- 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: 1) Front 2 Door Cooler: half and half 50°F, cheese 50°F, ambient air temperature 43°F. 2) On Counter near cups: gallon of milk 77°F CORRECTION: 1) half and half and cheese were discarded. The ambient air temperature is 43°F on the left side, however the right side is warmer, 48°F ambient air temperature possibly due to the fans being blocked. 2) Milk was discarded. Recommended to put milk back into temperature control as soon as possible after using. Ensure all potentially hazardous foods are kept at 41°F or below or 135°F or above.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Observed in the 2 door front area cooler, deli ham, deli turkey and deli corned beef with a label stating 4-20 IN. CORRECTION: Deli ham, deli turkey and deli corned beef were not consumed within the required period and were discarded. Recommended to check dates on ready to eat products daily.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Observed a few drain or fruit flies in the rear kitchen area. Recommended to clean drains or areas which provide harborage.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed wet wiping cloths stored on the counter.
- 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.
Breakfast Bar: yogurt 39°F Kitchen Freezer: Frozen Kitchen 2 Door Cooler: half and half 43°F Front Area Display Cooler: 36°F ambient air temperature Front 2 Door Cooler: half and half 50°F, cheese 50°F, cooked chicken 43°F, deli ham 42°F, ambient air temperature 43°F. On Counter near cups: milk 77°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.
Breakfast bar: eggs 135°F
- Information: Dishwashing Methods:
Chemical dish machine: 123°F, 50 ppm 3 compartment sink: not set up Chlorine and quaternary ammonium test kits available Sanitizing buckets: 200 ppm quaternary ammonium
- 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:
Employee beverage container handout provided. Apples are considered ready to eat and should be protected from contamination.
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04/30/2015 | Semi Annual Food | 90 |
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