- 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 screw top employee beverage on a shelf of clean dishes. Please ensure employees drink only from beverages with a lid and a straw or a lid and a handle. THIS IS A REPEAT VIOLATION CORRECTION: Employee beverage discarded. Advised all employees made aware of policy.
- 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 table: Pizza sauce 41°F, Cooked chicken 43°F, Cooked sausage 43°F, Cream Sauce 43°F, Peppers 40°F, Cauliflower 40°F, Chopped tomatoes 41°F, Garlic 41°F One door reach in ambient air temperature 41°F Front drink display ambient air temperature 38°F Ice-cream machine 37°F Walk in cooler ambient air temperature 33°F, Cooked chicken 34°F, Tomatoes 33°F Walk in freezer ambient air temperature -4°F; All items frozen
- 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 at time of the inspection
- Information: Dishwashing Methods:
Chemical dish machine 160°F 200ppm Chlorine Sanitizer bucket 200ppm Ammonium Chloride Test kits available.
- 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: 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:
Recommended a separate area on bottom shelf for employee food and drink in the walk in cooler.
|
03/11/2016 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Observed cold water handle of front hand washing sink is broken. Unable to turn on cold water. Hot water is 102F. Please ensure plumbing system is maintained in good repair.
- 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 beverages that do not have a lid and/or a straw. Please ensure all employees drink only from covered beverage containers with a handle or straw CORRECTION: PIC discarded unapproved beverage containers. Provide Employee Beverage Container handout
- 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.
Left prep top: Cut peppers 41°F, Cut tomatoes 42°F Center prep top: Cooked sausage 42°F, Sliced ham 42°F Right prep top: Pizza sauce 41°F, Pesto 41°F One door reach in: Ambient air temperature 39°F Ice-cream machine: 34°F Walk in cooler ambient air temperature 37°F Walk in freezer -6°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.
No hot foods during time of the inspection
- Information: Dishwashing Methods:
Chemical dish machine 159°F 200ppm 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.'
|
12/04/2015 | Semi Annual Food | 97 |
- 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 Cooler #1 (Vegetables): lettuce 43°F, marinara 43°F Prep Cooler #2 (Meats): cooked chicken 40°F, cooked sausage 41°F Prep Cooler #3 (Misc): diced tomatoes 41°F Continental 1 Door Cooler: Pesto 39°F Front Display Cooler: 40°F ambient air temperature Walk In Cooler: sausage 43°F, meatballs 42°F Walk In Freezer: Frozen
- 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 at the time of the inspection.
- Information: Dishwashing Methods:
3 compartment sink: not set up Chemical dish machine: 139°F, 50 ppm chlorine Chlorine and quaternary ammonium test kit available Sanitizing bucket: 200 ppm quaternary ammonium
- 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:
Provided Fact Sheet #15 on Pest Control Plan for open seating. Ensure the facility obtains a new supply of quaternary ammonium test strips as a portion of the available ones have been damaged by water.
|
04/27/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Mod Super Fast Pizza, 21370 Sw Langer Farms Pkwy Ste 132, Sherwood, OR 97140 »