Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically: Please raise foods in boxes off the floor in the walk in freezer ok.
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 spinach 38F, tomatoes 38F, walk in cooler tomatoes 39F. Soft serve 39F.
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 cooking 200 +F.
Information: Dishwashing Methods: Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok. 200 ppm quat sanitizer test paper ok.
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.'
01/08/2016
Semi Annual Food
100
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: The 2 door pizza prep station on the left was observed holding foods at 44F-50F. Operator discarded all foods held longer than 4 hours in the unit. She called a repair person and proceeded to time mark foods that will be stocked here. We developed a simple time marking policy to be used until the unit can hold foods below 41F. Please read below:
Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically: Please repair cooler gaskets.
Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically: The dishwasher is not washing hands properly when changing tasks. Observed the dishwasher working at the dishwashing station and then she proceeded to dawn gloves for working with food at the food prep table. She was instructed to wash hands during discussion. Please read below:
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. Pizza prep right side cheese 41F, middle single door pepperoni 39F. Walk in cooler 38F.
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.
Information: Dishwashing Methods: Chemical dishwasher 156F with 50 ppm chlorine. Test paper ok. Quat sanitizer 400 ppm.
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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