- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Observed potentially hazardous foods stored in the prep cooler at the front counter with the following measured internal temperatures: cheese 47 F, ham 49 F, cut tomatoes 46 F, lettuce 46 F, chicken 47 F, tuna 48 F. The ambient temperature was measured at 49 F. **CORRECTION** The foods that have been in the cooler for more than 4 hours (ham, tuna salad, chicken) were immediately discarded. The foods that have been in the cooler for less than 2 hours according to the PIC (cheese, tomatoes, lettuce, dressings) were placed in ice baths. PIC adjusted the thermostat to a colder setting during the inspection. The cooler was holding at 40 F by the end of the inspection. Monitor this unit closely. Daily temperature logs are recommended.
- 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.
3-door reach-in cooler in back-- 41-43 F (tomatoes, milk, 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.
hot holding temperatures: soup warmers at front counter 136-162 F.
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected in third compartment wiping cloth sanitizer solution concentration: 200 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.'
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01/21/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Food items cooling down were observed covered and/or wrapped tightly in plastic wrap. Tuna salad was at 56-58 F and cut lettuce was at 46-48 F, while being covered and wrapped. Leave items uncovered and unwrapped until they cool completely down to 41 F. CORRECTION: Foods uncovered and separated into smaller portions
- 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 box of napkins stored on the floor in the kitchen. **CORRECTION** Napkins were moved to a shelf upon request.
- 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.
3-door reach-in cooler-- 40-43 F (cheese, ranch, chicken) prep cooler at front counter-- 39-42 F (turkey, tomatoes, chicken salad, ranch, cheese) walk-in freezer holding things hard-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.
Hot holding temperatures: soup warmers at front counter (chili 139 F, mac & cheese 139 F, lobster bisk 143 F, turkey 142 F, Mexican chili 135 F, chowder 147 F, mulligatawny 146 F, vegetable bean 160 F).
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm quaternary ammonium detected. Wiping cloth sanitizer solution concentration: 200 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: 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:
Discussed reheating procedures and temperatures with PIC at today's inspection. Staff indicated upon inquiry that reheating temperatures were 155*F, while company log charts show a minimum reheating temperature of 165*F. PIC stated that staff will be instructed on proper reheating procedures and target temperatures.
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09/21/2015 | Semi Annual Food | 97 |
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