- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
Facility is using time as a public health control for cooked onions and mushrooms and garlic & oil mixtures at the front counter. PIC was able to describe proper procedures for bacterial control but no written procedure has been developed and the containers were not marked. **CORRECTION** PIC identified foods and cook and discard time and developed a procedure on white board. Please develop a written procedure for these processes.
- 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-- 40-43 F (tomatoes, lettuce, tuna salad, guacamole, hot dogs) cold drawers at grill-- 39-41 F (hamburger, raw chicken, cheese) 2-door display cooler at dish machine-- 38-42 F (chili, hot dogs, hamburger) 2-door display vegetable cooler at prep sink-- 41 F (lettuce) 3-door reach-in cooler at front counter-- 40-41 F (milk, dessert mix, cheese) 2-door display dairy cooler at front counter-- 39 F (milk) 1-door reach-in sauce cooler-- 39-40 F dessert machines at front counter-- 40 F, 41 F 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 170-178 F hot holding temperatures: steam unit (chili 148 F, hot dogs 141 F)
- Information: Dishwashing Methods:
automatic low temperature dish machine: wash 118 F/100 ppm chlorine detected 200 ppm QAC detected for sanitizer solution
- 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:
No bare hand contact with ready-to-eat foods. Good hand washing observed.
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01/12/2016 | Semi Annual Food | 97 |
- 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 fresh minced and sautéed garlic and oil mixture sitting on the counter with a measured internal temperature of 66 F. The garlic & oil was made approximately one hour prior to the inspection according to the PIC. The mixture is held at room temperature throughout the day. This combination of garlic & oil is potentially hazardous and must be held under temperature or time control. >Observed cooked onions and mushrooms at the grill with measured internal temperatures of 76 F. These foods are made a couple of times a day according to the PIC. They were cooked approximately 30 minutes prior to the inspection. **CORRECTION** The garlic & oil was immediately placed into refrigeration to rapidly cool. The onions and mushrooms were properly time marked for discard upon request.
- 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.
Cold drawers at grill-- 37-41 F (raw hamburger, cheese, raw chicken, veggie burgers) Prep cooler at grill-- 37-43 F (lettuce, tomatoes, hot dogs). 3-door dessert reach-in cooler-- 40-41 F (milk, shake mix, cheese) 2-door display cooler at dessert machine-- 41 F (milk) Dessert machines-- 37 F, 39 F. 2-door display vegetable cooler in back-- 40-41 F (cooked peppers, lettuce) 2-door display next to dish machine-- 39 F (hot dogs, chili) True 1-door dressing reach-in cooler-- 38-40 F (honey mustard, ranch) 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 169 F. Hot holding temperatures: warmer at grill (chili 157 F, hot dogs 148 F).
- Information: Dishwashing Methods:
Automatic low temperature dish machine: wash 125 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 200 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.'
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08/31/2015 | Semi Annual Food | 95 |
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