- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Items on ice are not kept below 41 F or below. Cheese, black rice, sour cream, cooked vegetables, cooked noodles etc. were holding at 44-51 F. These items must be thoroughly iced to be kept below 41 F or time marked for a 4 hour time limit. When 4 hours is up, these items must be thrown away. Time must be marked with stickers, time clocks, log book, sticky notes or pen/tape. You can use time placed out or time to be discarded. Cut spinach and rice were out at room temperature (62-67 F). Keep these items under refrigeration or put on time marking procedure. CORRECTION: These items were discarded
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Open containers of milk and cream are not being date marked. Mark containers with date opened and then discard within seven days.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
The inside of the dishwasher door needs to be cleaned due to a build up of pinkish mildew. Keep clean to avoid attracting pests.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-302.11 *PRIORITY FOUNDATION* Toilet tissue is not provided at each toilet, specifically:
No toilet paper available in women's restroom. Keep stocked.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
The front handwashing sink had an insert sitting inside upon entry. Do not put things inside of the handwashing sinks. They are for handwashing only. This sink also has the hot water turned off due to a leak. Please repair.
- 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 was holding food at 39-43 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.
Steam tables holding soups at 145-160 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 158 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: 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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02/23/2016 | Semi Annual Food | 86 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Past due foods were observed with dates of 10/2-10/3. Discard dated foods after seven days. Don't forget to redate foods that have been removed from the freezer. CORRECTION: Past due food discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Small flies were observed in this facility. Manager is aware and has been working towards resolving the issue with fly strips and special cleaners. Deep clean all areas of this facility. Investigate walls and ceilings for water damage areas. Do not leave produce out at room temperature. Seek professional help if necessary.
- 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 holding food at 39-43 F All iced foods holding at 39-43 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.
Steam table- soups 144-155 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 160 F Handwashing sinks stocked
- 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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10/12/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Fresh Thyme Soup Co., 16155 N.W. Cornell Road, Ste 500, Beaverton, OR 97006 »