- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed the sanitizer bucket in kitchen area to be holding chlorine above 200 ppm per several test strips. CORRECTION: Operator dumped out excess chlorine and a new bucket was refilled to have chlorine at 100 ppm. Operator used 1/3 cap full of chlorine per 4 quarts.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The food shelf racks inside the walk-in cooler were accumulated with a white mildew substance. CORRECTION: Operator immediately cleaned stated food shelfs.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The fan guard of the walk-in cooler was accumulated with a white mildew substance. 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 cooler (back of facility): Ambient air 35°F, lemons 40°F. Frigidaire freezer (back of facility): All food items frozen. Raetone freezer: All foods frozen. Single-door prep-top cooler: Tomatoes 38°F. Drink display cooler (at front of facility): Ambient air 35- 40°F. Bar keg coolers: Ambient air 33°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.
Soup hot holding unit with soup at 180°F.
- Information: Dishwashing Methods:
High temperature dishwasher at 150°F. Sanitizer bucket in kitchen at above 200 ppm chlorine (see violation). Test strips and thermometers available.
- 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:
Facility is on a well water system. EHS checked and verified documents. This facility has water quality tests every 2 months. Today, all water was verified safe as per quality report sheet.
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12/07/2015 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
No chemical test strips were available throughout the facility for testing sanitizer concentration. CORRECTION: Operator immediately sent an employee out to buy chemical concentration test strips.
- 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.
Frigidaire freezer (back of facility): All food items frozen. Walk-in cooler: Ambient air 37F. Raetone freezer: All food items frozen. Single-door prep cooler: Tomatoes 39F, beef burger patty 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.
No hot foods available at time of inspection.
- Information: Dishwashing Methods:
High temperature dishwasher (at kitchen): 156F.
- 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.'
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06/16/2015 | Semi Annual Food | 97 |
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