- 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: 1) Salad Bar: 46°F ambient air temperature, cooked eggs 50°F, cooked noodle salad 50°F, peas 51°F, cheese 58°F 2) Self Serve Coffee Carafe: milk 45°F and 46°F CORRECTION: 1) Salad bar foods were discarded. Salad bar cooler was turned down and was holding at 41°F and below at the end of the inspection. 2) Milk was discarded. PIC stated they may use time as control in the future for the milk carafes. Ensure the product is timed correctly and the written procedure is in place when required.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed numerous wet wiping cloths stored on prep surfaces and tables and being stored near ready to eat foods.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed: 1) rice scoop stored in 72°F water 2) hot dog tongs stored in a bin
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed food employees in the grill area: 1) open a cold drawers wearing gloves, take out a raw hamburger patty and paper and place on the grill, then proceed to turn around and place ready to eat lettuce and pickles on buns. 2) wearing gloves changing tasks in the grill area and not removing gloves and washing hands in between changing these tasks. 3) Food employee wearing gloves, crack a raw shell egg and then continue to work around the grill area. CORRECTION: 1) Food employee was instructed to remove gloves and wash hands and discard lettuce and pickles. 2) Food employees were instructed to wash hands when required. 3) Food employee was instructed to wash hands. Recommended to add tongs when possible and to go over handwashing procedures with all staff.
- 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.
Beverage Walk In Cooler: 38°F ambient air temperature Walk In Cooler: 38°F ambient air temperature Walk In Freezer: Frozen Walk In Freezer: Frozen Traulsen 1 Door: 37°F ambient air temperature Dessert Cooler: 37°F ambient air temperature, butter 37°F Catering Cooler: deli meat 40°F, tuna 40°F Chiller: cooked beef 53°F (cooling less than 1 hr), rice 102°F (cooling less than 10 minutes) Main Prep Cooler: 41°F ambient air temperature Traulsen 1 Door cooler (main kitchen): cut cabbage 43°F Traulsen 1 Door Freezer: Frozen Traulsen 1 Door Cooler: cut lettuce 41°F Cold Drawers by Grill: raw hamburger 40°F, hashbrowns 40°F Prep Cooler by Grill: cut tomatoes 40°F, deli meat 40°F Coffee Area: creamer carafe 41°F milk; Espresso Cooler: milk 40°F; Espresso Freezer: Frozen; Espresso cooler: 36°F ambient air temperature; Display: Frozen; Display Cooler: 41°F ambient air temperature Salad Bar: 46°F ambient air temperature, cooked eggs 50°F, cooked noodle salad 50°F, peas 51°F, cheese 58°F Self Serve Coffee Carafe: milk 45°F and 46°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.
Alto Sham Warmer: noodles 139°F, stir fry 139°F Hot Warmer: chicken and rice: 165°F Steam Table: water 165°F Rice Cooker #1: rice 171°F, Rice Cooker #2: 164°F Soup Holding: 161°F Off Grill: fried egg 155°F Hot Dog Roller: hot dogs 170°F
- Information: Dishwashing Methods:
High temperature dish machine: 165°F All sanitizing buckets: 100-200 ppm chlorine Multiple chlorine test kits available All handwashing sinks stocked
- 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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01/28/2016 | Semi Annual Food | 90 |
Restaurant representatives - add corrected or new information about Pcc-Rc Campus Bldg 5, 17705 Nw Springville Rd, Portland, OR 97229 »