Services Departments Government

HIGH ROCKS PUB & EATERY

915 E ARLINGTON
GLADSTONE, OR 97027
(503) 656-1111 x

Restaurant inspection details

To view the specific food sanitation rules cited, visit Food Sanitation Rules - Tools for Operators.

01/18/2017

01/18/2017 Re-inspection

Violations Point deductions
99 - 0
3-501.16 - Prep top: sliced tomatoes 47 F on the top and 41 F on the very bottom, hard cheese slices 51 F, onion 50 F, mayo 47 F and butter 47 F (entire top out of temp) 10
99N - 0

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12/23/2016

12/23/2016 Re-inspection

Violations Point deductions
3-501.16 - 1. Prep top: (4 hours) tomatoes 49 F, cheese 51 F, All salad placed in the same prep top 4 hrs ago. 2. Bar cooler: Fresh carton of cream opened 46 F (beer and non dairy in same unit 42-45 F for comparison) 10
4-602.11(A)(C) - Probe thermometer has dried food on it during this visit as seen before. 10
99N - I will return for a re-inspection in about 14 days. More than 2 re-inspections per year cost $145.00 per year. 0

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12/01/2016

12/01/2016 Semi-Annual
Score: 85

Violations Point deductions
3-501.16 - 1. The prep top accross from grill holding PHF too warm(more than 4 hours). Tomato slices 50F-59 F, Lettuce 52 F, Cheese 52 F,(other notn PHF measured warm as well for comparison pickles 59 F, containers above the reach. (THE REACH IN LOWER PORTION IS HOLDING FOOD 41 F OR LESS: KRAUT 39 F) 2. The bar reach in cooler holds some PHF (bloody mary mix and whipped cream topping) and the bloody mary mix measured 45 F. 10
99O - 0
4-602.11(A)(C) - Thin tipped digital thermometer probe greasy with food residue. 5
99A - 0
99 - 0
99N - 0

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05/11/2016

05/11/2016 Semi-Annual
Score: 85

Violations Point deductions
3-501.16 - Corned beef 47 F to 52 F in prep line top unit refer. Cook thinks put there around 10am. 10
4-204.13(A)-(D) - The soda gun at the bar has some trapped mold or bacteria film trapped in the channels that liquid passes through. When I discussed it with bartender she says that she has tried to soak it clean but it has not been successful. 0
4-101.19 - -The soda gun holder is tilted the wrong direction to drain propersly. The tubing is also tilted up in a way that prevents the fluid from leaving the holder. 0
4-601.11(B)(C) - -The soda gun holder has an orange slime build at the bottom interior. -The ceiling of the ice machine in back has a black grime. -The floor of the inside of the bar cooler has a black sludge. -Tubing running through the ice at the bar has dirt and dust on the surface above just above the ice -Grease and food build up behind the grill -Grime build up under the bar on floor 0
3-501.18(A) - Cooked, cubed beef dated 04-26 and 05-02 used for chili in walk in cooler (over 7 days) 5
99A - 0
99E - 0
99 - 0

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08/31/2015

08/31/2015 Semi-Annual
Score: 90

Violations Point deductions
3-501.16 - Prep top unit holding at 46-52*F (line) 5
4-501.114(A) - Dishwasher tested at 0 ppm chlorine 5
99 - 0

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02/23/2015

02/23/2015 Re-inspection

Violations Point deductions
99E - OPERATOR HAS SHOWN ME A DRAFT MENU. NEW MENU HAS ASTERISKS, AND RISK REMINDER AND A DISCLOSURE FOR PART OF THE EGGS. STILL MISSING A DISCLOSURE ON THE COOKING OF BURGERS AND STEAKS (EG. "STEAKS AND BURGERS ARE COOKED TO ORDER."), AND THE ONE EGG ON THE BREAKFAST MENU NEEDS TO SPECIFY THAT IT IS COOKED TO ORDER, TOO. OPERATOR HAS MORE ASTERISKS THAN NEEDED, TOO. 0

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02/09/2015

02/09/2015 Semi-Annual
Score: 92

Violations Point deductions
3-603.11 - OPERATOR IS SELLING BURGERS, EGGS, AND STEAKS COOKED TO ORDER, BUT DOES NOT HAVE A CONSUMER ADVISORY ON THE MENUS. 3
4-703.11 - THE BAR GLASSWASHER WAS LACKING SANITIZER IN THE FINAL RINSE EVEN AFTER 3 CYCLES. 5
6-501.12 - BAR FLOOR UNDER THE COUNTER WAS SOILED. 0
99 - 0
99N - 0
99O - 0

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10/30/2014

10/30/2014 Semi-Annual
Score: 97

Violations Point deductions
3-501.17 - Pre-cooked beef(chopped) in ziplock bags stored in walk-in refrigerator without date-mark. PIC stated that the pre-cooked beef was chopped and stored in the walk-in 2 days ago. 3

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06/11/2014

06/11/2014 Semi-Annual
Score: 100

Violations Point deductions
99Z - TO DO LIST: 1. REPAIR COOKLINE REACH-IN AND DRAWER SO THAT THESE UNIT ABLE TO HOLD AND MAINTAINED AT LEAST 41F or less at all times 2. Bar chemical glassware washer dispensing less than 50ppm chlorine. 50ppm - 200ppm chlorine residual is required at final rinse 3. Do not use Ductape to seal or repair dishwasher area. Seal or caulk with water proof sealant material 4. Walk-in cooler has a water leaking from the pipe( Must repair or replace the leaky pipe in the walk-in) 5. Get rid of the unnecessary items/litters 0

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10/09/2013

10/09/2013 Semi-Annual
Score: 92

Violations Point deductions
3-501.16 - Cut tomatoes and mayonaise in prep-top-inserts holding between 47F - 52F. 5
3-501.15 - Observed other cooling refried beans in shallow pan but using plastic wrap to cover to food when the beans are still cooling. Currently the refried beans holding between 40F - 64F. 3
99E - 0

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02/20/2013

02/20/2013 Semi-Annual
Score: 100

Violations Point deductions
88A - 0
88B - 0

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10/11/2012

10/11/2012 Semi-Annual
Score: 97

Violations Point deductions
3-501.17 - Observed an opened bag of lettuce mixed in reach-in lacked date-mark. 3
4-602.13 - Both dishwasher's door had some food debris build up. 0
88A - 0
88B - 0
88F - 0
88G - 0
88H - 0
88J - 0
88K - 0
88L - 0
99E - 0

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Public Services Building

Public Health

Phone number 503-742-5300
Address 2051 Kaen Road
Suite 367
Oregon City, OR 97045
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Hours M–Th
7 a.m. to 6 p.m.