- 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:
Observed: 1) On counter: cooked beans 51°F, cooked chicken 43°F to 51°F, cooked rice 50°F 2) Main Display Cooler: butter 51°F, cream cheese 50°F, quiche 46°F, 48°F ambient air temperature. CORRECTION: 1) Food in prep on the counters were placed on ice. Recommended to place large quantities of food on temporary cold holding if preparation time will allow potentially hazardous foods to remain in the danger zone. 2) The main display cooler holds potentially hazardous foods which are prepped in the morning and placed into cold holding and then placed in this cooler for display and service. Butter and cream cheese were placed on ice for rapid cooling in the cooler as they were not out of temperature for more than 2 hours. Potentially hazardous foods in this display cooler were placed in the cooler at 11:00 am from other cold holding units. PIC stated the display cooler is the quantity which would be sold during the lunch rush. These foods will be discarded by 3:00 pm. Time marking on these products may occur until the display cooler can maintain potentially hazardous foods at 41°F and below at all times. Ensure proper documentation is available. Recommended to discontinue use of this cooler until it can hold at 41°F or below at all times. A re-inspection will occur within 14 days to recheck this cooler.
- Rule Violation and Requirement: 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:
Ensure all coolers have a temperature measuring device that is easily readable.
- 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.
3 door reach in: deli meat 39°F On counter: cooked beans 51°F, cooked chicken 43°F to 51°F, cooked rice 50°F True 2 door: 40°F ambient air temperature, pizza dough 43°F 1 Door Freezer: Frozen Prep Cooler: ham 43°F, cooked vegetables 43°F, salsa 43°F Walk In Cooler: cooked pork 42°F, raw chicken 41°F Walk In Freezer: Frozen Espresso Cooler: milk 43°F Main Display Cooler: butter 51°F, cream cheese 50°F, 48°F ambient air temperature. Display cooler #1: 37°F ambient air temperature Display cooler #2: 37°F ambient air temperature On Ice: tomatoes 43°F
- 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.
Pasta Cooling: 77°F cooled 30 minutes prior Hot holding: pea soup 163°F, minestrone 135°F Stove area: soup 173°F Hot drawers: rice 169°F, cooked vegetables 158°F Rice Cooker: 173°F Chicken on counter: 135°F cooked 30 minutes prior
- Information: Dishwashing Methods:
High temperature dish machine: 165°F at plate level Sanitizing buckets: 200 ppm quaternary ammonium Quaternary ammonium test kit available Handwashing sinks stocked.
- 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 which must be corrected within 14 days of the designated time period. 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. A recheck to determine compliance will be made within 14 days.
- 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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11/09/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Cafe West, 9205 Sw Barnes Rd., Portland, OR 97225 »