- 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-- 37-41 F (milk, cheese, ham, hot dogs, chili, lettuce, dessert mix) small prep cooler-- 40 F (hot dogs, lettuce, chicken) 1-door Silver King reach-in cooler at dessert machine-- 41 F (frappe mix) 1-door Silver King reach-in cooler at front counter-- 36 F (half & half, ranch) dessert machine-- 41 F walk-in, reach-in, and chest freezers holding things 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.
cooking temperatures: chicken nuggets out of fryer 191-196 F, chicken patties 190-209 F, chicken fries 190 F, hamburgers off broiler 167-189 F hot holding temperatures: tray warmers at make line (hamburgers 145-192 F, chicken burgers 182 F); tray warmers at fryer (fish 142 F, chicken 138-152 F, hot dogs 142 F)
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected in third compartment wiping cloth sanitizer solution concentration: 200 ppm QAC detected.
- 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:
Good hand washing observed.
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03/23/2016 | Semi Annual Food | 100 |
- 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-- 37-39 F (milk, cheese, lettuce, dessert mix) small prep cooler-- 38-41 F (lettuce, cheese) Silver King 1-door reach-in cooler at front counter-- 39 F (half & half, dressing) Silver King 1-door reach-in Frappe cooler-- 40 F (frappe mix) Dessert machine-- 41 F Walk-in, reach-in, and chest freezers holding things frozen. Cold foods time marked at service line. Good date marking observed.
- 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.
Cooking temperatures: hamburgers off the broiler 166-168 F. Hot holding temperatures: tray warmers over main service line (hamburgers 166-177 F); tray warmer at fryer (chicken 136-144 F, egg 147 F, sausage 146 F, fish 148 F)
- Information: Dishwashing Methods:
3-compartment sink set up with 300 ppm QAC detected wiping cloth sanitizer solution concentration: 300 ppm QAC detected.
- 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:
Discussed hand washing and time marking with PIC at today's inspection. Food worker was observed with a small cut on their hand. The cut was bandaged and the food worker was wearing double gloves over the bandage at the beginning of the inspection.
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10/26/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Burger King #15568, 8699 Sw Robert Burns Dr, Wilsonville, OR 97070 »