- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(A)(C) *PRIORITY* Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
Observed the cook did not clean the thermometer probe before probing the burger. Cleaning the food thermometer before and after use was discussed with the staff. Please read the following explanation.
- 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:
The following food items observed holding above 41F due to inadequate ice . Garbanzo beans=54F, chicken 55F, artichoke 56, sliced beet 55F. Out of temperature products were discarded and ice was added to the food level to keep the food at proper temperature.
- 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 for protein items (butcher shop): 38F, beef patties Walk-in cooler for produce and prepped items: 40F Salad prep cooler: 40F,Salad items Prep cooler at expo station: 40F, cheese, pico, coleslaw Grill station reach-in cooler: 38F, beef patties Pie display fridge: 38F Products held on ice: *see 19A
- 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.
Chili 180F Sautéed onions 160F Burger cooking temp=178F, Chicken cooking temp= 177F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 122F with 100 ppm chlorine.
- 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.'
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02/04/2016 | Semi Annual Food | 90 |
- 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 for protein items: 39F, beef patties Walk-in cooler for produce and prepped items: 38F Salad prep cooler: 40F,Salad items held on ice and properly iced Prep cooler at expo station: 40F, cheese, pico, coleslaw Grill station reach-in cooler:37F, beef patties Grill station reach-in for chicken and hot dogs: 40 F Pie display fridge: 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.
Sautéed mushroom 17), chili 170F, mac & cheese 160 F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 122F with 50 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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09/21/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Fuddrucker's Restaurant, 17815 Sw 65th Avenue, Lake Oswego, OR 97035 »