCARDED DURING THE INSPECTION. VIOLATION CORRECTED.

7-102.11 VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically: WORKING CONTAINER OF CHEMICAL FOR CLEANING IN THE WARE WASHING AREA IS NOT CLEARLY LABELED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Working containers (including spray bottles) used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually labeled with the common name of the material. CLEARLY LABEL ALL WORKING CONTAINERS OF CHEMICALS. Action Taken: WORKING CONTAINER STORED IN THE WARE WASHING AREA WAS CLEARLY LABELED. VIOLATION CORRECTED.