Pizzario, 337 E Main St, Hillsboro, OR 97123 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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.
Rear Single Door Cooler: 38 F 2 Door Cooler: 41 F Prep Top: 39 F Bar Cooler: 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.
Pizza Box: 135 F
- Information: Dishwashing Methods:
3 comp sink 200 ppm Chlorine. Test strips available. Dishwashing Machine: 126 F with 50 ppm chlorine.
- 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.'
|
02/17/2016 | Semi Annual Food | 100 |
- 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 Top: 40 F 2 Door Cooler: 40 F Small Cooler: 35 F Rear Cooler: 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.
Soup 168 F Pizza 135 F
- Information: Dishwashing Methods:
Dishwashing machine 120 F with 100 ppm Chlorine. 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.'
|
08/04/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
1.) Observed the facility using a heating cabnet for pizza by the slice that is keeping the pizza at a maximum of 100 F. Pizza must be maintained at a minimum of 135 F if using temperature control. 2.) Observed the facility using roasted garlic in oil at room temperature. Roasted garlic is potentially hazardous and must be maintained at 41 F and below or 135 F and above if using temperature control. CORRECTION: 1.) Time as a public health control will be used until the glass can be replace in the hot cabnet. Market with the time placed out during the inspection. 2.) Time as a public health control will be used for this food item. The time should be marked with the roasted garlic and oil are combined and placed out at room temperature.
- 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.
Single Door Cooler: 34 F Freezer: Frozen Bar Cooler: 37 F Prep Top: 40 F, 39 F 2 Door Cooler: 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.
Soup 156 F
- Information: Dishwashing Methods:
Dishwashing machine 124 F with 100 ppm Chlorine. 3 comp sink 50 ppm Chlorine. Test strips 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.'
- Information: Notes/Recommendations:
1.) Ensure the 2 door cooler is not packed too tight that the air is able to travel from the top to the bottom of the cooler. 2.) The facility is keeping the door open to the facility. Please provide our office with a pest management plan. 3.) The facility is looking into using time as a public health control for several items. The facility must have a written procedure for this that includes: - Food that will be time marked - How the food will be marked with the time - How long the food will be left out for (no longer then 4 hours) - What will be done with the food after the 4 hours is up (Discard)
|
04/30/2015 | Semi Annual Food | 95 |
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