- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed 2 gallons of milk and 3 quarts of half & half not datemarked once opened. Milk and half & half were datemarked at the time of inspection to indicate open dates.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.11 *PRIORITY FOUNDATION* Soap is not provided at a handwashing sink, specifically:
Soap not provided at the handwash sink in kitchen. Soap was provided at the time of inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
No designated handwashing sink. Hand wash sign was given to person in charge to post at designated handwash station.
- 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.
Glass-door cooler : 38F True refrigerator: 40F Bar cooler: 40F salad and juice display case:39F Bar mini fridge (milk supply to coffee maker): 42F
- 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.
Scrambled eggs: 147F
- Information: Dishwashing Methods:
Bar glass washer temperature 121F, with 50 ppm chlorine. Kitchen dishwasher final rinse temperature at 123F with 50 ppm chlorine.
- 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/
- 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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11/12/2015 | Semi Annual Food | 94 |
- 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.
Breakfast Bar: cream cheese 41°F, butter 41°F, yogurt 39°F, waffle mix 42°F Front Display Cooler: 40°F ambient air temperature True Cooler: waffle mix 40°F, salsa 40°F True Freezer: Frozen True Cooler: egg omelette 41°F, cooked sasuage bits 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.
Breakfast Bar: eggs 146°F, oatmeal 155°F
- Information: Dishwashing Methods:
Glass washer: 50 ppm chlorine, 143°F Chemical dish machine: 50 ppm, 123°F Sanitizing bucket: 200 ppm quaternary ammonium Test kits 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:
Date marking handouts provided. Ensure all products required are properly date marked.
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04/09/2015 | Semi Annual Food | 100 |
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