- 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.
Storage room white upright freezer: Foods frozen solid. 2-door slide open cooler in front of handwashing station: Ambient air 40°F. Prep-line cooler: Tomatoes 40°F and sliced deli turkey at 38°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.
- Information: Dishwashing Methods:
3 compartment sink available with 50 ppm chlorine. Sanitizer bucket under 3 comp. sink at 100 ppm chlorine. Test strips and thermometers available.
- 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:
Please ensure facility continues to use approved employee beverage containers only. An informational handout was given to PIC David. Please ensure both bathrooms are fully stocked with plenty of soap and paper towels.
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03/23/2016 | Semi Annual Food | 100 |
- 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 3 compartment sink sanitizer compartment holding chlorine at above 200 ppm. CORRECTION: Operator was educated on how to prepare the sanitzing sink compartment with chlorine between 50 and 100 ppm. A new sanitizing sink was prepared with chlorine and was at 50 ppm.
- 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.
Cooler across from hand wash sink: Ambient air 35°F. Prep-line cooler: Hot dog 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 avaialble during time of inspection.
- Information: Dishwashing Methods:
3 compartment sink available with above 200 ppm chlorine. Test strips and thermometers available.
- 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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11/06/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed heavy ice growth in the storage room freezer. Please remove all foods in freezer and store in back up freezer. Then, defrost freezer and remove the ice build up for better machine performance and increased cleaning frequency. Operator was made aware of issue and will defrost freezer.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
Observed no hand washing signage posted at the designated hand wash sink. Operator was given the necessary signs and instructed to post them at all hand washing sinks.
- 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.
Cooler across from hand wash sink: Cheese 41°F, lettuce 40°F. Prep cooler: Mayo 42°F, lettuce head 41°F, deli cheese 41°F, tomatoes 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.
- Information: Dishwashing Methods:
3 compartment sink, 50 ppm Chlorine per test strips. Test strips available. Sanitizer bucket next to prep cooler: 50 ppm Chlorine per test strips.
- 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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06/01/2015 | Semi Annual Food | 100 |
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