- 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 reinspection of the uncorrected priority found at the semiannual. All items out on the cook line at room temperature are now time marked using a whiteboard. Violation corrected.
|
11/19/2015 | 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:
Cheddar cheese and cut lettuce out at 45-57 F. You must keep these items below 41 F or time mark them. Time marking allows them to be out for up to 4 hours and then discarded. A written procedure must be developed and food must be marked with time placed out or time for discard.
|
11/02/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
The ice machine is soiled with pink residue. Clean and sanitize.
- 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:
Cheddar cheese and cut lettuce on ice are at 51-62 F. The containers of food are well above the conainers of ice. Keep thoroughly iced so that food maintains temperature or time mark cheese and lettuce. CORRECTION: Cheese and lettuce switched out.
- 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.
All refrigeration holding at 37-41 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.
Drawers- 165 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm quat Dishwasher ran at 165 F Handwashing sinks stocked
- 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.
- 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.'
|
10/06/2015 | Semi Annual Food | 90 |
- 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:
cheese intended to be kept on ice for food safety was detected at 60 F and ice has melted and at 62 F. New cheese was placed in new ice bath and ice added to the food level.
- 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:40 F Sandwich mini prep top: 40 F ( sliced turkey, cheese, tomato) Drive thru mini fridge for smoothie products: 40 F Mini fridge in back of the front service line:40 F Milk shake and smoothie machines: 34 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.
burgers 158 F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at the dish level= 165 F Three- compartment sink with 300 ppm Quat sanitizer is also 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: 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/
30 Food employees including 4 new hires; 26 food handler's cards on file.
- 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.'
|
04/20/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Burgerville Usa No.35, 1245 Nw 185th Ave., Hillsboro, OR 97006 »