- 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:
1) True 1-door prep-top cooler was observed to be holding raw hamburgers and tomatoes at 55°F. The unit ambient air was 55°F. 2) The red display cooler was observed to be holding bean and beef chili at 50°F and rice at 50°F. CORRECTION: Operator discarded all PHF above 41°F from both coolers as PIC couldn't determine how long the food had been in the coolers and how long the cooler units had been out of temperature. Operator immediately turned down the temperature of both coolers and after several minutes the single-prep top cooler was observed to have an ambient air of 38.3°F and the red display cooler had an ambient air of 35°F.
- 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.
True single-door prep-top cooler: Topside- whole tomatoes 55°F, bottom side-raw hamburger 55° (See Violation). Red display cooler: Beef chili 50°F and rice 52°F (See Violation). White display cooler: Ambient air 35°F. Beer keg cooler: Ambient air 33°F. 1-door 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 food available during time of inspection.
- Information: Dishwashing Methods:
3 sink compartment, not set up during time of inspection. Test strips and thermometers available.
- 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:
Checked the grease trap downstairs and there was no spilling or overflow of gray water or contamination issues. Spoke to owner Brian and stated he was having professional plumbers regularly clean out the grease trap contents. Owner Brian also stated he would provide documentation from the professional plumbers next inspection period as he forgot to ask the plumbers for a current receipt.
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01/21/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(4,5,6,8) Raw or ready-to eat food is not properly covered or stored, specifically:
Observed deli meats (turkey and ham) and hot dogs held in the same packages in the single-door prep cooler. Please ensure these meats are separated and are in secure covered packages/wrapping.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed broken glass in True freezer. CORRECTION: Operator immediately cleaned up and discarded all glass from freezer. Per operator they had accidentally stored a glass bottle in freezer by a new employee and forgot about it.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed used socks, silverware, and mechanical tools littered underneath on the floor of the keg cooler. Please increase the cleaning frequency of all spaces in the facility.
- 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.
Display cooler: Tapioca beads 41°F, ambient air 40°F. 2-Door beverage cooler: Ambient air 39°F. 2-Door keg cooler: 35°F. Single-door cooler: Turkey deli meat 42°F. True 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.
None available during time of inspection.
- Information: Dishwashing Methods:
3 compartment sink available. Not set up during time of inspection.
- 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.'
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08/20/2015 | Semi Annual Food | 97 |
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