- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Small bits of produce observed on food processing equipment in the prep area as shown at inspection. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Tile is a few areas of the facility need repair to be smooth and easily cleanable.
- 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.
Cold holding in prep cooler 40F, walk in cooler chicken and produce 36F, desert cooler 38F, beer coolers all below 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.
Hot foods and soups all above 135F. Calibrated thermometers provided.
- Information: Dishwashing Methods:
Chemical wiping towels 100 ppm chlorine. Test paper ok. High temperature dishwasher 160F.
- 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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03/17/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
A few thermometers are not easy to read in the upright victory reach in and on the make line.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The mop sink faucet is under contact pressure which will damage the backflow device. Please turn off the faucet at the handle's.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The high temperature dishwasher is not washing dishes at over 160F consistently. Temperatures ranged from 158F to 159F. Operator called a repair person. 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.
Cook line fish and chicken 39F, make cooler artichoke hearts 39F, wait staff cooler salads 39F, walk in cooler fish and produce 39F.
- 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.
- Information: Dishwashing Methods:
Three compartment sink 100 ppm chlorine test paper ok.
- 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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11/30/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Olive Garden No.1213, 11650 Sw Canyon Road, Beaverton, OR 97005 »