Mcdonald's Restaurant #6284, 2435 Nw Town Center Drive, Beaverton, OR 97006 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Ice machine is soiled with mildew. Clean and sanitize.
- 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:
Paper towel dispenser at back side cook area handsink is out of batteries. Replace battery.
- 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 35-43 F Time marking tablet operating
- 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 drawers- 149-172 F Sausage patties cooked to 155 F Hamburger patties cooked to 184 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 120 F with 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: 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.'
|
11/06/2015 | Semi Annual Food | 97 |
- 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= 37 F Line cold station salad = 39 F Salad backup reach-in= 40 F Glass-door reach-in= 38 F, dressing, dessert Front reach-in for salad and drink = 38 F Coffee and Beverage area: Tall reach-in= 40 F Espresso unit: 39 F Mc flurry =38 F Finishing station= 38 F Creamer chill units: 34
- 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.
Drive thru hot line: sausage 167 F, eggs 158F Dining side hot line: sausage burrito 155 F, scrambled eggs158 F, egg white 149 F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 123 F with 50 ppm chlorine.
- 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.'
|
05/29/2015 | Semi Annual Food | 100 |
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