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. Combo cooler: Frozen; milk 40°F, half and half 40°F
Information: Dishwashing Methods: 3 compartment sink available Sanitizing bucket: 200 ppm chlorine Chlorine test kit available Handwashing sink 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.'
Information: Notes/Recommendations: Recommended to have an employee food shelf labeled in the combo cooler
01/26/2016
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. Combo cooler: Frozen; milk 39°F, 31°F ambient air temperature
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. Not hot foods served at this location
Information: Dishwashing Methods: 3 compartment sink: not set up during inspection Santizing bucket: 200 ppm chlorine Handwashing sink stocked Chlorine test kit available
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: Ensure all employee beverage containers are approved when needed
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