Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: Observed the 2 door refrigerator in the rear of the facility at 49-50 F. The operator stated that the refrigerator was unplugged last night to defrost the cooler. The food was left in the refrigerator over night. CORRECTION: The food in the refrigerator must be discarded due to the extended period of time it was out of temperature. Discarded during the inspection. In the future relocate food to another properly functioning cooler prior to unplugging the cooler.
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. Front Cooler: 38 F 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. Rice 153 F
Information: Dishwashing Methods: 3 comp sink not setup at time of the inspection with chlorine. Test strips available.
Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
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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