- 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.
Salad reach in ambient air temperature 39°F Drive thru reach in ambient air temperature 38°F Dessert reach in ambient air temperature 30°F Ice-cream machine 37°F Walk in cooler ambient air temperature 36°F, Tomatoes 37°F Top door grill freezer: All items frozen Walk in freezer: All 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: Whole egg 155°F, Grilled chicken 157°F, Fish 149°F, Small hamburger 160°F, Large hamburger 160°F, Chicken nugget 171°F
- Information: Dishwashing Methods:
Chemical dish washer 120°F 200ppm Chlorine Test kit available.
- 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.'
- Information: Notes/Recommendations:
Placement of fly paper was moved away from close proximity of the grill back hand sink.
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03/16/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.18 Handwashing sinks are not kept clean, or are not properly maintained or used, specifically:
Observed soiled sanitizer towel in the front hand washing sink. Please ensure all handwashing sinks are kept clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-304.12 A water tank, pump, or hose is not properly used so that backflow and other contamination of the water supply is prevented, specifically:
Observed back mop area with full water power on back flow device. Water was turned off using small tube switch. All hoses and connections were leaking. Please turn off water from main handle to prevent possible damage to back flow device.
- 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.
Front drink reach in ambient air temperature 38°F Ice-cream machine 39°F Left one door drink reach in: Milk 38°F Right one door drink reach in: Milk 37°F Back area two door reach in: Liquid egg 36°F Prep top: Salsa 42°F. All items time marked. Walk in cooler 31°F Walk in freezer: Frozen Hamburger freezer: Frozen Fry 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: Cooked egg 160°F, Cooked egg folded 155°F, Sausage 171°F
- Information: Dishwashing Methods:
Chemical dish washer 120°F, 50ppm Chlorine Sanitizer bucket 50ppm Chlorine Test kit available
- 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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12/03/2015 | Semi Annual Food | 100 |
- 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 raw shell eggs in the 2 door cooler stored over an open package of ready to eat egg patties and pancakes. CORRECTIVE ACTION: Raw shell eggs were moved to an appropriate area in the walk in cooler. Ensure raw and ready to eat foods are stored appropriately to avoid cross contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed the chemical dish machine with 0 ppm chlorine after 3 washes. CORRECTIVE ACTION: PIC adjusted the hoses into the chemical bottles and primed the line. The chemical dish machine was tested at 50 ppm chlorine. Recommended to follow policy to ensure the chemicals are present at 50 ppm chlorine at all times.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The rear sink nozzle is leaking water. PIC stated a request for this repair has been made. Ensure the nozzle is appropriately stored above the sink rim.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically:
Observed food worker wash hands in the 3 compartment sink. CORRECTIVE ACTION: PIC reminded food worker to wash hands in the handwashing sink only. Recommended to remind all staff where to wash hands.
- 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.
On counter (shift change): salsa 44°F, salad greens 42°F, deli meat 40°F 2 Door Cooler: egg patty 36°F, 37°F ambient air temperature Hamburger Freezer: Frozen Fry Freezer: Frozen Espresso Cooler: 40°F ambient air temperature Milk Cooler: 40°F ambient air temperature Beverage Air Cooler: 39°F ambient air temperature Walk In Cooler: egg patty 43°F, guacamole (in between packages) 40°F 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.
Hamburger off grill 160°F Hot Holding: grilled chicken 166°F, hamburger patty 141°F, chicken nuggets 148°F
- Information: Dishwashing Methods:
3 Compartment sink available Chemical Dish Machine: 0 ppm chlorine (see violation) Sanitizing buckets: 200 ppm quaternary ammonium
- 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:
When to Wash and Employee Beverage container handout provided.
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04/14/2015 | Semi Annual Food | 87 |
Restaurant representatives - add corrected or new information about Mcdonald's Restaurant No.19013, 21355 Sherwood Boulevard, Sherwood, OR 97140 »