Blue Moon Diner, 20167 Sw Tualatin Valley Hwy, Aloha, OR 97003 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed the kitchen potatoe cutter accumulated with old food derbis and with a white mildew substance on grader. CORRECTION: PIC stated they would handwash, rinse, and sanitize this unit. Per PIC it will be coming off and be replaced with another piece of equipment that is easier to unattach and clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the sides and bottom portion of griddle accumualted with grease and old food debris. Please increase cleaning frequency of all nonfood-contact surfaces.
- 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 freezer: All food items frozen. Walk-in cooler: Mashed potoatoes at 38°F and tomatoes at 40°F. Prep-line cooler: Tomaotes at 40°F. Pie display cooler: Fruit pie at 38°F. Reach-in cooler: Butter at 40°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 unit next to prep-line cooler: Gravy at 188°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 120°F with 100 ppm chlorine. Sanitizer bucket in kitchen are at 100 ppm chlorine. Test strips and thermometers available.
- Information: Notes/Recommendations:
Please ensure facility uses only approved employee beverage containers, an educational handout was given to PIC. Please ensure facility labels all working containers either spray bottles or other filled containers; even if it is just water.
|
01/27/2016 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1)Observed heavy accumulation of grease and food debris of the nonfood contact cooking kitchen equipment. Specifically the wheels and sides of kitchen equipment. 2)Observed the walk-in freezer door unable to shut due to the accumulation of ice around the freezer door siding. Please increase cleaning frequency of all surfaces of this facility.
- 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 Freezer: 10°F ambient air. Walk-in cooler: Diced tomatoes 40°F, cooling mashed potatoes 71°F (cooked at 11am). Prep-line cooler: Sliced tomatoes 40°F. Reach-in display cooler: Ambient air 40°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 unit: Gravy 186°F.
- Information: Dishwashing Methods:
Low temperature dishwasher 125°F, 50 ppm.
- 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:
Please ensure that facility throws away all broken food contact utensils. Please re-organize facility stored items so as to have them from shelf to ceiling.
|
09/08/2015 | Semi Annual Food | 100 |
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