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: The water pump was not working at the beginning of the inspection. The battery was not producing a charge. **CORRECTION** A temporary hand wash station was set up at the hand sink with a bucket and continuous flowing spigot. The waste water was draining into the hand sink drain. Make sure battery power is available to operate the water pump.
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. Chest freezer holding things frozen. Dorm cooler-- 41 F. Cut lettuce and shredded cheese were cooling from prep activity at commissary just prior to inspection.
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. No hot foods.
Information: Dishwashing Methods: 3-compartment sink available. Chlorine bleach available for sanitizing. Test strips were on hand.
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.
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