Players Zone, 235 E. Main Street, 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.
Reach-in in back room 36*F; kitchen refrigerator 35*F; salad bar tuna salad 39*F, chicken salad 36*F, macaroni salad 37*F; display reach-in 40*F; all freezers hard 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.
rice 152*F, egg roll 144*F, meat ball 141*F
- Information: Dishwashing Methods:
3-compartment and wiping cloths 100 ppm chlorine
- 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.'
- Information: Notes/Recommendations:
Continue to monitor salad bar as existing sneeze guard offers marginal protection for front row of foods. If customer coughs or sneezes in that direction, foods must be removed and fresh foods put out for service.
|
12/22/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 7-205.11 *PRIORITY* Lubricants are not approved, specifically:
Observed WD-40 in the kitchen facility. The owner stated that he is spraying under the bottom of the meat slicer with WD-40. This is an Incidental Food Contact area and that lubricant can be sprayed onto other surfaces accidentally. When spraying food equipment the facility is required to use food grade lubricants. CORRECTION: Informed to discard the WD-40 or relocate to a non food service storage area and obtain food grade lubricant.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-306.11 *PRIORITY FOUNDATION* Food on display is not protected from contamination, specifically:
Observed food on display on the salad bar infront of the facility's sneeze shield. The facility must cover food not protected by the sneeze shield or store it behind the sneeze shield.
- 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.
Wall Coolers holding food at 41 F and below. Freezers: 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.
Food For Steam Table Reheating at time of the inspection.
- Information: Dishwashing Methods:
3 comp sink 100 ppm Chlorine. Test strips available. Sanitizer solution 100 ppm Chlorine.
- 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.'
|
05/27/2015 | Semi Annual Food | 89 |
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