- Rule Violation and Requirement: VIOLATION OF SECTION 3-202.15 *PRIORITY FOUNDATION* Food packages are not in good condition, specifically:
Observed a dented can of apricots stored in the dry storage goods area of facility. CORRECTION: Dented canned was discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed shelving units in the walk-in cooler accumulated with a mildew substance. CORRECTION: Operator washed, rinsed, and sanitized the shelving unit upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the ceiling and fan guard accumulated with a mildew substance inside the walk-in cooler. 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: Ambient air 42°F, peppers 41°F, cole slaw 42°F. True 2-door cooler: Ambient air 39°F, limes 41°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.
Baking potatoes in oven at 172°F. Hot holding unit in kitchen: Chicken and gravy 135°F.
- Information: Dishwashing Methods:
3 compartment sink avaialble, not set up during time of inspection. High temperature dishwasher at 162°F.
- 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:
Approved employee beverage containers handout was given to PIC to pass on to employees to ensure facility is using approved employee beverage containers.
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11/10/2015 | Semi Annual Food | 94 |
- 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-ins:12*F, 32*F; 2-door reach-in 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.
Food in oven cooking. Steam table filled and hot. Thermometer present for cooking temperatures.
- Information: Dishwashing Methods:
dishwasher 148*F wash, 160*F final rinse @ plate surface
- 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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05/28/2015 | Semi Annual Food | 100 |
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