Carl's Jr #7080, 2175 Nw Town Center Drive, Beaverton, OR 97006 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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:
The salsa bar was holding pico de gallo at 52 F. Employees did not change ice bowl quick enough and all ice had melted. Make sure employees add ice to the bottom at an adequate rate. CORRECTION: Pico discarded and ice added to bowl beneath insert
- 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 food at 37-39 F Tomotoes and lettuce time marked on time chart
- 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 drawers- 155-171 F Observed burgers cooked to 162 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 300 ppm quat 3 compartment sink with 300 ppm quat Handwashing sinks stocked
- 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.'
|
03/04/2016 | Semi Annual Food | 95 |
- 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 37-42 F Foods appropriately time marked
- 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 drawers- 150-172 F Burgers cooked to 165-182 F off broiler Steam table- 150-160 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 300 ppm quat 3 compartment sink Handwashing sinks stocked. Good glove use
- 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.'
|
10/23/2015 | Semi Annual Food | 100 |
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