- 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-- 36-41 F (milk, butter, pasta & veg salad, green beans, cut melons) 1-door display cooler-- 40 F (milk, half & half)
- 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: chicken out of oven 212 F, mashed potatoes 179 F.
- Information: Dishwashing Methods:
3-compartment sink available automatic high temperature dish machine: final rinse 159 F wiping cloth sanitizer solution concentration: 50 ppm chlorine detected
- 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:
Good hand washing observed. Great food storage and labeling.
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03/28/2016 | Semi Annual Food | 100 |
- 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-- 34-41 F (enchiladas, butter, milk) 1-door reach-in cooler-- 38-40 F (milk, mayo) reach-in freezer 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: fish out of oven 155-164 F Reheating for hot holding: rice 166 F, mixed vegetables 168 F. Hot holding temperatures: steam unit (potatoes 148 F, enchiladas 198 F)
- Information: Dishwashing Methods:
3-compartment sink available. Automatic high temperature dish machine: final rinse 164 F wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- 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:
Good hand washing observed.
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10/30/2015 | Semi Annual Food | 100 |
- 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.
2-door freezer -2*F; walk-in 33*F; Small reach-in 38*F; salad on cold table 40*F
- 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.
Pork 185*F; potato 205*F
- Information: Dishwashing Methods:
dishwasher 152*F wash; 160*F @ plate surface final rinse
- 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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05/28/2015 | Semi Annual Food | 100 |
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