- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Build up of dried old food observed on can opener blade . Can opener was taken to dishwashing area to be cleaned and sanitized.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Walk-in cooler for produce and prepped items: 39F, tomato, lettuce, potato salad Walk-in cooler for protein items: 39F, beef, pork, chicken Fryer station refrigerated drawers: 41F, sauces, chicken, hotdogs Dessert display case: 40F, cake, pies Front line salad prep cooler: 39F, lettuce, tomato, coleslaw, potato salad Condiment bar: 39F, ranch, bleu cheese, sliced tomato= 42F Bar cooler 38F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Baked potato in oven: 194F Front service line: beef brisket 145F, pulled pork 156F, turkey 137F, sausage 150F Back up hot cabinets for meat: 160F Backup hot cabinet to support steam table: 155F Steam table: 158F, beans, mashed potato, BBQ sauce, beans, meat chili
- Information: Dishwashing Methods:
Dishwasher final rinse temperature reached 135F with 50 ppm chlorine.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted. Online Food Handler testing available at http://orfoodhandlers.com/
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
|
02/01/2016 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Dishwasher final rinse tested (0)ppm chlorine and the sanitizer supply container was empty. Fresh sanitizer was hooked up to dishmachine and after several runs and priming observed 50 ppm chlorine in final rinse.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Open gallon of milk, and a 1/2 gallon of half & half observed not date marked once opened. Corrected at inspection, milk and half &half date marked to indicate the dates the containers were first opened.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Walk-in cooler for produce and prepped items: 39F, tomato, lettuce Walk-in cooler for protein items: 38F, beef, pork, chicken Fryer station refrigerated drawers: 41F, sauces, chicken, hotdogs Dessert display case: 40F, cake Front line salad prep cooler: 41F, lettuce, tomato, coleslaw, potato salad Salad bar: 41F, ranch, bleu cheese Bar cooler 40F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Hot hold cabinet 163F, Wit co hot hold cabinets: 164, beef, turkey, sausage. Front service line hot table: turkey 159F, sausage 141F, pork 149F, beans 144F, mac & cheese 145F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 126F with 50 ppm chlorine after correction of 14DA violation.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted. Online Food Handler testing available at http://orfoodhandlers.com/
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
|
09/16/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Buster's Texas-Style Bbq, 11419 Sw Pacific Highway, Tigard, OR 97223 »