- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Observed the right reach in at 53 F. There was no PHF in the cooler at time of the inspection. It was discussed with the manager ensure that no PHF was placed in the cooler until it can be repaired.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Observed spots on the flooring throughout the kitchen pitted and no longer easily cleanable.
- 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 Top: 40 F Walk-In 40 F Prep Top: 35 F Reach In: 40 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.
Hot holding 145 F
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection with Quat. Test strips available. Sanitizer 300 ppm Quat.
- 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.'
|
12/03/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Observed duct tape used as a cover on the door handle. This is not easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Observed the floors throughout the kitchen of the facility pitted and no longer easily cleanable.
- 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 hard to reach areas with a heavy food and debris build up. Increase cleaning frequency.
- 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 Top: 40 F Walk-In: 40 F Walk-In Freezer: Frozen Prep Top: 35 F Left Reach in 40 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 chicken tenders: 180 F; 140 F
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection with Quat. Test strips available.
- 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.'
|
06/08/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Dairy Queen, 4961 Se Tv Hwy., Hillsboro, OR 97123 »