- 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:
1)Observed raw chicken patties stored above raw beef burger patties in the hanging freezer next to fryer. 2) Observed raw eggs stored above milk and breads in the 4-door Traulsen cooler. CORRECTION: PIC Rosie immediately assigned an employee to re-arrange all foods according to the Oregon Food Code Cooking Temperatures. Educational handouts were provided to PIC.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
1) Observed small single door freezer next to food prep-line inoperable. No food was kept in this freezer. 2) Observed the bottom portion of the walk-in freezer door dented and not allowing door to fully close. 3) Observed small single-door cooler behind cash registers rubber gasket broken. Cooler door was not properly closing. Please read below.
- 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 freezer: All food items frozen. Walk-in cooler: Pico de gallo 38°F. Hanging freezer unit next to fryer: All food items frozen. Traulsen 4-door cooler: Ambient air 33°F. Food assembly line cooler: Lettuce at 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.
Food prep area hot holding unit: Chicken nuggets 170°F and beef patties at 160°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 120°F with 50 ppm chlorine. Sanitizer bucket at cash register 200 ppm quaternary ammonium. Test strips and thermometers available.
- 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:
Please ensure all employees are thoroughly washing their hands after switching of tasks from touching raw meat products to then touching ready-to-eat foods, even if wearing gloves.
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03/02/2016 | Semi Annual Food | 90 |
- 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:
1) Observed raw beef patties stored above pre-cooked sausage patties and over english mcmuffins inside the single-door mini freezer unit in prep-area. 2)Observed stored raw chicken patties stored in the same box/unit as the raw burger patties inside the mini-freezer single door unit. CORRECTION: Operator immediately re-arranged and seperated foods according to the Oregon Food Code and cooking temperatures.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(B)(C) Food-contact surfaces of cooking equipment and pans are not kept free of encrusted grease deposits and other soil, or nonfood-contact surfaces are not kept clean, specifically:
1) Observed heavy ice accumulation inside the walk-in freezer. Ice accumation is present at door plastic drapes/curtains, on the floor, on shelving units, on the wall, and the air vent system. 2) Observed a mildew substance accumualted on the walk-in freezer plastic drapes/curtains. Pleae increase cleaning frequency of all non-food contact surfaces.
- 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.
Single door mini freezer unit: All food items frozen. Prep-top cooler above condiments: Tomatoes 41°F. Prep-line cooler: Sliced tomatoes 40°F. Walk-in cooler: Pre-made breakfast burrito 39 °F. Walk-in freezer: All food 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.
Hot holding unit front: Mozzaerla sticks at 147°F. Hot holding uniit 2: Grilled chicken 155°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 146°F and 50 ppm chlorine per test strips. No sanitizer buckets availble throughout facility during time of inspection. Test strips availble.
- 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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10/07/2015 | Semi Annual Food | 95 |
- 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.
Shell eggs time marked for 30 minutes holding time. Cookline in-use utensils are washed and sanitized at least every 4 hours. Walk-in cooler: 38 F Drive thru line prep reach-in : 40 F Drive thru mini fridge: 40 F Front service mini fridge: 39 F Shake machine: 36 F Back-up fridge : 39 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.
white eggs162F, burrito 158F , sausage 177 F, scrambled eggs166 F. Scrambled eggs cooking temp 177 F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature 140 F with 50 ppm chlorine. Sanitizer solution in cloth bucket:=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.'
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04/28/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Mcdonald's Restaurant #6845, 19525 Sw Tv Highway, Aloha, OR 97003 »