- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(C) *PRIORITY* The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed the 3 sink compartment holding its' sanitizer compartment at 0 ppm quaternary ammonium. CORRECTION: PIC refilled sanitizer container with 200 ppm quat. PIC was educated on keeping an eye on the sanitizer concentration throughout the day. It should be switched out every 4 hours or when the water is visibly soiled.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed the sanitizer bucket with wiping cloths being held at 0 ppm quaternary ammonium. Please ensure the cloths are in a solution of quat between 200 to 300 ppm.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
Observed back handwashing sink next to ice-machine obstructed by a vacuum, large can filled with empty glass ware, and a broom. It was inaccessible for employee use. CORRECTION: Operator immediately removed all obstructions. PIC stated they hardly use this handwashing station as there is a closer one in the front part of the facility. PIC asked if they can remove this handwash station. Please contact Washington County Health Department: Environmental Health and speak to either EHS Supervisor Frank Brown or Senior EHS Alan Knapp for further information on this matter.
- 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.
Back Beverage-Air 2-door cooler: Orange 41°F. Back Beverage-Air 1-door cooler: Berries at 37°F. 2-door mini cooler under coffee dispensers: Ambient air 37°F. 2-door mini cooler under espresso machines: Ambient air 35°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.
No hot foods available.
- Information: Dishwashing Methods:
3 compartment sink available with 0 ppm quaternary ammonium (See violation). Sanitizer bucket in front with 0 ppm quat (See violation). Thermometers available, no test strips available (See violation).
- 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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02/03/2016 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Sauvie Island Coffee Company, Llc, 14647 Sw Millikan Wy., Beaverton, OR 97003 »