- 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.
Today's visit is a recheck of the uncorrected priority of cold holding violation. Operator had the thermostat fixed and the unit is hold food at 38-41 F. Violation corrected.
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02/24/2016 | Reinspect Food | |
- 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:
Prep top is holding food at 43-45 F. The ambient air temperature for the unit was 44 F. The unit must be kept at a much lower temperature to maintain food at 41 F or below all day. Employees stated thermostat is broken. Repair asap. CORRECTION: Food placed in prep top this morning will be moved or iced down. Items in the unit overnight were discarded.
- 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.
If priority violation is not corrected at next reinspection, you face being closed for at least 24 hours or until the unit can be repaired.
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02/10/2016 | Reinspect Food | |
- 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:
Prep top holding food at 44-51 F. Cheese, meats, cut vegetables at improper temperatures. Ambient air temperature was 46 F during inspection. Manger will have unit repaired ASAP. CORRECTION: Items in prep top will be time marked for 4 hours then discarded or kept stored in the walk in. Anything in the prep top longer than four hours will be discarded.
- 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- 36 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 table- 145-157 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 50 ppm chlorine 3 compartment sink with 300 ppm quat
- 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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01/12/2016 | 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.
Walk-in cooler 38F Sandwich make table: 43, salami, ham, cheese, tuna
- 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.
Aujus=182F, coup=170F, meatball=164F
- Information: Dishwashing Methods:
Three-Compartment sink is set up with 300 ppm Quat sanitizer.
- 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.'
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08/12/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Big Town Hero, 15995 Sw Walker Rd, Beaverton, OR 97006 »