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Restaurant inspections

Country Coffee

28230 SE Hwy 212, Boring
Semiannual inspection: May 16, 2019


  • Air/Water TMD, Design/Location (0 point deduction). More info
    • Observations: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically: NO THERMOMETER PROVIDED OR FOUND IN REFRIGERATOR.
    • Correction: REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units. PROVIDE.
  • Nonfood-Contact Surfaces, Materials (0 point deduction). More info
    • Observations: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically: COUNTER TOP IN FRONT OF ESPRESSO MACHINE IS BREAKING DOWN AND IS NO LONGER A SMOOTH CLEANABLE SURFACE.
    • Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material. REPLACE OR REPAIR TO MAINTAIN SMOOTH CLEANABLE SURFACES FOR COUNTER TOPS.
  • Wiping Cloths, Use Limitation (0 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically: 0PPM CHLORINE RESIDUAL IN WIPING CLOTH SOLUTION.
    • Correction: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil. MAINTAIN 50-200PPM AND ALWAYS STORE IN DESIGNATED BUCKETS.


*Discussed handwashing policy.
*Discussed dishwashing procedure and where cleaning of blenders occurs.