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 table: Cheese 42°F, Cooked sausage 40°F, Sliced ham 40°F, Cooked meat ball 40°F, Sauce 39°F Beverage cooler ambient air temperature 39°F Walk in cooler ambient air temperature 36°F. All items sealed. One door reach in freezer. All items frozen. Walk in cooler ambient air temperature 5°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 foods at time of the inspection.
Information: Dishwashing Methods: Chemical dish washer 117°F 200ppm Chlorine. All sanitizer buckets 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.'
12/29/2015
Semi Annual Food
100
Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically: Areas under the racks and in corners are not cleaned as often as necessary. Recommended to increase cleaning frequency of the establishment.
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 ambient air temperature Walk In Freezer: Frozen Wing Freezer: Frozen Prep Cooler: marinara 43°F, cut tomatoes 42°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 198°F
Information: Dishwashing Methods: Chemical dish machine: 50 ppm chlorine, 119*F at plate level Sanitizing buckets: yellow 200 ppm quaternary ammonium; blue 200 ppm quaternary ammonium Test kits available: chlorine & quaternary ammonium Handwashing sinks stocked
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: Ensure all employee beverage containers are approved. Handout provided. Ensure eating in the facility is in an approved area.
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