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. Freezers--Good!
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. Cheese sauce-138F
Information: Dishwashing Methods: 3-compartment sink not set up at this time
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.'
11/05/2015
Semi Annual Food
100
Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically: Base coving tile near the front area handwashing sink is detached from the wall.
Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically: The floor under upstairs area dry storage shelf is dusty. Please clean.
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. All freezers upstairs and downstairs are holding pizzas and other products 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. Cheese sauce in the dispenser-142F
Information: Dishwashing Methods: 3-compartment sink not set up at this time
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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