Diamond Palace Inc., 1921 Main St, Forest Grove, OR 97116 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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.
Dual cooler/freezer: All food items frozen topside, bottomside- ambient air 40°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.
No hot food available during time of inspection.
- Information: Dishwashing Methods:
High temperature dishwasher: 170°F.
- 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.'
|
11/16/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Observed the inside of the beverage dispensing nozzle to be soiled and built up with heavy syrup residue, and accumulated with a pink mildew substance. Please ensure that all non-food equipment is properly cleaned and increase the cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Observed filled chemical spray bottle on top of high-temperature dishwasher without a proper label. CORRECTION: Operator quickly labeled chemical spray bottle 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.
2-door bar cooler: Limes 39°F. Display cooler ambient air: 40°F. Beer keg cooler: Ambient air 38°F. Back upright cooler: Cheese 40°F Back upright freezer: All food items 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.
No hot items at time of inspection.
- Information: Dishwashing Methods:
High temperature dishwasher: 176°F. Bar sanitizer bucket : 100 ppm Chlorine per test strip.
- 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.'
|
06/09/2015 | Semi Annual Food | 97 |
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