- 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.
Pizza prep top: Sauce 38°F, Ham 39°F, Cheese 39°F, Chicken 38°F, Sausage 38°F. Reach in ambient air temperature 37°F One door dough cooler ambient air temperature 33°F Two door dough cooler ambient air temperature 33°F Walk in cooler ambient air temperature 40°F, Pasta 39°F, Cut tomatoes 39°F, Mushrooms 40°F Walk in freezer 30°F, All items 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.
No hot food at time of the inspection.
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. Chemical dish washer 126°F, 200ppm Chlorine Sanitizer bucket 200ppm Ammonium Chloride Test kits available
- 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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02/09/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(B)(C) Food-contact surfaces of cooking equipment and pans are not kept free of encrusted grease deposits and other soil, or nonfood-contact surfaces are not kept clean, specifically:
Observed grease and dust build up in hood above pizza oven. Pizza oven in sealed and debris would not reach food if dripping occurs. Please ensure all nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Observed back light shield of walk in cooler is cracked. Please ensure effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food.
- 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 39°F Two door reach in 41°F Prep top: Cut tomatoes 39°F, Cooked sausage 39°F, Cut bacon 38°F, Ham 39°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.
No hot holding observed during this inspection
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. Chemical dishwasher 145°F, 200ppm Chlorine. Test kit available.
- 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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11/12/2015 | Semi Annual Food | 100 |
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