Popeyes Chicken & Biscuits #10587, 15915 Sw Regatta, Beaverton, OR 97006 - 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.
All refrigeration is holding food at 38-41 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.
Hot drawers- 157-200 F Heat lamps- 154-167 F Steam table- 145-168 F Hot box- 154-170 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 300 ppm quat 3 compartment sink Handwashing sinks stocked. Good glove use
- 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.'
|
03/17/2016 | 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.
All refrigeration holding at 30-43 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.
Steam table- 150-190 F Hot drawers- 180-200 F Heat lamps- 180-200 F Chicken cooked to 200 F from fryer
- Information: Dishwashing Methods:
Wet wiping cloth solution 300 ppm quat 3 compartment sink with 300 ppm quat Handwashing sinks stocked. Good handwashing and glove use
- 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.'
|
10/22/2015 | Semi Annual Food | 100 |
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