- 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, 38F; prep right, 40F; prep left, 40F; reach-in, 40F.
- 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.
Chicken breasts, 178F; fish strips, 160F.
- Information: Dishwashing Methods:
Dishmachine reaches 120F with 50 ppm chlorine, OK. Wiping cloths 200 ppm quat sanitizer, OK.
- 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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12/28/2015 | Semi Annual Food | 100 |
- 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:
Staff cannot locate any test strips for verifying the chlorine bleach sanitizer used in the dish machine. Only quaternary ammonium test strips are available, but used for wiping cloths only. CORRECTION: Acquire chlorine tests trips as soon as possible and email a photo of the strips and proof of purchase to this office. Ensure test strips are used according to manufacturer's specifications. A small supply of chlorine test strips were provided in the interim.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The interior of the ventilation hood above the broiler is soiled with grease accumulation, but is not yet dripping. Please clean this section of the hood more frequently to prevent accumulation and drippage.
- 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, 39*F; cookline far prep, 37-41*F; cookline near, 38-40*F; dessert prep, 38*F; glass door reach-in, 40*F; freezers, OK.
- 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 during inspection. Stem thermometer available, clean and accessible.
- Information: Dishwashing Methods:
Dishmachine reaches 122*F with 50 ppm chlorine sanitizer, OK Wiping cloths contain 200 ppm quaternary ammonium sanitizer, OK.
- 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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06/23/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Fresh Grill Burgers & Fries, 8845 Sw Cascade Ave., Beaverton, OR 97008 »