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: Observed a can employee beverage in the kitchen area of the facility. Ensure employee beverages have a lid and a straw or a lid and a handle. CORRECTION: Discarded during the inspection. Employee beverage handout provided 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. Kitchen Cooler: 39 F Bar Cooler: 43 F 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. Steam Table: 135 F Food Received from licensed facility 147 F
Information: Dishwashing Methods: 3 comp sink not setup at time of the inspection with chlorine. Test strips available.
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: VIOLATION OF SECTION 8-201.11 PLAN REVIEW REQUIREMENTS *PRIORITY FOUNDATION ITEM* Review of properly prepared plans and specifications by the Health Department is REQUIRED prior to construction, remodeling, or conversion of a food service facility. Plans must include, but are not limited to:
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.'
02/29/2016
Semi Annual Food
97
Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically: Observed the facility without test strips to test the sanitizer. Please provide.
Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically: Observed the handwashing sink full over clean spounges and cleaning equipment. Ensure the handwashing sink is kept clean for use at all times. CORRECTION: Removed 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. Prep Top: 37 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: 150 F
Information: Dishwashing Methods: 3 comp sink not setup at time of the inspection with chlorine.
Information: *PLAN REVIEW REQUIREMENTS* Review of properly prepared plans and specifications by the Health Department is required prior to construction, remodeling, or conversion of a food service facility. Plans must include, but are not limited to:
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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