- 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.
prep cooler-- 38-40 F (tomatoes, half & half, tuna) 1-door reach-in cooler-- 40-41 F (ham, turkey, pulled pork) 2-door display cooler outside-- 36 F (milk, turkey)
- 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: countertop display warmer 150 F; steam unit (hamburgers 155 F)
- Information: Dishwashing Methods:
3-compartment sink set up with 100 ppm chlorine detected in third compartment wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- Information: Notes/Recommendations:
Discussed date marking and cooling procedures at today's visit.
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03/08/2016 | Mobile Semi | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Opened carton of half & half milk were not date-marked. Correction: Person in charge date-marked the half & half milk during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
No sanitizer test strips were provided. This must be provided immediately.
- 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 units are holding foods at 40F and lower
- 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 well: soup-162F
- Information: Dishwashing Methods:
3-compartment sink with 50 ppm chlorine--OK
- 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.
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09/16/2015 | Mobile Semi | |
- 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:
diced chicken and shredded cheese were stored on the counter for extended period of time and they temped at 65F. Correction: Person in charge was directed to discard the cheese and chicken during inspection.
- 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.
Hamburger off grill-166F
- Information: Dishwashing Methods:
3-compartment sink
- 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.
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05/29/2015 | Mobile Semi | |
Restaurant representatives - add corrected or new information about Big D Burgers, 1379 Ne 25th Ave, Hillsboro, OR 97124 »