- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.11 *PRIORITY* Food is in contact with surfaces of equipment and utensils that are not properly cleaned and sanitized, specifically:
Observed large amounts of chicken and pork not in a package in the Left top open door freezer. There is a large build up of frozen protein pieces stuck to the freezer floor and walls; as well as other packages. Please ensure food only contacts surfaces of equipment that are cleaned and sanitized. CORRECTION: PIC states all frozen items will be removed and the freezer will be defrosted, washed, rinsed and sanitized before placing only closed and sealed proteins back for frozen storage.
- 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.
Two slide door cooler ambient air temperature 36°F, Raw chicken 37°F, Raw ribs 36°F Three door cooler: Broccoli 38°F One door cooler by grill: Raw pork 38°F, Raw beef 40°F, Cooked chicken 42°F Left open top freezer: All items frozen Right open top freezer: 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.
Steam table: Chicken 170°F Large rice cooker 194°F Small rice cooker 201°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. Sanitizer 50ppm Chlorine Sanitizer bucket 50ppm 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.'
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12/10/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Cooked chicken is in steam table at 117-140 F. Some pieces of chicken are hot but the pieces in the front are below 135 F. Keep the lid closed as much as possible to maintain the temperature at 135 F or above. If you notice chicken out of temperature, then you must reheat it to 165 F.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
An employee was observed washing dishes, then rinsed their hands off over the dishes and then went to deliver a plate of food to a customer. The employee should have washed their hands at the handwashing sink and then delivered the plate of food. Hands should be washed at handsink. Do not wash hands at dishwashing sink. CORRECTION: Employee directed to wash hands properly.
- 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.
All refrigeration holding at 37-41 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.
Rice warmer- 160 F Cabbage in cooler at 145 F
- Information: Dishwashing Methods:
3 compartment sink with 100 ppm chlorine Handwashing sinks stocked
- 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.'
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06/22/2015 | Semi Annual Food | 90 |
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