- 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.
Beer and produce walk-in: 38F Pizza walk-in : 40F Prep cooler attached to pizza walk-in: 41F Pizza make table: 39F, ground beef pepperoni, salami, ham, cheese. Deli cooler: 37F,ham, salami, turkey, cheese, tomato, lettuce Salad bar items properly iced: 39F, cottage cheese, potato salad, salad dressing, beans, beet.
- 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.
No hot food at this time.
- Information: Dishwashing Methods:
Dishwasher final rinse temperature reached 162F at the dish level.
- 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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01/11/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Observed a can of domestic pesticide (RAID) stored on a shelf next to the ice machine and below some single service 'to go' boxes. **CORRECTION** The pesticide was moved to a location away from any food, single service items, or clean dishes.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.15(A)(D) Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
The back door was standing wide open during the inspection. This door is used for delivery loading. A couple of live flies were observed in the facility. **Protect outer openings if they are to be used for ventilation or ease of access. Otherwise, keep the doors closed when not in use to prevent possible pest entry.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
There are damaged places the walls in the walk-in freezer. The counter at the pizza oven is damaged and broken. Some of the cove base is missing in the kitchen. **Please repair these areas so they are smooth, durable, non-absorbent, and easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
There is an accumulation of flour under the dough table. ** Thoroughly clean this area and increase the regular cleaning frequency.
- 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.
front walk-in cooler-- 35-38 F (ham, cheese, sausage, turkey) back walk-in cooler-- 39-41 F (pepperoni, cheese, ham) pizza prep cooler-- 37-41 F (salami, olives, ham, pepperoni, sausage, cheese, chicken) sandwich prep cooler-- 31-37 F (tomatoes, lettuce, pepperoni, salami, roast beef, turkey) on ice at salad bar-- 34-38 F (lettuce, cheese, garbanzo, dressing, potato salad, cottage cheese) walk-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.
2-door warming cabinet at delivery staging-- 169 F.
- Information: Dishwashing Methods:
3-compartment sink available. Automatic high temperature dish machine: final rinse 165 F wiping cloth sanitizer solution concentrations: 200-300 ppm quaternary ammonium 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: 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/
Obtain current food handler cards ASAP.
- 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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08/18/2015 | Semi Annual Food | 95 |
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