- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Food held in prep cooler checked above 41F including roasted pepper 50 F, cheese 49F, ham 48F, cheese in lower compartment 45F. Cooler ambient air temperature was 47 and dropped to 44 F after keeping the cooler door closed for 15minutes. The restaurant will be closed until tomorrow morning. Foods in this cooler were returned to backup refrigerator under 38F. The owner will evaluate the cooler tomorrow and call refrigerator tech if cooler did not hold the temperature at or below 41F at all times. A reinspection is scheduled within 14 days.
- 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.
Large back up refrigerator: 38F( ham, turkey, bacon, lettuce, chicken). Milk refrigerator at the espresso station: 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.
No hot food at this time.
- Information: Dishwashing Methods:
Dishwasher is dispensing 500 ppm chlorine in final rinse.
- Information: PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place at time of inspection. A recheck will be performed within 14 days of this date to determine if the alternative procedure was replaced with a permanent correction (process change/repair/new equipment/etc.). Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- 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.'
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03/23/2016 | Semi Annual Food | 95 |
- 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.
Sandwich prep cooler: 40F, sliced turkey, ham, cheese Mini fridge : 40F, milk3-Door stainless refrigerator : 41F, lettuce, cooked chicken , cooked burger, ham, turkey Dairy and soda refrigerator: 41F, milk, half &half
- 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.
Soups 171F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 127F with 50 ppm chlorine. 100 ppm chlorine solution in sanitizer bucket.
- 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.'
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10/08/2015 | Semi Annual Food | 100 |
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