- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed raw beef patties stored over cookies in the walk-in freezer. CORRECTION: PIC immediately re-arranged foods according to OR Food Code and cooking temperatures. PIC voluntarily discarded the cookies in trash.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed stored food boxes of cookies and tender chicken strips (chicken fries) stored on the floor of the walk-in freezer. Please store all food at least six inches off the ground.
- 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.
Display prep-top cold holding: Sliced tomatoes 54°F (time as public health control stamped). Walk-in freezer: All food items frozen. Walk-in cooler: Lettuce salad 38°F. Drive through mini cooler: Half-n-Half 40°F. Ice-cream machine: Mix 40°F. Beef patties freezer chest: All beef patties were frozen solid.
- 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.
Prep-top hot holding unit (East): Tender grill chicken 143°F. Prep-top hot holding unit (West): Whopper patty 157°F.
- Information: Dishwashing Methods:
3 compartment sink available with 200 ppm quaternary ammonium. Sanitizer bucket under cash register 300 ppm quat. Test strips and thermometers available.
- 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: 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:
Great handwashing observed by employees.
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10/30/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Missing in-place thermometer for drive thru mini fridge.
- 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 38 F Drive thru mini fridge : 40 F Front counter mini fridge: 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.
Burger 146 F, Chicken 154 F, Fish 156F, Burger cook-out 178 F
- 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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05/11/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Burger King #3933, 18975 Sw Tv Hwy, Aloha, OR 97003 »