- 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 one door reach in by registers ambient air temperature 46°F on facility thermometer, 50°F on county thermometer. Please ensure all potentially hazardous foods shall be maintained at 41°F or less. CORRECTION: PIC provided temperature record stating temperature was 40°F, at facility open. Items have not been out of temperature for more than 4 hours. Items were moved to cooler holding 41°F or less. PIC will ensure cooler is holding 41°F or less before using.
- 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 table: Cut tomatoes 39°F, Lettice 41°F One door reach in drive thru ambient air temperature 40°F One door reach in register ambient air temperature 50°F (SEE VIOLATION) Walk in cooler ambient air temperature 38°F Walk in chicken cooler ambient air temperature 37°F, Raw chicken 36°F Walk in freezer: All items frozen Four door freezer: All items 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.
Hot cabinet 176°F, Mashed potatoes 174°F Hot holding: Hotdog 140°F, Hamburger 156°F, Mashed potatoes 170°F, Beans 160°F, Chili 158°F, Corn 158°F, Chicken breast 167°F, Chicken thigh 140°F.
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. Sanitizer 300ppm Ammonium Chloride Sanitizer bucket 300ppm 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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02/01/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Observed the raw chicken walk in cooler with a musty smell. Recommended to increase cleaning frequency.
- 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.
One door cooler 32°F One door candy fridge 36°F Ice Cream Machine 32°F Chicken Walk In Seasoned 42°F Walk in cooler tomato 40°F, hot dogs 42°F, BBQ Pork 41°F, onion 43°F Walk in Freezer-all items 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.
Cook Line hamburger 165°F, corn 176°F, popcorn chicken 185°F, mashed potatoes 162°F, Ou of oil :Chicken tender 213°F Hot cabinet #1:185°F Hot cabinet#2: Chicken patty 188°F
- Information: Dishwashing Methods:
Three compartment sink, High Temperature Dish Washing Machine 164°F. Sanitizer sreips available, 200ppm quaternary ammonium
- 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:
Please ensure all employee beverage containers have a lid and a handle or a lid and a straw that is positioned up at at times.
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10/07/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Recommended to store in use utensils such as tongs and spatulas as recommended. Read below:
- 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 Freezer: Frozen Walk In Cooler: BBQ chicken 40°F, coleslaw 40°F Poultry Walk In Cooler: raw chicken 40°F Traulsen 4 Door: Frozen Prep Cooler: cheese 43°F, lettuce 40°F, cut tomatoes 40°F 1 Door Cooler: half and half 37°F 1 Door Cooler: 36°F ambient air temperature Ice Cream Machine: 34°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.
Hamburger Holding: 145°F Upper Hot Holding: Popcorn chicken 146°F Steam Table: corn 136°F, BBQ Chicken 140°F Hot Cabinet: chicken 173°F Hot Cabinet: macaroni and cheese 187°F
- Information: Dishwashing Methods:
3 compartment sink: 400 ppm quaternary ammonium Quaternary ammonium test kit available Sanitizing Buckets: yellow and blue 300 ppm quaternary ammonium
- 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 employees are aware of when to wash.
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04/08/2015 | Semi Annual Food | 100 |
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