- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
There is no detectable chlorine sanitizer in the third compartment of the triple sink designated for warewashing. CORRECTION: A new container of bleach was opened and more added to the clean solution, yielding a 100 ppm chlorine sanitizer. Ensure available test strips are used on a frequent basis to verify proper sanitizer concentration.
- 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.
Rear kitchen reach-ins, 38-40F; prep cooler, 40F; freezer 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.
None during inspection.
- Information: Dishwashing Methods:
3 compartment sink is available for all warewashing. Wiping cloths contain 100 ppm chlorine. 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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12/02/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Murray's Coffee Bar, 6115 Sw Murray Blvd., Beaverton, OR 97008 »