- 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 coolers tomatoes 39F, olives 40F, walk-in cooler chicken 38F, refrigerated drawers chicken 39F.
- 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.
Chicken in hot holding 180F. Sauces 190F.
- Information: Dishwashing Methods:
Chemical dishwashers 130F with 50 ppm chlorine. Bar dishwasher same. Hot water 100F at handwashing stations. Test paper ok. Sanitizer 200 ppm quat.
- 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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01/27/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1. Large bins and one large stainless steel drawer full of utensils observed greasy inside. Utensils also were soiled. 2. The slicer is not clean. 3. The potato fries slicer is dirty with debris. 4. Knives on the cook line were dirty and placed between two pieces of equipment where the equipment is not cleanable and is greasy with grime. All items were sent to the dishwasher or cleaned in place using a three step method. Use signs and written procedures to keep this from happening in the future. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The counter at the wait station is deteriorating. This has been mentioned on previous inspections. Do not use duct tape to fix the counter. Repair the area in a professional manner. This will be checked again at the next inspection. Please read below:
- 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.
Cook line prep coolers artichoke hearts 38F, pizza prep cooler cheese 40F, salad make cooler olives 40F, refrigerated drawers chicken 39F, 40F. Walk in cooler produce 39F, bar walk in cooler onions 39F.
- 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.
Chicken breast 140F, sauces 150F. Soups 180F.
- Information: Dishwashing Methods:
Chemical dishwasher 128F with 50 ppm chlorine. Test paper ok. Sanitizer 200 ppm quat.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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: 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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09/23/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Bugatti's Cedar Hills, 2905 Sw Cedar Hills Boulevard, Beaverton, OR 97005 »