- 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:
Gyro meat in prep top cooler is overstocked and its temperature ranged between 38F (bottom layer) and 49F (top layer). Correction: Kitchen employee moved the gyro meat into prep reach-in cooler during 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.
All cold holding units are holding cold foods at 40F and lower
- 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 in the warmer-162F; sauces in steam wells-152F - 161F; soup-174F
- Information: Dishwashing Methods:
Chemical dishwashing machine is running at 127F and 50 ppm chlorine--Good!
- 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.'
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03/08/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Concentration of sanitizer in the bucket is less than 50 ppm chlorine. Correction: Person in charge made fresh sanitizer with 100 ppm chlorine during 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.
All cold holding units are holding at 40F and lower
- 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 in the warmer-152F, chicken off the grill-180F, Steam table: sauces and soups-150 and higher
- Information: Dishwashing Methods:
Chemical dishwashing machine running at 126F and 50 ppm chlorine--OK
- 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: 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.'
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09/09/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-603.11 *PRIORITY FOUNDATION* A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information, specifically:
Observed food items on menu to be prepared undercooked upon request by patron without a proper disclaimer. Please ensure there is a consumer advisory notice visible on menu. CORRECTION: PIC stated they would print out new menus having a consumer advisory notice. PIC was directed not provide undercooked food until menu has a corrected consumer advisory notice.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-204.11 *PRIORITY* Chemical sanitizers are not approved, specifically:
Observed chlorine spray bottle holding chlorine above 200ppm per test strips at the hand wash sinks. Please ensure that disinfectant agents are within specified concentration amount. CORRECTION: PIC reduced the concentration to 200ppm chlorine during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed open flour bag stored under the pizza prep table while not in use. Please ensure open food content bags are properly stored in a container with a secure lid.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed accumulated food debris at the corner spaces of the walk-in cooler space. Please increase the cleaning frequency.
- 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 prep cooler: Tomatoes 43°F, humus 40°F, Tsiziki 41°F. 1-Door cook line cooler: Chicken 41°F, sauce 41°F. Walk-in cooler: Sabzi 39°F. Pizza prep cooler: Cheese 41°F, beef 39°F. Dessert cooler: Half-n-Half 40°F. Freezer: Foods 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.
Chicken off the grill: 168°F Steam table: Eggplant 159°F, falafel 139°F Waiter table: Lentil soup 160°F
- Information: Dishwashing Methods:
Chemical dishwashing machine operating at 124F with 50ppm 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.'
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05/06/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Salam Restaurant, 1002 Ne Orenco Station Pkwy, Hillsboro, OR 97124 »