Levant Mediterranean Grill, 880 Ne 25th Ave. Ste 6, Hillsboro, OR 97124 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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:
1) Gyro meat on gyro grill temped at 52F. Person in charge moved the gryro meat into 2-door upright refrigerator during inspection. 2) Humus on buffet table temped at 58F. Person in charge moved the humus into prep cooler during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-306.11 *PRIORITY FOUNDATION* Food on display is not protected from contamination, specifically:
No sneeze guard protection provided over hot foods and humus on buffet table. Person in charge was directed to provide a sneeze guard during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
In-use scoops and tongs used for hot and cold foods are stored on a buffet table at room temperature.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
A table and a trash can are stored in front of kitchen area handwashing sink.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
No paper towels were provided in back area handwashing station. Correction: person in charge provided paper towels during inspection.
- 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.
Cold holding units are holding cold foods 42F and lower
- 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 foods-165F and higher
- Information: Dishwashing Methods:
3-compartment sink
- 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.'
|
02/12/2016 | Semi Annual Food | 86 |
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