Little Caesar's, 18681 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 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Observed the pizza dough flour stored on top of soiled flattened cardboard boxes on a storage shelving unit in the back of the kitchen. Please ensure food-contact surfaces and equipment are smooth, durable, nonabsorbent, and easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the floor of the walk-in cooler accumulated with old food debris (old tomatoes). Please 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.
Walk-in cooler: Ambient air 41°F and whole tomatoes 37°F. Pizza prep-top cooler: Topside- Tomatoe sauce 35°F, bottomside- Tomatoes 35°F. Front display cooler: Ambient air 35°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.
Hot-N-Ready hot holding unit: Chicken wings 160°F.
- Information: Dishwashing Methods:
3 compartment sink available with 300 ppm quaternary ammonium. Sanitizer bucket under prep-top cooler with 200 ppm quat. 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.'
- Information: Notes/Recommendations:
Please ensure facility is using approved employee beverage containers. An informational handout was given to PIC to review with employees.
|
01/13/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(C) *PRIORITY* The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed 0 ppm quaternary ammonium in sanitizer sink of 3 compartment sink. No quat was being dispensed. CORRECTION: Operator manually re-filled sanitizer sink with quaternary ammonium. Upon refilling quat, the quat concentration was 300 ppm per test strips.
- 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: Dough 41°F. Prep line cooler: Cooked sausage 42°F, tomatoes 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.
Hot-N-Ready hot holding unit: Cheesy bread 153°F.
- Information: Dishwashing Methods:
3 compartment sink available, 0 ppm quat per test strips (See Violation).
- 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: 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 | 95 |
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