- 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 far prep cooler near the fryer with the following measured internal temperatures: lettuce 45 F, pico 50 F, cream 48 F, yogurt 45 F. **CORRECTION** The foods that have been in the cooler for less than 4 hours (lettuce, pico, cream sauce) were immediately transferred to the walk-in cooler. Foods that have been in the cooler for more than four hours (yogurt) were discarded. PIC stated that working containers of foods will be held on ice or stored in the reach-in cooler until the prep cooler is repaired. A reinspection will be conducted within 14 days to verify that the cooler is holding at 41 F.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Observed some broken tiles in the kitchen floor as well as some missing grout. **Please repair these areas so they are smooth, durable, non-absorbent, and easily cleanable.
- 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.
Walk-in cooler-- 35-40 F (tartar, cheese, lettuce, potatoes, ribs, Alfredo) Beer walk-in cooler-- 35-39 F (milk, egg product). Near side prep cooler at grill-- 41-42 F (Alfredo, parmesan topping, ribs) Center prep cooler on cook line-- 38-41 F (slaw, tomatoes, pico) Cold drawers at grill-- 35-40 F (hamburger, steak, shrimp, fish, cheese) Cold inserts at wait station-- 36-41 F (ranch, sour cream, tartar, cocktail sauce) 2-door reach-in cooler at wait station-- 39 F (half & half, milk) 1-door reach-in cooler at bar-- 41 F 2-door reach-in cooler at bar-- 37 F (milk) Walk-in, reach-in, & chest freezers 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.
Cooking temperatures: shrimp 186 F, chicken 164 F. Reheating temperatures: soup out of microwave 167 F. Hot holding temperatures: warming unit at grill (bbq sauce 156 F); warming unit at fryer (Au Jus 186 F, bbq sauce 140 F).
- Information: Dishwashing Methods:
3-compartment sink available. Automatic high temperature dish machine: final rinse 167 F. Wiping cloth sanitizer solution concentration: 300 ppm QAC detected.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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. Food worker with a finger cut was observed to bandage cut and cover with a glove before working with foods. Good! Discussed date marking with PIC at today's inspection. Good date marking observed overall, however, one open container of egg product was not dated. PIC stated that they would begin date marking this product.
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10/27/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Applebee's Neighborhood Grill & Bar, 8559 Sw Old Tualatin Sherwood Rd, Tualatin, OR 97062 »