- 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.
Imperial walk-in cooler: Tomatoes 40°F. Traulsen 3-door freezer: All food items frozen. Prep-line cooler: Tomatoes diced 40°F. Prep-line cooler closest to handwash station: Yumm sauce 40°F. Lobby drink cooler: Ambient air 29°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.
Hot holding table next to food assembly line: :Black beans 188°F.
- Information: Dishwashing Methods:
High temp dishwasher at 173°F. Sanitizer bucket at food assembly line 200 ppm quaternary ammonium. Test strips and thermometers available.
- 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:
Please ensure all food contact surfaces are clean (inclduing meat slicers) prior to storing away or if inoperable.
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03/22/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the accumulation of a mildew substance on the fan guard of the walk-in cooler and on the ceiling of the walk-in cooler. Please increase cleaning frequency of all non-food contact surfaces.
- 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.
Imperial walk-in cooler: Tofu 41°F. Traulsen 3-door freezer: All food items frozen. Prep-line cooler: Tomatoes diced 40°F. Prep-line cooler closest to handwash station: Green sauce 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.
Cres-cor hot holding unit: Ambient 180°F. Hot steam table: Beans 177°F, cooked chicken 170°F.
- Information: Dishwashing Methods:
High temperature dishwasher at 151°F. Sanitizer bucket back of kitchen: 200 ppm quaternary ammonium per test strips. Test strips and thermometers available.
- 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. Great date-marking observed throughout facility. Great management awareness observed.
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10/14/2015 | 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.
Walk-in cooler: 38 F Front display : 38 F, Half & Half Salad prep cooler 39 F, dressing Hot bar prep cooler : Top section 40 F( tofu, tomato, cheese. Under 37 F Deluxe bar prep cooler: 38 F (diced tomato, shredded cheese, salsa)
- 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.
Rice 190 F, Rice hot holding 156 F, Beans 160, Chicken 170 F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature reached 165.5F at the dish level.
- 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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05/19/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Cafe Yumm!, 14601 Sw Millikan Way, Beaverton, OR 97003 »