- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Observed an accumulation of dust in the ceiling tiles in the kitchen area.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
Observed: 1) the kitchen handwashing sink covered by a tray of halved melon and a garbage can in front of the sink. 2) in the front handwashing sink, a sanitizing bucket stored in the sink. CORRECTION: tray, garbage can and sanitizing bucket was moved. Handwashing sinks are for handwashing only.
- 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 Cooler: cut tomatoes 43°F, cut cantaloupe 42°F, sausage patty 40°F Chest Freezer: Frozen Walk In Cooler: butter 39°F, premade egg patties 39°F (cooked less than 1 hr prior), cut cantaloupe 40°F 4 Door Freezer: Frozen 1 Door Freezer: Frozen Wine Cooler: 42°F ambient air temperature Espresso Cooler: milk 39°F Front Prep Cooler: cut cantaloupe 42°F, breakfast sandwich 42°F Glass cooler: cut cantaloupe 41°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.
Steam Table: oatmeal 159°F
- Information: Dishwashing Methods:
High temperature dish machine: 167°F at plate level Sanitizing buckets: 200 ppm quaternary ammonium Quaternary ammonium test kit available 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.'
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12/04/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed two employee beverage bottles without straws or handles in food prep area. Correction: These bottles were removed from food prep area during inspection.
- 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 cold holding units are holding potentially hazardous foods at 40F and lower.
- 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.
Steam well: Oatmeal-168F
- Information: Dishwashing Methods:
High temp dishwashing machine is running at 159F--OK 3-compartment sink present but not set up at this time
- 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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06/19/2015 | Semi Annual Food | 97 |
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