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. KOCH 4-door cooler: Ambient 40°F, bell peppers 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. None available during time of inspection.
Information: Dishwashing Methods: 3 compartment sink, not set up during inspection. Sanitizer bucket in kitchen with 100 ppm chlorine. Test strips and thermometers 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.'
12/10/2015
Semi Annual Food
100
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. Commercial refrigerator: 41F, sausage, sauces, cut fruits.
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 food at this time.
Information: Dishwashing Methods: Three-Compartment sink. No dishwashing activities at this time. Sanitizer solution contains 50 ppm chlorine.
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.'
Restaurant representatives - add corrected or new information about Divine Occasions Catering, 2190 Sw 204th Ave, Aloha, OR 97003 »