Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically: Dishwasher was not pulling chlorine sanitizer. Use test strips to check for maintenance of 50 to 200 ppm chlorine. CORRECTION: Dishwasher hose repaired. Machine ran with 100 ppm chlorine.
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. Refrigeration held food at 40-41 F Creamers in lobby are time marked
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. All food is discarded at the end of breakfast
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.'
12/23/2015
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. Auxiliary Storage: M3 Cooler: 39°F ambient air temperature Beverage Air Cooler: 40°F ambient air temperature Chest Freezer #1: Frozen Chest Freezer #2: Frozen Kitchen Area: 1 Door Cooler: butter 41°F 1 Door Freezer: 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. No hot foods during the inspection.
Information: Dishwashing Methods: Chemical dish machine: 50 ppm chlorine, 122°F at plate level Sanitizing bucket: 200 ppm chlorine Chlorine test kit available Handwashing sink stocked
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: Ensure all foods such as milk and salsa are date marked if needed. Handout provided.
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