Rule Violation and Requirement: VIOLATION OF SECTION 3-202.15 *PRIORITY FOUNDATION* Food packages are not in good condition, specifically: Observed severely dented clam chowder juice can stored with other 'other' normal cans. Correction: Person in charge isolated the dented can during inspection and he will return it to the supplier.
Rule Violation and Requirement: VIOLATION OF SECTION 7-204.11 *PRIORITY* Chemical sanitizers are not approved, specifically: Concentration of sanitizer in sanitize-compartment of the 3-compartment sink is over 400 ppm quat. Correction: Person in charge discarded the high concentration sanitizer and made fresh sanitizer with 200 ppm quat during inspection.
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 are holding cold foods at 42F 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 table and hot holding cabinets are holding hot foods at 136F and higher
Information: Dishwashing Methods: High temp dishwashing machine is running at 167F--Good! 3-compartment sink at the bar area--see violation above
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.'
12/29/2015
Semi Annual Food
92
Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically: Cooked sausages and opened cartons of whipping cream and half & half milk were not date-marked. Correction: Person in charge date-marked these foods during inspection.
Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically: Dishwashing machine area handwashing sink's pedal is broken and this is making handwashing difficult. This must be repaired immediately.
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 are holding 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. Sauces and soups temped at or above 156F
Information: Dishwashing Methods: Kitchen area high temp dishwashing machine is running at 170F--Good! Bar area 3-compartment sink with 200 ppm quat--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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