Best Western University Inn And Suites, 3933 Pacific Avenue, Forest Grove, OR 97116 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed the 2 liter sanitizer bucket in kitchen area holding chlorine above 200 ppm. CORRECTION: It was observed that this facility uses a Sani-Sure ® Trichloromelamine (powder chlorine) to fill their 2-liter sanitizer buckets. One packet per instructions is good for a 5 quart bucket. It was determined to use a 1/3 of a packet to have a chlorine concentration of 100 ppm. Educated operator on the importance of using an adequate and safe amount of chlorine for sanitizing purposes.
- 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.
Front display cooler: Butter 39°F. GE cooler/freezer combo: Milk 40°F bottom-side, topside- All food items frozen. Frigidaire cooler/freezer combo: Topside freezer all food items frozen, bottom-side egg mix 30°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.
Hot holding egg/ham scramble 145°F and gravy 138°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 120°F with 50 ppm chlorine. Sanitizer bucket in kitchen area: Chlorine above 200 ppm. Test strips and thermometers available.
- 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.'
|
11/25/2015 | Semi Annual Food | 95 |
- 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.
refrigerators: 35*F, 37*F; yogurt case 37*F; freezers 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.
eggs: 152*F, 163*F, sausage 171*F
- Information: Dishwashing Methods:
wiping cloths 100 ppm chlorine; dishwasher 50 ppm chlorine
- 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.'
|
06/23/2015 | Semi Annual Food | 100 |
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