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: 35 F Freezer: 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 holding at time of the inspection.
Information: Dishwashing Methods: 3 comp sink not setup at time of the inspection. 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.'
02/18/2016
Semi Annual Food
100
Rule Violation and Requirement: VIOLATION OF SECTION 3-602.11(A)(B)(1-4,6,7)(C) Food packaged in the establishment or bulk foods are not properly labeled, specifically: Observed a spray bottle of water, container of salt and container of cinnamon and sugar not labeled with the name of their contents. Ensure all food storage containers are properly labeled.
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: No PHF 35 F Freezer: 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 holding at time of the inspection.
Information: Dishwashing Methods: 3 comp sink not setup at time of the inspection. 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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