Maggie's Buns, 2007 21st Avenue, Forest Grove, OR 97116 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed the two sanitizer buckets in the kitchen and dishwashing area holding chlorine above 200 ppm after several test strips. CORRECTION: The sanitizer buckets were immediately re-placed with new sanitizer buckets holding chlorine at 50 ppm.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically:
Observed an employee washing his hands in the 3 compartment sinks. CORRECTION: Employee was instructed to wash his hands at the designated handwashing sink.
- 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.
M3 Turboair cooler (out front): Tomatoes 37°F. Frigidaire freezer: All food items frozen. 3-door M3 prep-top cooler (out front): Ambient air 40°F, green lettuce 39°F. Salad display cooler: Garden salad tomatoes 40°F. Pastry case cooler: Enchiladas 76°F (cooling per operator stuck in 30 mins ago). 3-door cooler in kitchen area: Cheddar cheese 40°F. Chest freezer: All food items frozen. Maximum 2- door cooler: Ambient air 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.
Green enchiladas out of oven 176°F.
- Information: Dishwashing Methods:
Low temperature dishwasher 131°F with 50 ppm chlorine. Sanitizer buckets in dishwashing area above 200 ppm chlorine (see violation). 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:
Please place date-mark stickers on the container body and try to avoid placing them on the lids of prepped foods throughout facility.
|
11/24/2015 | Semi Annual Food | 92 |
- 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 holding at time of inspection
- Information: Dishwashing Methods:
dishwasher & wiping cloths 50 ppm chlorine
- 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.'
|
06/08/2015 | Semi Annual Food | 100 |
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