- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Observed one box of bacon thawing on food prep table next to the food prep sink in kitchen area. Educated cook (in Spanish) how to properly thaw frozen foods via methods discussed below. The box of bacon was then put in 2-door cooler to thaw by the cook.
- 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.
2-door prep top cooler: Sliced tomatoes at 39°F. True 2-door cooler: Whole tomatoes 38°F. Chest freezer: All food items frozen. Small Black and Decker cooler: Ambient air 40°F. GE upright freezer: All foods 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.
Link sausages on ready to serve dish at 177°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 131°F with 50 ppm chlorine. Test strips and thermometers available.
- 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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01/26/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1)Observed grease filters soiled with grease above the fryers. 2)Observed the inside lining of the stove with accumulated food debris. 1)Please increase cleaning frequency of all nonfood-contact surfaces throughout facility. 2)Operator immediately cleaned the inside of the stove. Please increase cleaning frequency of all nonfood-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.
True fridge cooler: Egg beater mix 41°F. 2-door prep cooler: Tomatoes 41°F. Black & Decker cooler: Ambient air 39°F. Upright freezer in service area: All food items frozen. Upright freezer in storage room: All food 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.
Hot holding unit in kitchen: Gravy 165°F. Soup hot holding unit in service counter: Beef veggie soup 169°F.
- Information: Dishwashing Methods:
Low temperature dishwasher: 120°F, 50 ppm chlorine per test strips. Sanitizer bucket in service area: 100 ppm chlorine. Test strips available.
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08/26/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Inside of ice machine is beginning to accumulate soil/slime above the ice level. Clean bin more frequently.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Milk and half & half container in front refrigerator are opened but not dated. Once container is opened, it must be dated for the 7 day usage. Date on container is a 'sell by' date for initial sale and not for usage. CORRECTED: Dates added to containers.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
A glass was used to get ice out of the bin for customer water. Glass can chip or break in the ice bin. Use scoop that is present for dispensing ice.
- 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 top tomato 39*F, reach-in 37*F; freezers hard frozen; front coolers 39*F, 37*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.
gravy 159*F, soup 206*F
- Information: Dishwashing Methods:
dishwasher 50 ppm chlorine; wiping cloths 100 ppm chlorine
- 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: 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.'
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04/23/2015 | Semi Annual Food | 94 |
Restaurant representatives - add corrected or new information about Maridon's Cafe, 3012 Pacific Ave, Ste H, Forest Grove, OR 97116 »