FOOD SERVICE INSPECTION REPORT Tillamook Co. Environmental Health PO Box 489 Tillamook, OR (503)

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1 Historical 11/3/2016 Inspection Result: COMPLD Establishment #: Phone: PERSON IN CHARGE EASILY FOUND COLD HOLDING POTATOES IN STOVE 32F, NOODLES 32F TALL FRIDGE #6: CREAM 39F NO HOT HOLDING ONE FREEZER BROKEN AND REPAIRMAN CALLED GRAB AND GO: FROZEN DATE MARKING-GOOD **FACILITY HAS ITEMS TWO DAYS MAX SANITIZER QUAT 200PPM HAND SINKS-GOOD EQUIPMENT CLEAN AND WELL MAINTAINED DRY STORAGE-GOOD **PLEASE PLACE ALL OPEN BULK ITEMS IN CONTAINERS WITH LIDS MOP HUNG BATHROOMS-GOOD LIGHTS SHIELDED TEST STRIPS AVAILABLE THIN TIPPED PROBE THERMOMETER PRESENT THANKS! Priority/Priority Foundation Score: 100 Core Item Total: (503) x Inspector: Jaime Craig Start Date/Time: 11/3/2016 at 12:20:46 PM Page 1 of 9 Area: 01

2 Page 2 of 9 Start Date/Time: 11/3/2016 at 12:20:46 Comments: 6/23/2017 4:01:51 PM Person In Charge Inspection By: Jaime Craig Page 2

3 Inspection Type: REINSP Page 3 of 9 Start Date/Time: 11/25/2015 at 2:09:48 Historical 11/25/2015 Page 3 of 9 Inspection Type: REINSP Inspection Result: COMPLD Establishment #: Area: 01 Phone: (503) x Inspector: Mason Lyman Start Date/Time: 11/25/2015 at 2:09:48 PM REINSPECTION OF FACILITY- DATEMARKING- ALL DATEMARKING LOOKS GOOD. ALL RELEVANT ITEMS HAVE REQUIRED DATE. NO FOOD ITEMS PAST 7 DAYS. PIC SAID THEY REDATE FOOD ITEMS AFTER COMING FROM FREEZER TO MAKE IT CLEAR HOW LONG IT HAS LEFT. Informational *PRIORITY OR PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected. 99E Comments: 6/23/2017 4:01:51 PM Person In Charge Inspection By: Mason Lyman Page 3

4 Page 4 of 9 Start Date/Time: 10/28/2015 at 2:23:09 Historical 10/28/2015 INSPECTION OF FACILITY- Inspection Result: CONTIN Establishment #: Phone: (503) x Inspector: Mason Lyman COLD HOLDING- TALL FRIDGES- SOUP- 38F. FRONT DISPLAY FRIDGE- OUT OF ORDER. NO FOOD IN IT. WILL REINSPECT. NO HOT HOLDING CURRENTLY HAND SINKS OK/ WELL STOCKED SCREENS ON WINDOWS GOOD CLOSING/OPENING CLEANING SCHEDULE MOPS HUNG UP TOXICS LABELED/ STORED WELL TEST STRIPS PROVIDED RESTROOMS CLEAN FREEZERS FROZEN HOODS/VENTS CLEAN BULKS LABELED/ STORED IN FOOD GRADE CONTAINERS DRIPPER WELL ON PROBE THERMOMETERS PRESENT NON-LATEX GLOVES USED SHELVING OK/ OF SMOOTH AND CLEANABLE SURFACES DRY STORAGE UP/PROTECTED 3 COMPT SINK- 200 PPM QUAT SANITIZER USED 200 PPM QUAT SANITIZER BUCKETS FOOD FROM APPROVED SOURCES Priority/Priority Foundation Score: 97 Core Item Total: 0 Start Date/Time: 10/28/2015 at 2:23:09 PM Page 4 of 9 Area: 01

5 Page 5 of 9 Start Date/Time: 10/28/2015 at 2:23:09 Priority Foundation VIOLATION OF SECTION *PRIORITY FOUNDATION* Ready-to-eat food is not properly datemarked, specifically: SEVERAL ITEMS IN KITCHEN (TOMATOES, SOUPS, ETC) DON'T HAVE ACCURATE DATES AFTER BEING PUT IN FREEZER. ORIGINAL DATE WAS 14 DAYS AGO. 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 preparat PUT ACCURATE DATE ON FOOD ITEMS. TALKED TO STAFF ABOUT SYSTEM TO HAVE IN PLACE. GAVE DATING HANDOUT. WILL REINSPECT. **TALK TO PERSON IN CHARGE ABOUT RESTROOMS, DATEMARKING, AND ALLERGEN CONCERNS. 3 Points 6/23/2017 4:01:51 PM Person In Charge Inspection By: Mason Lyman Page 5

6 Page 6 of 9 Start Date/Time: 5/7/2015 at 3:35:20 PM Historical 5/7/2015 TALL GRAB FRIDGE- SOUP BASE- 38F, VEGGIES- 40F, MILK PRODUCTS 40F. HOT HOLDING- SOUPS- 150+F. HAND SINKS OK/ WELL STOCKED SANITIZER TEST STRIPS PRESENT 200 PPM QUAT FOR SANITIZER BUCKETS AND 3 COMPT SINK. LIGHTS PROTECTED BULKS LABELED DRIPPER WELL RUNNING TOXICS LABELED/STORED WELL PROBE THERMOMETERS PRESENT COMMON ALLERGENS DISPLAYED HOODS/VENTS CLEAN SURFACES/SHELVING SMOOTH AND CLEANABLE FREEZERS FROZEN RESTROOMS OK/ VENTILATION INSTALLED IN BACK RESTROOM MOPS HUNG UP FIRE EXTINGUISHERS PRESENT SCREENS ON WINDOWS/ OUTER OPENINGS PROTECTED DRY STORAGE UP/COVERED GOOD DATEMARKING SYSTEM GOOD GARBAGE SERVICE Inspection Result: COMPLD Establishment #: Phone: (503) x Inspector: Mason Lyman **ALL FOOD HANDLER CARDS IN ONE EASY TO SEE LOCATION, GREAT JOB Priority/Priority Foundation Score: 0 Core Item Total: 1 Start Date/Time: 5/7/2015 at 3:35:20 PM Page 6 of 9 Area: 01 Core (B) VIOLATION OF SECTION (B) The plumbing system is not maintained in good repair, specifically: 2 FAUCETS IN BACK HAVE SMALL LEAKS. REQUIRED CORRECTION: A plumbing system shall be maintained in good repair. PLEASE CORRECT.

7 Page 7 of 9 Start Date/Time: 5/7/2015 at 3:35:20 PM Comments: 6/23/2017 4:01:51 PM Person In Charge Inspection By: Mason Lyman Page 7

8 Inspection Type: PREOP Page 8 of 9 Start Date/Time: 3/26/2015 at 11:10:22 Historical 3/26/2015 Page 8 of 9 Inspection Type: PREOP Inspection Result: COMPLD Establishment #: Area: 01 Phone: (503) x Inspector: Mason Lyman Start Date/Time: 3/26/2015 at 11:10:22 AM PREOPENING INSPECTION OF FACILITY- READY TO OPEN, DEPENDANT ON OTHER INSPECTION BY DIFFERENT ENTITIES. PLEASE CORRECT ITEMS AT BOTTOM OF REPORT BEFORE OPENING ESTABLISHMENT. TARGET OPEN DATE IS WEDNESDAY- COLD HOLDING- TALL 3 DOOR FRIDGE- AMBIENT 39F. FREEZERS FROZEN HAND SINKS OK/ WELL STOCKED X 2 (STICKERS GIVEN TO IDENTIFY LCOATION) FLOORING SMOOTH/EASILY CLEANABLE GOOD INDIRECT PLUMBING OF FOOD PREP SINK, 3 COMPT SINK AND HAND SINKS ALL GOOD. RESTROOMS WITH SELF CLOSING DOOR, STOCKED WITH SUPPLIES AND HOT WATER PLULBMING TO LOCATION. SCREENS ON WINDOWS/ OUTER OPENINGS PROTECTED DRIPPER WELLS WORKING AND RUNNING WELL LIGHTS PROTECTED MOP SINK AREA PROVIDED TOXICS LABELED/ STORED SEPARATE SHELVING SMOOTH/ EASILY CLEANABLE BLEACH BUCKETS PROVIDED- 50 PPM CONCENTRATION- GOOD TTEST STRIPS PROVIDED - BOTH BLEACH AND QA SOLUTION. HOODS/VENTS CLEAN GOOD CLEANING PROCESS FOR ICE CREAM MACHINE- EACH DAY, WITH BLEACH SOLUTION, AND EDIBLE LUBRICANT. 3 COMPT SINK- DRAIN BOARDS AND HOT WATER. FOOD FROM APPROVED SOURCES REVIEWED WITH PIC ABOUT COMMON ALLERGENS. GAVE HANDOUT OF ALLERGENS, PREP SINK, HAND SINK, AND COMPLIED STICKER GOOD ORGANIZATION OF SEPARATE MEAT VS NON-MEAT CUTTING BOARDS. MICROWAVES/ COOOKING EQUIPMENT CLEAN **EXHAUST VENT, OR OPENABLE WINDOW WITH SCREEN NEEDED FOR BACK EMPLOYEE RESTROOM. **KEEP AND GET FOOD HANDLER CARDS FOR ALL FOOD WORKERS, KEEP IN ONE LOCATION FOR QUICK

9 Inspection Type: PREOP Page 9 of 9 Start Date/Time: 3/26/2015 at 11:10:22 ACCESS FOR FUTURE INSPECTIONS. **GET PROBE THERMOMETERS TO CHECK TEMPERATURES OF FOOD ITEMS DURING COOKING, COOLING, AND REHEATING PROCESS. Comments: 6/23/2017 4:01:52 PM Person In Charge Inspection By: Mason Lyman Page 9