- 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.
Refrigerator : 39F, milk, half & half
- 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.
self service hot foods 133F-134F, including sausage patties, eggs, gravy, ham
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 133F 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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03/01/2016 | Semi Annual Food | 100 |
- 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:
Observed butter stored in a tray on ice sitting on top of the pancake maker. The measured internal temperature was 57-60 F. The ice pack had melted and the butter was stacked three layers high in the tray. The facility practice is to place the butter back into refrigeration after the service each day. **CORRECTION** The butter was immediately discarded. Staff agreed to keep only a little out during the service and use time as a public health control for this amount. Please develop a written procedure for this practice.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The door handle on the reach-in freezer is broken. **Please repair according to manufacturer's recommendations.
- 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.
reach-in cooler in kitchen-- 38-40 F (milk, half & half, butter, eggs) countertop display cooler-- 40-41 F (milk, butter, boiled eggs) freezer holding things frozen.
- 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.
warming display cabinet (scrambled eggs 135 F, sausage 136 F)
- Information: Dishwashing Methods:
3-compartment sink available automatic low temperature dish machine: wash 118 F/100 ppm chlorine detected chlorine bleach available for sanitizer.
- 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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08/19/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Holiday Inn Express, 15700 Sw Upper Boones Ferry Rd., Lake Oswego, OR 97035 »