Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically: Cigarettes were observed stored on the cookline. Do not store these near food or dishes. CORRECTION: Employee moved them
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. All refrigeration holding at 36-39 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- 135-145 F Soup-170 F
Information: Dishwashing Methods: Wet wiping cloth solution 200 ppm quat Dishwasher ran at 135 F with 50 ppm chlorine Handwashing sinks stocked
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.'
12/10/2015
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. Walk-in Cooler: 39 F Kitchen prep cooler: 40 F( chicken, ham, cheese, beef) Tall fridge far end : 41 F Tall fridge next to freezer: 38 F Wait isle prep cooler : 37F
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: 150F . Hollandaise sauce, gravy cooking temps: chicken noodle 210 F, Alfaro 177F
Information: Dishwashing Methods: Dishwasher final rinse temperature at 154 F 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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