- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Seals are haning down from the prep area ventilation hood. Repair seals so that they don't fall off into food.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.14 Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
Employee restroom door does not self-close due to loose door frame attachment. Please repair so that door self-closes.
- 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.
All refrigeration held at 36-41 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.
Soups- 155 F Steam table- 139-155 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm quat Dishwasher ran 163 F Handwashing sinks stocked
- 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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12/22/2015 | 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.
Walk-in cooler 38F North side tall fridge: 41F, pancake mix, sauces Line prep cooler (north side): 40-4 F cheese, diced ham, tomato, beef patties Refrigerated drawers under grill 40 F Prep cooler for weekend use(south side):40F, fish, turkey, stuffing, pot roast Tall fridge : 39F, German pancake mix Wait isle tall fridge 39F Wait isle salad prep cooler: 41F
- 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.
Soups 168F, steam table166F( hollandaise sauce, gravy), sausage cooking 187F, eggs 159F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at dish level reached 166F.
- 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.'
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06/08/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Elmer's Restaurant, 1250 Nw Waterhouse Avenue, Beaverton, OR 97006 »