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. Back room cooler/freezer combo ambient air temperature 43°F, Milk 47°F (was being used and placed on the counter-returned to cooler) Front one door cooler not in use-being defrosted.
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 foods at time of the inspection
Information: Dishwashing Methods: High temperature dish machine 162°F Sanitizer solution not set up at time of the inspection.
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.'
01/19/2016
Semi Annual Food
100
Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically: Sanitizer bottle observed at less than 50 ppm chlorine. (Spray bottle used for wiping cloths and nonfood contact surfaces)
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. Front milk cooler: whole milk 43 F, milk 1% 43 F, half and half milk 42 F, ambient air temperature 43 F Back refrigerator: ambient air temperature 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. none
Information: Dishwashing Methods: Hot water dishwasher: 158 F Sanitizer: chlorine used, test strips good
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: One spray bottle with chlorine in it not labeled and stored with other chemicals. Labeled during the inspection.
09/17/2015
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. Front cooler: half and half 40°F Rear Cooler: 40°F ambient air temperature
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 foods at this location
Information: Dishwashing Methods: High temperature dish machine 160°F Chlorine and test kit available Sanitizing bucket not set up
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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