- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Drain of kitchen handsink leaks into bucket. Repair pipe to function as designed.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Wall at dry storage room has peeling paint. Refinish to be easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Evidence of roof leak in Ladies Room and storae area. Repair roof.
- 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 0*F, chicken walk-in 35*F, general walk-in 34*F; freezer -4*F; cole slaw 39*F, cold cabinet 34*F, front reach-in 39*F, cold table 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.
filet strip 163*F, corn 166*F, chickens 144*F, 177*F, 185*F, 178*F
- Information: Dishwashing Methods:
3-compartment and wiping cloths 300 ppm QAC
- 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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12/17/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
1.) Observed the walls damaged and deteriorating in the rear of the facility. 2.) Observed floor tiles damaged and no longer easily cleanable in areas throughout the facility.
- 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.
Chicken Walk-In: 36 F Produce Walk-In: 37 F Walk-In Freezer: Frozen All other refrigeration holding food at 41 F and below.
- 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 Tables: 170 F and above Hot Cabnets: 155 F and above
- Information: Dishwashing Methods:
3 comp sink 200 ppm Quat. Test strips available.
- 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:
Observed the facility's prep sink with an air break but not an air gap at the hub drain. The facility's menu and procedure does not have the facility using this sink as a food prep sink at this time. It is recommended that the facility maintain that air gap at the hub drain to ensure that if menu or procedures change the facility will maintain in compliance.
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04/27/2015 | Semi Annual Food | 100 |
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