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. All refrigeration holding food at 36-42 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. Steam tables- 162-191 F
Information: Dishwashing Methods: Wet wiping cloth solution 300 ppm quat Dishwasher ran at 160 F Handwashing sinks stocked. Good handwashing and glove use
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.'
03/24/2016
Semi Annual Food
100
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. All cold holding at 37-41 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. All hot holding at 140-189 F
Information: Dishwashing Methods: Wet wiping cloth solution 300 ppm quat Dishwasher ran at 193 F Handwashing sinks stocked
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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