- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) Observed the floor underneath the two fryer machines accumulated with grease and old food debris. 2) Observed the spray hanging hose handle and nozzle besides the dishwashing machine accumulated with old food debris and grease. 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.
Delfield 1-door freezer: All food items frozen. Randell 4-door preptop cooler: Red pasta sauce 40°F, tomatoes 39°F, and marinara sauce at 40°F. Walk-in cooler: Pizza dough at 39°F. Walk-in freezer: All foods frozen. Front display cooler: Ambient air 37°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.
Pizza out of oven at 188°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 126°F with 50 ppm chlorine. Sanitizer buckets throughout facility all had 200 ppm quaternary ammonium. Test strips and thermometers available.
- 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:
Please ensure all used cardboard boxes that are not meant for pizza or other single service items are discarded and taken to recycle. Please ensure they are off the ground. Today I observed several used up boxes littered on the ground at the back of facility in the dry storage area.
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02/18/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) Observed ice accumulation at the base of the walk-in freezer door. 2) Observed the fan guard of the walk-in cooler to be soiled with debris. Please increase cleaning frequency of all non-food equipment throughout facility.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Observed the paper towel dispenser to be inoperable at the handwash station adjacent to the prep-line cooler. Operator had posted a 'Broken' sign up on dispenser. CORRECTION: Operator obtained paper towels from storage and put clean paper towels at the handwash station. Per operator, he called a repair man to fix the inoperable towel dispenser and should be coming in later that day to fix it.
- 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 display cooler: Ambient air 39°F. Single-door freezer: All food items frozen. Prep-line cooler: Pineapple 40°F, diced tomatoes 42°F, cookie pie 42°F. Walk-in cooler: Tomatoes 36°F. Walk-in freezer: All food 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.
Front hot holding pizza unit: Ambient air 184°F.
- Information: Dishwashing Methods:
Low temperature dishwasher 125°F and 50 ppm chlorine per test strip. Front lobby sanitizer bucket at 200 ppm quat. Prep-line area sanitizer bucket at 200 ppm quat. Test strips and thermometers available.
- 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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09/14/2015 | Semi Annual Food | 97 |
- 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.
Prep Cooler: cooked sauage 40°F, cheese 40°F Raw Chicken Freezer: Frozen 2 Door Freezer: Frozen Beverage Cooler: 42°F ambient air temperature Walk In Cooler: 39°F ambient air temperature Walk In 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.
Out of oven: Pizza 188°F
- Information: Dishwashing Methods:
Chemical dish machine: 119°F, 50 ppm chlorine Chlorine test kit available Yellow and Blue sanitizing buckets: 200 ppm chlorine Handwashing sinks stocked
- 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/
Ensure all new hire's have a food handlers card.
- 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:
Employee beverage container handout provided.
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05/20/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Pizza Hut #2911, 2323 Pacific Ave Suite 6, Forest Grove, OR 97116 »