- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed meat slicer with dried meat debris under blade. Observed build up on blade of table top can opener. THIS IS A REPEAT VIOLATION CORRECTION: PIC removed items to be washed, rinsed and sanitized.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed handle of reach in freezer with sticky built up residue. Observed dish machine water reserve with floating food debris. Observed dish rinse sink with inches of food build up in the drain. Please ensure nonfood-contact surfaces of equipment are cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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.
Bar two door reach in ambient air temperature 39°F, Sauce 40°F Prep top white sauce 40°F, Cut tomatoes 39°F, Cut cucumbers 40°F, Cheese 41°F. Reach in ambient air temperature 39°F. Walk in cooler ambient air temperature 38°F, Sliced turkey 40°F, Sliced cheese 39°F One door reach 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.
Steam table: Gravy 141°F, Soup 150°F
- Information: Dishwashing Methods:
Chemical dish machine 131°F, 50ppm Chlorine. Test kit available
- Information: This establishment has been cited for the same priority/priority foundation violation on two or more consecutive semi-annual inspections, creating a significantly increased risk for foodborne illness. Observation of this violation again at the next semi-annual inspection could result in enforcement action including facility closure or a court citation.
- 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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02/08/2016 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed meat slcier with food debris in upper blade area. Observed table top can opener with unknown buildup on blade. CORRECTION: PIC removed soiled items and sent to dish washer.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed employee beverage container with lid but no handle or straw. Please read below. CORRECTION: beverage container in question was no longer used.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observe cook on line openeing drawers with raw meat, using tongs, touching face and then touching ready to eat food with out washing hands in between. CORRECTION: Spoke with cook regarding when to wash. Provided when to wash hand out.
- 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 38°F, Hard boiled eggs 38°F, Orange 38°F, Sliced turkey 43°F Prep top Celery 38°F, Cucumber 39°F, tomatoe 38°F Three door reach in Raw sausage 38°F Under grill cold holding drawer: Raw hamburger 38°F, Breaded raw chicken 39°F, Sliced beef 38°F Bar 2 door reach in: creamer 40°F. One door 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.
Cooked sausage off grill 184°F, Cooked shedded beef of grill 179°F Hot holding soup 180°F, Sauce 191°F
- Information: Dishwashing Methods:
Dish Machine 120F, 100 ppm chlorine. Test kit avaialable. Sanitizer bucket 100ppm 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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10/29/2015 | Semi Annual Food | 89 |
Restaurant representatives - add corrected or new information about Mcmenamin's, 15976 Sw Tualatin-Sherwood, Sherwood, OR 97140 »