- 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.
>On the last inspection, the small prep cooler opposite the broiler was holding potentially hazardous foods above 41 F. *Today, the cooler has been serviced and the measured internal temperatures of foods stored in this cooler were as follows: sour cream 40 F, Pico de Gallo 41 F, tomatoes 40 F, guacamole 41 F. This violation has been corrected.
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01/26/2016 | 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:
Observed Pico de Gallo, guacamole, salsa, chicken, and cheese in the 1-door prep cooler across from the broiler and make line with measured internal temperatures between 46-48 F. The foods have been in the cooler for less than 4 hours according to the PIC. The ambient temperature was measured at 45 F. **CORRECTION** The cheese, Pico, guacamole, salsa, and chicken were discarded. A reinspection will be conducted within 14 days to verify that the violation has been corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed utensils stored in still water with a measured internal temperature of 77 F. **CORRECTION** The utensils were taken to the dish wash area to be washed. Store in-use utensils in one of the approved methods noted below.
- 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-- 38-42 F (milk, cheese, sausage, dressing, guacamole, cooked vegetables) chicken prep cooler-- 42 F (raw chicken) 1-door prep cooler at front counter-- 41-43 F (half & half, dressing) display cooler at front counter-- 42 F walk-in & chest freezers holding things frozen.
- 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.
cooking temperatures: hamburgers off broiler 158-164 F hot holding temperatures: tray warmers at make line (hamburgers 146 F, chicken 144-147 F, turkey burger 156 F); tray warmer at fryer (chicken 156 F); steam warmer (beans 158 F, chicken 184 F, ground beef 185 F)
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected wiping cloth sanitizer solution concentration: 200 ppm QAC detected
- 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.'
- Information: Notes/Recommendations:
Good hand washing observed.
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01/11/2016 | Semi Annual Food | 95 |
- 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 lettuce, guacamole, and cheese in the prep cooler near the fryer with measured internal temperatures between 47-50 F. The foods have been in the cooler for less than 4 hours according to the PIC. All other foods were at 41 F. >Observed cut lettuce in the walk-in cooler with a measured internal temperature of 51 F. The lettuce prep time stamp stated 7 am. The PIC determined during the inspection that the prep time was less than two hours prior to the inspection and the container was mis-labeled. **CORRECTION** The lettuce and guacamole in the prep cooler were discarded. The cheese was taken to the walk-in cooler to rapidly chill. The cut lettuce in the walk-in cooler was properly marked. Monitor this to make sure it is cooling within the required time limits. The temperature had dropped by 5 degrees to 46 F by the end of the inspection (approximately 40 minutes from first temperature reading).
- 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-- 34-40 F (cheese, milk, guacamole, lettuce, tomatoes, hot dogs) 1-door cooler at front counter-- 41 F (half & half, dressing) display cooler at front counter-- 39-42 F (milk) chicken prep cooler-- 38 F (raw chicken) burrito prep cooler-- 41 F (shredded cheese) salsa bar-- 43 F (pico) walk-in, chest, and reach-in freezers holding things frozen.
- 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.
cooking temperatures: hamburgers off grill 160-166 F; chicken out of fryer 186 F hot holding temperatures: tray warmers at make line (turkey 168 F, hamburger 150 F, chicken 153 F); tray warmers at fryer (chicken 148-163 F); countertop warmer (beans 158 F, steak 162 F, chicken 157 F, ground beef 183 F)
- Information: Dishwashing Methods:
3-compartment sink set up with 300 ppm quaternary ammonium detected wiping cloth sanitizer solution concentration: 300 ppm quaternary ammonium detected.
- 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.'
- Information: Notes/Recommendations:
Facility is very clean. Good hand washing observed.
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08/25/2015 | Semi Annual Food | 95 |
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