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: Burger topping unit is holding bleu cheese, sliced tomatoes, guacamole and salsas at 62-63 F. This unit was not plugged in properly. Manager fixed during inspection. Unit was observed to be cooling down.
Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically: Wiping cloth solution lacking sanitizer.
Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically: No paper towels in women's restroom. Keep paper towels stocked.
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. Most units holding food at 35-41 F(see violation)
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. Drawers- 157-180 F Observed hamburger patties cooked to 176 F
Information: Dishwashing Methods: Dishwasher ran at 118 F with 50 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: 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: Do not store chemicals with dishes or food. Spray nozzles should not be facing food or chemicals.
10/02/2015
Semi Annual Food
92
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 refrigerator: ambient air temperature 32-34 F, sour cream packages 33 F, cheese packages 34 F Reach in #1/2 sauce 38 F Reach in under prep table: ambient air temperature 39 F CBB Prep: yogurt 39 F, milk bags 41 F Espresso reach in: milk bags 41 F Secondary ice cream 41 F Creamer 36 F Salad prep: 36 F Frappe 41 F Ice cream main: 38 F, 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. Cooking temperature hamburger 178 F Hot holding all foods +158 F
Information: Dishwashing Methods: Sanitizing dishwasher: 100 ppm chlorine, 120 F water temperature Sanitizing buckets: 200 ppm chlorine
Information: Notes/Recommendations: Water temperature at handwashing sinks is ~106 F. Monitor to insure water does not become too hot for employees to wash hands. Handwashing sink near office is hot when it first comes on and then evens to 106 F.
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