- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed in-use spoons stored in still water with a measured internal temperature of 55 F. PIC stated that the utensils are washed, rinsed, and sanitized every 2 hours. **CORRECTION** Ice was added to the utensil container upon request. See below for storage requirements.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Observed single-service lids and cups in sealed packages stored on a shelf below the employee break table where opened beverages and foods were stored. **CORRECTION** The foods and beverages were moved on this day. Recommend moving the single service items in a different location or otherwise protect them to prevent possible cross contamination.
- 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-- 41 F (milk, half & half, ice cream mix) 2-door reach-in cooler at espresso machine-- 40-42 F (milk, half & half, dessert mix) dessert machines-- 40 F, 43 F 1-door reach-in 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.
no hot foods
- Information: Dishwashing Methods:
3-compartment sink set up with 50 ppm chlorine detected spray bottles sanitizer solution concentration: 100 ppm chlorine detected
- Information: Notes/Recommendations:
Discussed employee designated break area with staff. Lids and cups in sealed packages were stored in close proximity with employee beverages and food (see violation 42F). Recommended better storage practices for employee items to prevent possible cross contamination.
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02/19/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Working containers (spray bottles) were hanging on the rim of the sanitizer compartment of the 3-compartment sink directly over clean dishes. **CORRECTION** The spray bottles were immediately moved to a safe location away from any food or clean dishes.
- 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-- 39 41 F (milk, half & half, dessert mix, egg nog) 2-door reach-in cooler at espresso machine-- 41 F (milk, dessert mix) 1-door reach-in 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.
No hot foods.
- Information: Dishwashing Methods:
3-compartment sink set up with 100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- 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.'
- Information: Notes/Recommendations:
Good hand washing observed. Facility is very clean. Nice Job!
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10/23/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Employee take out was observed out on the counter. Do not eat inside your facility. CORRECTION: Observed employee put away food and wash hands
- Rule Violation and Requirement: VIOLATION OF SECTION 5-501.17 A covered receptacle is not provided in a restroom used by females, specifically
Restroom garbage can has no lid. Please provide.
- 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 holding at 40-42 F Granita machines- 42 F
- Information: Dishwashing Methods:
3 compartment sink with 100 ppm chlorine Handwashing sinks 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.'
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04/23/2015 | Semi Annual Food | 97 |
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