- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Observed seal of gasket coming loose on front 1 door reach in under front counter. Please repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Observed mop sink faucet missing handle. Please repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.113 Maintenance tools are not stored to minimize contamination or in an orderly manner, specifically:
Observed mop stored in soiled mop water. Please store mop out of water and 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.
Walk in Fridge: 37°F, Lemon 40°F Reach in; One door: 40°F, Chicken 38°F, Prep top sliced meat 38°F Front reach in 41°F, Orange 40°F Large reach in front 39°F, Lemon 40°F. Dessert reach in 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.
Hamburger cooking temperature 200°F Chicken holding 159°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. Chemical dish washer 176°F, 200ppm Chlorine. Test kit available.
- 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/
|
10/27/2015 | 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.
Prep cooler tomatoes 38F, walk in cooler beef 37F, upright cooler foods 38F.
- 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.
Beef burgers final cooking temperature 178F.
- Information: Dishwashing Methods:
High temperature dishwasher 160F. Sanitizer 200 ppm quat. Test paper provided.
- 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.'
- Information: Notes/Recommendations:
Temperature logs are very well maintained. Thank you.
|
05/20/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Burgerville Usa No.36, 9385 Sw Allen Blvd., Beaverton, OR 97005 »