- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed the food racks and shelving units of the walk-in cooler accumulated with a white mildew substance. CORRECTION: Operator stated he would clean food shelving racks at the end of the day/shift.
- 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: Tomatoes 38°F. Small mini cooler: Ambient air 39°F. Ice-cream machine: Vanilla mix at 30°F. True 1-door freezer: All food items frozen. True 2-door freezer: All food items 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 food available during time of inspection.
- Information: Dishwashing Methods:
3 compartment sink, not set up during time of inspection.
- 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.'
|
12/07/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed tomatoes, lettuce, and onions without a date-mark in the walk-in cooler. CORRECTION: Operator was unsure on what items to date mark in coolers so a date-mark flyer was given and discussed with operator. Operator immediately date-marked all un-marked ready-to-eat foods upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the backsides of the soda dispenser and grills with accumulated food and grease debris. Please increase cleaning frequency of all non-food contact surfaces throughout the facility.
- 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: Tomatoes 41°F, ground beef 40°F, onion 41°F. Prep-line cooler: Beef patty 39°F, tomatoes 40°F. Front upright cooler: Yellow cheese slices 41°F. Back wall freezers: All food items frozen. Front upright freezer: All food items 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.
Ready-to-serve hamburger patty 160°F. Hot holding unit: Fudge 150°F.
- 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: Notes/Recommendations:
Observed one empty chemical spray bottle stored at the counter besides the 3 compartment sink. Please ensure no chemical spray bottles, poisonous, or toxic material containers are stored near ready-to-eat foods, utensils, working equipment, or single-service articles. Operator stated they had temporarily placed the empty bottle there prior to re-filling it with sanitizing chemical and had temporarily walked-away. Operator stated understanding of improper storage of chemicals discussed above, and immediately stored away the spray bottle upon request.
|
06/11/2015 | Semi Annual Food | 94 |
Restaurant representatives - add corrected or new information about Scottie's Drive-In, 1702 Pacific Avenue, Forest Grove, OR 97116 »