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. Two door reach in cooler ambient air temperature 39°F, Milk 43°F.
Information: Dishwashing Methods: Three compartment sink for wash, rinse and sanitize. Sanitizer 200ppm Chlorine. Test kit 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.'
03/24/2016
Semi Annual Food
100
Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically: Observed wet wiping cloths placed on counter. Please ensure cloths used for wiping food spills be stored in an approved sanitizing solution.
Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically: Observed several employee beverages without a straw. Please ensure employees drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas. CORRECTION: All beverages that did not have a lid and straw or a lid and handle were no longer used.
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. Walk in cooler 36°F, Milk 38°F, Egg nog 38°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. No hot holding observed during time of the inspection
Information: Dishwashing Methods: Three compartment sink for wash, rinse and sanitize. Sanitizer 200ppm Chlorine. Test kit available.
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