- 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.
Counter top prep: Tomatoes 43°F Meat display case ambient air temperature 39°F, Roast beef 39°F, Turkey 39°F, Block of cheese 38°F, Tuna 37°F Prep top: Sliced cheese 40°F, Tomatoes 40°F. Drawer: Cooked chicken 39°F, Sliced cheese 38°F, Sliced ham 38°F, Raw beef 37°F. Drink display cooler ambient air temperature 40°F Walk in cooler ambient air temperature 39°F, Tomatoes 40°F, Cheese 40°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: Meatballs 133°F, Sauce 151°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. Sanitizer not set up at time of the inspection. Sanitizer is mechanically mixed. All sanitizer buckets 100 ppm Ammonium Chloride Test kit available
- 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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12/29/2015 | 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 the Walk In Cooler: ambient air temperature 43°F-48°F. Cooked chicken breast 47°F, cooked chicken patty 47°F, deli meat in the front of the cooler 47°F. CORRECTION: PIC stated the potentially hazardous foods had not been out of temperature for more than 4 hours and were moved to the rear of the cooler where the ambient air temperature is 43°F. It appears the walk in cooler has been opened and closed for service, however; all cold holding units must maintain 41°F or below at all times. Recommended to start a temp log to ensure foods are staying out of the temperature danger zone.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-602.11(A)(B)(1-4,6,7)(C) Food packaged in the establishment or bulk foods are not properly labeled, specifically:
Repackaged foods in bins such as salts and spices are not labeled.
- 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: ambient air temperature 43°F-48°F. Cooked chicken breast 47°F, cooked chicken patty 47°F, deli meat in the front of the cooler 47°F, deli meat in the reat of the cooler 43°F, meatballs 43°F, cheese 43°F Walk In Freezer: Frozen 2 Drawer Cooler: deli meat 42°F Prep Cooler: cooked peppers 43°F, lettuce 42°F; bottom: meat 41°F Counter Cold Storage: cut tomatoes 43°F, cut lettuce 42°F Front Counter Meat Display: 41°F deli meat, 42°F tuna salad Cold Holding Front Main Counter: cut tomatoes 42°F bottom-49°F top (on time marking)
- 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.
Meatballs: 147°F
- Information: Dishwashing Methods:
3 compartment sink: 300 ppm quatenary ammonium Quaternary ammonium test kit available Santizing buckets: 300 ppm quaternary ammonium 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.'
- Information: Notes/Recommendations:
*Date Marking handout provided. *Employee beverage container handout provided. Ensure all in use employee beverage containers have a lid and straw or lid and handle. *Ensure proper glove use procedures are being followed. *Recommended to use tongs or scoops if applicable to decrease the possibility of cross contamination. *Ensure a consumer advisory is present if needed.
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07/22/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Jersey Mikes, 21155 Sw Baler Way Ste. 111, Sherwood, OR 97140 »