- Rule Violation and Requirement: VIOLATION OF SECTION 3-403.11 *PRIORITY* Potentially hazardous food is improperly reheated for hot holding, specifically:
Cheese sauce was inadequately reheated (126F) before it was placed in the steam table. Correction: One of the food workers reheated the cheese sauce to 165F during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed food residue on outer surfaces of prep area cold holding units. Also, excessive dust was observed on kitchen area computers.
- 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.
All cold holding units except 2-door prep cooler are holding cold foods at 41F and lower
- 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 tables: soups and sauces-164F - 182F
- Information: Dishwashing Methods:
High temp dishwashing machine is running at 169F--Good!
- 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: 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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02/18/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
One large bag of lettuce observed on the floor in the walk in cooler. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Racks in the walk in cooler observed with peeling finish. Please repair or replace.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The mop faucet backflow device is under constant pressure. Keep handles turned off at the faucet. Do not use the Y adapter valves.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The grout is deeply eroded on the cook line between floor tiles. Please re-grout this area.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
Observed two employees wash hands for less than the required time period after changing tasks. The employees and the manger instructed to wash hands for the required time period. Please train all employees to follow this rule. 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.
Single door noodles 39F, 2 door reach in tomatoes 40F, single door 39F. Randall beverage upright cooler 40F. Walk in cooler onions 41F.
- 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.
Soups 180F, marinara sauce 180F.
- Information: Dishwashing Methods:
High temperature dishwasher 189F. Sanitizer 200 ppm quat.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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: 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.'
- Information: Notes/Recommendations:
Operator demonstrated adequate knowledge with regards to proper food temperatures, date marking, raw meat storage, handwashing, and employee illness policies. Manager reports that ill employees are required to not report to work when ill with symptoms such as diarrhea, vomiting, fever, or have been diagnosed with a restrict able disease. The manager is required to contact our department if an employee has been diagnosed with an reportable illness.
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09/25/2015 | Semi Annual Food | 95 |
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