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. No cold food storage for facility
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 foods
Information: Dishwashing Methods: 3-compartment sink set up with 200 ppm QAC detected in third compartment.
12/09/2015
Semi Commissary
Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically: Observed equipment for hot holding and boxes of cups stored directly on the floor.
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. No cold holding
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
Information: Dishwashing Methods: QAC injection system on 3-compartment sink
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