- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Paper cup used to dispense bulk salt and lying on top of product. Provide handled scoop, ladle or spoon for dispensing so hands do not contact bulk product.
- 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.
Wait area u/c 35*F, salad prep top 37*F; cook line prep tops tomato 39*F, 35*F; chef base 33*F; walk-ins -15*F, 35*F, 39*F; back bar cooler 33*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.
soup 178*F, chili 179*F
- Information: Dishwashing Methods:
dishwasher 171*F @ plate surface; glasswasher 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.'
- Information: Notes/Recommendations:
Consumer advisory sticker added to menus. Asterisks to specific menu items will be done at next printing.
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12/17/2015 | Semi Annual Food | 100 |
- 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 the facility without a consumer advisory on their menu. Ensure the facility provides a consumer advisory on all menu's (In house, to-go, etc). The consumer advisory must comply with the requirements listed below:
- 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.
Large Prep top: Tomato 40 F Small Prep Top: 39 F Cook Top Drawers: 36 F Line Freezer: Frozen Beer Walk-In: 38 F Prep Walk-In: Tomato 39 F, Mashed Potatos 39 F Walk-In Freezer: Frozen Salad Cooler: 41 F Salad Prep Top: Tomato 36 F, Cucumber 38 F Shake Cooler: Cole slaw 33 F Prep Food on Ice: Avacado 33 F Bar Cooler: 36 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.
On The grill: 145 F Steam Table: Ground Beef 140 F Soup Station 145 F
- Information: Dishwashing Methods:
Kitchen Dishwashing machine 160 F Bar Dishwashing Machine 120 F with 100 ppm 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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05/01/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Sports Look, 350 Se Washington, Hillsboro, OR 97123 »