Pizza Schmizza, Forest Grove, 2042 Main Street, Forest Grove, OR 97116 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 3-202.15 *PRIORITY FOUNDATION* Food packages are not in good condition, specifically:
Observed heavily dented canned goods of pineapple and pizza sauce stored on the dry good shelf. CORRECTION: PIC immediately discarded dented canned goods.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed the food racks of the walk-in cooler accumulated with old food debris and a mildew substance on the shelves of the racks, around the racks, and the bottom portion of the racks. CORRECTION: Operator will wash, rinse, and sanitize food rack units this upcoming week.
- 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.
Metalfrio cooler: Sliced tomatoes 39°F. 2-door prep cooler: Sausage 40°F. M3 Turboair cooler: Ambient air 35°F. Reach-in cooler: Pizza dough 35°F. Walk-in cooler: Mushrooms 35°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.
Hot holding unit next to pizza racks: White creamy soup 170°F.
- Information: Dishwashing Methods:
3 compartment sink available, not set up during inspection. Low temperature dishwasher at 120°F with 50 ppm chlorine. 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.'
|
11/24/2015 | Semi Annual Food | 94 |
- 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-line cooler: Tomatoes 41°F. Display cooler: Ambient air 40°F. Walk-in cooler: Cheese 39°F. Reach-in cooler: Dough 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.
Hot holding unit: Clam chowder soup 155°F. Out of oven pepperoni pizza 180°F.
- Information: Dishwashing Methods:
3 compartment sink available, not set up at time of inspection. Low temperature dishwasher: 125°F, 50 ppm Chlorine per test strips. Test strips 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:
Observed ready to serve plates stored in prep-line cooler below cheeses. Please ensure that they are above all ready-to-eat foods to avoid cross-contamination. Operator immediately rearranged plates to be on top.
|
06/10/2015 | Semi Annual Food | 100 |
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