Leo's, 1098 Baseline, Cornelius, OR 97113 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed a mildew accumulation on the pizza prep cooler doors. Please 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.
Pizza prep-top cooler: Tomatoes 39°F. 2-door cooler: Ambient air 35°F. Upright freezer: All food items frozen. Walk-in cooler: Beer at 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.
No hot food available during time of inspection.
- Information: Dishwashing Methods:
Low temperature dishwasher at 125°F with 50 ppm chlorine. Test strips and thermometers 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.'
|
11/25/2015 | Semi Annual Food | 100 |
- 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-line cooler: Tomatoe sauce 41°F. Single door cooler: Oranges 39°F. Double door cooler: Cheeses 41°F. Reach-in cooler: Ambient air 39°F. Walk-in cooler: Limes 39°F. True Freezer: All food 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.
No hot foods at time of inspection.
- Information: Dishwashing Methods:
Low temperature dishwasher: 124°F, 50 ppm Chlorine per test strip. Sanitizer bucket at prep counter: 100 ppm Chlorine per test strips.
- 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 sour cream in prep-line cooler date marked May 26th (more than 7 days old). Operator questioned whether or not this item needed to be date marked. Per Oregon Food Code commerically cultured or acidified dairy products such as sour cream and buttermilk do not require date marking.
|
06/10/2015 | Semi Annual Food | 100 |
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