Popeyes Chicken & Biscuits #11494, 20295 Sw Tualatin Valley Hwy, Aloha, OR 97003 - 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.
Walk-in cooler: Jambalaya at 33°F and raw chicken at 33°F. Walk-in freezer: All food items frozen. Delfield cooler 1-door: Ambient air of 40°F. Cold holding table: Egg batter at 39°F and raw chicken tenders 40°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.
2-door Cabinet hot holding unit: Ambient air 170°F. Hot holding display unit: Spicy chicken at 160°F, chicken wings at 170°F, and mashed potatoes at 167°F.
- Information: Dishwashing Methods:
3 compartment sink available with 200 ppm quaternary ammonium. Sanitizer bucket at kitchen area with 300 ppm quat. Test strips and thermometers 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:
Please keep an eye on the condensation and accumulation of ice build up in the walk-in freezer. Per owner Rodger he has called someone to service the unit and will be in sometime this week. Please ensure facility is properly documenting temperature logs with a quantitative answer versus qualitative answer.
|
01/20/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.13 *PRIORITY* An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
Observed the ice machine water drain hose inside the floor drain at the drive-through dispensing area without an air gap provided. CORRECTION: Operator immediately had maintenance cut the hose to allow a six inch air gap.
- 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.
Upright cooler outside walk-in: Biscuit 41°F. Walk-in cooler: Raw chicken 39°F. Prep-line cooler: Pastry 40°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 outside walk-in: Ambient air 155°F. Chicken at display hot holding unit: Crispy chicken 161°F. Hot holding unit adjacent to chicken display unit: Gravy 157°F.
- Information: Dishwashing Methods:
3 compartment sink available 200 ppm Quat per test strips. Sanitizer bucket at front line: 200 ppm Quat. 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.'
|
08/28/2015 | Semi Annual Food | 95 |
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