- 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.
Prep cooler: 41F, cream cheese, turkey, ham, cheese Milk and juice cooler :38F
- 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:
Three-compartment sink is set up with 100 ppm chlorine solution.
- 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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01/26/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
The thermometer in the display drink cooler is damaged and not reading correctly. **Please provide working, accurate thermometers for all cold holding units.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed the ice scoop laying in the bin with the handle touching the ice. **Store bulk scoops with the handles up and out of the foods as noted below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Observed a case of single service cups in plastic sleeves stored on the floor next to the ice machine. **Store single service items at least six inches off the floor to prevent possible contamination.
- 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.
prep cooler-- 38-41 F (ham, cheese, cream cheese, sausages) dorm cooler at toaster-- 39 F dorm cooler at front counter-- 41 F (half & half) display beverage cooler in dining area-- 42 F (milk) **monitor this unit closely**
- 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 foods.
- Information: Dishwashing Methods:
3-compartment sink set up with 300 ppm quaternary ammonium detected. Wiping cloth sanitizer solution concentration: 200 ppm quaternary ammonium 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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08/12/2015 | Semi Annual Food | 100 |
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