- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed chemical dish washer with 0ppm detected. Please ensure chemical dish washer is provided and maintained an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm. THIS IS A REPEAT VIOLATION CORRECTION: PIC will contact supervisor for repair. All dishware will me manually washed, rinsed and sanitized.
- 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.
Left one door drink area reach in ambient air temperature 38°F Right one door drink area reach in ambient air temperature 37°F Front counter one door reach in ambient air temperature 38°F, Milk 38°F Ice cream machine mix 36°F Two door reach in cooler: Cut tomatoes 39°F Prep top: Cut tomatoes 42°F, Cheese 41°F Walk in cooler ambient air temperature 38°F, Lime 37°F Hamburger patty top slide open freezer: All items frozen. Walk in freezer: All 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.
Hamburger off grill 191°F Hot holding: Chicken 138°F, Fish 140°F, Small hamburger patty 170°F, Large hamburger patty 164°F, Chicken nugget 151°F
- Information: Dishwashing Methods:
Chemical dish washer 120°F, 0ppm Chlorine (SEE VIOLATION) Three compartment sink for wash, rinse and sanitize. Sanitizer bucket 100ppm Chlorine Test kit available.
- Information: This establishment has been cited for the same priority/priority foundation violation on two or more consecutive semi-annual inspections, creating a significantly increased risk for foodborne illness. Observation of this violation again at the next semi-annual inspection could result in enforcement action including facility closure or a court citation.
- Information: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- 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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02/11/2016 | Semi Annual Food | 90 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed chemical dishwasher with no reaction on chlorine test kit. PIC used own test kit with no reaction. Facility deviated from posted procedure of testing sanitizer every 30 minutes. CORRECTION: At time of inspection dishwasher sanitizer tube was blocked. Customer removed blockage and Chlorine read 200ppm.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.116 *PRIORITY FOUNDATION* A test kit is not used to accurately determine the concentration of chemical sanitizer, specifically:
Observed chemical dishwasher with no reaction on chlorine test kit. PIC used own test kit with no reaction. Facility deviated from posted procedure of testing sanitizer every 30 minutes. CORRECTION: At time of inspection dishwasher sanitizer tube was blocked. Customer removed blockage and Chlorine read 200ppm.
- 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 36°F, Tomato 36°F Front counter one door reach in 38°F, Milk 39°F Ice-cream machine 34°F Drive Thru drink reach in 37°F Back area two door reach in 39°F, Breakfast ham 39°F One door freezer: Frozen Top roller freezer: Frozen Walk in freezer: 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.
Hot holding: Egg white 160°F, Fish 158°F, Sausage 161°F, Hamburger small 158°F, Grilled chicken 155°F Hamburger off grill 194°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize Chemical dish washer 119°F, 200ppm (after violation resolution) Test kit available. Sanitizer bucket 100ppm
- 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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11/03/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
The plug well for the dishwasher needs to be cleaned. This area has caked on debris.
- 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 refrigeration held at 36-41 F Shredded lettuce is time marked
- 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 drawers- 145-180 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 100 ppm chlorine Dishwasher ran at 125 F with 50 ppm chlorine Handwashing sinks stocked
- 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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04/24/2015 | Semi Annual Food | 100 |
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