- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Observed a container of half & half and a container of green beans that were past their seven day date mark. **CORRECTION** The half & half and green beans were immediately discarded.
- 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 cooler-- 36-41 F (milk, butter, cut melon, cut cabbage) 1-door display cooler-- 40 F (half & half, milk) reach-in & chest freezer holding things 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.
cooking temperatures: chicken 212 F, mashed potatoes 179 F.
- Information: Dishwashing Methods:
3-compartment sink available automatic high temperature dish machine: final rinse 159 F. Wiping cloth sanitizer solution concentration: 50 ppm chlorine detected
- 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.'
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03/28/2016 | Semi Annual Food | 95 |
- 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 cooler-- 34 F 1-door reach-in cooler-- 38 F reach-in 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.
cooking temperatures: fish 155 F, clam chowder 190 F. Reheating temperatures: rice 166 F, vegetables 168 F hot holding temperatures: enchilada 198 F, potatoes 148 F.
- Information: Dishwashing Methods:
3-compartment sink available. Automatic high temperature dish machine: final rinse 164 F wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- 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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10/30/2015 | Semi Annual Food | 100 |
- 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 33*F; small reach-in 38*F; salad bar 40*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.
pork 185*F, mashed potato 205*F at serving line
- Information: Dishwashing Methods:
dishwasher 152*F wash, 160*F @ plate surface finaal rinse
- 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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