- 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:
Observed packets of butter stored on the counter at room temperature. The measured internal temperature was 56 F. The butter has not been under temperature control a couple of hours according to the PIC. **CORRECTION** The butter was discarded upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The backflow prevention devise on the mop sink faucet is leaking constantly. **Repair or replace this devise.
- 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-- 36-39 F (egg product, milk, cheese, ham, guacamole, bacon) cold trays on the make line-- 38-40 F (tomatoes, cheese) 2-door salad cooler-- 40-43 F (cheese, corn salsa, yogurt) 1-door cooler at drive thru-- 39-42 F (milk, yogurt, dressing) 1-door breakfast cooler-- 37-40 F (eggs, ham) Frappe cooler-- 41 F (mocha) McCafe cooler-- 39 F (milk) cream dispenser-- 42 F. dessert machine-- 40 F, 39 F walk-in, reach-in, & chest freezers holding things 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.
cooking temperatures: hamburgers off grill 158-164 F, chicken out of fryer 178 F hot holding temperatures: tray warmers (fish 148 F, chicken 138-150 F, hamburgers 144 F) Note: hot foods are time marked for discard also.
- Information: Dishwashing Methods:
3-compartment sink available automatic low temperature dish machine: wash 123 F/100 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 practices observed.
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01/13/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed opened boxes and opened bags of raw hamburgers, cooked sausage, cheese sticks, and pre-cooked chicken stored in chest freezer at the grill. The bags of cheese sticks and sausage were laying on top of raw hamburgers. A container of opened cookies were stored on a shelf below the hamburgers. **CORRECTION** The foods were arranged to proper storage order during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed cooked ready-to-eat bacon on a pan uncovered at the make line. **CORRECTION** The bacon was covered during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed opened employee beverage bottles with screw cap lids stored in the two door cooler next to containers of prepared salads and opened packages of cheese and guacamole. Observed two open cups of employee jello desserts sitting on a shelf in the walk-in cooler next to pancakes. **CORRECTION** The beverages and the jello were discarded at today's inspection. Separate employee foods from foods for the public to prevent possible cross contamination.
- 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-- 36-39 F (egg product, milk, ice cream mix, cheese, ham) Cold trays on the make line-- 35-39 F (corn salsa, tomatoes, cheese) 2-door salad cooler-- 40-41 F (cheese, corn salsa, guacamole) 1-door cooler at drive thru-- 40-42 F (milk, yogurt, dressing) 1-door breakfast cooler-- 37-40 F (eggs, ham) Frappe cooler-- 42 F (mocha) McCafe cooler-- 37 F (milk) Cream dispenser-- 41 F. Dessert machine-- 38 F, 40 F Walk-in, reach-in, & chest freezers holding things 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.
Cooking temperatures: hamburgers 164-177 F. Hot holding temperatures: tray warmers (chicken 145 F, nuggets 149 F, grilled chicken 159 F, fish 135 F, hamburgers 143-163 F, eggs 139 F.
- Information: Dishwashing Methods:
3-compartment sink available. Automatic low temperature dish machine: wash 119 F/100 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.'
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09/30/2015 | Semi Annual Food | 92 |
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