- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed containers of cooked chili, black olives, cut tomatoes, and cut lettuce with no date marks for when the foods were prepared. PIC stated that the foods were prepared over the weekend (3 days prior to the inspection). **CORRECTION** The foods were properly dated during the inspection.
- 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.
3-door reach-in cooler-- 41-43 F (chili, sour cream, olives) prep cooler-- 40-43 F (cheese, tomatoes, lettuce) 2-door beverage cooler at hot dog roller-- 38 F True 2-door keg cooler-- 40 F walk-in cooler-- 35 F reach-in freezers holding things 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.
No hot foods at the time of the inspection.
- Information: Dishwashing Methods:
3-compartment sink available automatic high temperature dish machine: final rinse 176 F QAC available for sanitizer solution. 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:
Facility is very clean. Good food storage observed. Foods were properly separated and protected.
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12/09/2015 | Semi Annual Food | 97 |
- 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.
3 Door Reach In: raw hamburger 42°F, orange 42°F 1 Door Freezer: Frozen Prep Cooler: cut tomatoes 43°F, deli meat 42°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 dog roller: hot dog 148°F Steam unit: chili 156°F
- Information: Dishwashing Methods:
High temperature dish machine: 165°F at plate level Sanitizing bucket: 300 ppm quaternary ammonium Quaternary ammonium test kit available Handwashing sinks stocked
- 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:
Raw animal freezer storage handout provided.
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06/17/2015 | Semi Annual Food | 100 |
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