Dotty's #3, 2055 Se Tv Hwy, Hillsboro, OR 97123 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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.
Observed the prep top unit holding food at 40 F during the inspection. Ensure this and other priority violations are maintained corrected.
|
03/23/2016 | Reinspect Food | |
- 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 the prep top unit holding cut tomato, shredded cheese and sour cream at 47-49 F at time of the inspection. The food was in the unit over night and it was unclean when the refrigerator started holding out of temperature. Ensure the food is maintained at 41 F and below. CORRECTION: Discarded during the 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.
Prep Top: 47-49 F (See violation) Freezer: 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.
No hot holding at time of the inspection.
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection with Quat. Test strips available.
- Information: PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place at time of inspection. A recheck will be performed within 14 days of this date to determine if the alternative procedure was replaced with a permanent correction (process change/repair/new equipment/etc.). Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- 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.'
|
03/10/2016 | Semi Annual Food | 95 |
- 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 Cooler: 41 F Beverage Cooler: 36 F Freezer: Frozen
- Information: Dishwashing Methods:
3 comp sink 300 ppm 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.'
|
10/05/2015 | Semi Annual Food | 100 |
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