- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.12 Food is stored in prohibited areas, specifically:
Observed condiment packets of pepper and sugar stored under the drain lines for the soda fountain. There appears to be a small amount of syrup on the case but no contamination of foods were observed. ** Store foods in safe locations where they are not exposed to possible contamination.
- 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.
make line prep cooler-- 39-43 F (tomatoes, chicken, pepperoni, marinara, cheese, olives, ham, meatballs, garlic & oil) walk-in cooler-- 41-43 F (pepperoni, tomatoes, chicken, marinara, Alfredo) 2-door keg cooler-- 40 F on ice at cutting area-- tomatoes 41 F display cooler-- 41 F (organic milk)
- 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 temperature: pizza out of oven 195 F.
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected in third compartment wiping cloth sanitizer solution concentration: 200 ppm QAC 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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02/02/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
>Observed a two containers of sliced tomatoes with the lids snapped shut stored in the prep cooler and in the walk-in cooler. The measured internal temperature was 48-50 F. The tomatoes were prepped approximately 2 hours prior to the inspection according to the PIC. >Also, observed two containers of pepperoni the lids snapped shut and stored in the walk-in cooler. The measured internal temperature was 45 F. The pepperoni were portioned approximately 2 hours prior to the inspection. Condensate had formed on the lids of the containers. **CORRECTION** The lids were immediately removed and the containers were all placed in the walk-in cooler to rapidly cool. Discussed with PIC alternative ways of rapidly cooling foods.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed a bulk food scoop stored in the shredded cheese with the handle touching the cheese. **Store scoops with the handles up and out of the foods to prevent possible cross contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Clean, wrapped single-service items were stored next to spray bottles of cleaning chemicals in the back. **CORRECTION** The chemicals were relocated.
- 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-- 38-42 F (meatballs, pepperoni, cheese, marinara, sausage, chicken) prep cooler at front counter-- 39-43 F (chicken, pepperoni, sausage, ham, meatballs, cheese) 2-door keg cooler-- 40 F (ranch) Display cooler-- 40 F (milk) On ice-- tomatoes 41 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.
Cooking temperatures: pizzas out of oven 190-202 F.
- 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.'
- Information: Notes/Recommendations:
Observed a food worker with a cut on their finger. The cut was bandaged and covered with a finger cot upon arrival. Nice Job!
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10/23/2015 | Semi Annual Food | 97 |
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