- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(C) *PRIORITY* The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
1) The sanitizer bucket hanging on the pizza oven had 0 ppm quaternary ammonium. 2) The 3 compartment sink was holding quaternary ammonium at 0 ppm. It was found out that the quat dispensing unit of the facility was not working properly and was not dispensing quat. CORRECTION: Will return within 14 days to check quaternary ammonium dispensing unit. In the meantime, PIC set up manual buckets of quat with 300 ppm to be used throughout facility. Also the third compartment sink was filled with quat at 300 ppm to be used for washing dishes. Please refill these buckets and compartments throughout the day switching them out every 4 hours or if soiled. Please keep this procedure in place until the dispensing unit is fixed.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Upon entrance to facility observed employee drinking from an improper beverage container (energy can drink) and then proceeded to stack clean dishes and touch fresh dough. CORRECTION: PIC immediately stopped employee from working and was ordered to wash their hands thoroughly. EHS educated employee and PIC on the importance of using correct beverage containers and washing hands.
- 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 cooler: Tomatoes at 39°F, tomatoes sauce at 40°F. Walk-in cooler: Whole tomatoes 40°F, pizza dough 39°F. Pepsi display cooler out front: Ambient air 40°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: Cheese pizza at 140°F.
- Information: Dishwashing Methods:
3 compartment sink available with 0 ppm quaternary ammonium (See violation). Sanitizer bucket hanging on pizza oven with 0 ppm quat (See violation).
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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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01/06/2016 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.13 *PRIORITY* An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
Observed the hanging washing hose at the three compartment sink hanging below the flood level rim of the sink. CORRECTION: Operator stated they would fix the issue as soon as possible.
- 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: Topside peperoni 41°F, bottom tomatoes 41°F. Walk-in cooler: Tomatoes 42°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.
Front pizza hot holding unit: Ambient air 163°F.
- Information: Dishwashing Methods:
3 compartment sink available, 200 ppm Quat per test strips. Test strips available.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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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07/07/2015 | Semi Annual Food | 95 |
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