Little Italy, 1515 N Adair St, Cornelius, OR 97113 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1) The potatoes cutter machine was observed to be soiled with old food debris. 2) The can opener tooth blade was observed to be soiled with old food debris. CORRECTION: Operator immediately removed all soiled food contact equipment and ran them through the dishwasher for several cycles.
- 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.
Back keg coolers: Ambient air 35°F. Kitchen display cooler: Pizza dough 42°F. Back 3-door freezers: All food items frozen. 2-door freezer: All food items frozen. Prep-top cooler: Ambient air 38°F, pineapples 40°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.
Soup hot holding units: Vegetable soup 177°F. Pizza on display at 135°F (Only out from 11am to 2pm).
- Information: Dishwashing Methods:
Low temperature dishwasher: 120°F with 100 ppm chlorine. Test strips and thermometers available.
- 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.'
- Information: Notes/Recommendations:
A pizza toppings prep-top cooler (Northern-most) was inoperable during time of inspection. All food had been voluntarily removed and stored in adjacent food prep-top cooler. It was recommended that facility fix this cooler and ensure cooler was holding temperature of 41°F or below prior to re-stocking it with foods. Operator understood and will follow this recommendation.
|
12/07/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed bar drain accumulated with food residue and grease built up. Please ensure facility increases cleaning frequency of all non-food contact surfaces.
- 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.
Kitchen display cooler: Orange 41°F. Back 3 door freezers: All food items frozen. 2-door freezer: All food items frozen. GE Upright cooler/freezer combo: Ambient air 40°F and top food items frozen. Prep line cooler: Pizza dough 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.
Ready to eat pizza: 155°F. Front hot holding unit: Soup 176°F.
- Information: Dishwashing Methods:
Low temperature dishwasher: 137°F, 50 ppm Chlorine per test strips. Bar sanitizer bucket 50 ppm Chlorine. Kitchen sanitizer bucket 100 ppm Chlorine. Test strips 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:
Great handwashing techniques observed!
|
06/16/2015 | Semi Annual Food | 100 |
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