- Rule Violation and Requirement: VIOLATION OF SECTION 3-602.11(A)(B)(1-4,6,7)(C) Food packaged in the establishment or bulk foods are not properly labeled, specifically:
Ensure bulk foods are labeled.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed multiple opened unapproved employee beverages containers missing a lid and straw or lid and handle. A can drink and a bottle drink stored on the storage shelf above cans of toppings, a cup missing a lid and straw stored on the storage shelf on top of a case of juice bottles and two twist off containers in the walk in stored over ready to eat items. CORRECTION: Employee beverages were discarded. Recommended to discuss employee beverage containers with employees.
- 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.
Prep Cooler: cooked chicken 40°F, olives 40°F, cooked cauliflower 41°F Walk In Cooler: cooked garlic 46°F (cooked less than 1 hr prior), sausage 40°F Walk In Freezer: Frozen 1 Door Cooler: 40°F ambient air temperature
- 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.
Pizza out of oven 196°F
- Information: Dishwashing Methods:
High temperature dish machine: 177°F at plate level 3 compartment sink available Sanitizing bucket: 200 ppm quaternary ammonium Quaternary ammonium test kit available Handwashing sinks stocked.
- 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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03/14/2016 | Semi Annual Food | 97 |
- 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: 40F Pizza prep cooler veggie side: 39F, garlic, roasted pepper, tomato, garbanzo beans Pizza prep table protein side: 38F, pepperoni, sausage, chicken, cheese Ice-Cream machine: 37F
- 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.
Pizza finala cook temp:194F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at the dish level reached 174F
- 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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10/30/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Mod Pizza, 12196 Sw Scholls Ferry Rd, Tigard, OR 97223 »