- 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:
Half Sandwich in Grab'N'Go case at 56*F, reported to be in there for an hour not under time control. Maintain cold foods at 41*F or below. CORRECTED: Sandwich discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Rice milk box is opened and does not sell out within 24 hurs. If foods kept more than 24 hours container must be dated as to when it was originally opened. CORRECTED: Date added.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Bulk flour bin has paper cup on top of flour to dispense. Provide handled scoop, spoon or ladle for dispensing. Bulk sugar bin has scoops lying flat on top of product so hands will touch sugar to pick up scoop. Store handle up in product or on clean surface.
- 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.
small prep top tomato 36*F, large prep top 39* ham, front milk reach-in 39*F, counter top unit 35*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.
no hot holding at time of inspection
- Information: Dishwashing Methods:
dishwasher 122*F, 50 ppm chlorine
- 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/
- 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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12/22/2015 | Semi Annual Food | 92 |
- 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.
Observed the dishwashing machine properly functioning. The dishwashing machine tested with 50 ppm chlorine at time of the inspection. Ensure the dishwashing machine has chlorine between 50-200 ppm at all times. If there is an issue in the future a temporary correction procedure should be put into place.
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05/26/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed the dishwashing machine with 0 ppm Chlorine at time of the inspection. The dishwashing machine must maintain chlorine between 50-200 ppm. CORRECTION: The PIC was able to adjust the machine and it tested at 100 ppm. ** A reinspection with occur due to the repeat violation.
- 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:
Observed yogurt and cream cheese in the display cooler holding at 55 F during the inspection. Ensure all refrigeration is maintain food at 41 F and below. CORRECTION: Discarded items at time of the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed the whole roast of deli meats cut into and stored in the rear storage area coolers. These items did not have date marks for when they were cut. Ensure ready to eat foods are dated with the date they are cut into or prepared. CORRECTION: Marked during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed debris inside the tan cooler in the rear of the facility. Increase cleaning frequency. When the facility has roast beef it is recommended to place the roast in a container to contain the juices.
- 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.
Rear 2 door cooler: 39 F Rear Tan Cooler: 40 F Rear Black Cooler: 39 F Rear Freezer: Frozen Small Prep Top: 39 F Large Prep Top: 37 F Espresso Cooler: 43 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.
Soup 155 F
- Information: Dishwashing Methods:
Dishwashing machine 121 F with 0 ppm Chlorine. (See violation) Test strips available.
- 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.'
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04/23/2015 | Semi Annual Food | 82 |
Restaurant representatives - add corrected or new information about Cappuccino Corner Cafe, 333 Se 7th Ave Ste 1800, Hillsboro, OR 97123 »