- 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.
Shredded lettuce time marked for 2hours. Walk-in cooler=37F Salad prep reach-in= 42F, salad, dressing Line salad cooler= 43F, salad, shell eggs Line cold holding pans: 41F, pico, sliced tomato Drive thru mini fridge: 40F Smoothie blend machine: 37F Espresso fridge: 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.
Burger final cook= 183F Hot holding temps: eggs143F, fish 140F, chicken 150F, burger 169F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at130F with 50 ppm chlorine.
- 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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02/01/2016 | Semi Annual Food | 100 |
- 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 open packages of chicken, mushrooms, and raw hamburgers stored in the same chest freezer with the bags touching each other. **Please separate these frozen food items to prevent possible cross contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
Observed a few live flies in the kitchen near the back drive thru window. **Staff immediately began to eliminate the flies during the inspection. Keep outer openings closed as much as possible to prevent possible pest entry.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed food worker to place raw hamburgers on grill with blue gloves and then remove the gloves and wad them up in their hands and throw them in the trash and begin to put on new gloves without washing hands between activities. **CORRECTION** The food worker was stopped and instructed to wash hands. Food worker washed hands with soap and water and put on new gloves before returning to work. Handwashing is required any time that hands are contaminated as noted below. If gloves are to be used in lieu of utensils, safe procedures must be strictly followed.
- 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-- 39-40 F (shake mix, milk, egg product, scrambled eggs) 1-door reach-in cooler at make line-- 41 F (bacon, cooked onions) 1-door McCafe cooler-- 38 F (milk) 1-door Frappe cooler-- 40-41 F (yogurt mixes) dessert machine-- 38 F 2-door reach-in cooler at front counter-- 38-40 F (milk, yogurt, mocha mix) 1-door reach-in cooler at drive thru-- 39-40 F (milk, yogurt) 2-door reach-in cooler at fryer-- 39-41 F (lettuce, cheese) cream dispensers at front counter & drive thru-- 41 F tray coolers at make line-- 40 F (sliced tomatoes, salsa) walk-in, reach-in, & chest freezers holding things 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.
Cooking temperatures: hamburgers 178-183 F, chicken out of fryer 193-201 F Hot holding temperatures: tray warmers at make line (onions 148 F, grilled chicken 158 F, hamburgers 161-173 F, chicken 158-160 F, nuggets 138-160 F, fish 148 F)
- Information: Dishwashing Methods:
3-compartment sink available. Automatic low temperature dish machine: wash 118 F/100 ppm chlorine detected.
- 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: Notes/Recommendations:
Manager stated that this facility is under new ownership as of August 1, 2015. The district manager contacted new owner during the inspection and stated that the application for a new license was submitted to this office approximately 10 days prior to the inspection, but that the facility has not received the new license to date. Please contact this office at (503) 846-8722 as soon as possible to follow-up with the license process.
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08/13/2015 | Semi Annual Food | 100 |
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