- 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 36°F and jalapenos at 37°F. Walk-in freezer: All food frozen. Traulsen 2-door freezer: All food items frozen. Traulsen 2-door freezer closest to drive-through window: All food items frozen. Bev-Air 2-door cooler: Ambient air 40°F. Time as temperature control cold holding: Lettuce at 50°F and tomatoes at 51°F (will be discarded at 3 pm and put out at 11:00am) temperature taken at 12:00pm.
- 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 at assembly line: Chicken nuggets at 188°F and beef burger at 167°F. Off the grill hamburger beef patty at 177°F.
- Information: Dishwashing Methods:
3 sink compartment at 300 ppm quaternary ammonium. Sanitizer buckets throughout facility at 200 ppm chlorine (Please see note). 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.'
- Information: Notes/Recommendations:
Please ensure that employees who are cracking eggs wash their hands prior to putting on the blue gloves and after switching of tasks after done cracking eggs. Please ensure facility sanitizer buckets are holding chlorine between 50 and 100 ppm.
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02/18/2016 | Semi Annual Food | 100 |
- 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. Walk-in cooler: All food items frozen. Display front cooler: Ambient air 40°F. Reach In 2: Syrup 41°F. Reach in 1: Milk 40°F. Drive-thru cooler 2: Yellow syrup 40°F. Prep-line cooler: Tomatoes 40°F. Ice-cream machine: Vanilla ice-cream 33°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.
Prep-line hot holding unit: Chicken nugets 140°F, McChicken patty 165°F, grilled onions 157°F. Hamburger patty off the burger press: 170°F.
- Information: Dishwashing Methods:
3 compartment sink available 200 ppm quat per test strip. Sanitizer bucket at front prep area: 200 ppm quat.
- 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:
Great handwashing observed by employees.
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09/14/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
McCafe coolers are missing temperature measuring devices or they are not easily located. Ensure all coolers have temperature measuring devices.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-502.13 Bulk milk dispensing tubes are not cut on the diagonal, or single-service or single-use items are reused, specifically:
The bulk creamer tube at the front area is not cut on the diagonal.
- 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.
Meat Freezer #1: Frozen Meat Freezer #2: Frozen Beverage Air Cooler: 40°F ambient air temperature Traulsen Freezer: Frozen Under Counter Cooler: 40°F ambient air temperature Beverage Air Salad Cooler: 39°F ambient air temperature Creamer Dispenser 36°F McCafe Reach In #2: 40°F ambient air temperature McCafe Reach In #1: 42°F ambient air temperature Espresso Cooler: 40°F ambient air temperature Drive Thru Creamer Dispenser: 35°F Beverage Cooler: 35°F ambient air temperature Walk In Cooler: 39°F ambient air temperature Walk In Freezer: 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: crispy chicken 167°F, grilled chicken 168°F
- Information: Dishwashing Methods:
3 compartment sink: 200 ppm quaternary ammonium Quaternary ammonium test kit available Sanitizing buckets: 200 ppm quaternary ammonium 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.'
- Information: Notes/Recommendations:
Ensure raw animal foods in the freezer are stored correctly. Handout provided.
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05/21/2015 | Semi Annual Food | 100 |
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