Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Jan 4, 2007
|
100 |
No violation noted during this evaluation.
|
Jul 5, 2007
|
100 |
No violation noted during this evaluation.
|
Jan 2, 2008
|
100 |
No violation noted during this evaluation.
|
Jul 28, 2008
|
100 |
No violation noted during this evaluation.
|
Jan 6, 2009
|
100 |
-
VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Dishwashing machine rinse did not provide adequate santizer concentration.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
|
Jul 10, 2009
|
96 |
No violation noted during this evaluation.
|
Jul 29, 2009
|
100 |
-
VIOLATION OF SECTION 4-204.112 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 red line in the thermometer has separated in the refrigerator opposite from the espresso machine.
REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
|
Jan 7, 2010
|
99 |
No violation noted during this evaluation.
|
Jul 20, 2010
|
100 |
No violation noted during this evaluation.
|
Jan 11, 2011
|
100 |
-
VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Dishwasher does not inject 50-200 p.p.m. chlorine.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
|
Jul 10, 2011
|
96 |
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