- 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.
Front prep table: Tomatoes 40°F, Sliced cheese 43°F. Reach in: Turkey 40°F, Roast beef 40°F Front pastry display: 48°F, No potentially hazardous foods (Baked goods) Front drink display: Ambient air temperature 37°F Back Left Dios cooler/freezer combo: Tomato 40°F, Sliced cheese 39°F, Half and half 41°F Back Right Whirlpool cooler/freezer combo: Juice concentrate 40°F, Butter 41°F, Cheese 40°F All freezers: 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.
Hamburger off the grill: 165°F Steam table: Soup 154°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. 200ppm Ammonium Chloride Test kit available.
- 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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01/12/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed boxes of boxed soup stored on the ground.
- 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.
Prep unit: deli meat 43 F, cut tomato 42 F, Lettuce in water 43 F, egg salad 42-43 F ** On the high side. Monitor and/or adjust to insure all foods are at 41 F or below Black unit: ambient air temperature 37 F White unit: ambient air temperature 38 F Freezers 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.
Hot holding soup: 161 F
- Information: Dishwashing Methods:
3 compartment sink: quaternary ammonium used, test strips good
- 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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09/10/2015 | Semi Annual Food | 100 |
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