- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Observed domestic pesticide and penetrating oil (WD 40) stored on the shelf under single-service boxes and in close proximity to bulk containers of flour. Observed spray bottles of cleaning chemicals and powder chemicals stored on a shelf directly above the chest freezer in the kitchen. **CORRECTION** The chemicals were immediately moved to a location away from food or clean dishes upon request.
- 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-- 37-40 F (cheese, ham, lettuce, potato salad) prep cooler-- 36-40 F (turkey, chicken, pepperoni, cheese, sausage, olives, cheese) 1-door Pepsi cooler at front counter-- 36 F (cottage cheese) salad bar on ice-- (cheese 40 F, lettuce 43 F, potato salad 40 F, cottage cheese 41 F, dressing 40-42 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.
cooking temperatures: pizza out of oven 167 F hot holding temperatures: soup 139 F
- Information: Dishwashing Methods:
automatic low temperature dish machine: wash 120 F/50 ppm chlorine detected wiping cloth sanitizer solution concentration: 100 ppm chlorine detected
- 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:
Good hand washing observed.
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12/09/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Observed the ice machine with an accumulation of debris on the upper metal bar.
- 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.
Haier Chest Freezer: Frozen Prep Cooler: cooked sausage 32°F, marinara sauce 32°F Salad Bar: cut tomatoes 39°F, macaroni salad 40°F Pepsi 1 Door Cooler: 40°F ambient air temperature Walk In Cooler: soup 42°F, whole tomatoes 39°F, 37°F ambient air temperature
- 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 Kettle 167°F Pizza out of oven: 178°F
- Information: Dishwashing Methods:
Chemical dish machine: 50 ppm chlorine, 121°F Sanitizing bucket: 200 ppm chlorine Chlorine test kit available Handwashing sinks stocked
- 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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05/20/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Main Street Pizza, 680 S. Main, Banks, OR 97106 »