- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
Observed butter sitting out on the counter with no temperature control and no time mark for discard. PIC stated that the butter is held in small quantities out of temperature control through the lunch rush. **CORRECTION** Butter was discarded. PIC stated that the butter will be monitored more closely. Please develop a written procedure before the next semiannual inspection.
- 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-- 36-43 F (cheese, sour cream, lettuce, tofu, half & half, tomatoes) main prep cooler-- 41-43 F (tomatoes, olives, salsa, cheese) back-up prep cooler-- 40-43 F (tofu, chicken, cheese) sauce prep cooler-- 41-42 F (yum sauce, chicken) 2-door keg cooler-- 39 F display cooler-- 39 F (half & half) walk-in freezer holding things frozen.
- 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 holding temperatures: 2-door warming cabinet (beans 152 F, rice 138 F, chili 148 F); steam unit at service line (chicken 152-158 F, black beans 138 F, pinto beans 146 F, zucchini soup 181 F, chili 174 F); rice warmers 157-178 F.
- Information: Dishwashing Methods:
3-compartment sink available automatic high temperature dish machine: final rinse 167 F wiping cloth sanitizer solution concentration: 200 ppm QAC detected.
- 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: 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.'
- Information: Notes/Recommendations:
Good hand washing observed.
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02/04/2016 | Semi Annual Food | 97 |
- 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 black beans stored in the steam table on the make line with a measured internal temperature of 130 F when taken at the center of the product. **CORRECTION** The beans were immediately reheated upon request.
- 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-- 37-39 F (soup base, chicken, turkey, soup, cheese) large prep cooler-- 43 F (cheese, tomatoes, pesto) monitor this unit closely small prep cooler-- 40-41 F (veggie patties, cheese, turkey, tofu) 2-door keg cooler at front counter-- 37 F. 1-door sauce cooler-- 41 F (chicken, sauce) display cooler at front counter-- 41 F (milk, blended juice). Walk-in freezer holding things frozen.
- 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 holding temperatures: 2-door hot holding cabinet (rice 140 F, beans 138 F); rice warmers 146 F, 148 F; steam unit at service counter (red beans 135 F, chicken 161-164 F, soup 163 F).
- Information: Dishwashing Methods:
3-compartment sink available automatic high temperature dish machine: final rinse 169 F wiping cloth sanitizer solution concentration: 200 ppm quaternary ammonium detected.
- 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: 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.'
- Information: Notes/Recommendations:
Good hand washing observed. The facility is very clean. Nice Job!
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09/21/2015 | Semi Annual Food | 95 |
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