- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed a two gallon plastic container of cooked noodles stored in the walk-in cooler with the lid snapped tightly shut. The internal temperature was 55 F. The noodles were cooked less than one hour prior to the inspection according to the PIC. **CORRECTION** The lid was removed from the noodles during the inspection to allow for rapid cooling.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed opened employee beverage bottles with screw cap lids and no handle or straw sitting on the prep table and on the shelf in the walk-in cooler. **CORRECTION** The beverage bottles were discarded or moved upon request to an area with no food or clean dishes.
- 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-- 36-40 F (marinara, cheese, sausage, alfredo sauce) prep cooler-- 35-41 F (chicken, sausage, pepperoni, cheese, marinara) walk-in & 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: pizza out of oven 195 F hot holding temperatures: proofer 95 F, 2-door hot cabinet 158 F.
- Information: Dishwashing Methods:
automatic low temperature dish machine: wash 118 F/100 ppm chlorine detected wiping cloth sanitizer solution concentration: 300 ppm QAC 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: 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. Facility is very clean. Good date marking observed. Nice job!
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01/05/2016 | Semi Annual Food | 94 |
- 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:
Keep inside of dishwasher clean. Food debris and grease build up were observed in the plug well.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
One of the handwashing sinks was lacking paper towels. Keep paper towels dispensers stocked.
- 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 holding at 35-40 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.
Hot box- 160 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 300 ppm quat Dishwasher ran at 125 F with 100 ppm chlorine
- 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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08/24/2015 | Semi Annual Food | 97 |
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