Hale's Restaurant Inc., 2755 Se Tv Highway, Hillsboro, OR 97123 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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:
Observed Boiled Eggs in the line walk-in: 11/10. Observed Egg Salad in the line walk-in: 11/6. Ensure ready to eat food is consumed or discarded within seven days. CORRECTION: Discarded during the inspection.
- 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.
Produce Walk-In: 40 F Walk-In Freezer: Frozen Walk-In: 39 F Drawers: 37 F Reach In: 41 F Freezer: Frozen Salad 41 F Prep Top: 41 F Milk Cooler: 37 F Bar Cooler: 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.
Soup 151 F Gravy 135 F
- Information: Dishwashing Methods:
Dishwashing machine 126 F with 100 ppm Chlorine. Test strips available. Bar dishwashing machine 121 F with 50 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: 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.'
|
11/18/2015 | Semi Annual Food | 95 |
- 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.
Prep Top: 38 F Freezer: Frozen Orange Cooler: 37 F Drawers: 35 F Work Top: 36 F Walk-In Cooler: 36 F Walk-In Freezer: Frozen Produce Walk-In: 39 F Salad Prep top: Dressing 40 F Taylor 33 F Milk Cooler: 39 F Bar Cooler: 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.
Steam Table: 180 F Soup 150 F
- Information: Dishwashing Methods:
Dishwashing machine 122 F with 100 ppm. Test strips available. Bar Dishwashing machine 127 F with 50 ppm chlorine. Sanitizer solution 50 ppm.
- 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:
1.) Raw shell eggs should not be stored above pasturized egg 2.) Raw ground beef should not be stored above unpinned steaks 3.) Tables, equipment and utensils that immediately contact food must be washed, rinsed and sanitized before and after use.
|
05/06/2015 | Semi Annual Food | 100 |
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