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About Coast river business journal. (Astoria, OR) 2006-current | View Entire Issue (Jan. 15, 2020)
20 • January 2020 BUSINESS RECORDS Clatsop County Food Inspections DATE BUSINESS NAME 11/14 11/14 11/15 11/15 11/15 11/15 The Stand Grandview Bed & Breakfast Sweet Shop Gearhart Montealban Plaza Jalisco american Legion Post 12, astoria DESCRIPTION OF VIOLATION COAST RIVER BuSInESS JOurnaL Clatsop County Food Inspections RESULTS DATE BUSINESS NAME no violations 100 no violations 100 no violations 100 no violations 100 no violations 100 ready-to-eat food not properly date marked, containers of poisonous or toxic materials not clearly labeled 94 11/15 KFC/Taco Bell no violations 100 11/18 Sasquatch Sandwich Shop no violations 100 11/18 Dough Dough Bakery Chlorine sanitizer concentration not adequate, handwashing sink not accessible for employee use at all times 92 11/18 Ballou’s Beach Club no violations 100 11/18 Kick ass Koffee Incorrect methods used to cool potentially hazardous foods 97 11/18 Godfather’s Books Potentially hazardous food not maintained at proper holding temperatures 95 11/18 relief Pitcher raw or ready-to-eat food not properly protected from cross contamination, chlorine sanitizer concentration not adequate 85 11/19 Comfort Suites, astoria no violations 100 11/19 rise & Grind PnW Hand towels/ hand drying device not provided at handwashing sink 97 11/19 Providence Seaside Hospital no violations 100 11/20 Saigon Deli no violations 100 11/20 Seaside Elks Lodge 1748 no violations 100 11/20 Himani Indian Cuisine ready-to-eat food not properly date marked 94 11/21 Osprey Café Potentially hazardous food not maintained at proper holding temperatures 90 11/21 Camp rilea Dining Facility raw or ready-to-eat food not properly protected from cross contamination, incorrect methods used to cool potentially hazardous foods 92 11/21 Desdemona Club no violations 100 11/22 The Seashore Inn Employees not properly trained in food safety or food allergy awareness, thermometer not provided or readily accessible for checking food temperatures, test kit not provided or not accurate enough to measure sanitizer solution 88 11/22 ashore Wine Bar no violations 100 11/22 El Compadre restaurant Potentially hazardous food not maintained at proper holding temperatures 90 11/26 Sunset Coffee Food employee’s fingernails not properly maintained, food employees do not minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form 94 11/26 Camp 18 restaurant Inc Potentially hazardous food not maintained at proper holding tempera- tures, incorrect methods used to cool potentially hazardous foods 87 11/26 Elderberry Inn raw or ready-to-eat food not properly protected from cross contami- nation, incorrect methods used to cool potentially hazardous foods 92 12/02 ruby’s roadside Grill no violations 100 12/02 Hotel Elliot no violations 100 12/03 Geno’s Pizza & Burger no violations 100 12/04 north Coast Food Web no violations 100 12/04 a&B Pizza no violations 100 12/04 Carruthers Kitchen ready-to-eat food not properly date marked 97 12/04 Culinary Capers Catering LLC no violations 100 12/05 Buoy Beer Co. Shellfish tags not attached to receiving container or are improperly maintained, incorrect methods used to cool potentially hazardous foods 94 12/05 Bridgewater Bistro Potentially hazardous food not maintained at proper holding temperatures, freezing temperatures not recorded or records not maintained or required for raw, raw-marinated, partially cooked or marinated12/ partially cooked fish served or sold in a ready-to-eat form 92 12/06 We’re all Ears Thermometer not provided or readily accessible for checking food temperatures 94 12/06 Sea Star Gelato no violations 100 12/06 astoria riverwalk Inn no violations 100 12/06 Pacific Pearl Coffee Co. Potentially hazardous food not maintained at proper holding temperatures 90 12/06 andrew and Steve’s Chart room Chlorine sanitizer concentration not adequate, food-contact surfaces of equipment and utensils not sanitized after cleaning 85 12/06 Tokyo Teriyaki Incorrect methods used to cool potentially hazardous foods 94 12/09 Golden Star restaurant Test kit not provided or not accurate enough to measure sanitizer solution, hand towels or hand drying device not provided at the handwashing sink 94 12/09 Domino’s, Seaside no violations 100 12/09 Portway refrigerated, ready-to-eat food, potentially hazardous food not consumed within required time period or not properly date marked 95 12/09 Mo’s at Tolovana Incorrect methods used to cool potentially hazardous foods 97 12/10 12/10 12/10 Domino’s Dairy Queen, Warrenton Iredale Inn DESCRIPTION OF VIOLATION RESULTS no violations 100 no violations 100 Potentially hazardous food not maintained at proper holding temperatures 95 12/10 Calvary assembly of God Church no violations 100 12/11 Street 14 Coffee ambient air or water temperature measuring devices not easily readable or not accurately or properly scaled, test kit not provided or not accurate enough to measure sanitizer solution 91 12/11 Three Cups Coffee House ready-to-eat food not properly date marked 97 12/12 Table 360 Bakery & Bistro no violations 100 12/12 Inferno Lounge no violations 100 12/12 Blue Scorcher Bakery Café Containers of poisonous or toxic materials not clearly labeled 97 12/12 Port Light Café no violations 100 12/13 Sage Bleu Catering no violations 100 12/13 Tres Bro’s no violations 100 12/13 Clatsop Care Memory Community Incorrect methods used to cool potentially hazardous foods 97 12/13 Hong Kong restaurant, astoria Incorrect methods used to cool potentially hazardous foods, hand towels or hand drying device not provided at the handwashing sink 94 12/14 Forrester’s Café no violations 100 12/16 Brew 22 Coffee Test kit not provided or not accurate enough to measure sanitizer solution 94 12/17 Shilo Inn, Warrenton no violations 100 12/17 Trina and ron’s Place raw or ready-to-eat food not properly protected from cross contamination 95 12/19 Oregon Marketplace Consumer self-service operations do not provide suitable utensils or not monitored by food employees 97 12/19 Finn’s Fish House Potentially hazardous food not maintained at proper holding temperatures, chlorine sanitizer concentration not adequate, test kit not provided or not accurate enough to measure sanitizer solution 87 Pacific County Food Inspections DATE ESTABLISHMENT 10/02 The Local Store 10/02 10/02 10/02 10/09 10/10 10/10 10/10 10/14 10/14 10/14 10/14 10/28 10/28 10/28 10/30 10/30 DESCRIPTION OF VIOLATION POINTS ASSESSED Food worker cards invalid/expired/not available Cold Holding (more than 5 degrees) Tokeland Hotel no violations nelson Crab Food worker cards invalid/expired/not available The Barge restaurant no violations north river School no violations Ocean Beach Early Learning Center no violations Long Beach Elementary no violations Ocean Park Elementary no violations Berry Patch Food worker cards invalid/expired/not available Thermometer not provided Long Beach Head Start no violations Taqueria El Jalapeno Person in Charge failed to demonstrate knowledge Hot Holding violation (more than 5 degrees Proper thawing methods Food prep sink not operable Worlds End Public House no violations raymond School no violations naselle Grays river School no violations Willapa Senior Center no violations Willapa Valley High School no violations Willapa Valley Elementary no violations 5 10 0 5 0 0 0 0 0 5 5 0 5 25 3 5 0 0 0 0 0 0 Scores are based on random routine inspections of the food service facilities. RED CRITICAL ITEM SCORES focus on the top eight priority inspection items, which are directly related to food-borne illness. They are 1) approved food sources, 2) Foods protected from cross contamination, 3) Foods protected from contamination by workers, 4) Foods protected from contamination by chemicals, 5) Proper cool- ing and refrigeration, 6) Proper cooking, re-heating and hot holding, 7) Temperature control and monitoring, and 8) Proper hand-washing by workers. BLUE ITEM SCORES are related to the sanitation level of a food service. They are of concern, but generally are not directly related to causing food-borne illness. Examples of Blue Item violations would be: Floors, walls, etc. not properly cleaned, improper sanitizing of food contact equipment or surfaces, improper dishwashing and improper food worker training.
