- 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 top: Ham 38°F, Pineapple 39°F, Sauce 38°F, Cut green pepper 38°F. Reach in ambient air temperature 38°F, Pepperoni 38°F Walk in cooler ambient air temperature 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.
Pizza hot holding ambient air temperature 160°F Front display hot holding 155°F. Chicken 155°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. Sanitizer 200ppm Ammonium Chloride Sanitizer bucket 100ppm Ammonium Chloride Test kit available.
- 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.'
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02/16/2016 | 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.
Walk-in cooler: 35F Pizza make table: 39F-41F,ham, cheese, pepperoni, sausage, chicken, bacon
- 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 hold cabinet: 142F, chicken and pizza= 135F
- Information: Dishwashing Methods:
Three-Compartment sink ; 200 ppm Quat sanitizer
- 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.'
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01/07/2016 | 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.
Walk in cooler 40°F Prep cooler Pepperoni 38°F, Cut green pepper 38°F, Sauce 42°F, Cheese 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.
Front hot holding display case 165°F, Pizza 165°F.
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. Sanitizer sink 100ppm Chlorine. Test kit available
- 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.'
- Information: Notes/Recommendations:
Please ensure correct placement of employee items in walk in cooler. Items should be separated from facility items.
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11/12/2015 | Semi Annual Food | 100 |
- 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.
>On the last inspection, employees were using open beverage containers with no lid in food prep areas. *Today, employee beverages had lids and were stored in the walk-in cooler in a designated container. This violation has been corrected.
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08/19/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.15(B)(D)(E) Gloves are not properly designed, specifically:
Observed a pair of latex gloves stored on the prep table next to the pizza oven. **CORRECTION** The latex gloves were discarded upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The prep cooler is leaking into a pan in the floor. ** Please repair according to manufacturer's recommendations.
- 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:
Observed several employee beverage bottles with screw cap lids but no straw sitting on shelves above the make table, inside the walk-in cooler and inside the prep cooler. *CORRECTION* The beverages were discarded or stored in an employee only storage bin separated from any food or clean dishes. Use only approved beverage containers in appropriate areas as noted below. Since this is a repeat priority foundational violation, a reinspection will be conducted within 14 days to verify that the violation has been corrected.
- 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-- 38-40 F (cheese, ham, chicken) prep cooler-- 38-41 F (cheese, marinara, pepperoni, sausage, olives, ham)
- 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 holding temperatures: hot cabinet at front counter (wings 164 F, pizza 146 F)
- Information: Dishwashing Methods:
3-compartment sink available. Sanitizer solution concentration: 200 ppm quaternary ammonium detected.
- 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: This establishment has been cited for the same priority/priority foundation violation on two or more consecutive semi-annual inspections, creating a significantly increased risk for foodborne illness. Observation of this violation again at the next semi-annual inspection could result in enforcement action including facility closure or a court citation.
- 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/
Obtain current food handler cards ASAP.
- 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:
Good hand washing observed.
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08/05/2015 | Semi Annual Food | 94 |
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