- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed shelving units in the walk-in cooler accumulated with a mildew substance. CORRECTION: Operator washed, rinsed, and sanitized the shelving unit upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the ceiling and fan guard accumulated with a mildew substance inside the walk-in cooler. Please read below.
- 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 freezer: All food items frozen. Walk-in cooler: Ambient air 42°F, tomatoes 40°F. True 2-door cooler: Ambient air 39°F, orange juice 40°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 available during time of inspection.
- Information: Dishwashing Methods:
3 compartment sink available, not set up during time of inspection. High temperature dishwasher at 162°F.
- 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: 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.'
- Information: Notes/Recommendations:
Approved employee beverage containers handout was given to PIC to pass on to employees to ensure facility is using approved beverage containers.
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11/10/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Bulk sugar container has scoop in it for dispensing sugar but it is lying flat with handle in contact with sugar. Whole rice container has a coffee cup lying flat on the rice. Ensure all scoops have handles and are stored vertically with the handle up or on a clean surface close to the bulk bins to prevent employees hands from contacting food when dispensing product.
- 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.
Wlk-i:122*F, 32*F; 2-door reach-in 39*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.
Food in oven cooking. Steam table filled and hot. Thermometer present for cooking temperatures.
- Information: Dishwashing Methods:
dishwasher 160*F @ plate surface; wiping cloths 100 ppm chlorine
- 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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05/28/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Forest Grove Senior & Community Center, 2037 Douglas Street, Forest Grove, OR 97116 »