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: Observed the bar handwashing sink without paper towels. Ensure all handwashing sinks are stocked with soap and paper towels. CORRECTION: Provided during the inspection.
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. Prep Top: 39 F Cooler: 40 F Freezer: Frozen Bar Walk-In: No PHF
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: 155 F
Information: Dishwashing Methods: 3 comp sink Quat. Test strips available. Bar Dishwashing machine 130 F with 100 ppm Chlorine. Test strips 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.'
02/26/2016
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. Prep Top: 38 F Single Door: 40 F 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. Steam Table: Beer Cheese 135 F
Information: Dishwashing Methods: Dishwashing machine 121 F with 100 ppm Chlorine. Test strips available. 3 comp sink not setup at time of the inspection with Quat. Test strips available.
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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