- 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: Ambient air 35°F, raw chicken 37°F, raw beef 38°F. Walk-in freezer: All food frozen. Prep-top cooler: Raw chicken 39°F. Black mini cooler at server station: 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.
Hot holding unit next to grill at 150°F. Hot holding soup unit at server station: 188°F.
- Information: Dishwashing Methods:
Low temp dishwasher at 133°F with 100 ppm chlorine. Sanitizer bucket at kitchen 100 ppm chlorine. Test strips and thermometers available.
- 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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02/05/2016 | Semi Annual Food | 100 |
- 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: Raw chicken 39°F, onions 40°F. Walk-in freezer: All foods frozen solid. 2-door prep cooler: Raw chicken 41°F. Reach-in freezer: scallops 33°F. Reach-in cooler: Green beans 41°F. Mini cooler at wait area: Ambient air 42°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.
Ready to serve noodles 165°F. Sauce hot holding unit: Fried rice 150°F. Wait area hot holding unit: Egg flour soup 167°F.
- Information: Dishwashing Methods:
Low temperature dishwasher: 132 °F, 50 ppm chlorine per test strips. Test strips available.
- 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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08/26/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
One cleaver was on the magnetic knife rack by the prep sink with visible soil on it. Wash utensils after using before storage.. CORRECTED: Knife put on dishtable for processing.
- 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: 38*F, 0*F; prep top chicken 38*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.
rice: 198*F, 163*F; sauces 141*F; soup 172*F; cook-to temperatures: 183*F, 197*F
- Information: Dishwashing Methods:
dishwaher & wiping cloths 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.'
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04/23/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Diana's Happy Garden, 118 N 17th Ave, Cornelius, OR 97113 »