Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically: Observed a spray can of Raid ® Ant Killer stored beside clean wiping cloths and next to toilet seat covers. CORRECTION: Operator immediately discarded Raid ® can.
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: Ambient air 38°F and strawberries at 40°F. Frozen yogurt machines (as labeled) 1-8: All had flavor mix temperatures between 29 and 38°F. Lobby display cooler ambient air: 40°F. True freezer: All forzen yogurt 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 food available.
Information: Dishwashing Methods: 3 compartment sink available 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.'
02/10/2016
Semi Annual Food
95
Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically: Observed the floors of the walk-in cooler with spilled food debris (fruit and bobba). Please increase 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. Yogurt machines (as per labeled): #8 39°F. #6 41°F. #2 33°F. Walk-in cooler: Strawberries 40°F. Upright display freezer: All food items frozen. Serve-line cooler (toppings): Bobba 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. Not available.
Information: Dishwashing Methods: 3 compartment sink available with 200 ppm quat per test strip.
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.'
Information: Notes/Recommendations: Ensure that all facility working spray bottles are properly labeled with chemical name. Today, only an empty un-labeled bottle was found.
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