Services Departments Government

JASPERS

115 ENGLE AVE
MOLALLA, OR 97038
(503) 829-2848 x

Restaurant inspection details

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

02/09/2017

02/09/2017 Re-inspection

Violations Point deductions
99E - Priority 3-501.16 COLD HOLDING: corrected; The prep top unit is now properly cold holding throughout the unit. I checked tomatoes, deli meat, precooked sausage and cubed ham and all were between 37 F and 42 F. The raw burger in the reach in below was 38 F. Priority Foundation 5-202.12 (A) HAND WASH SINK TEMPERATURE: corrected. The hand washing sink has been repaired to supply hot and cold running water. 0
99N - 0

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01/25/2017

01/25/2017 Re-inspection

Violations Point deductions
3-501.16 - The prep top unit is still observed to hold food above 41 F on the left side: precooked sausage 44-47 F, diced ham 46 F, diced tomato 46F, deli ham and deli turkey 46 F, raw liquid eggs 46 F 10
5-202.12(A) - The hand washing sink in the kitchen has no hot water. The hot water connection has a leak so it is turned off. 3
99N - 0

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01/05/2017

01/05/2017 Re-inspection

Violations Point deductions
3-501.16 - The prep top unit and reach in below are still observed to hold food above 41 F on the left side: top-precooked sausage 44-47 F, diced ham 46 F, diced tomato 43 F, deli ham and deli turkey 44 F; below- raw burger 43-44 F. All the out of temperature 10
99N - 0

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12/19/2016

12/19/2016 Re-inspection

Violations Point deductions
3-501.16 - The prep top/reach in still not holding cold enough: top: ham cubes 44-46 F, sausage cubes 45 F (all on the left) bottom: raw burger 43 F to 45 F, cooked shrimp 46 F (all on the far left). DURING THE 12/05/16 SEMI-ANNUAL INSPECTION IT WAS ONLY THE TOP THAT WAS IN VIOLATION. 10
99K - 0
99N - 0

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12/05/2016

12/05/2016 Semi-Annual
Score: 85

Violations Point deductions
6-501.11 - There are several areas in the ceiling of the facility that are leaking during rain and snowfall. Two particular areas of concern are the ceiling above the grill and hood and the back wall of the food prep area/dishroom. 0
3-501.18(A) - There is an undated tub of cooked taco beef in the low reach in at the grill and it has a spot of mold in it. 5
3-501.16 - The prep top by the grill that has been problematic at last semi-annual inspection and rechecks again is not holding foods 41 F or less on the left side: pooled raw eggs 49-50 F, diced ham 49 F, Sliced and portioned turkey 44 F. 10
3-305.11 - Cooked potatoes in a pot stored under a drip in the walk in cooler. There is an iceblock melting in the cooler condenser 0
99K - Re-check to be done in about 14 days. Remember repeat re-inspections can result in fees of $145.00 when more than two occur within a calender year. 0

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08/04/2016

08/04/2016 Re-inspection

Violations Point deductions
3-501.16 - Cold holding: -During this inspection no "cold holding" potatoes in the drop in counter across from the grill. They only use if for working portions at very busy times. **Corrected** -The prep top drop ins are now all 41 F or below. Turkey 40F, ham 40F tomatoes 38F, Great! **Corrected** No temp logs available but now out of danger zone temp so this seems to be resolved. New lids are on containers. -The lower section of this unit (doors) below the prep top on the far left side: Raw beef 47 F, Potato salad 47, shrimp 46 F. The rest is all 41 F to the right. All these PHF were discarded and PIC agrees to not use this section to cold hold until 41 F or below. Be sure to monitor it carefully after repairs are made. Call with any questions. **Priority Violoation Corrected** 10

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07/19/2016

07/19/2016 Re-inspection

Violations Point deductions
3-501.16 - 1. As seen before cut cooked potatoes being held out of temp (at 54 F) at the cook line. Cook reports it was first put there at 9:30. 2. Cold holding in the prep top left side is above 41 F: Deli sliced portioned ham and turkey 45 F to 47 F. Chopped ham 47 F. The chopped tomatoes were 43 F (okay). 10
99N - This is the third re-inspection in the calendar year. 0

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06/23/2016

06/23/2016 Re-inspection

Violations Point deductions
3-501.16 - Referigerated prep top drop in unit not holding PHF 41 F or below. Today: Turkey 51 F, ham 51 F, Spinach 50, ham steak 50, (all restocked 1hr 45 min ago per PIC) Below: Hamburger 46 F, chili 46 F, Shrimp 46 F 2. Shredded potato and slice potato across from grill not held 41 F or below. Was told to discontinue use of this unit. Today: potato 47 F to 50 F. 10

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06/02/2016

06/02/2016 Re-inspection

Violations Point deductions
3-501.16 - Shredded potatoes for hash browns 44 F to 54 F in drop in unit across from cookline. Drop in cooler top unit (left side): Bottom of drop ins 41-43 F but top of full containers above: Wrapped turkey 51 F, Sliced Ham 50 F, cub cut ham 49 F throughout. 10
99N - 0

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05/17/2016

05/17/2016 Semi-Annual
Score: 87

Violations Point deductions
3-501.16 - Cooked potatoes (cubes and hash browns) in kitchen cook line basin 49 F to 60 F. The trays were on ice but not covered and too full to cool or cold hold. They were placed in the tubs just before my arrival when cook refilled the stock. The prep line top of the low refer in the kitchen had temperatures of PHF above 41. HB egg, Ham 47 F, Turkey breast 48 F. The unit reportedly had been open for the mid day rush. 5
3-304.14 - Wiping cloth sanitizer buckets have no detectable sanitizer. 0
2-301.14 - Staff member rubbed face and nose and did not wash hands before coming in contact with equipment. 5
4-302.14 - No test strips for checking wiping cloth bucket and dish washing machine. 3

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12/02/2015

12/02/2015 Semi-Annual
Score: 94

Violations Point deductions
99O - Note: certificates may be obtained/renewed on-line at: www.orfoodhandlers.com 0
7-102.11 - The label had worn off of a 1-quart plastic spray bottle that had a very strong bleach & water solution inside (way above 200 p.p.m. chlorine). Note: the bleach solution tested at way over 200 p.p.m. Cl₂ -- must be diluted or wiped off if using for food-contact utensils or surfaces. 3
4-302.12 - They could not locate a thin-tipped, metal-stemmed probe food thermometer (for measuring cooking temperatures of thin cuts of meat like hamburgers). 3
4-602.11(E) - Some of the wire shelves inside of the walk-in refrigerator are rusty. 0
6-201.11 - There are holes in the wall below the hand-wash sink and the mop sink; also, there is peeling paint and accumulated dust on the kitchen ceiling. 0
5-205.15(B) - The sink in the kitchen should be re-connected so that it drains to a floor sink so that the facility has at least one sink with an "indirect connection" to use as a food prep sink. 0

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06/05/2015

06/05/2015 Semi-Annual
Score: 91

Violations Point deductions
4-302.14 - Did not have any test paper for the sanitizer (chlorine solution). 3
7-102.11 - The labels had worn off the 1-quart plastic spray bottle (one had bleach and the others had blue liquid). Note: the bleach solution tested at way over 200 p.p.m. Cl₂ -- must be diluted or wiped off if using for food-contact utensils or surfaces. 3
3-501.17 - Sliced ham (in "zip-loc" bags inside a plastic container in the walk-in refrigerator had an old date on it (longer than 7 days ago). 3
6-202.15(A)(D) - The rear door had been left open. 0
6-201.11 - The wall is damaged below the hand-wash sink and around the mop sink. 0

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11/25/2014

11/25/2014 Semi-Annual
Score: 94

Violations Point deductions
4-302.14 - Could not locate test paper for checking the chlorine concentration in the dishwashing machine rinse or the wiping cloth pail solution. 3
4-302.12 - A thin-tipped food thermometer could not be located at time of inspection. 3
6-201.11 - The wall is damaged below the kitchen hand-washing sink and around the mop sink; the ceiling is damaged above the water heater. 0
4-602.13 - The ceiling is dusty above the central table in the cooking area; there is grease build-up on the stainless steel panel above the griddle and on the floor between the grill and the wall. 0
6-301.14 - There were no reminder signs at the hand-washing sinks in the kitchen or in the men's restroom. 0

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06/05/2014

06/05/2014 Re-inspection

Violations Point deductions
99E - The sink has been repaired. Water temperature goes above 100⁰F. 0

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05/15/2014

05/15/2014 Semi-Annual
Score: 92

Violations Point deductions
3-501.16 - Cooked cut potatoes on ice bed in kitchen at 46⁰F (less than 2 hours). Other measured food holding temperatures okay.* 5
6-201.11 - The walls below the hand-washing sink and behind the mop sink are damaged. 0
5-202.12(A) - The hot water valve for the hand-washing sink is broken. 3
4-602.13 - The is an accumulation of dust on the ceiling in the kitchen. 0

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12/03/2013

12/03/2013 Semi-Annual
Score: 97

Violations Point deductions
7-102.11 - Three 1-quart spray bottles with red cleaning solution were not labeled. Also, the spray bottle with bleach & water was too strong (over 200 p.p.m. chlorine) for use on food-contact surfaces. 3
4-602.13 - There is an accumulation of grease and food particles below & behing the grill. 0
6-301.14 - There were no handwash reminder signs in the restrooms. 0
6-201.11 - Floors, walls and ceilings are damaged in several areas. 0
5-205.15(B) - The kitchen food prep sink is disconnected. 0

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02/07/2013

02/07/2013 Re-inspection

Violations Point deductions
99E - Unit & food temperatures okay this date. Interior temperature 34⁰F, diced ham 36⁰F, pooled eggs 41⁰F, sliced tomatoes 38⁰F. 0
99V - Note (8-301.11): The 2013 Food Establishment License fee ($567) has not yet been received (the 2012 license expired 12-31-12). 0

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11/20/2012

11/20/2012 Semi-Annual
Score: 95

Violations Point deductions
3-501.16 - The inside air temperature of the chefs prep cooler was at 46⁰F; pooled eggs (top section) 51⁰F, diced ham (top) 52⁰F, sliced tomatoes 50⁰F, raw chicken (inside compartment) 43⁰F. Unit had been open a lot during breakfast. Other measured food temperatures satisfactory.* 5
88H - See attached Fact Sheet. 0
88G - Sliced tomatoes and shredded lettuce (in top of chefs prep cooler) at 50⁰F. See attached Fact Sheet. 0
6-101.11 - The wall is damaged beneath the 3-compartment sink and the mop sink. 0
4-204.112(A)(B)(D) - Could not find a thermometer in either the small Sanyo or the chefs prep cooler. 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
map
Hours M–Th
7 a.m. to 6 p.m.