- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Dried food observed on can opener blade. Can opener was washed and sanitized 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.
Walk-in cooler: 40F Prep cooler: 36F-41F, gyro, sliced meat, sliced tomato, lettuce, cheese Salad prep cooler: 41F, tomato, lettuce, cucumber, cheese, lettuce, dressing
- 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.
Soup142F
- Information: Dishwashing Methods:
dishwasher final rinse temperature reached 124F with 100 ppm chlorine.
- 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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01/06/2016 | Semi Annual Food | 97 |
- 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:
The dinner menus do not have the consumer advisory posted on them, while the breakfast menus do have it. **Please provide a consumer advisory on all menus which offer undercooked (i.e. made to order hamburgers or eggs) to customers including any 'to go' menus.
- 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-- 36-41 F (cheese, potatoes, turkey, soup, potato salad) prep cooler at grill-- 38-42 F (turkey, ham, cheese, tomatoes, chili) salad prep cooler-- 39-42 F (lettuce, tomatoes, cheese, dressing) 2-door reach-in freezer holding things frozen. Good date marking observed.
- 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.
Cooking temperatures: chicken out of fryer 209 F. Hot holding temperatures: soup warmer 159 F.
- Information: Dishwashing Methods:
3-compartment sink available. Automatic low temperature dish machine: wash 123 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 200 ppm chlorine detected.
- 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:
Observed a container of cheese sauce cooling on the counter upon arrival. Frequently stir thick foods to make sure they cool properly. Good hand washing observed at today's inspection.
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08/05/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Scotty's, 12122 Sw Scholls Ferry Road, Tigard, OR 97223 »