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: Multiple in-use unapproved beverage containers are stored in the kitchen. CORRECTION: The manager discarded the beverages, instructed staff to wash their hands and posted an educational sheet indicating what type of beverage containers are approved and unapproved for use in the kitchen.
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. Five reach-in coolers all 34-42F; cold drawers, 41F; freezers OK.
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. Grilled steak strips, 170F. Hot holding all 150-168F.
Information: Dishwashing Methods: 3 Comp set up proplery with 100 ppm chlorine sanitizer.
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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