Kfc No. 080038, 18735 Sw Tualatin Valley Hwy., Aloha, OR 97003 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed rolling food shelving units of both walk-in coolers accumulated with a white mildew substance on the racks. Observed raw chicken and cole-slaw both placed on these racks in their respective shelving unit. CORRECTION: Operator stated they would wash, rinse, and sanitize these shelving units at the end of the shift once the rush of people calmed down.
- 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.
Kolpack walk-in freezer: All food items frozen. Mini cooler #1: Ambient air 40°F. Walk-in cooler raw chicken only: Raw chicken at 40°F. Walk-in cooler veggies only: Ambient air 35°F and cole slaw at 38°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.
Henny Penny 990: Ambient air 180°F. Henny Penny 900: Mashed potatoes 177°F. Henny Penny 993: Crispy chicken at 180°F and original chicken at 177°F. Hot holding unit: Potatoes wedges at 135°F. 4-door hot holding unit: Chicken strips 140°F.
- Information: Dishwashing Methods:
3 compartment sink with 300 ppm quaternary ammonium. Sanitizer bucket at front lobby with 200 ppm quat. Test strips and thermometers 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: 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.'
|
01/25/2016 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1)Observed the food storage racks of the walk-in cooler (right-most to cashier) soiled with food debris, and a slime/mildew build-up on and around the racks. 2)Can opener holder had accumulated grease and food debris build-up inside the holder. Please increase cleaning frequency of all nonfood-contact surfaces.
- 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 (right-most to register): Chicken sauces 40°F. Walk-in cooler (left-most to register): Raw chicken 40°F. Side-prep cooler: Coleslaw 40°F. Drive-through cooler: Ambient air 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.
Henny Penny hot holding: extra crispy chicken 155°F, beans 135°F. Henny Penny hot holding front display: Fried chicken 154°F. Out of the fryer chicken: 177°F.
- Information: Dishwashing Methods:
3 compartment sink available, 200 ppm quat per test strips. Back of kitchen sanitizer bucket: 200 ppm quat. Front of kitchen sanitizer bucket: 200 ppm quat.
- 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.'
|
08/31/2015 | Semi Annual Food | 100 |
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